1-First Step: Mise en Place: Measure all dry ingredients into one bowl: 2 ½ cups flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt. Whisk to combine. In another bowl, soften 1 cup butter. This setup keeps things smooth. For dietary tweaks, use gluten-free flour here.

2-Second Step: Cream Wet Base: Beat softened butter and 1 ½ cups pure maple syrup on medium for 3 minutes until light. Add 4 eggs one at a time, beating well after each. Mix in 1 tsp vanilla. Scrape bowl sides. This builds emulsion for moist texture. Vegan? Use flax eggs now.

3-Third Step: Combine Dry and Wet: Alternate adding dry mix and 1 cup milk to wet batter, starting and ending with dry. Fold gently with spatula, about 1/3 at a time. Stop when just combined, no overmix. Stir in ½ cup sour cream and optional 1 cup walnuts. Batter should be thick but pourable. Low-cal version: use less syrup.

4-Fourth Step: Fill and Bake: Divide batter evenly between pans. Tap to release air bubbles. Bake 28-32 minutes until toothpick inserts clean. Edges pull from pan. Rotate halfway for even browning. Cool in pans 10 minutes, then invert onto racks. Full cool takes 1 hour. High altitude? Add 2 tbsp milk, bake 5 minutes longer.

5-Fifth Step: Make Frosting: Beat 8 oz softened cream cheese and ½ cup butter until smooth. Gradually add 3 cups powdered sugar, ¼ cup maple syrup, 1 tsp vanilla. Whip to fluffy peaks, 2-3 minutes. Taste; add more syrup if needed. Vegan frosting uses aquafaba whipped stiff.

6-Final Step: Assemble and Serve: Level cooled layers if domed. Place one on plate, spread 1/3 frosting. Top with second layer, crumb coat thin, chill 15 minutes. Frost fully, swirl top. Garnish with walnuts or maple drizzles. Slice into 12-16 pieces. Total time: 1 hour bake, 30 minutes prep. Store as below. For cupcakes, bake 18-22 minutes, frost each.