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This maple syrup cake has a slight maple flavor and has simple ingredient! You can get to baking in no time with what you likely already have in your pantry and refrigerator: Butter. Unsalted butter is used in the cake and the frosting. I’ve also used salted butter (just omit the salt in the recipe) All-purpose flour.
For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners’ sugar and enough cream to reach desired consistency. Place 1 cake layer on a serving plate; spread with 1 cup frosting.
This maple syrup cake recipe is officially one of my new favorite fall recipes. It tastes like a pancake, but in cake form and pairs perfectly with a cup of coffee. Whenever it’s someone’s birthday in our family, I let them choose the kind of cake they want me to make for them.
Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes.
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