Introduction

This Maple Cake is a delightful treat combining warm spices and rich maple syrup in a moist, tender crumb. Topped with a fluffy maple frosting and optional pecans, it’s perfect for cozy gatherings or just a special everyday dessert.

A three-layer cake with light brown, slightly crumbly sponge layers separated by thin white cream layers; the top layer is fully covered with a smooth white cream frosting decorated with small, pointed cream swirls and sprinkled with chopped nuts. The cake sits on a wooden board with a brown parchment base, placed on a white marbled surface. The background is dark and out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (390g) all-purpose flour, spooned and leveled
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (120mL) vegetable oil, or any neutral flavored oil
1 cup (200g) dark brown sugar, packed
3 large eggs, at room temperature
3/4 cup (180mL) pure maple syrup
2 teaspoons pure vanilla extract
1/2 cup (120g) full-fat sour cream, at room temperature
1/2 cup (120mL) whole milk, at room temperature
1 & 1/2 cups (340g) unsalted butter, softened to room temperature (for frosting)
5 cups (650g) powdered sugar, sifted (for frosting)
1/2 teaspoon salt (for frosting)
1 teaspoon pure vanilla extract (for frosting)
1/3 cup (80mL) pure maple syrup (for frosting)
Chopped pecans (optional, for decorating)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line them with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 3: In a large bowl, combine the softened butter, vegetable oil, and dark brown sugar. Using an electric mixer fitted with the paddle attachment or a whisk by hand, cream together until smooth. It will be slightly grainy but without lumps, about 1 minute with a mixer or 2 minutes by hand.
Step 4: Add the eggs one at a time, beating well after each until fully incorporated.
Step 5: Stir in the maple syrup and vanilla extract until combined.
Step 6: Add about half of the dry ingredients to the wet mixture and mix just until combined. A few small streaks are fine.
Step 7: Add the sour cream and milk to the batter, mixing to combine.
Step 8: Add the remaining dry ingredients and mix until the batter is streak-free but still slightly lumpy. Avoid overmixing.
Step 9: Divide the batter evenly between the three prepared pans and smooth the tops.
Step 10: Bake in the center of the preheated oven for 20 to 25 minutes, or until a skewer inserted into the center comes out with a few moist crumbs but no wet batter.
Step 11: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely to room temperature before frosting.
Step 12: To make the frosting, beat the softened butter in a large bowl with an electric or stand mixer fitted with the whisk attachment until smooth.
Step 13: Add the powdered sugar, salt, and vanilla extract. Mix on low speed until the sugar is dissolved, then whip on high for about one minute until smooth and lump-free.
Step 14: Pour in the maple syrup and mix on low until combined, then whip again on high speed for 1 to 2 minutes until light and fluffy. Adjust the consistency with a splash of milk if too thick, or chill the frosting if too soft.
Step 15: Assemble the cake by layering and frosting the cooled cakes. Decorate the top with chopped pecans if desired.
Step 16: Slice and serve your delicious maple cake.

Tips & Variations

Use room temperature ingredients for smoother batter and even baking.
For a nutty twist, fold chopped toasted pecans into the batter before baking.
If you prefer a lighter texture, substitute half the vegetable oil with applesauce.
The frosting can be flavored with a pinch of cinnamon for extra warmth.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw overnight in the fridge before frosting or serving.

How to Serve

A three-layer brown cake with light cream filling between each layer sits on a wooden board lined with brown parchment paper. The cake is frosted with white cream, decorated on top with small peaks of cream and sprinkled with chopped nuts. A metal cake server holds a slice being served from the right side. The scene is set on a white marbled surface with scattered crumbs and nuts around. In the blurred background, a glass bottle filled with milk is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light maple syrup instead of dark?

Yes, light maple syrup can be used but the cake will have a milder maple flavor. Dark syrup offers a richer, more robust taste.

Can I make this cake gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Baking times may vary slightly, so check for doneness accordingly.