Not to freak you out or whatever, but if you haven’t eaten this cake yet, your life is pretty much worthless.
I mean, I guess I could be one of those people who sugarcoats everything and pats your hand and tells you don’t fret, don’t despair, you’re okay eating your yellow cake or white cake with vanilla frosting, but that would be a lie.
And I’m no sugarcoater.
Maybe I am a sugarcoater. But I only coat food with sugar, not feelings.
But sometimes I do EAT my feelings in the form of sugar, so let’s not get all confused.
Also, do you want to know how many pieces of cake you can eat during a toddler’s nap and one episode of Sherlock on Netflix?
I could totally tell you. It’s two. Two and a half. Ish.
I’ve had French Toast Layer Cake on my mind for quite awhile but wasn’t sure how to execute it.
Well, friends. Consider this figured out.
Cinnamon swirl cake? Check.
Buttery Maple Frosting? Check.
Cinnamon Maple Ganache? OMGGGGG CHECK.
Seriously…the ganache. Forever renamed THE GANACHE, is stinking fabulous.
My normal chocolate ganache recipe goes something like this: chocolate, heavy cream, corn syrup. So, this go around I did cinnamon chips, heavy cream, maple flavored syrup.
Then I tasted it and died after I drank it with a straw like Elf.
So if you have a french toast lover in your life, or a maple lover, or a cinnamon lover, or a cake lover, you need to make this cake.
And if you have none of the above, might I ask why you hang out with such riffraff? For real.
- 1/2 cup packed brown sugar
- 1 tsp ground cinnamon
- 2 sticks salted butter, slightly softened
- 2 cups granulated sugar
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 cup milk
- 1 cup (2 sticks) salted butter, slightly softened
- 1/4 cup heavy cream
- 2 tsp maple extract
- 4 cups powdered sugar
- drop of yellow food color
- 1/2 cup cinnamon chips
- 1/4 cup heavy cream
- 3 TBS maple flavored syrup (not REAL maple syrup -- although it is superior in flavor, it's not thick and syrup-ey enough for this recipe)
- Prepare cake: Preheat oven to 350. Butter and flour two (8 inch) cake pans and set aside.
- In a small bowl, stir together brown sugar and cinnamon and set aside.
- In a large bowl, mix together flour, baking powder, and cinnamon. Set aside.
- In the bowl of a mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Add vanilla.
- With the mixer on medium low, add flour and milk alternately, starting and ending with flour mixture and scraping the bowl as needed. Pour about 1/4 of the batter in each pan. Divide cinnamon/brown sugar mixture between the two cakes, sprinkling evenly over the batter, then topping with the remaining batter. Bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Not all ovens are the same, so PLEASE test your cake for doneness.
- Remove cakes from oven and let cool in pans for about 10 minutes. Carefully remove from pans and let finish cooling on a wire rack.
- (Note -- at this point, I prefer to chill my cooled cakes for a few hours or overnight, as chilled cakes are easier to level and frost. This is up to you,but if you have the time and ability to do so, I highly recommend covering cakes in plastic wrap and placing in the refrigerator)
- Prepare frosting: In the bowl of your mixer, beat butter, maple extract and heavy cream on medium low speed until smooth. With the mixer on low, slowly add powdered sugar and beat on low until just barely mixed. Increase speed to high and beat for one minute, until fluffy and smooth. Set aside a couple spoonfuls of frosting -- color them with a drop of yellow food coloring and place in the refrigerator. Place one cake top side down on a plate and cover with frosting. Place the other cake on top, top side down, and frost entire cake. Chill for about 30 minutes before pouring ganache over the top so it doesn't melt the frosting.
- Ganache: In a microwave safe bowl, heat cinnamon chips and cream, stopping to stir every 15 seconds until smooth. Add maple flavored syrup and stir until combined. Let sit until thickened and slightly cooled.
- Pour ganache over chilled, frosted, cake, spreading to the edges so it can drip down. Using a small cookie scoop, scoop chilled yellow frosting so it looks like "butter" and place it in the center of the cake.
Keep cake stored in refrigerator.
This cake is SUCH a show stopper and the flavor combo can’t be beat. Plus, I’ve heard that it’s acceptable as a Birthday Breakfast. So…there’s that.
If you’re interested in the cake stand or gorgeous glittery cake server I used, they are from Wonderelle shop. Seriously my new favorite place for dessert serving pieces!!
Enjoy and have a fabulous day!!