Easy Maple Cinnamon Chocolate Buttermilk Cake And Frosting Recipe From Scratch

I need a spanking, seriously, I do. As if chocolate cake needed to be anymore desirable, I went and added 3 new ingredients to it, that I also crave, tangy buttermilk, spicy cinnamon, and rich maple, oh my.


 I am actually starting to drool while I reminisce over this cake. Yes it's made from scratch, no it's not difficult. I have never understood why some folks are fearful of baking. It really is easy, and fail proof, with a great recipe like this. My recipe is an adaptation of the tried and true Hershey's chocolate cake, and frosting recipe, the one you will most likely find on the back of their package. The only thing I do differently is use low fat buttermilk, instead of regular milk, use maple extract instead of vanilla, add ground cinnamon, and flower pan with cocoa powder, not white flower.

 

I made this cake recently for my husband's birthday. We went out for Mexican food, hence the sombrero, with some friends to celebrate. Here is the cake sitting on our table. I used a bundt pan, but you can obviously use any pan that you like.

Maple Cinnamon Chocolate Buttermilk Cake Ingredients:

2 cups of sugar

1 3/4 cups all purpose flour

3/4 cup Hershey's Cocoa Unsweetened

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs (I used cholesterol free egg product)

1 cup of low fat buttermilk

1/2 cup canola oil 

2 tsp maple extract

1 tsp of ground cinnamon 

1 cup of boiling water

Directions:

Heat oven to 350 F degrees. Grease with butter, and dust your baking pan with cocoa powder. Combine dry ingredients in a large bowl. Add eggs, buttermilk, oil, and maple. Beat on medium speed for 2 minutes. Stir in boiling water. Cake batter will be thinner then your typical boxed cake mix. Bake for 30 minutes or until wooden pick inserted in center of cake comes out clean. If using a bundt pan, let cake completely cool before removing from pan. If using round cake pans, let cool for 10 minutes, before removing to a wire wrack. Gently run a butter knife around edges of pan and cake, to help release, being cautious not to scratch pan. Once cake is completely cooled frost and serve.  If making cupcakes, fill each baking cup about 2/3 full of batter, and bake for 22 minutes, or until done. This recipe will make about 30 cupcakes. 

Maple Cinnamon Chocolate Buttermilk Frosting Ingredients:

(makes about 2 cups of frosting)

1/2 cup Crisco Butter Flavored Margarine or Butter  

2/3 cup Hershey's Cocoa Unsweetened 

 3 Cups of Powdered Sugar

1/3 cup Low Fat Buttermilk 

1 tsp Maple Extract

1/2 tsp ground cinnamon

Directions:

Melt butter, stir in cocoa and cinnamon. Alternately add powdered sugar and buttermilk, beating on medium speed to spreading consistency. Add a little more buttermilk if needed, to have the consistency you like. Stir in Maple, until well combined. 

Store leftover cake in fridge, in an air tight container. 

This is a really rich moist cake. Perfect for a special occasion. It taste much like your typical chocolate cake, however I think the buttermilk makes it moister, and balances out the sweetness, keeping it from being too rich. The maple and cinnamon are subtle in this cake, but make it smell amazing, and give a twist to an old classic recipe. I hope you will give it a try. I can't wait to see what you think. 

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