Cinnamon Maple Sheet Cake with Chocolate Frosting

Cinnamon Maple Sheet Cake with Chocolate Frosting

I had been really inspired by the sheet cakes on A Cozy Kitchen for the past few months, and have been wanting to make one of my own. Adrienne’s cakes always come out so cute and it helps that she has a corgi :) I was really hoping to make her strawberry sheet cake, but unfortunately missed the boat on summertime. While I am sad to see strawberries and summer go, fall in New England is pretty dang magical. There’s so many fall activities and flavors i’m excited about! I came across this sprinkle mix at the grocery store and let it guide the rest of this cake - I had seen we had a bottle of maple syrup in the fridge the day before and it’s not something we use frequently so I thought it would be perfect to throw into a cake. Turns out maple cake is much less popular than maple icing - and I have no idea why! This cake had major coffee/breakfast cake vibes after I threw in some cinnamon and the chocolate frosting really balanced it out. I can’t wait to make more fall goodies!

 Cinnamon Maple Sheet Cake with Chocolate Frosting | Becca Bakes (www.becca-bakes.com)

Cinnamon Maple Sheet Cake
Adapted from: Martha Stewart

Sheet Cake Ingredients:

  • 1 cup unsalted butter, room temperature

  • 2+1/2 cups all-purpose flour

  • 1 teaspoon cinnamon

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 3/4 cup pure maple syrup

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 3/4 cup sour cream

Frosting Ingredients: (from A Cozy Kitchen)

  • 3/4 cup unsalted butter, at room temperature

  • 2 cups powdered sugar, sifted

  • 3oz dark chocolate, melted

  • 1 tablespoon sour cream

  • 1/2 teaspoon vanilla

Instructions:

  1. Pre-heat oven 350 degrees, prepare a 9-inch square baking pan but parchment paper, butter, and flour.

  2. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt

  3. With an electric mixer, beat together maple syrup and sugar for 3-5 minutes

  4. Add eggs, one at a time. beat until smooth in-between. Add vanilla

  5. Add flour mixture in 3 batches, alternating with 2 batches sour cream. Beat until just combined

  6. Transfer batter to prepared pan, smooth top with a spatula

  7. Bake until cake tester comes out clean, about 40 minutes

  8. For Frosting: In the bowl of a stand-up mixer, with the paddle attachment, add the butter and powdered sugar; beat until smooth & fluffy, about 3 minutes. Pour in the chocolate, sour cream, and vanilla extract. Beat again until smooth, about 1 minute

Mile High Chocolate Mousse Pie

Mile High Chocolate Mousse Pie

Chocolate Chip Pumpkin Bread Mini Loaves

Chocolate Chip Pumpkin Bread Mini Loaves