1/1 Photo of Maple Cake
I was on a hunt for a maple cake recipe to make for a friend's birthday and after searching this and a few other sites, I found this recipe on the Food Network site, but was cautious about making it because it had more negative reviews than positive ones. A trial run allowed me to tweak it before serving it tonight. The recipe originally comes from The Magnolia Bakery Cookbook by Simon & Schuster (1954). Comments from the Food Network are that the icing requires constant whipping but the results are worth it; I don't know--I used a maple buttercream frosting instead. But I'll post both, even though the amounts for the buttercream are more to preference (and I didn't really measure).
My Private Note
Units: US | Metric
- 3 3/4 cups self-rising flour (Self-Rising Flour)
- 1/2 teaspoon ginger
- 3/4 cup unsalted butter, softened
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 1 1/2 cups pure maple syrup
- 3/4 cup hot water
- 2 egg whites
- 1/2 cup maple syrup
- 3/4 cup sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon maple extract
- 1/4-1/2 cup chopped walnuts
- 1Preheat oven to 350 degrees.
- 2Grease and lightly flour (I use Pan Release, Professional Pan Coating (Better Than Pam Spray!)) two 9-inch cake pans, then line the bottoms with waxed paper.
- 3In a large bowl, mix together the flour and the ginger and set aside.
- 4In a large bowl, cream the butter and the sugar until fluffy.
- 5Add the eggs one at a time, beating until well combined.
- 6Beat in the maple syrup gradually.
- 7Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth.
- 8Pour the batter into the prepared pans; prepare a hot water bath to be placed on the rack underneath the cake pans. Bake for 30-35 minutes or until cake tests done (the toothpick test).
- 9Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
- 10To make the original frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
- 11To make the buttercream frosting: mix butter, extract and syrup till smooth. Add powdered sugar (a few tablespoons at a time), beating on high speed (my handmixer has three speeds) till frosting reaches desired consistency.
- 12When cake has cooled, ice between the layers. Ice top and sides of cake, sprinkling the top with chopped walnuts.
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Nutritional Facts for Maple Cake
Serving Size: 1 (199 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 798.3
- Calories from Fat 243
- Total Fat 27.0 g
- Saturated Fat 15.3 g
- Cholesterol 124.4 mg
- Sodium 760.0 mg
- Total Carbohydrate 133.9 g
- Dietary Fiber 1.4 g
- Sugars 92.8 g
- Protein 7.9 g