Chocolate Maple Layer Cake
Chocolate Maple Layer Cake with four moist chocolate layers and silky maple buttercream. Perfect for fall gatherings and make-ahead friendly.
Ingredients
Chocolate Cake
- 3 ½ cups (420 g) all-purpose flour
- 4 cups (800 g) granulated sugar
- 1 ½ cups (180 g) unsweetened cocoa powder
- 4 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 2 cups (480 g) buttermilk, room temperature
- 1 cup (224 g) vegetable oil
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups (474 g) freshly brewed hot coffee
Maple Buttercream
- 2 cups (4 sticks / 452 g) unsalted butter, room temperature
- 6 to 8 cups (750 g to 1000 g) confectioners’ sugar
- 1 cup maple syrup
- 1 ½ teaspoons maple extract
- 2 teaspoons vanilla extract
Instructions
Chocolate Cake
- Heat the oven to 350°F. Grease and flour four 8-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir until evenly combined.
- In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla extract until smooth.
- With the mixer on low speed, gradually add the wet mixture to the dry ingredients. Mix just until combined.
- Slowly pour in the hot coffee and mix on low until the batter is smooth, scraping the bottom of the bowl once.
- Divide the batter evenly among the prepared pans. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool the cakes in the pans for 30 minutes, then turn them out onto wire racks to cool completely. Chill the cooled layers for at least 30 minutes before assembling.
Maple Buttercream
- Beat the butter in a stand mixer with the paddle attachment until light and fluffy.
- Add the confectioners’ sugar a couple of cups at a time, mixing on low until incorporated.
- Add the maple syrup, maple extract, and vanilla extract. Mix on low until combined, about 1 minute.
- Increase the speed to high and beat until the frosting is light and smooth, about 5 minutes. Use right away or refrigerate until needed.
Assembly
- Place one chilled cake layer on a stand or plate. Spread an even layer of frosting on top.
- Add the next layer and repeat until all four layers are stacked.
- Apply a thin crumb coat of frosting over the entire cake. Chill for 10 to 15 minutes.
- Add the remaining frosting, smoothing the sides and top with an offset spatula. Serve at room temperature.