To celebrate 2017 being Canada’s 150th year, I got the opportunity to make a very special cake to be featured on Wayfair. The cake I chose to make ended up being a Maple Cake with Caramel Buttercream Frosting! This cake turned out fabulously and couldn’t have been more delicious. The addition of pure maple syrup really put it over the top! If you want, you can also check out where my recipe was featured, here!
Maple Cake with Caramel Buttercream Frosting
A Canadian cake favourite paired with a delicious caramel buttercream!
For the Maple Cake
- 1 cup butter
- 2 and 1/2 cups flour
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 3/4 cup pure maple syrup
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
For the Caramel Buttercream
- 1/2 cup butter
- 1/2 cup shortening
- 4 cups icing sugar
- 4 tbsp milk
- 1 tsp caramel extract
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch baking pan.
In a bowl, mix flour, baking soda and baking powder.
Using a mixer, beat butter, sugar, and maple syrup on medium speed for roughly 5 minutes. Then mix in eggs, mixing between each addition. Mix in vanilla.
Add flour mixture and sour cream, a little at a time until combined on low speed.
Pour cake mix into greased pan and bake until cooked, which is roughly 35+ minutes.
For the Caramel Buttercream Frosting
Cream together butter and shortening.
Mix in caramel extract and icing sugar.
Mix in milk and spread evenly on cake.
For those who may also be wondering how I decorated this gorgeous cake, I used a Wilton #18 tip for everything! I added Wilton Red Dye to the buttercream as well as red sprinkles on top! You can’t get much easier than that!