Canadian Maple Raspberry Cake Canadian Maple Raspberry Cake

Canadian Maple Raspberry Cake | Food styling by Christopher St. Onge | Prop styling by Carolyn Souch Image by: Michael Graydon

From sweet maple to zingy ginger to tart raspberries, this cake has it all. It's the perfect indulgence at the end of a big day of celebrating.

  • Prep time 1 hour
  • Total time 2 hours

Ingredients

Maple Cake:
  • 1 1/2 cup unsalted butter , softened
  • 1 1/2 cup maple sugar
  • 3 eggs
  • 4 teaspoons maple extract
  • 5 cups all-purpose flour
  • 2 tablespoons ground ginger
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cup buttermilk
  • 1 1/2 cup maple syrup
Icing:
  • 2 1/4 cups unsalted butter , softened
  • 7 1/2 cups icing sugar , sifted (approx)
  • 3 tablespoons milk (approx)
  • 3 teaspoons maple extract
  • 1 1/2 teaspoon vanilla
  • 3/4 teaspoons salt
Assembly:
  • 2 tablespoons maple syrup
  • 4 cups fresh raspberries or strawberries

Method

Maple Cake: Grease three 8-inch (1.2 L) round cake pans; line bottoms with parchment paper. Set aside.

In large bowl, beat butter with maple sugar until fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, scraping down side after each addition. Beat 
in maple extract.

In separate bowl, whisk together flour, ginger, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk and maple syrup.

Stir flour mixture into butter mixture, alternating with buttermilk mixture, making 3 additions of flour and 2 of buttermilk. Divide batter among prepared pans; smooth tops.

Bake in 350°F oven until cake tester inserted in centres comes out clean, 28 to 30 minutes. Cool in pans on racks for 10 minutes. Invert onto racks; peel off parchment paper. Let cool completely. (Make-ahead: Wrap layers separately in plastic wrap and refrigerate for up to 1 day or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Icing: Meanwhile, in large bowl, beat butter until light and fluffy. Beat in icing sugar, 1/2 cup at a time, until smooth. Beat in milk, maple extract, vanilla and salt. Beat in more icing sugar or milk as necessary to produce desired texture.

Assembly: Using serrated knife, generously trim tops of cakes to level. Brush maple syrup over cut side of each layer. Place 1 layer, cut side up, on cake plate. Spread about 3/4 cup of the icing over cut side; top with 1 1/2 cups of the raspberries. Cover with second cake layer, cut side down; repeat adding icing and raspberries. Cover with final cake layer, cut side down. Using offset palette knife, spread thin layer of icing all over cake, filling in holes between layers as needed. Refrigerate until firm, about 20 minutes. Using offset palette knife, spread remaining icing all over cake, smoothing side and top. Top with remaining raspberries. Refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 6 hours.) Bring to room temperature before serving

Makes 14 to 16 servings.

Nutritional facts Per each of 16 servings: about

  • Fibre 3 g
  • Sodium 381 mg
  • Sugars 80 g
  • Protein 5 g
  • Calories 779
  • Total fat 39 g
  • Potassium 209 mg
  • Cholesterol 124 mg
  • Saturated fat 24 g
  • Total carbohydrate 105 g

%RDI

  • Iron 15
  • Fibre 0.0
  • Folate 23
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 35
  • Vitamin C 13
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Canadian Maple Raspberry Cake

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