Maple Toffee Cake
"This maple toffee layer cake has the perfect balance of fall flavors! We love this moist layer cake for any fall occasion! So delicious!..."
INGREDIENTS
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1 1/2 sticks (170g) unsalted butter, softened
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2 cups (400g) sugar
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4 large eggs
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3 cups (342g) cake flour ( see Notes below for cake flour substitution)
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2 teaspoons (8g) baking powder
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1/2 teaspoon (3g) baking soda
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1/2 teaspoon (3g) salt
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1 1/4 cup (296g) buttermilk (see Notes below for substitution)
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1/4 cup (54g) vegetable oil ( I used canola oil)
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1 teaspoon (4g) maple extract
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2 Tablespoons (26g) maple syrup
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1/2 cup (72g) toffee bits
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2 sticks (226g) unsalted butter, slightly softened
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2 (8oz) packages cream cheese (453 total gram weight of 2 packages) softened
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slightly. Use full fat cream cheese. Do not use reduced fat
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1 Tablespoon maple syrup (optional)
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2 teaspoons (8g) maple extract
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6 to 6 1/2 cups (690g to 747g) powdered sugar, adding more if necessary
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We used additional maple syrup to lightly brush the layers. We also sprinkled toffee bits between the layers and pressed additional toffee bits into the frosting for the bottom border.
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We created impressions in the frosting with a small offset spatula and piped stars and dots around the top border with a 2D star tip and tip 3 round tip.
Comments & Reviews
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