Maple Sour Cream Cake Recipe with Moist, Tender Crumb

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If you want a distinctive, delicious cake to bake, try this maple syrup cake. I adapted a classic recipe to make it gluten free and eggless. Sour cream adds extra richness and keeps the crumb moist and tender.

I was searching for a cake I’d never made before and discovered an old-fashioned sour cream maple cake that looked irresistible. With only a few adjustments to make it gluten free and eggless, I tested the recipe and was very pleased with the results.

The cake turned out moist and fluffy thanks to the sour cream, and a smooth maple buttercream finished it perfectly. This one is worth baking for maple lovers and those who want a reliable crowd-pleaser.

Why You’ll Love This Sour Cream Maple Cake

• Pure maple syrup flavors both the cake and the buttercream for a true maple experience. Using pure maple syrup (not pancake syrup) keeps the taste authentic.
• The texture is tender and moist, with a light crumb from the sour cream.
• This cake works year-round for gatherings, birthdays, or a cozy dessert — it’s easy enough to keep in your rotation.

What You’ll Need

• Dry ingredients: gluten free flour blend, baking powder, baking soda, and salt.
• Fat: canola or vegetable oil.
• Flavor: pure maple syrup, brown and granulated sugar, and vanilla extract.
• Egg-free binder: an egg replacer mixed according to package directions, or use 2 eggs if you prefer.
• Richness: sour cream.
• Moisture: whole milk at room temperature.
• Maple buttercream: unsalted butter, powdered sugar, sour cream, maple syrup, and a pinch of salt.

How to Make Sour Cream Maple Cake

This recipe is simple and mostly done in one bowl. Start by whisking the dry ingredients together. Add the maple syrup, oil, milk, prepared egg replacer, both sugars, sour cream, and vanilla. Stir with a rubber spatula until just combined — avoid over-mixing to keep the cake tender.

Pour the batter into a prepared pan and bake at 350°F for 35–40 minutes. To prevent over-browning, cover the cake with foil after the first 20 minutes of baking. Let the cake cool in the pan for about 5 minutes, then transfer it to a cooling rack and allow it to cool completely before frosting.

Make the Maple Buttercream Frosting

The frosting is straightforward. Beat room-temperature butter until light and fluffy, then gradually add powdered sugar. Mix in sour cream, maple syrup, and a little salt until the frosting is smooth. Spread over the cooled cake.

You can drizzle a little extra maple syrup over the frosting for shine and added maple flavor, but I left mine plain to avoid extra sweetness.

Tips for a Successful Sour Cream Cake

• Weigh your flour if possible. Measuring by weight avoids packing errors and keeps the cake texture consistent. This recipe uses 407 grams of gluten free flour blend.
• Use room-temperature ingredients so they combine easily and reduce the chance of over-mixing.
• Choose 100% pure maple syrup rather than pancake syrup, which often contains corn syrup and artificial flavors. Because maple flavor is central to both cake and frosting, higher-quality maple syrup improves the result.
• Use full-fat sour cream for best richness and texture.
• When making the buttercream, beat the butter thoroughly to achieve a light, creamy texture before adding the sugar. A few minutes of beating makes a noticeable difference.

Did you try this sour cream maple cake? Leave a comment below or tag me on Instagram @justastastyblog and #justastastyblog!

More Gluten Free Cake Recipes

• Funfetti cake
• Marble cake
• Cinnamon roll cake
• Red velvet pound cake

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