Preheat oven to 350°F. and spray 2 – 9-inch cake pans with Baker’s Joy®
In a large bowl, whisk together the syrup, brown sugar and melted butter until creamy.
Add the eggs and vanilla and whisk to combine.
In another bowl, whisk together the flour, baking powder, cinnamon and salt.
Alternate adding the flour mixture and the buttermilk – beginning and ending with the flour mixture – to the syrup mixture, stirring gently with each addition.
Carefully, whisk in the boiling water until blended.
Pour into prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pans on a wire rack for 15 minutes. Run a knife around the edges of the pans and then invert the cakes onto the wire rack. Remove the parchment paper. Allow to cool completely before frosting.
Frosting:
In the bowl of a mixer, blend the cream cheese, butter and maple syrup until smooth.
Add in the powdered sugar, a little at a time, and blend in on low speed until thoroughly incorporated.
Place one cake on a platter. Spread frosting over the top.
Place the other cake on top of the first.
Thinly frost the top and sides of the cakes. Refrigerate for an hour.
Preheat oven to 350°F. and spray 2 – 9-inch cake pans with Baker’s Joy®
In a large bowl, whisk together the syrup, brown sugar and melted butter until creamy.
Add the eggs and vanilla and whisk to combine.
In another bowl, whisk together the flour, baking powder, cinnamon and salt.
Alternate adding the flour mixture and the buttermilk – beginning and ending with the flour mixture – to the syrup mixture, stirring gently with each addition.
Carefully, whisk in the boiling water until blended.
Pour into prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pans on a wire rack for 15 minutes. Run a knife around the edges of the pans and then invert the cakes onto the wire rack. Remove the parchment paper. Allow to cool completely before frosting.
Frosting:
In the bowl of a mixer, blend the cream cheese, butter and maple syrup until smooth.
Add in the powdered sugar, a little at a time, and blend in on low speed until thoroughly incorporated.
Place one cake on a platter. Spread frosting over the top.
Place the other cake on top of the first.
Thinly frost the top and sides of the cakes. Refrigerate for an hour.
