Get the tastes of autumn with this maple syrup-soaked cake with maple cream. 🍁
3/4 cup milk
3 1/2 teaspoons white vinegar
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 1/4 cups light brown sugar
4 large eggs
1/4 cup maple syrup
2 cups whipping cream
1/2 cup maple syrup + extra for drizzling
Let's get Cooking...
In a small bowl, combine the milk and white vinegar. Set in the fridge for 15 minutes - this will become homemade buttermilk.
Whisk together the flour, baking powder and salt. Set aside. Cream the butter and brown sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating with each addition. Add the flour mixture in 3 additions, alternating with the buttermilk.
Divide the batter between 2 round 9-inch greased cake pans. Bake at 325 F for 40 minutes, until a skewer inserted into the center of the cake comes out clean. Cool the cakes in the pan for 5 minutes, then transfer to a wire rack and allow to fully cool.
In the meantime, place the whipping cream in a bowl and beat with an electric mixer until soft peaks form. Add 1/2 cup maple syrup and beat until soft peaks return. Place the cream in the fridge until ready to use.
Flatten the top of one of the cakes by slicing a thin layer off the surface. Brush both layers with 1/4 cup maple syrup. Spread about half of the maple cream on top of the flattened cake layer and top with the second layer of cake. Top with the remaining maple cream and drizzle some extra maple syrup on top.