Maple Cake With Maple Buttercream Frosting Recipe

Introduction

This Maple Cake with Maple Buttercream Frosting is a delightful treat for any occasion. Moist and flavorful, it’s infused with pure maple syrup and warm cinnamon, then topped with a rich, fluffy maple frosting. A perfect way to enjoy the cozy flavors of fall all year round.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Step 3: In a large bowl, combine the softened butter, vegetable oil, and dark brown sugar. Using an electric mixer with the paddle attachment or a whisk, cream together until smooth and slightly grainy but without lumps of butter, about 1 minute on medium speed or 2 minutes by hand.
4. Step 4: Add the eggs one at a time, beating well after each to fully incorporate.
5. Step 5: Stir in the maple syrup and vanilla extract until combined.
6. Step 6: Add half of the dry ingredients to the wet mixture and mix until just combined; some small streaks are okay.
7. Step 7: Add all of the sour cream and milk, mixing gently to combine. Then add the remaining dry ingredients and mix until the batter is mostly smooth with a few small lumps. Avoid overmixing.
8. Step 8: Divide the batter evenly among the prepared cake pans.
9. Step 9: Bake in the center of the 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.
10. Step 10: Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack. Allow to cool completely before frosting.
11. Step 11: 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.
12. Step 12: Add the powdered sugar, salt, and vanilla, mixing on low speed until the sugar is fully incorporated.
13. Step 13: Increase speed to high and whip until the frosting is smooth and free of lumps, about 1 minute.
14. Step 14: Pour in the maple syrup and mix on low to combine, then whip on high speed for another 1 to 2 minutes until light and fluffy. If too thick, add a splash of milk to thin; if too soft, chill for 30 to 60 minutes until firm.
15. Step 15: Layer and frost the cooled cakes evenly. Decorate the top with chopped pecans if desired. Slice and serve.

Tips & Variations

• For extra depth, try toasting the pecans before using them as decoration.
• Use pure, high-quality maple syrup to enhance the cake’s flavor.
• For a dairy-free version, substitute coconut yogurt for sour cream and use vegan butter for the frosting.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cakes for up to 2 months; thaw completely and then frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake vegan?

This recipe is not vegan as written, but you can substitute the eggs with flax eggs or a commercial egg replacer, use plant-based sour cream, and replace butter with a vegan alternative to make it vegan-friendly.

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a rich flavor due to its molasses content, which complements the maple perfectly. You can use white sugar in a pinch, but the cake may be less moist and flavorful.

Maple Cake With Maple Buttercream Frosting Recipe

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★★★★★

4.4 from 94 reviews

This delicious Maple Cake with Maple Buttercream Frosting is a moist and flavorful layered cake infused with pure maple syrup and warm cinnamon spice. Crafted with a combination of butter, oil, sour cream, and buttermilk, the cake results in a tender crumb. It’s topped with a luscious maple buttercream frosting and optionally garnished with chopped pecans, making it a perfect dessert for maple lovers and festive occasions.

• Author: Caleb
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Maple Cake

• 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

For the Maple Buttercream 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 to be incorporated later in the batter.
2. Cream Butter, Oil, and Sugar: In a large bowl, combine softened unsalted butter, vegetable oil, and dark brown sugar. Using an electric mixer fitted with a paddle attachment or a whisk, cream the mixture for about 1 minute on medium speed (or 2 minutes by hand) until smooth, ensuring there are no lumps of butter but the mixture may still be slightly grainy.
3. Add Eggs: Add eggs one at a time to the butter-sugar mixture, whisking well after each addition to incorporate thoroughly before adding the next egg.
4. Add Maple Syrup and Vanilla: Whisk in the pure maple syrup and vanilla extract until fully combined, creating a smooth, fragrant batter base.
5. Combine Batter with Dry Ingredients – Part 1: Add half of the previously mixed dry ingredients into the wet ingredients. Mix gently until just combined; a few small flour streaks remaining is acceptable.
6. Add Sour Cream and Milk: Whisk in all of the sour cream and whole milk to the batter to maintain moisture and tenderness.
7. Combine Batter with Dry Ingredients – Part 2: Add the remaining dry ingredients and mix gently again until the batter is free of streaks but still contains a few small lumps. Avoid overmixing to preserve cake texture.
8. Divide Batter and Bake: Evenly distribute the batter into three prepared cake pans. Place pans in the center of a preheated oven at 350°F (175°C) and bake for 20 to 25 minutes, or until a skewer inserted into the center comes out clean with just a few moist crumbs attached.
9. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before carefully inverting them onto wire racks. Let the cakes cool completely to room temperature before applying frosting.
10. Prepare Maple Buttercream Frosting – Cream Butter: In a large mixing bowl, use an electric or stand mixer fitted with a whisk attachment to beat the softened butter until it is smooth and creamy.
11. Add Sugar, Salt, and Vanilla: Gradually add sifted powdered sugar, salt, and vanilla extract to the butter. Mix on low speed until the sugar has dissolved into the butter, forming a smooth base.
12. Whip Frosting: Increase the mixer speed to high and whip for about 1 minute until the frosting becomes smooth and lump-free.
13. Add Maple Syrup: Pour in the pure maple syrup and mix on low speed until combined. Then whip again on high for an additional 1-2 minutes until the frosting is light and fluffy. If the frosting is too thick, add a splash of milk to thin it; if too soft, chill in the fridge 30-60 minutes to firm up.
14. Assemble and Frost Cake: Layer the cooled cakes with an ample amount of maple buttercream between each layer and frost the outside evenly. Optionally, sprinkle chopped pecans on top for decoration.
15. Serve: Slice the frosted maple cake and serve immediately or store covered to maintain freshness.

Notes

• Ensure all ingredients like eggs, sour cream, and milk are at room temperature to promote even mixing and better cake texture.
• Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
• Use pure maple syrup (not maple-flavored syrup) for the best authentic flavor.
• If frosting is too soft, refrigerate it briefly to make it easier to work with.
• Chopped pecans are optional but add a nice crunch and visual appeal to the finished cake.
• Store the cake in an airtight container in the refrigerator for up to 3-4 days, bringing it to room temperature before serving.

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