Yellow Layer Cake with Maple Pecan Cream Frosting
I love layer cakes. Who doesn’t? I often try to think of new things and ways to combine the traditional with the not so traditional. At the same time, I like to see what’s in the cupboards and wing it. This time, I had a bag of pecans and a huge jug of maple syrup. And so, I decided to take a shot at making a nut cream frosting without butter, milk, or sugar. Finally, in the quest for fun layer cakes, I had ordered some 10 X 4 in layer pans so I could do a fancy little 4-layer cake.
What you will need:
Equipment:
4- 10x4 inch layer pans or 2- 8in round pans
Stand Mixer
3 Mixing Bowls
Baking Parchment
Cooking Spray
Food Processor or Chef's chopper
For the Yellow Cake:
6 large eggs (6 yolks and 3 whites)
2 ½ cups of cake flour*
1 ¼ teaspoon of baking powder
¼ teaspoon of baking soda
¼ teaspoon salt
1 ½ cups sugar
1 cup buttermilk at room temperature
10 tablespoons of butter melted and cooled
6 egg yolks at room temperature
3 tablespoons of canola oil
2 teaspoons of vanilla extract
*If you do not have cake flour then use all-purpose flour and remove 2 ½ tablespoons of the flour and replace with 2 ½ tablespoons of cornstarch and you’ll have cake flour!
For Maple Pecan Cream Frosting:
4 cups pecans
4 teaspoons vanilla extract
1 cup of soy milk
½ cup maple syrup
YELLOW CAKE
Step 1 PREP
Bring 6 large eggs to room temperature
Melt 10 tablespoons of unsalted butter and let cool
Spray 2- 8in rounds or 4 layer pans. Line bottoms with parchment and spray again
Preheat oven to 350°
Step 2 WHISK DRY INGREDIENTS in BOWL 1
2-½ Cups (10 oz.) cake flour (replace 2.5 T with 2.5T Cornstarch)
1-1/4 teaspoons baking powder
¼ teaspoon baking powder
¾ teaspoon salt
1-1/2 Cups Sugar
Step 3 WHISK WET INGREDIENTS in BOWL 2
1-Cup Buttermilk (room temperature)
10 tablespoons unsalted butter melted and cooled
6 egg yolks (room temperature)
3 tablespoons of canola oil
2 teaspoons of vanilla extract
Step 4 STAND MIXER MERINGUE and then to BOWL 3
Using whisk attachment whip on medium-low:
3 egg whites and a pinch of cream of tartar until foamy (1 minute)
Turn your mixer up to medium-high and whip for another minute until soft and billowy
Gradually add
¼ cup of sugar
Continue to whip for 3 minutes or until stiff and glossy peaks
Place meringue in Bowl 3
Step 5 STAND MIXER FLOUR MIXTURE AND BUTTERMILK
Using whisk attachment put dry ingredient flour mixture into the stand mixer bowl and mix on low speed. Slowly add wet (buttermilk) mixture and mix for 15 seconds. Stop and scrape down bowl, then mix on medium-low for another 15 seconds or until smooth.
Step 6 ADD MERINGUE
Remove stand mixer bowl. Using rubber scraper then:
STIR one-third of the meringue into the mix.
FOLD the remaining 2/3 of meringue gently until fully combined
Divide evenly between cake pans
Step 7 BAKE
Bake at 350 for 18-22 minutes or until a toothpick comes out clean
Let cakes cool in the pans for 15 minutes
Turn out onto cooling racks and let cool completely.
MAPLE PECAN CREAM FROSTING
4- Cups Pecans
4- teaspoons vanilla extract
1- cup soy milk
1/2- cup maple syrup
Step 1 ROAST PECANS
Roast 4-cups pecans in 350° oven on baking sheet for 10 minutes and let cool. Place the roasted pecans in a food processor and process into a paste.
Step 2 PROCESS
Add the remaining ingredients and process until creamy.
Step 3 ICING
After your layer cakes have cooled using an offset spatula ice and assemble your layers and then front the top and sides of the cake
Wilton 4x10 Layer Cake Pans
Baking Parchment
KitchenAid Chef's chopper
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A Moist Maple Cake!!
Hey this is an easy cake to make and tastes AMAZING!! I did not put the recipe I this description so listen carefully!!!
Martha Stewart Makes Yellow Cake 4 Ways | Martha Bakes S1E1 Yellow Cake
Watch and learn as Martha bakes up a trifecta of recipes based on a simple yet underestimated recipe for yellow cake. Being a canvas for endless possibilities this yellow cake is a baker’s best friend. With tips on how to create even cake layers and the best ways to frost, Martha shares her father’s birthday cake recipe. She mixes things up with a stone fruit upside-down cake and whips up a beautifully sweet batch of strawberry cupcakes. This yellow cake is sure to be the foundation for many memorable desserts.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 1 Episode 1, on PBS.
#Cake #Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
01:05 Edward Kostyra's Birthday Cake
06:21 Upside-down Cakes
10:58 Orange Curd Filling
14:51 Old Fashioned Chocolate Frosting
17:01 Strawberry Cupcakes
Full Recipes:
Nectarine Plum and Apricot Upside-Down Cake -
Edward Kostyra's Birthday Cake -
Strawberry Cupcakes -
Sprinkle Cake -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Yellow Cake 4 Ways| Martha Bakes S1E1 Yellow Cake
MAPLE CAKE RECIPE WITH MAPLE GLAZE: A dense pound cake recipe beautifully flavored with maple!
Professional Pastry Chef Lindsey Farr shares with us this simple maple cake recipe that is sure to knock the socks off of all of your friends. This is the perfect maple cake recipe to show off your elegant (or simple) cake/bundt pans and dive into fall desserts. Not only is this maple pound cake perfectly dense, it also has a stunning glaze further deepening the luscious maple flavor. This maple pound cake recipe announces that Autumn Dessert season has arrived!
For printable recipes, notes on customizing, and more tips learned in a professional kitchen:
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Chapters:
00:00 Intro to Maple Pound Cake
00:30 Creaming method (cream butter and sugar)
01:00 Combine our dry ingredients
01:49 Add our sugar to mixing bowl to make a sugar/butter paste
02:11 Add eggs one at a time
02:52 Add vanilla extract
03:00 Add our maple syrup
03:31 Alternately add dry ingredients and sour cream
04:00 Finish mixing by hand
04:19 Prep our pan with flour
05:55 Pour our batter into our pan
06:15 Even out batter
06:47 Bake
07:05 Take out of the oven
07:30 Let it cool completely and unmold
08:44 Make a quick maple glaze for the top
09:10 Add maple syrup to confectioners sugar
09:20 Add salt and milk
10:29 Drizzle the cake with glaze
10:50 Let the glaze set
11:11 Time to try!
12:53 Outtakes!
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TOOLS USED IN THIS VIDEO:
Clear Ingredient Bowls:
KitchenAid Stand Mixer:
Metal Bowl for Stand Mixer!:
Nordic Ware Heritage Bundt Pan (gold instead of silver):
Current Whisk Obsession:
OXO Nesting Liquid Measuring Cups (THE BEST THINGS EVER!):
GIR Silicone Spatula (get the 11”):
GIR Mini Silicone Spatula (Similar):
Parchment Paper Sheets:
Gold Spoon (similar):
Vegaline Cooking Spray:
Kitchen Towels:
Ateco Large Offset Spatula:
Ateco Cake testers :
Similar Cake Stand:
Serrated bread knife:
Pyrex 32oz Liquid Measuring Cup:
A Baby Whisk:
Spode Blue Italian Bread and Butter Plates - Set of 4 :
Shun 8” Chef’s Knife:
CAMERA EQUIPMENT USED:
Camera 1:
Camera 2:
Macro Lens:
Front Lens:
Tripod 1:
Tripod 2:
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This maple cake recipe with maple glaze is a dense pound cake recipe beautifully flavored with maple. One of the best maple cake recipes out there, with a decorative glaze to boot. This video is a great how to basic on using maple syrup to perfectly enhance your maple cake. The Chef keeps this maple cake recipe simple so it’s easy to make and complete with maple cake frosting aka maple cake glaze or maple cake icing. This is one of those great fall desserts for a crowd or autumn dessert ideas.
Did you make this recipe? I want to hear all about it! ???? Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr
Maximum Maple Maple Walnut Cake Recipe - 500K Subscriber Thank You!
Maple Walnut Cake
This maple walnut cake recipe, is a maple syrup cake that also uses maple sugar, for maximum maple flavour.
Ingredients:
250 mL (1 cup) butter, softened
125 mL (½ cup) maple sugar
125 mL (½ cup) maple syrup
4 eggs
10mL (1 tsp) instant coffee, dissolved in 1 Tbsp hot water (optional)
100g (250 mL / 1 cup) chopped walnuts
375 mL (1 ½ cups) flour
90 mL (6 Tbsp) ground almonds
30 mL (3 tsp) baking powder
5 mL (½ tsp) salt
Icing:
60 mL (¼ cup) butter, softened
125 mL (½ cup) maple sugar
200 mL icing sugar
300 mL 35% whipping cream
Method:
Pre heat the oven to 160ºC (350ºF)
Butter and line two 20cm round cake pans.
Cream together the butter, maple sugar and maple syrup until fluffy.
Beat in the eggs, one at a time, mixing well between each addition, then add in the coffee, almonds, and half of the walnuts.
Fold in the flour, salt, and baking powder.
Transfer equal amounts into the prepared pans and bake for 30-35 minutes or until a skewer inserted into the middles comes out clean.
Set aside to cool completely.
To make the icing,
Whisk the butter until pale, then cream in the maple sugar.
Whisk in the icing sugar and continue whisking until light and airy.
Pour in the cream and whisk slowly until everything is combined and the cream forms soft peaks.
Spread half of the cream over the first layer, put the second cake on top and spread the remaining cream over the top layer.
Sprinkle on the remaining walnuts.
How To Make Maple Sugar:
This is how to make maple syrup in your backyard:
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???? Vegetarian Gluten Free! Flourless Maple Cake With Maple Icing Recipe - Glen And Friends Cooking
???? Vegetarian Gluten Free! Flourless Maple Cake With Maple Icing. This is a no flour cake recipe, that uses beans and nuts instead. Just like the Black Bean Brownies recipes this cake is a gluten free cake recipe, a flourless cake recipe suitable for people with a gluten intolerance. So if you are searching for cake recipes without flour; this may be the one for you.
Ingredients
Cake:
2 - 540 mL (19 oz) cans white beans, drained and rinsed
125 mL (½ cup) maple syrup
5 mL (1 tsp) pure vanilla extract
4 eggs
125g (3.5 oz) finely ground almonds
10 mL (2 tsp) baking powder
100g (100 mL) melted butter*, or other fat
Pinch of coarse salt
*instead of butter, you could use coconut oil or veg shortening
Method:
Preheat the oven to 190ºC (375°F).
Grease and line an 8 springform cake pan.
In a food processor, purée the beans, maple, and vanilla until smooth.
With the processor running; add the eggs one by one.
Transfer the bean mix into a bowl; add the almonds, baking powder, butter, and salt.
Mix to combine.
Transfer the batter into the pan and bake for 30 to 40 minutes, or until a tester comes out clean.
Let the cake cool a few minutes in the pan, then release and let cool completely on a rack.
Top with icing when fully cooled.
Maple Cream Cheese Icing
Ingredients:
115g (4 oz) cream cheese, room temperature
30 mL (2 Tbsp) butter, room temperature
30 mL (2 Tbsp) pure maple syrup
5 mL (1 tsp) pure vanilla extract
125 mL (½ cup) icing sugar
Method:
Beat cream cheese and butter in large bowl until smooth.
Add maple syrup, and vanilla; beat until smooth.
Add just enough icing sugar to reach your desired stiffness.
**This was a very tasty cake - when eaten cold from the fridge. When served at room temp, the texture changed a bit and it was less inviting.
0:00 Welcome to Flourless Maple Cake With Maple Icing Recipe
0:30 Recipe development idea - Black Bean Brownies
0:45 Flourless Maple Cake With Maple Icing Recipe Ingredients
1:24 getting the maple syrup and pouring it
2:30 Pureé the beans
2:36 Add the eggs to the food processor
3:27 mixing in the almonds
4:43 Pour batter into pan and bake
5:02 Making the Maple Icing Recipe
5:52 Icing the flourless gluten free cake
5:58 Tasting Flourless Maple Cake With Maple Icing Recipe
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