Ingredients
2 1/4 cup (270g) all-purpose flour, spooned and leveled
1 Tbsp baking powder
1 tsp fine sea salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cup (113g) salted butter, room temperature
1/2 cup(100g) light brown sugar, lightly packed
1/4 cup (60mL) vegetable oil
1 cup (340g/12oz) maple syrup
3 large eggs, room temperature
3/4 cup (170g) sour cream, room temperature
1/2 cup (118mL) milk, room temperature
Maple Buttercream
1/4 cup (50g) light or dark brown sugar, lightly packed
1/4 cup (30g) all-purpose flour, spooned and leveled
1/8 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 cup (6oz) pure maple syrup (accidentally used 4oz)
1/2 cup (4oz) milk
1 1/4 cup (283g) unsalted butter, room temperature
1 tsp vanilla bean paste (or vanilla extract)
Salted Caramel Sauce
1 cup (200g) granulated sugar
1/4 cup (60mL) water
1/4 cup (56g) salted butter, room temperature
1/2 cup (120mL) heavy whipping cream, room temperature
1/2-1 tsp fine sea salt
1 tsp vanilla extract
Instructions
Maple Spice Cake
1. Preheat the oven to 350F/177C convection (or 325F/162C conventional), grease, and line four 6" cake pans with baking spray and parchment paper.
2. Whisk together the flour, salt, baking powder, and spices in a mixing bowl of Kitchen In The Box Nesting Bowl Stand Mixer and set aside.
3. In the Kitchen In The Box stand mixer fit with the whisk attachment, beat the butter and sugar on medium speed, until light and fluffy, for 2-3 minutes.
4. Add in the maple syrup and oil and beat for another 1-2 minutes. The batter may look split now but should emulsify when you add the eggs.
5. Add the eggs, one at a time, beating well after each addition (make sure to scrape the bottom of the bowl between each).
6. Add the sour cream, mixing just until it's combined.
7. Add half of the dry ingredients to the batter with the stand mixer on low speed. Then add the milk, followed by the other half of the dry ingredients. Mix until it's mostly combined, then scrape the sides and bottom of the bowl and mix just until the dry ingredients are all incorporated.
8. Distribute the batter evenly between pans, about 11oz per pan, and bake for 25-30 minutes, until they release from the edge of the pan or spring back when you press on them gently.
9. Remove from the oven and flip over onto a towel or a cooling rack. Allow the cakes to cool completely before frosting.
Maple Buttercream
1. Make the custard portion of the buttercream ahead of time so it has time to cool before frosting.
2. In a small saucepan, combine the brown sugar, flour, salt and cinnamon. Whisk until they're well distributed.
3. While whisking, slowly pour in the maple syrup and milk and whisk until the mixture is smooth.
4. Place the saucepan over medium heat and stir continuously (but not too aggressively) for 3-5 minutes.
5. When the mixture thickens and begins to hold streaks, whisk quicker for about another 30-60 seconds. It should be thick like custard.
6. Pour the mixture into a heat-safe container, cover it, and allow it to cool to room temperature
7. Once the custard portion of the buttercream has cooled completely, place the butter into the mixing bowl of a stand mixer.
8. Use the stand mixer, with the whisk attachment, to beat the butter at full speed for 5 minutes. Make sure to scrape the edge of the bowl every so often.
9. When the butter is pale and fluffy, add the cooled custard in 3-4 increments, with the mixture running at medium-high speed.
10. Add the vanilla and mix until it's fully combined and smooth.
11. Press out the large air bubbles with a flat beater attachment at a low speed.
12. Use an offset spatula to frost the cake. Decorate the cake as desired or top it with salted caramel sauce. Serve and enjoy!