If you want a super easy, perfectly textured no-fuss cake that’s ready in under an hour, this Brown Sugar Maple Cake with Salted Whiskey Buttercream may just be what you’re looking for. A soft, sweet cake that stays fluffy and moist for days, this cake is so easy to throw together that even though I say to use a mixer, I sometimes do the whole thing by hand using just one bowl and sifting the dry ingredients directly into the bowl as I go. Top this sweet, rich, maple cake with a salted whiskey buttercream (preferably with a slightly peaty/smoky note), and you have a well-balanced, simple yet impressive, and impossible to resist cake on your hands.
I’ve been going a bit overboard on the two most recognizable Fall flavors lately–namely apple and pumpkin–and I figured it was time to share something a bit different. This Brown Sugar Maple Cake has all the flavors of Fall with a sweetness that is nicely balanced by the chunks of toasted pecan distributed throughout. Top it with a salted whiskey buttercream–I actually use this Compass Box Great King Glasgow Blend blended scotch when I make my buttercream for a hint of smokiness–and you have a cake that’s sweet and salty and well-balanced instead of overwhelming.
I will be the first to admit that I have had my fair share of cake disasters. I used to be all about the cupcake making until a couple of years ago when I took a break from all things soft and fluffy and slathered in frosting and decided to focus on cookies. Getting back into the habit of making cakes was not the easiest transition for me. Maybe it’s because I never spent a lot of time working out my own recipes, or maybe I just got so used to having a bit more leeway when it came to mixing together cookies, but my cakes all caved in the center–the raising agent breathing air into them only to promptly deflate as I watched it bake in the oven–or the mix was too wet and the edges would burn before the center could bake. And then this cake eventually came around and saved me from all those troubles.
This batter goes in a bit runny, which originally had me thinking, “Oh no! Another cake disaster,” but when it comes out of the oven, it comes out perfectly baked and smooth over the top. Then you slice into it to find a soft crumb that, thanks to the butter has flavor, and thanks to the oil stays moist throughout the week so that you can enjoy a leftover slice without ever feeling like it’s gone stale. I usually just leave it in the pan if I’m not serving it to anyone, place a piece of wax paper against the sliced edges of the cake, and cover with plastic wrap for easy access whenever I’m craving a slice (which tends to be daily, so it seems).
This pairs perfectly with a cup of coffee–spiked or not–or a cup of tea. It also just pairs nicely with a movie–scary or cheesy, funny or though-provoking–or a good book of any sort. Once you see how easy it is to make–we need more one layer sheet cakes in life–you’ll want to throw this together anytime you find yourself needing a little bit of sweetness in your day.
| Prep Time | 10 minutes |
| Cook Time | 25-30 minutes |
| Servings |
servings
|
- 113 g unsalted buter softened, (1 stick or 1/2 cup)
- 120 mL vegetable oil
- 180 g light brown sugar
- 120 mL maple syrup (recommend Grade A Dark Maple Syrup)
- 3 eggs large, room temperature
- 1/2 tsp vanilla extract
- 300 g all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 240 mL milk
- 1/4-1/2 cup pecans toasted and chopped
- 113 g unsalted butter softened, (1/2 cup or 1 stick)
- 220 g powdered sugar (2 cups)
- 1 1/3 Tbsp whiskey (1 Tbsp + 1 tsp), preferably something a bit peaty
- 1/8 tsp salt
- 1-2 Tbsp milk optional
- flaked sea salt to sprinkle on top finished cake
Ingredients
Brown Sugar Maple Cake
Salted Whiskey Buttercream
|
|
- Line a rack in the center of the oven and preheat to 350°F. Grease and line a 9" x 13" pan and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using an electric mixer or a wooden spoon, cream together the butter, brown sugar, and oil until well combined. Add in the maple syrup and beat to combine.
- Add the eggs one at a time, mixing until fully incorporated between each addition. Add in the vanilla extract and mix until combined.
- In a medium bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and cinnamon. If you were using a stand mixer, remove the mixing bowl from the stand. Using a spatula, gently fold in 1/3 of the dry ingredients. Add 1/2 of the milk. Gently fold in the next 1/3 of the dry ingredients. Stir in the rest of the milk and end with the final 1/3 of dry ingredients. Fold until just combined. Add in the toasted and chopped pecans and gently fold until distributed through the batter.
- Pour the batter into the prepared baking pan. Gently tap the pan on the counter two to three times. Bake on the middle rack for 25-30 minutes, until the edges begin to pull away from the pan and a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool in the pan on a wire rack.
- In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, beat the butter on medium speed until smooth, about 3-4 minutes. Turn the mixer down to low and add 1/2 (1 cup) of powdered sugar. As the sugar begins to combine with the butter, raise the speed of the mixer and beat until light and creamy. Lower the speed of the mixer again and add the other half of the powdered sugar. Repeat, mixing on low to keep the sugar from being thrown everywhere and picking up the speed once it starts to combine with the butter.
- Add in the whiskey and salt and beat on high for 3-5 minutes, until the buttercream is smooth. Scrape down the sides of the bowl as needed. If your buttercream is too thick, add milk 1 Tbsp at a time until you have an easily spreadable consistency.
- Using a rubber spatula or an offset spatula, evenly spread the buttercream over the cake. Don't be afraid of swirling the buttercream and allowing some texture to show. I usually leave it in the pan and just cut slices from there, but if you want to remove the cake first, do so before applying the buttercream and spread the frosting to the edges. Sprinkle with flaked sea salt. Slice and serve!