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Dessert

Maple Layer Cake

A layered cake made with maple sugar, butter, buttermilk, flour, eggs, baking soda, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Buttermilk and flour are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Maple Layer Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Melt the chocolate over hot water.

  2. Dissolve the baking soda in the buttermilk.

  3. Cream the butter and maple sugar together.

  4. Add the eggs, buttermilk, and flour; mix well.

  5. Fold in the melted chocolate last.

Bake

  1. Bake in two layers at 350°F (175°C) until done.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Buttermilk + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + buttermilktop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Maple sugar
Provides sweetness and moisture, and adds a maple flavor to the cake.
Eggs
Add structure and help bind the batter as it sets in the oven.
Butter
Adds fat for tenderness and richness, and helps the creamed batter hold air.
Buttermilk
Adds acidity and moisture, and reacts with baking soda to help the cake rise.
Flour
Forms the main structure of the cake as it bakes.
Baking soda
Reacts with the acidic buttermilk to produce gas that leavens the cake.

The step that matters

Dissolve the baking soda in the buttermilk. Baking soda needs an acid such as buttermilk to react and release gas. Dissolving it fully first spreads the leavening evenly through the batter, so the layers rise without holes or uneven patches.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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