Maple syrup is made for more than just pancakes. Mixed into vanilla cake batter and buttercream, it adds that tasty punch of Canadiana. This fun donut-inspired maple cake is certainly a unique treat for any party.
ingredients
Maple Cake
Maple Icing
directions
Preheat oven to 350ºF.
In a medium sized bowl whisk together flour, baking powder and salt.
In a large bowl combine butter and sugar. With a hand mixer, beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well to combine after each addition and scraping down sides of the bowl as needed. Beat in maple extract.
With stand or handmixer on low speed, beat in 1/3 of flour mixture, then half of milk. Continue adding flour and remaining milk, ending with the flour mixture. Mix until just combined.
Grease a 12-cup bundt pan.
Pour half of batter into prepared pan. Bake until golden brown and cake tester comes out clean, about 30 to 35 minutes. Let cake cool in the pan for 10 minutes before turning out on a wire rack to cool completely. Clean pan, grease and bake remaining batter until cake is golden brown and cake tester comes out clean, 30 to 35 minutes. Let cakes cool completely.
While cakes are cooling, make the icing. In a large bowl with a hand mixer, beat butter until fluffy, about 2 minutes. Add icing sugar, 1 cup at a time, beating on low to start and then on high for an additional 2 minutes after each addition. Beat in maple syrup.
On a cake plate, turn one cake upside-down so the flat bottom is facing up. Spread half of icing on cake. Top with other cake layer, right side up. Spread remaining icing on top of cake. Top with sprinkles.