Maple Syrup Layer Cake


  • 4 cups sifted cake flour, divided use
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2¾ cups sugar, divided use
  • 11 ounces unsalted butter, softened, divided use
  • 10 eggs, divided use
  • 1½ cups buttermilk
  • 1 teaspoon vanilla
  • 1½ cups whole milk
  • 2¼ cups dark maple syrup, divided use
  • 1 tablespoon corn syrup
  • Toasted pecans, as needed
  • Maple sugar, as needed


Combine 3¾ cups flour, baking powder, baking soda and salt; set aside. Beat 2¼ cups sugar into 9 ounces butter for 4 minutes. Add 4 whole eggs, one at a time. Beat 2 more minutes.

Combine buttermilk and vanilla; beat a third into butter-egg mixture, alternating with dry ingredients until combined. Pour batter into two 9-inch round greased pans dusted with flour. Bake in preheated 350F oven 30 to 40 minutes or until toothpick inserted comes out clean; cool.

To make custard filling, bring milk to boil; add remaining ½ cup sugar and flour and whisk into 6 egg yolks. Return to medium heat, bring to a boil and simmer until thickened. Add ½ cup maple syrup; whisk in 2 ounces butter; refrigerate. 

To assemble, halve each layer. Drizzle ¼ cup maple syrup on first layer. Cover ¼-inch thick with custard. Add next layer; repeat.

To make frosting, beat 6 egg whites until frothy. Heat 1 cup dark maple syrup and 1 tablespoon corn syrup to 240F. With mixer on high, slowly drizzle the syrup into the whites and beat until the mixture is fluffy. Garnish with pecans and maple sugar. Makes 8 to 10 servings.

Pastry Chef Misha Martin; Angry Trout Cafe; Grand Marais, Minnesota