Maple Cake with Cream Cheese Frosting

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Jason Varney
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  • 2 1/2 c. all-cause flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cloves
  • 1 1/4 tsp. kosher salt, divided
  • 1 c. maple syrup
  • 1/2 c. vegetable oil
  • 1/4 c. shadowy brown sugar
  • 1/4 c. granulated sugar
  • 1 mountainous egg
  • 1 1/2 tsp. baking soda dissolved in 1 cup boiling water
  • 16 oz. cream cheese, softened
  • 1/2 lb. (2 sticks) unsalted butter, softened
  • 1 lb. (4 cups) confectioners’ sugar


    1. Step 1Heat oven to 350F. Grease two 9″ round cake pans. In a medium bowl, tear collectively flour, cinnamon, allspice, cloves, and 1/2 tsp salt. Residing aside.
    2. Step 2Using a stand mixer fitted with the hurry attachment on medium lunge, mix syrup, oil, brown sugar, and granulated sugar till silent, about 1 minute. Add egg and mix to combine. On low lunge, step by step add flour combination. Trot in baking soda combination till combined.
    3. Step 3Divide batter between pans. Bake till a knife inserted into center comes out comely, 20-25 minutes. Let icy in pans for Quarter-hour, then lunge knife around the perimeters of pan, turn desserts out onto wire rack, and enable to icy entirely.
    4. Step 4Using stand mixer fitted with hurry attachment on medium lunge, beat cream cheese and butter till fluffy, 2 minutes. Lower lunge to low. Gradually add confectioners’ sugar and final 3/4 tsp. salt; beat till combined.
    5. Step 5Residing one cake layer on serving platter; spread 1 1/2 cups frosting over high. Residing second layer on high; spread final frosting over sides and high.

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