Ingredients Jump to Instructions ↓

  1. 2 2/3 c Cake flour

  2. 3/4 ts Baking soda

  3. 1/2 ts Salt

  4. 1/4 ts Baking powder

  5. 3/4 c Buttermilk

  6. 1/2 c Pure maple syrup

  7. 14 oz Unsalted butter; at rm temp

  8. 1 c Granulated sugar

  9. 1 1/4 ts Maple extract

  10. 1 ts Vanilla extract

  11. 3 Eggs

  12. 1 c Finely chopped walnuts

  13. 3 c Confectioner's sugar

  14. 1 c Marshmallow creme

Instructions Jump to Ingredients ↑

  1. Walnut halves for decoration --nutritional data per *calories *gm protein *gm fat *gm carbo *mg sodium *mg chol Heat oven to 350. Butter and flour two 9" cake pans. Combine flour, soda, salt, and baking powder. Combine buttermilk and maple syrup. With an electric mixer set at med-low speed, beat 6oz of the butter (12 tbs) and the granulated sugar until light and fluffy, about 5 minutes. Beat in 1tsp of the maple extract and the vanilla. Beat in eggs one at a time, beating well after each addition. Reduce speed and beat in flour mixture in three parts, alternating with buttermilk mixture. Stir in the chopped walnuts. Pour into prepared pans. Bake until a toothpick stuck into the center comes out clean, about 25 minutes. Cool 10 minutes in pans. Remove from pans and cool completely on wire racks. Meanwhile, sift confectioners' sugar. With an electric mixer set at medium speed, beat remaining 8oz butter (16 tbs) until creamy. Reduce speed to low and gradually beat in confectioners' sugar. Beat in remaining 1/4tsp maple extract. With a spatula, fold in marshmallow creme. Put on cake layer on a serving plate. Spread top with about 3/4c frosting. Top with remaining layer. Spread top and sides with remaining frosting. Decorate with walnut halves. Work Time: 1 hour Total Time: 1 hour 25 minutes, plus cooling time --


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