I remember the first time I tried maple syrup frosting. My grandma, bless her heart, used to make it every year for my birthday cake. It wasn't just a cake; it was a hug in dessert form. The combination of classic vanilla cake and that distinctive maple sweetness… oh man! It’s a taste that just screams 'celebration'. I've tweaked her original recipe a little over the years, adding my own little touches, but the essence remains the same – pure, unadulterated birthday joy. She always used to say 'the best cakes are made with love'. And I whole heartedly believe her!
This Vanilla Birthday Cake with Maple Syrup Frosting isn't just your average cake recipe. It's a journey back to simpler times, a celebration of flavors that complement each other in the most delightful way. The vanilla cake is moist, tender, and subtly sweet, providing the perfect canvas for the star of the show – the maple syrup frosting. Forget cloying sweetness; this frosting is rich, buttery, and infused with the unmistakable aroma of pure maple syrup. Honestly? I think its amazing. So grab your mixing bowls, preheat that oven, and let's get baking! This cake isn't hard to make, I promise! Even if you're terrible at baking!
Required Equipments
- Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Spatula
- Cake Pans (round or square)
- Parchment Paper
- Wire Rack
Vanilla Birthday Cake with Maple Syrup: Frequently Asked Questions
Vanilla Birthday Cake with Maple Syrup
This Vanilla Birthday Cake with Maple Syrup is a moist, tender vanilla cake topped with a rich and buttery maple syrup frosting. It's a delicious and unique twist on a classic birthday cake, perfect for any celebration.
⏳ Yield & Time
Yield: 12 servings servings
Preparation Time: 30 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 350°F (175°C). Grease and flour your cake pans. I like to use parchment paper rounds on the bottom for extra insurance against sticking.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step; it's crucial for a tender cake.
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. At this stage, if the mixture looks curdled, don't panic! It'll come together when you add the dry ingredients.
- In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. A few streaks of flour are okay.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on them; ovens can vary!
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This prevents them from breaking. I've learned this the hard way!
- While the cakes are cooling, prepare the maple syrup frosting. In a large mixing bowl, beat the butter until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined. Then, add the maple syrup and vanilla extract. Increase the speed to medium-high and beat until light and fluffy. If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach the desired consistency.
- Once the cakes are completely cool, level them if necessary. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of maple syrup frosting. Top with the second cake layer and frost the top and sides of the cake.
- Decorate with sprinkles, if desired. I'm a sucker for sprinkles! Refrigerate for at least 30 minutes to allow the frosting to set before serving. This makes it easier to slice.
📝 Notes
- For a richer flavor, use brown butter in the frosting.
- If you don't have buttermilk, you can use regular milk with 1 tablespoon of lemon juice or vinegar.
- Make sure to let the cake cool completely before frosting to prevent the frosting from melting.
🍎 Nutrition
Calories: 450 kcal
Protein: 4g
Fat: 20g
Carbohydrates: 65g
Fiber: 1g
Calcium: 150mg
