Fancy Maple Layer Cake

Course : Cakes
Serves: 10
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1/2 cup unsalted butter
1/2 cup brown sugar - packed
2 large eggs - lightly beaten
1 teaspoon pure vanilla
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup pure maple syrup
1/2 cup hot water
---Maple walnut praline:
1 cup pure maple syrup
1 cup chopped walnuts
---Maple whipped creme chantilly:
2 cups whipping cream
6 tablespoons confectioners sugar
1 teaspoon pure maple extract -- (1 to 2)

Preparation / Directions:

Preheat oven to 350 F. Spray two 9 or 8 inch round cake layer pans with non stick cooking spray and line with circles of parchment paper. Cream the butter with the sugar until light and fluffy. Add eggs a bit at a time, then vanilla. Combine flour, baking powder, baking soda and salt. Alternate adding dry ingredients to creamed mixture with the maple syrup and hot water. Scrape the bottom of the bowl to ensure batter is evenly combined. Spoon into prepared pans. Bake until cake tests done - about 30 minutes. For praline, line a cookie sheet with parchment paper. Boil syrup in a 2 quart, heavy-bottomed saucepan until it reaches 300 F. on a candy thermometer (hard crack stage). Remove from heat and stir in walnuts. Pour onto prepared baking sheet and cool well, until set. Transfer to a food processor and pulse to make a fine powder. For creme chantilly, beat cream with sugar and extract to stiff peaks. To assemble, cut off top crusts of cake. Set bottom layer on a platter and spread on half of whipped cream. Sprinkle with some maple praline. Top with second cake layer. Ice top and sides with remaining whipped cream. Press maple praline on sides and dust top with any remaining (or garnish with chopped walnuts).


Nutritional Information:

438 Calories (kcal); 34g Total Fat; (68% calories from fat); 6g Protein; 29g Carbohydrate; 90mg Cholesterol; 234mg Sodium

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