Step 1

Prepare and bake the chocolate cake recipe as instructed.Baker's Note: For the smaller 6-inch cake in today's post, make 1/2 the cake recipe. For a standard 8-inch cake, make the full cake recipe.

Step 2

Cool the cakes completely before frosting.

Step 3

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.

Step 4

With the mixer on low, gradually add the powdered sugar by spoonfuls, the meringue powder and salt, mixing until combined.

Step 5

Add the extracts, and increase the speed to medium. Beat the buttercream for 4-5 minutes, scraping the bowl down several times, until very light and fluffy. Turn the speed down to "stir" and mix for 1 more minute.

Step 6

Stack, fill and frost the cake with the maple buttercream. If you like, use tip 1M to pipe swirls on top of the cake.

Step 7

If decorating your cake with green buttercream, see this Christmas tree cake post for tips on how to make a deep green colored buttercream.