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Maple Cake Recipe

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★★★★★

4.6 from 94 reviews

This Maple Cake is a moist and flavorful dessert infused with rich maple syrup and warm cinnamon, layered with a creamy maple frosting. Perfect for autumn gatherings or any celebration that calls for a sweet, comforting treat.

Ingredients

Scale

Dry 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

Cake Batter

  • 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

Maple Frosting

  • 1 & 1/2 cups (340g) unsalted butter, softened to room temperature
  • 5 cups (650g) powdered sugar, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (80mL) pure maple syrup
  • Chopped pecans (optional – for decorating)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until fully combined. Set this mixture aside.
  2. Cream Butter, Oil, and Sugar: In a large bowl, combine the softened unsalted butter, vegetable oil, and dark brown sugar. Using an electric mixer with a paddle attachment or a whisk, cream them together until smooth. It should be slightly grainy without lumps of butter, taking about 1 minute with the mixer on medium speed or 2 minutes by hand.
  3. Add Eggs: Whisk in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This ensures a smooth batter.
  4. Add Maple Syrup and Vanilla: Mix in the pure maple syrup and vanilla extract until well combined.
  5. Combine Dry Ingredients and Wet Ingredients: Add about half of the dry ingredients to the wet mixture and stir until just combined. A few streaks are okay.
  6. Add Sour Cream and Milk: Whisk in the full-fat sour cream and whole milk until fully integrated, then add the remaining dry ingredients. Mix until the batter is smooth with a few small lumps, taking care not to overmix.
  7. Divide and Bake: Evenly divide the batter into three prepared cake pans. Bake in the center of a preheated oven at 350°F (175°C) for 20 to 25 minutes or until a skewer inserted into the cake comes out with moist crumbs but no wet batter.
  8. Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then invert them onto wire racks to cool completely to room temperature before frosting.
  9. Make the Maple Frosting: In a large mixing bowl, beat the softened unsalted butter with an electric or stand mixer fitted with the whisk attachment until smooth.
  10. Add Powdered Sugar, Salt, and Vanilla: Mix in powdered sugar, salt, and vanilla extract on low speed until the sugar dissolves.
  11. Whip Frosting: Increase mixer speed to high and whip for about 1 minute until smooth and lump-free.
  12. Add Maple Syrup and Final Whip: Pour in the maple syrup and mix on low speed to combine. Then whip on high speed for 1 to 2 minutes until light and fluffy. Adjust consistency with milk if too thick or chill if too soft.
  13. Assemble the Cake: Layer and frost the cooled cake evenly with the maple frosting. Optionally, decorate with chopped pecans on top.
  14. Serve: Slice the cake and serve immediately or store appropriately.

Notes

  • Ensure all refrigerated ingredients like eggs, sour cream, and milk are at room temperature for better batter consistency.
  • Do not overmix the batter to keep the cake tender and moist.
  • If frosting is too soft to work with, chill it in the refrigerator for 30 to 60 minutes.
  • Use pure maple syrup for authentic flavor; avoid imitation syrups.
  • Chopped pecans are optional but add texture and a nutty flavor to the finished cake.
  • Store leftover cake in an airtight container in the refrigerator for up to 4 days.

Keywords: maple cake, maple syrup cake, cinnamon cake, moist cake recipe, homemade cake, frosting, layered cake, dessert

Find it online: https://liamjayne.com/maple-cake-recipe/