Makes 3 8-inch layers
FOR THE CAKE
- 3 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 cup sugar
- 1/2 cup maple sugar (can substitute brown sugar if you can’t find maple sugar)
- 4 eggs, at room temperature
- 2 teaspoons vanilla
- 1 cup Vermont maple syrup
- 1/2 cup milk
- 1 cup chopped walnuts
FOR THE FROSTING
- 1 cup (2 sticks) unsalted butter softened
- 1 lb. confectioners’ sugar (make sure it’s gluten-free, if necessary)
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/3 cup maple syrup
- 2 tablespoons heavy cream
To make the cake:
- Preheat the oven to 350 degrees. Line 3 8-inch cake pans with parchment paper, or grease and flour them.
- In a large bowl combine the flour, baking powder, baking soda, and salt; set aside.
- In a medium bowl or large measuring cup, whisk the syrup and milk together; set aside.
- In another large bowl, or the bowl of a standing mixer, cream the butter and sugars together until light and fluffy. Add the eggs, one at a time, scraping the bowl as needed, and beat until combined. Stir in the vanilla.
- Sprinkle about 1/3 of the flour over the batter and mix until just combined. Add half of the syrup mixture and beat until combined, then scrape the bowl. Add another third of the flour, mixing until just incorporated, then add the remaining syrup mixture and beat until just combined. Finally, add the remaining flour and beat the mixture until thoroughly combined. Scrape the bowl, then divide the mixture evenly into the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out with a crumb or two clinging to it. Leave the cakes in the pans for about 2 minutes before transferring them to a wire cooling rack.
To make the frosting:
- Beat the butter on high speed until light and fluffy.
- Beat in the sugar until combined. Stir in the vanilla, sugar, and syrup.
- Add the heavy cream and whisk on high for 4 minutes.