Strawberry Rose Maple Syrup Cake with Champagne Buttercream

By: Strawberry Rose Maple Syrup Cake with Champagne Buttercream | |
PRINT RECIPE ADD TO FAVORITES

By Britney Breaks Bread

Ingredients:

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp salt

  • 1/2 cup brown sugar

  • 2 eggs

  • 3/4 cup Runamok Strawberry Rose Maple Syrup

  • 3/4 cup butter (1.5 sticks), melted

  • 1/4 tsp rose water

  • 3/4 cup whole milk yogurt

  • 7 strawberries, diced

  • Champagne Buttercream
    – 4.5 cups powdered sugar
    – 2 sticks butter, room temperature
    – 1 tsp vanilla extract
    – 3/4 cup Champagne, cold
    – Pinch of salt

 

Directions:

  • Preheat Oven to 350 degrees F.
  • In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk until combined.
  • In a stand mixer with whisk attachment, combine brown sugar, eggs, strawberry rose maple syrup, rose water, melted butter, and yogurt. Mix until fluffy, about 30 seconds.
  • Add flour mixture to stand mixer and mix until fully incorporated, about 20-30 seconds. Do not over mix batter.
  • Dice up 7 strawberries and sprinkle them on top of the batter, lightly mixing them in.
  • Spray a 9 inch round baking pan with oil and dust with flour. Add batter and bake for 40 minutes, until a toothpick comes out clean. Allow to cool completely before adding buttercream icing.
  • To make the champagne buttercream, add powdered sugar, butter, vanilla extract, salt, and champagne to a stand mixer and mix until combined.
  • Add icing to cake once cooled
  • Eat!