Maple Nut Chiffon Cake with Golden Butter Frosting
Indulge in the sweet, nutty perfection of a Maple Nut Chiffon Cake with Golden Butter Frosting—a dessert that is as light as it is luscious. This show-stopping cake features delicate layers of airy chiffon infused with the rich flavor of pure maple syrup and a delightful crunch from chopped walnuts or pecans. Finished with a velvety golden butter frosting, made with whipped butter and a hint of vanilla, this cake is the epitome of autumnal baking. Ideal for holidays or special occasions, this recipe combines the art of folding whipped egg whites for a fluffy texture with the decadence of creamy frosting. Serve it with a drizzle of maple syrup or a handful of nuts for a dessert that promises to impress. Perfect for those searching for maple desserts, festive cakes, or nutty indulgences!
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Recipe Information
Ingredients
- 2 cups Cake flour
- 1.25 cups Granulated sugar
- 3 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Vegetable oil
- 6 large Egg yolks
- 0.5 cups Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cups Cold water
- 8 large Egg whites
- 0.5 teaspoons Cream of tartar
- 0.5 cups Chopped walnuts or pecans
- 1 cup Unsalted butter
- 3 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract (for frosting)
- 1 pinch Pinch of salt (for frosting)
Instructions
Preheat your oven to 325°F (163°C). Ensure your tube pan is clean and ungreased.
In a large bowl, sift together the cake flour, granulated sugar, baking powder, and salt.
Make a well in the center of the dry ingredients and add the vegetable oil, egg yolks, maple syrup, vanilla extract, and cold water. Mix until smooth and well combined. Set aside.
In a separate, very clean bowl, whip the egg whites with the cream of tartar using a stand or hand mixer. Start on low speed and gradually increase to high until stiff peaks form.
Gently fold the whipped egg whites into the egg yolk mixture a third at a time. Use a spatula and be careful not to deflate the mixture. Fold in the chopped walnuts or pecans.
Pour the batter into the ungreased tube pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a skewer inserted into the cake comes out clean.
Once baked, immediately invert the pan onto a bottle neck or a heat-proof funnel. Allow the cake to cool completely while inverted.
Once cooled, run a thin knife around the edges of the pan and the center tube to loosen the cake. Gently remove the cake from the pan.
To make the frosting, cream the unsalted butter in a stand mixer on medium speed until light and fluffy.
Gradually add the powdered sugar, alternating with the heavy cream, and beat until the frosting is smooth and creamy.
Mix in the vanilla extract and a pinch of salt. Taste and adjust if needed.
Frost the cooled cake with the golden butter frosting using an offset spatula, spreading it evenly over the top and sides.
Optional: Garnish with additional chopped nuts or a drizzle of maple syrup for extra flair. Slice and serve!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 56.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 148 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
