Christina Tosi’s Maple Cake Recipe

Cook Time: 45 Minutes

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[Total: 55 Average: 2.8]

Heat the oven to 350°F. Spray your baking sheet or bundt pan with Baker’s Joy® No-Stick Baking Spray.
In a large bowl, whisk together the butter, maple and eggs until well combined. Add the oil, vanilla extract and vinegar and whisk well until combined and smooth.
Whisk in the flour, baking powder and salt, stirring slowly until fully incorporated then whisking until the cake batter is smooth.
Pour the batter into the prepared bundt pan and bake at 350°F for 45-50 minutes until golden brown on top and a toothpick comes out clean when poked in the center.
Cool for 15 minutes at room temperature in the pan on a wire rack, then invert, while still warm onto a plate, cake stand or cooling rack to cool the rest of the way (this ensures the most clean, beautiful release of the cake from the pan.)
Cool cake completely before frosting or dusting with confectioner’s sugar and serving!

Tip: If you prefer to make cupcakes with this recipe, bake at 350°F for 15 to 20 minutes; recipe will yield 12-16 cupcakes

Heat the oven to 350°F. Spray your baking sheet or bundt pan with Baker’s Joy® No-Stick Baking Spray.
In a large bowl, whisk together the butter, maple and eggs until well combined. Add the oil, vanilla extract and vinegar and whisk well until combined and smooth.
Whisk in the flour, baking powder and salt, stirring slowly until fully incorporated then whisking until the cake batter is smooth.
Pour the batter into the prepared bundt pan and bake at 350°F for 45-50 minutes until golden brown on top and a toothpick comes out clean when poked in the center.
Cool for 15 minutes at room temperature in the pan on a wire rack, then invert, while still warm onto a plate, cake stand or cooling rack to cool the rest of the way (this ensures the most clean, beautiful release of the cake from the pan.)
Cool cake completely before frosting or dusting with confectioner’s sugar and serving!