Maple Syrup Cake Recipe

This maple syrup cake recipe is officially one of my new favorite fall recipes.  It tastes like a pancake, but in cake form and pairs perfectly with a cup of coffee.

Whenever it’s someone’s birthday in our family, I let them choose the kind of cake they want me to make for them. For Nicks birthday this year, he flipped through the Martha Stewart Cakes cookbook (it’s our go-to cake cookbook!) and he chose the maple cake!

Maple syrup cake ingredients

This maple syrup cake has a slight maple flavor and has simple ingredient!  You can get to baking in no time with what you likely already have in your pantry and refrigerator:

• Butter.  Unsalted butter is used in the cake and the frosting. I’ve also used salted butter (just omit the salt in the recipe)
• All-purpose flour. I like to use all-purpose flour. If you want to make this cake gluten-free, use your favorite gluten-free flour. I like Bob’s Red Mill 1-to-1 gluten free baking flour.
• Baking powder & baking soda. A must-have leavening for baking recipes.
• Pure maple syrup.  It is key to use 100% maple syrup to get the truly best flavor.  Wisconsin is known for its maple syrup and you can find some amazing syrup here or here.
• Granulated sugar.  You can use natural cane sugar in place of granulated sugar.
• Eggs.  This recipe calls for large eggs.
• Vanilla extract.  This ingredient is an important part of baking any cake. It really adds flavor!
• Sour cream.  I love using sour cream in baking to balance super sweet flavors and provide extra moist-ness (is that even a word, haha?) I also use Greek Yogurt in place of sour cream in baked goods a lot of times (it yields a softer cake crumb).
• Confectioners sugar.  The confectioners sugar is used in the frosting and can be added slowly until you reach your desired consistency.

While making this cake, I learned that maple syrup is made in a variety of grades, marked by its color.  The darker the syrup, the more intense the flavor.  Grade B is what is ideal for this recipe.

Steps for making this maple syrup cake

1. Preheat the oven to 350 degrees.  Butter a 9-inch square baking pan; line with parchment and butter parchment.  Dust with flour, tapping out excess.  In a medium bowl, whisk together flour, baking powder, baking soda and salt.
2. With an electric mixer on medium speed, beat butter, maple syrup and granulated sugar until pale and fluffy, 3-5 minutes. Add eggs, one at a time, beating well after each addition.  Mix in vanilla.
3. Reduce mixer speed to low.  Add flour mixture in three batches, alternating with two batches of sour cream.  Beat until just combined.  Transfer batter to prepared pan; smooth top with an offset spatula.  Bake until a cake tester comes out clean, about 40 minutes.  Transfer pan to a wire rack to cool 10 minutes.  Turn out cake onto rack to cool completely.
4. To make the icing, combine maple syrup and butter in a bowl.  Sift in confectioners’ sugar and whisk until combined.  Adjust consistency with more syrup or sugar, if necessary.  Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.

When I made the cake, I actually used these baking pans, which are my fave.  I used them to make the kids’ birthday cakes this year.  Since they are only 4 inches, I decreased the baking time to 30 minutes total.  With the extra batter, I made 6 cupcakes and those only took 20 minutes to bake!

Substitutions to make this maple cake healthier and gluten free

• You can make this cake a touch healthier by using Greek Yogurt instead of sour cream.  This is actually what I did because we didn’t have any sour cream.
• If you’re gluten-free, you could use your favorite GF baking flour. I like Bob’s Red Mill 1-to-1 gluten free baking flour, it’s the one I’ve had the best results with.

How should I store my maple syrup cake?

• This maple syrup cake freezes so well, which is yet another reason why I love it.  Once you’re done enjoying some of the cake, wrap it tightly in plastic wrap and put it in a storage container or bag and throw in the freezer.  To thaw, simple place it on a plate at room temperature for 10 minutes.  You don’t want to microwave it because the frosting will melt.

This cake has a subtle maple flavor, but you could absolutely add some rum extract if you want to punch up the flavor a bit.  It’s also a fantastic dessert option for fall and works great for Thanksgiving if you prefer not to eat pie.

Maple Syrup Cake Recipe

This maple syrup cake recipe has a subtle maple flavor and tastes like a pancake in cake form. The perfect fall dessert to enjoy with a cup of coffee.

0 from 0 votes

Print Rate

Prep Time: 10 minutes

Cook Time: 40 minutes

10 minutes

Total Time: 1 hour

Servings: 16 people

Ingredients

For the Cake

• 1 cup unsalted butter, room temperature, plus more for pan two sticks
• 2 1/2 cups all-purpose flour plus more for pan
• 2 tsps. baking powder
• 1/2 tsp. coarse salt
• 3/4 cup pure maple syrup
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 cup sour cream

For the Icing

• 1/3 cup pure maple syrup plus more if needed
• 3 Tbs. unsalted butter melted
• 2 1/2 cups confectioners' sugar plus more if needed

Instructions

• Preheat the oven to 350 degrees.  Butter a 9-inch square baking pan; line with parchment and butter parchment.  Dust with flour, tapping out excess.  In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• With an electric mixer on medium speed, beat butter, maple syrup and granulated sugar until pale and fluffy, 3-5 minutes. Add eggs, one at a time, beating well after each addition.  Mix in vanilla.
• Reduce mixer speed to low.  Add flour mixture in three batches, alternating with two batches of sour cream.  Beat until just combined.  Transfer batter to prepared pan; smooth top with an offset spatula.  Bake until a cake tester comes out clean, about 40 minutes.  Transfer pan to a wire rack to cool 10 minutes.  Turn out cake onto rack to cool completely.
• To make the icing, combine maple syrup and butter in a bowl.  Sift in confectioners' sugar and whisk until combined.  Adjust consistency with more syrup or sugar, if necessary.  Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.

Notes

When I made the cake, I used a 4 inch baking pan and baked the cake for 30 minutes.  I used the remaining batter to make 6 cupcakes, which baked for 20 minutes.

If you would like to amp up the flavor even more, add a bit of rum extract.

You can substitute Greek yogurt for sour cream if needed.

Recipe only slightly adapted from the Martha Stewart Cakes cookbook.

Nutrition

Calories: 305kcal | Carbohydrates: 56g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 146mg | Potassium: 96mg | Fiber: 1g | Sugar: 20g | Vitamin A: 517IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg