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12 servings
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Ingredients
Maple Cake
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup butter room temperature
- 1/2 cup light brown sugar
- 3 large eggs room temperature
- 1 1/2 teaspoons vanilla
- 1 cup maple syrup room temperature
- 1/4 cup whole milk
7-minute Frosting
- 4 egg whites room temperature
- 1 1/4 cup sugar
- 1/4 tsp cream of tartar
- pinch of salt
- 1/4 cup water
- 1 teaspoon vanilla
Ingredients
Maple Cake
7-minute Frosting
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Instructions
Maple Cake
- Preheat oven to 350 F. Grease and flour 2 8-inch cake rounds. Set aside.
- In a medium bowl, whisk flour, baking powder, and salt together. This is the dry mixture.
- In a measuring cup, stir together maple syrup and milk. This is the maple mixture.
- In the bowl of a stand mixer fitted with a paddle attachment, mix butter and sugar until light and fluffy.
- While the machine is at low speed, add eggs one at a time, beating well after each addition.
- Add vanilla and mix until combined. Scrape down the sides of the bowl.
- Alternatively add dry mixture and maple mixture, beginning and ending with flour. After all the flour is poured in, mix well until everything is combined.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
- Let cakes cool in the pan for 10 minutes, then invert on to a wire rack to cool completely.
7-minute Frosting
- In the bowl of a stand mixer, whisk together egg whites, sugar, cream of tartar, salt and water.
- Make a double boiler by putting a stand mixer bowl over a pot of simmering water. Whisk the mixture until it is very warm and foamy.
- Remove the bowl from the pot and beat with the mixer until frosting is stiff peak and cooled. This will take about 5-7 minutes.
- Mix in the vanilla and beat again. If you want to color the frosting, you can add in gel food coloring and mix again.
- Frost the cake.
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