my sister is obsessed with fall, maybe even more then me.. ok probably not. while her birthday is technically in mid-august, we weren't able to actually celebrate it with the whole family until september. this then turned into a combined birthday bash celebrating my mom's late august birthday as well. i figured a maple based cake was the perfect flavour combination to go with an early fall celebration! the party was a lot of fun. we ate these ribs & went super italian by holding a boccee tournament. it was like the grown up italian version of a beer pong tournament. anyways, enjoy this dreamy looking cake! it is filled with pure maple syrup & cinnamon, some of my favourite ingredients (i'll get to you in october pumpkin;)). this weekend's gloomy, rainy weather may be the perfect excuse to stay in, get cozy & make yourself this cake!
for the cake
- 3 3/4 cups flour
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsalted butter, room temperature
- 1/4 cup vegetable oil
- 1 1/2 cup raw sugar
- 3 eggs
- 1 cup pure maple syrup
- 2 teaspoon vanilla
- 3/4 cup whole milk
for the frosting
- 1 1/2 cup unsalted butter, room temperature
- 3-4 cups powdered sugar, or to taste
- 1/2 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- preheat oven to 325 degrees. grease & flour two 9-inch round cake pans.
- in a mixing bowl sift flour, baking powder, baking soda, salt and cinnamon. set aside.
- in the bowl of a stand mixer with the paddle attachment cream butter and sugar.
- add oil, eggs, maple syrup and vanilla until light and fluffy.
- alternate between adding dry ingredients & milk until a smooth batter is formed. do not over mix.
- evenly distribute batter between the two greased cake pans & bake until a tooth pick comes out clean. about 25-30 minutes.
- let cool completely before flipping & frosting.
- to make the frosting beat butter, sugar, cinnamon, vanilla and salt until light & fluffy. about 8 minutes.
- frost cake as desired. enjoy!