Chocolate Maple Cake
This Chocolate Maple Cake is a 4-layer rich chocolate cake perfectly matched with the sweet maple buttercream.
Ingredients
Chocolate Cake (My original Chocolate Cake recipe that has been doubled)
- 3½ cups (420g) all-purpose flour
- 1 tablespoon McCormick Pure Vanilla Extract
- 4 extra-large eggs at room temperature
- 1 cup (224g) vegetable oil
- 2 cup (480g) buttermilk (room temperature)
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 4 teaspoons baking soda
- 1½ cups (180g) unsweetened cocoa powder
- 4 cups (800g) granulated sugar
- 2 cups (474g) freshly brewed hot coffee
Maple Frosting
- 2 cups (4 sticks or 452g) unsalted butter, at room temperature
- 6-8 cups (750-1000g) confectioners sugar
- 1 cup maple syrup
- 1 teaspoon McCormick Maple Extract
- 2 teaspoons McCormick Vanilla Extract
Instructions
Chocolate Cake
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Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
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In another bowl, combine the buttermilk, oil, eggs, and vanilla.
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With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into FOUR 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
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Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Maple Frosting
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Add the butter to a stand mixer and using the paddle attachment, beat until lighter in color and fluffy. Add in the confectioner's sugar a couple cups at a time.
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With the mixer off, add in the vanilla and maple extracts and then add in the syrup.
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Beat on low speed until syrup and sugar are incorporated, about 1 minute.
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Increase speed to high and beat until mixture is light and whipped, about 5 minutes.
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Use immediately. Refrigerate any leftovers in an airtight container.