Sheet cake with maple buttercream

Sheet cake with maple buttercream

Based on 7 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
35
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings2
40 g
maple syrup
20 g
pecans
50 g
flour
¼ tsp
baking powder
tsp
salt
84 g
unsalted butter (room temperature)
40 g
sugar
1
eggs
tsp
vanilla extract
44 g
buttermilk
egg yolks
salt
MetricImperial

Utensils

oven, knife, cutting board, 3 bowls (large), hand mixer with beaters, baking sheet, saucepan, baking pan (11x7 in.)

How-To Videos

how-to-chop-nuts

How to chop nuts

homemade-buttermilk

Homemade buttermilk

how-to-cream-butter-and-sugar

How to cream butter and sugar

homemade-vanilla-extract

Homemade vanilla extract

how-to-separate-eggs

How to separate eggs

Nutrition per serving

Cal421
Protein6 g
Fat29 g
Carb34 g
  • Step 1/3

    Preheat oven to 180°C/360°F. Roughly chop pecans. Combine flour, baking powder, and salt in a bowl.
    • 20 g pecans
    • 50 g flour
    • ¼ tsp baking powder
    • tsp salt
    • oven
    • knife
    • cutting board
    • bowl (large)

    Preheat oven to 180°C/360°F. Roughly chop pecans. Combine flour, baking powder, and salt in a bowl.

  • Step 2/3

    Combine butter and sugar in another bowl and beat with a hand mixer until frothy. Add the eggs, one at a time, then vanilla extract. Add buttermilk and the flour-baking-powder mix alternatively, finishing with flour. Carefully fold in chopped pecans and mix until well combined. Transfer batter to a baking pan and bake at 180°C/360°F for approx. 20 min., then remove from oven and let cool.
    • 44 g unsalted butter
    • 40 g sugar
    • 1 eggs
    • tsp vanilla extract
    • 44 g buttermilk
    • bowl (large)
    • hand mixer with beaters
    • baking sheet

    Combine butter and sugar in another bowl and beat with a hand mixer until frothy. Add the eggs, one at a time, then vanilla extract. Add buttermilk and the flour-baking-powder mix alternatively, finishing with flour. Carefully fold in chopped pecans and mix until well combined. Transfer batter to a baking pan and bake at 180°C/360°F for approx. 20 min., then remove from oven and let cool.

  • Step 3/3

    To make the buttercream, heat maple syrup in a saucepan and let simmer over medium-low heat. Meanwhile, add egg yolks and a pinch of salt to a bowl and beat until frothy. When the maple syrup reaches 120°C/250°F, remove from heat and add to the egg mixture. Beat until it’s cooled to room temperature. Add remaining vanilla extract, and slowly mix in remaining cubed butter while beating. Mix everything until a smooth buttercream forms. Spread the buttercream on sheet cake and enjoy!
    • 40 g maple syrup
    • egg yolks
    • ¼ tsp vanilla extract
    • 40 g unsalted butter
    • salt
    • saucepan
    • bowl (large)
    • baking pan (11x7 in.)

    To make the buttercream, heat maple syrup in a saucepan and let simmer over medium-low heat. Meanwhile, add egg yolks and a pinch of salt to a bowl and beat until frothy. When the maple syrup reaches 120°C/250°F, remove from heat and add to the egg mixture. Beat until it’s cooled to room temperature. Add remaining vanilla extract, and slowly mix in remaining cubed butter while beating. Mix everything until a smooth buttercream forms. Spread the buttercream on sheet cake and enjoy!

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