Maple Refrigerator Cake
Prep
15 mins
Cook
0 mins
Servings
6
Difficulty
Easy
A moist and flavorful dessert made with pure Canadian maple syrup, perfect for hot summer days.
Ella x
Ingredients
- 400all-purpose flour
- 200granulated sugar
- 150pure canadian maple syrup
- 120unsalted butter, softened
- 3large eggs
- 60unsalted butter, melted
- 12baking powder
- 6salt
- 6 mLvanilla extract
Detail level
Instructions
- 1
Preheat your refrigerator to its coldest setting. In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
- 2
In a large bowl, whisk together the maple syrup, melted butter, eggs, and vanilla extract.
- 3
Add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Pour the batter into a 20cm x 15cm cake pan or a 9x13 inch baking dish.
- 5
Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.
Tip: The cake will set and become firm to the touch.
- 6
When ready to serve, remove the cake from the refrigerator and let it sit at room temperature for 30 minutes.
Tip: You can garnish with fresh fruit or whipped cream if desired.
- 7
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- 8
Refrigerate the cake for up to 2 weeks before serving.
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