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I knew I wanted to make something special for Mother’s Day this year, so I dreamed up this sweet treat. Two layers of rich vanilla cake coated with smooth buttercream made with real maple syrup, and filled with toasted walnuts.
I am so pleased that my momma enjoyed this cake and it delivered that perfect maple-walnut balanced taste that she loves.
Popular store-bought breakfast syrups are often a mix of corn syrup, hard-to-pronounce chemicals, and artificial flavors. Go for the real stuff, 100% pure maple syrup. Your tastebuds, and your health, will thank you.
Toasted walnuts carry a bold, mouth-watering flavor and pack an irresistible crunch. The smell will have you wanting to snack on them while waiting for the cakes to cool. Make a double batchâI won’t judge đ
A few things to know before we get started…
This cake truly is mini, making it the perfect gift for a special someone’s celebration or birthday. I used 4″ round cake pans.
If you have a stand mixer, you’ll want to grab it (plus the whisk). Otherwise, mixing bowls and a whisk will do!
It’s important to let your egg and dairy ingredients come to room temperature. The warmer-than-refrigerated temp allows for a lighter and fluffier cake. About 20 minutes on your counter does the trick!
For consistency in my recipes, I prefer to weigh my ingredients. If you do not have a digital food scale, be sure to measure your flour properly.
Rich Vanilla Cake
serves 2-4
Ingredients
90g all-purpose flour (3/4 cup)
1/4 cup butter, melted
1 large egg, room temp
1/4 cup whole milk, room temp
1/4 cup sour cream, room temp
100g organic cane sugar (1/2 cup)
1 t pure vanilla extract
1 t baking powder
1/2 t salt (I like Redmond!)
Instructions
1. Heat the oven. Preheat the oven to 350°.
2. Dry ingredients. In a medium bowl, mix together the flour, baking powder, and salt.
To measure the flour, lightly spoon the flour into the measuring cup and pile until the flour sits above the rim. Scrape a knife across the top of the measuring cup to level.
3. Wet ingredients. In the bowl of your stand mixer, whisk together the butter and sugar on medium-high speed until the mixture is uniform and smooth.
4. Egg. Add the egg and beat on medium speed until combined.
5. Dairy. Pour in the sour cream and vanilla, and beat until smooth.
6. Add the dry mix. Add half of the dry mixture to the wet mixture, and whisk on a low speed until combined.
7. Stir gently. Pour the milk and the remaining dry mixture, then mix, just until the flour is combined.
8. Prepare the pans. Coat the inside of two (or three) 4-inch cake pans with butter, then line the bottom of each pan with parchment paper.
9. Pour the batter. Pour the batter evenly across the pansâabout 1/2 full for two pans, or 1/3 full for three pans.
10. Bake. Bake at 350° for 20-25 minutes. When fully baked, a toothpick will come out clean and the cakes will release themselves from the edges of the pan.
11. Set. Let the cakes cool in the pans for 10 minutes, then turn each pan upside down onto a clean kitchen towel.
12. Remove. Tap the bottom gently, and shake if needed, to remove the cake from the pan. Let the cakes cool completely before frosting. If youâre short on time, you can place the cakes in the refrigerator.
Toasted Walnuts
Ingredients
1/2 cup chopped walnuts
Instructions
1. Heat the oven. Preheat the oven to 350°.
2. Walnuts. Add the chopped walnuts to a baking sheet lined with parchment paper.
3. Bake. Bake at 350° for 4 minutes, stir, then bake for an additional 3-4 minutes. The walnuts should be fragrant and golden.
Maple Buttercream Frosting
Ingredients
1/2 cup butter, softened
190g confectioners’ sugar (~1 2/3 cup)
2 T pure maple syrup
1 t pure vanilla extract
Instructions
1. Beat the butter. In the bowl of your stand mixer, fitted with the whisk, beat together the butter and vanilla extract on medium-high speed until smooth. About 3 minutes.
2. Add the sugar. Add 115g (1 cup) confectionersâ sugar and mix on low speed until combined.
3. Flavor. Pour the syrup and another 75g (~2/3 cup) confectionersâ sugar.
4. Sweeten (optional). Continue mixing on low speed until combined. Taste and, if necessary, add confectioners’ sugar to your liking, 1 T at a time.
Hands of Belle 
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