Name: Maple Layer Cake Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1 teaspoon salt; 1 cup pure maple syrup; 3/4 cup light brown sugar, packed; 3 large eggs; 1 tablespoon vanilla extract; 12 tablespoons unsalted butter, melted and cooled; 1/3 cup canola oil; 3/4 cup sour cream; 1/2 cup whole milk; flaky sea salt for garnish; 1 cup pure maple syrup; 1/4 cup light brown sugar, loosely packed; 1/2 cup heavy cream; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 1/2 cups unsalted butter, softened to room temperature; 4 ounces cream cheese, softened to room temperature; 1/4 cup + 2 tablespoons pure maple syrup; 4 cups powdered sugar; 2 teaspoons vanilla extract; pinch of salt

Ingredients

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

1 cup pure maple syrup

3/4 cup light brown sugar, packed

3 large eggs

1 tablespoon vanilla extract

12 tablespoons unsalted butter, melted and cooled

1/3 cup canola oil

3/4 cup sour cream

1/2 cup whole milk

Flaky sea salt for garnish

1 cup pure maple syrup (for caramel)

1/4 cup light brown sugar, loosely packed (for caramel)

1/2 cup heavy cream (for caramel)

2 tablespoons unsalted butter (for caramel)

1 teaspoon vanilla extract (for caramel)

1/4 teaspoon salt (for caramel)

1 1/2 cups unsalted butter, softened to room temperature (for buttercream)

4 ounces cream cheese, softened to room temperature

1/4 cup + 2 tablespoons pure maple syrup (for buttercream)

4 cups powdered sugar

2 teaspoons vanilla extract (for buttercream)

Pinch of salt (for buttercream)

Instructions

Step 1: Preheat your oven to 350℉. Butter and flour three 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.

Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Step 3: In a large bowl, whisk together maple syrup, brown sugar, and eggs until smooth. Add vanilla, melted butter, canola oil, sour cream, and milk; whisk again until combined.

Step 4: Gradually add the dry flour mixture to the wet ingredients and stir until just combined. Divide the batter evenly among the prepared pans and smooth the tops.

Step 5: Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. The edges should be golden and the center set. Cool in pans for 20 minutes, then transfer to wire racks to cool completely.

Step 6: To make the maple caramel, combine maple syrup, brown sugar, and heavy cream in a medium saucepan. Stir and bring to a simmer over medium-high heat. Simmer for 7 minutes, stirring frequently, until slightly reduced.

Step 7: Reduce heat to medium-low; add butter, vanilla, and salt. Cook until butter melts completely. Remove from heat and let cool completely.

Step 8: For the maple cream cheese buttercream, beat softened butter and cream cheese in a stand mixer with a paddle attachment on medium speed until light and fluffy, about 2-3 minutes.

Step 9: Add maple syrup and beat for another minute. Gradually add powdered sugar on low speed. Once combined, add vanilla and salt, then increase speed to medium-high and beat for 2-3 minutes until fluffy.

Step 10: To assemble, place one cake layer upside down on a serving plate. Spread a layer of buttercream evenly on top. Repeat with the second layer and buttercream.

Step 11: Place the third layer upside down and spread buttercream on top and around the sides, leaving some cake visible for a semi-naked look. Smooth with a spatula or scraper.

Step 12: Drizzle desired amount of maple caramel over the top, allowing it to drip down the sides. Sprinkle flaky sea salt on top before slicing and serving with extra caramel as desired.

Tips & Variations

For a deeper flavor, substitute part of the canola oil with melted coconut oil.

Use a serrated knife to level the cake layers for more even stacking.

Chill the cake briefly after assembly to help the buttercream firm up before adding caramel.

Try adding toasted chopped pecans or walnuts between the layers for extra texture.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or in the fridge. Bring to room temperature before assembling.