MAPLE LAYER CAKE RECIPES

Name: Chocolate Maple Cake
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 3½ cups (420g) all-purpose flour; 1 tablespoon McCormick Pure Vanilla Extract; 4 extra-large eggs (at room temperature); 1 cup (224g) vegetable oil; 2 cup (480g) buttermilk (room temperature); 2 teaspoons kosher salt; 2 teaspoons baking powder; 4 teaspoons baking soda; 1½ cups (180g) unsweetened cocoa powder; 4 cups (800g) granulated sugar; 2 cups (474g) freshly brewed hot coffee; 2 cups (4 sticks or 452g) unsalted butter, ( at room temperature); 6-8 cups (750-1000g) confectioners sugar; 1 cup maple syrup; 1 teaspoon McCormick Maple Extract; 2 teaspoons McCormick Vanilla Extract

CHOCOLATE MAPLE CAKE {VIDEO} | I AM BAKER

Chocolate Maple Cake {VIDEO} | i am baker image

This Chocolate Maple Cake is a 4-layer rich chocolate cake perfectly matched with the sweet maple buttercream.

Provided by Amanda Rettke--iambaker.net

Categories Dessert

Total Time 80 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 16

Ingredients

3½ cups (420g) all-purpose flour
1 tablespoon McCormick Pure Vanilla Extract
4 extra-large eggs (at room temperature)
1 cup (224g) vegetable oil
2 cup (480g) buttermilk (room temperature)
2 teaspoons kosher salt
2 teaspoons baking powder
4 teaspoons baking soda
1½ cups (180g) unsweetened cocoa powder
4 cups (800g) granulated sugar
2 cups (474g) freshly brewed hot coffee
2 cups (4 sticks or 452g) unsalted butter, ( at room temperature)
6-8 cups (750-1000g) confectioners sugar
1 cup maple syrup
1 teaspoon McCormick Maple Extract
2 teaspoons McCormick Vanilla Extract

Steps:

Chocolate Cake
Maple Frosting

Nutrition Facts : Calories 935 kcal, ServingSize 1 serving

YELLOW LAYER CAKE RECIPE: HOW TO MAKE IT

Yellow Layer Cake Recipe: How to Make It image

Instead of turning to a boxed cake mix, why not try your hand at this easy recipe for a basic yellow cake? You just can't beat the homemade goodness!—Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 9

Ingredients

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
2-1/2 cups frosting of your choice

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. , Spread frosting between layers and over the top and sides of cake.

Nutrition Facts : Calories 576 calories, FatContent 22g fat (10g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 425mg sodium, CarbohydrateContent 89g carbohydrate (65g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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CHOCOLATE MAPLE CAKE {VIDEO} | I AM BAKER

This Chocolate Maple Cake is a 4-layer rich chocolate cake perfectly matched with the sweet maple buttercream.
From iambaker.net
Reviews 4.9
Total Time 80 minutes
Category Dessert
Cuisine American
Calories 935 kcal per serving

Maple Frosting

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BUTTER PECAN LAYER CAKE RECIPE: HOW TO MAKE IT

Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 05 minutes
Category Desserts
Calories 814 calories per serving

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

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LEMON LAYER CAKE RECIPE: HOW TO MAKE IT

This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia
From tasteofhome.com
Reviews 4.5
Total Time 60 minutes
Category Desserts
Calories 841 calories per serving

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners’ sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

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