A friend of mine lent me her stand mixer so I could see if I wanted (or needed) to buy one myself. I have been baking a lot of cakes lately, and depending on where I have been baking them, I either mixed them with a hand mixer or by hand with an authoritative spoon. It is work using a hand mixer, but when you are cooking full sized sheet cakes with nothing more than a spoon, it becomes work. Fast. The stand mixer runs laps around my puny arm.
Today, I decided to create a maple cake with mocha buttercream frosting. I loosely based this cake on the same recipe I posted the other day. As a matter of fact, this cake is nothing like it. The required ingredients are as follows:
2 cups all-purpose flour
1 cup brown sugar
1 cup maple syrup
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup butter
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract (I’m using Honduran extract)
1/2 cup butter
1/3 cup whipping cream
1/4 cup baking cocoa
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon coffee extract
Preheat oven to 375 degrees.
Mix butter in a bowl with brown sugar until smooth. Blend in maple syrup and oil. Slowly add flour, salt, and baking soda. Once well mixed, add two eggs and buttermilk. Finish off with a teaspoon of vanilla extract.
Greased 9 x 13 sheet pan and pour in batter. Bake approximately 30-40 minutes.
While cake is baking, beat 1/2 stick butter with whipping cream, confectioners’ sugar, and whipping cream. Once smooth, add vanilla and coffee extracts.
Pour frosting over cake while still warm.
Note: The edges of the cake seemed a little hard, so next time I will try with white sugar instead of brown sugar.