One of my favorite cakes to make in the fall. This maple cake has the comforting, indulgent flavor of a rich pancake. The layers are moist and tender, and the cake is finished with a light, fluffy maple buttercream. With real maple syrup in both the cake and frosting, every bite delivers cozy, warming flavor.
What makes this maple cake so good?
- Texture: The cake is exceptionally moist and spongy. Maple syrup, sour cream, oil, and brown sugar keep the crumb tender and resistant to drying out. The batter is forgiving and easy to work with, producing soft cake layers that pair perfectly with a fluffy buttercream and a scattering of chopped nuts.
- Flavor: Using pure maple syrup in both the cake and the frosting gives the cake a distinct, cozy maple character—think of a fancier, larger pancake. A touch of cinnamon deepens the warmth and complements the maple beautifully.
- Simplicity: Most ingredients are common pantry staples, and the method is straightforward: mix, whisk, and bake. The result feels special without a complicated process.
Best maple syrup for maple cake
For baking, use 100% pure maple syrup. The label should list only maple syrup as the ingredient. I don’t recommend pancake table syrup—those are usually made from sugar, coloring, and artificial flavor and can taste overly sweet and one-dimensional. Pure maple syrup provides a more nuanced, authentic maple flavor; it’s worth the small splurge for this recipe.
Tips for making a perfect maple cake
- Measure flour carefully: Weigh flour if possible. If using cups, spoon flour into the cup and level it with a flat edge—don’t scoop directly or pack the flour or the cake can turn out dry.
- Room temperature ingredients: Bring eggs, milk, and sour cream to room temperature so the batter mixes smoothly without overworking.
- Avoid overmixing: Overmixing develops gluten and can deflate the batter, making the cake dense. A few small lumps are fine and help keep the crumb tender.
- Cool cakes correctly: Let the cakes cool in their pans for about 10 minutes, then invert onto a wire rack to cool completely. Cooling fully out of the pans prevents residual heat from drying the cake and keeps the layers stable for frosting.
- Chill before decorating (optional): The layers are very soft, so chilling them 1–2 hours before frosting helps firm them up and makes decorating easier. They’ll come back to room temperature as you work and while the cake rests.
Can I add maple extract?
You can add maple extract for a stronger maple punch, but measure carefully—maple extract is concentrated and can overpower the cake. Start with 1 teaspoon for the cake and 1 teaspoon for the frosting, and adjust to taste. If you don’t have extract, the pure maple syrup alone gives an excellent, natural flavor.
Maple extract isn’t always easy to find, so it’s fine to skip it. The recipe works beautifully with just pure maple syrup.
Can I substitute the sour cream?
Yes. Substitute 1/2 cup 2% Greek yogurt mixed with 1/2 tablespoon white vinegar. The yogurt keeps moisture and richness while the vinegar adds the tang that sour cream provides.
How to store maple cake
Store the cake tightly covered. A cake dome is ideal; if you don’t have one, an inverted bowl large enough to cover the cake works well. If you need to use plastic wrap, chill the cake uncovered until the frosting is set, then wrap without smudging the decoration. Refrigerated, the cake keeps 5–7 days.
Because the frosting contains butter, the cake will firm up in the fridge. For a soft, spongy texture, remove it from the refrigerator about 30 minutes before serving. If the cake is wrapped, remove the wrap while it’s still cold so the frosting doesn’t smear as it warms.
Check out these other fall recipes!
• Pear Upside Down Cake
• Banana Sheet Cake
• Baked Carrot Donuts
• Apple Crumb Muffins
If you make this recipe, please leave a comment and review—I love hearing your feedback. Tag me on Instagram @eatsdelightfulblog so I can see your creations.
Maple Cake With Maple Buttercream Frosting
5 Stars
5 from 5 reviews
- Author: Mimi
- Total Time: 2 hours 55 minutes
- Yield: 1 (8″) layer cake
Ingredients
For the maple cake:
- 3 cups (390g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (115g) unsalted butter, softened to room temperature
- ½ cup (120mL) vegetable oil or other neutral oil
- 1 cup (200g) dark brown sugar, packed
- 3 large eggs, room temperature
- ¾ cup (180mL) pure maple syrup
- 2 teaspoons pure vanilla extract
- ½ cup (120g) full-fat sour cream, room temperature
- ½ cup (120mL) whole milk, room temperature
For the maple buttercream frosting:
- 1 ½ cups (340g) unsalted butter, softened to room temperature
- 5 cups (650g) powdered sugar, sifted
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ⅓ cup (80mL) pure maple syrup
- Chopped pecans for garnish (optional)
Instructions
Make the maple cake:
- Preheat the oven to 350°F. Butter three 8-inch round cake pans, line the bottoms with parchment circles, and lightly flour the sides. Tap out excess flour and set pans aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, combine the softened butter, oil, and brown sugar. Using a mixer with the paddle attachment or a whisk, cream until smooth—about 1 minute with a mixer or 2 minutes by hand.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the maple syrup and vanilla until combined.
- Add about half of the dry ingredients and mix until just combined; a few small streaks are fine.
- Mix in the sour cream and milk, then add the remaining dry ingredients. Stir until mostly smooth—do not overmix; a few small lumps are fine.
- Divide the batter evenly among the three prepared pans.
- Bake in the center of the oven for 20–25 minutes, or until a skewer inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely to room temperature before frosting.
Make the maple buttercream:
- In a large bowl, beat the softened butter with a mixer until smooth.
- Add the powdered sugar, salt, and vanilla. Mix on low speed until the sugar is incorporated.
- Increase speed and whip about 1 minute until smooth and lump-free.
- Add the maple syrup and mix on low to combine, then whip on high for 1–2 minutes until light and fluffy. If the frosting is too thick, thin with a tablespoon of milk; if too soft, chill 30–60 minutes until workable.
- Assemble the fully cooled cake: layer and frost, then top with chopped pecans if desired. Slice and serve.
Equipment
8″ Round Cake Pans
Hand Mixer or Stand Mixer
- Prep Time: 25 minutes
- Bake Time: 20 minutes
- Category: Cakes
Enjoy!