Maple Spice Pink Rose Cake

  • Serves: Makes two 8- or 9- x 2-inch layers
  • Baking Temp (degrees F): 350
  • Views: 17339

Recipe by Sarah Phillips and Cyndi65 © 2011 Sarah Phillips

Cake and photo by Cyndi65, Premium Member © Sarah Phillips
This makes a fancy party cake filled and decorated with beautiful flower swirls. We used Cyndi's Buttercream Dream - Maple Flavored. Take a look at our Shabby Chic Rose Cake.

CYNDI65, Premium Member, SAYS: "This is the first time I've done a cake like this and I think it turned out beautifully! And everybody at work is just having a fit over it. How to make the Buttercream Rose Swirls."

2 3/4 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt

1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon maple flavoring, optional

3/4 cup (1 1/2 sticks) unsalted butter
1 cup sugar
1/2 cup maple syrup; preferably Grade B for more flavor
3 large eggs

3/4 cup chopped, toasted walnuts (optional)

1. Place an oven shelf in the center of the oven and preheat the oven to 350 degrees F. Lightly grease two 8- or 9- x 2-inch pans.

2. In a medium bowl, combine the flour, baking powder, baking soda , cinnamon, nutmeg and salt; set aside.

3. Add the vanilla extract and maple flavoring to the buttermilk; stir. Set aside.

4. In the bowl of a stand mixer, beat the butter with a paddle attachment on low speed until softened. Add the sugar in a steady stream at the
side of the bowl.
Increase the mixer speed to medium and beat for beat for 2 minutes until creamy, light in color and fluffy. During beating, stop the mixer and scrape the bowl often.
5. Add the maple syrup and beat on medium speed for 1 minute more.

6. With the mixer on low, add the eggs one at a time and beat 20 seconds after each addition until combined. Beat the mixture for one minute on medium until it is smooth and fluffy.

7. With the mixer on low speed, add the flour mixture in 2 equal portions, alternating with the buttermilk mixture, starting and ending with the flour mixture.
Mix after each addition until JUST combined.

8. Unclamp the mixer. Fold in walnuts.

9. Scrape the bowl and divide the batter evenly into the prepared pans. Lightly smooth the tops

10. Bake the layers for 25 - 30 minutes. To test for doneness, insert a wooden toothpick in the middle of each cake layer and remove. It should have a few moist crumbs attached, but not batter. Lightly touch of the tops of each cake with a cupped hand until the top feels firm and gives slightly. The cake shrinks a little from the sides of the pan. It should also smell done.

11. Take the cake layers immediately from the oven to a wire cake rack and let them sit for 10 minutes. Loosen the sides with a small metal spatula or sharp knife. Invert onto wire cake rack and place upright with the support of another wire cake rack to cool completely.