maple cake

Maple cake is made with pure maple syrup for the ultimate winter flavor. Each layer is coated with maple cream cheese frosting and garnished with pecans.

Maple Cake

(280 g) all-purpose flour

baking powder

salt

(170 g) unsalted butter (room temperature)

(100 g) light brown sugar

eggs (room temperature)

vanilla

maple syrup (room temperature)

milk

(8 ounces) cream cheese (room temperature)

(226 g

maple flavor

vanilla extract

(480 g) powdered sugar

pecans (or spiced pecans) (for garnish)

Preheat oven to 350 F. Grease and flour three 6-inch (or two 8-inch) cake rounds and line with parchment paper.1 Set aside.

In a medium bowl, whisk flour, baking powder, and salt together. Set aside.

In a measuring cup, stir together maple syrup and milk. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, mix butter and sugar on medium-high speed until light and fluffy, about 3 minutes). Turn speed to low and add eggs one at a time, beating well after each addition.2 Add vanilla and mix until combined. Scrape down the sides of the bowl as necessary.

Alternate adding flour mixture and maple mixture, beginning and ending with flour (3 parts flour and 2 parts maple). Mix well after each addition.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out with little to no crumbs.

Let cakes cool in the pan for 10 minutes, then turn on to a wire rack to cool completely. Prepare the frosting.

Maple Cake:

In the bowl of a stand mixer with a paddle attachment, beat the butter and cream cheese together on medium-high speed until light and fluffy, about 2 minutes. Add the maple extract, vanilla extract and salt, and beat until combined, about 1 minute more.

With the mixer on low, slowly add in the confectioners' sugar and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl if necessary.

Maple Cream Cheese Frosting:

Place the first cake on a plate, then top with a scoop of frosting and spread evenly. Top with the second layer and frost again (repeat if doing three layers). Finish by frosting the outside of the cake with the remaining frosting. Garnish with pecans (or spiced pecans).

Assembly

A simple one-bowl cake with a luscious maple sauce. 

French-Canadian Poor Man's Pudding 

brown sugar

water

maple syrup

all-purpose flour

egg, room temperature

milk, room temperature

In a small saucepan combine brown sugar, water, and maple syrup. Bring to a boil, reduce to a simmer and let it cook for 6 to 8 minutes. Set aside.

To make the Sauce:

Preheat oven to 350°F. Grease a 9x9 square baking dish with baking spray, set onto a baking sheet and set aside.

In a small bowl, whisk together flour, baking powder, and salt, set aside.

In a larger bowl whisk oil, brown sugar, egg, and milk until well combined.

Add dry ingredients gradually into the wet ingredients.

Pour batter into prepared pan. Gently pour hot syrup mixture over the cake.

Bake for 30 to 35 minutes until a toothpick inserted comes out clean and the sauce is bubbling underneath the cake. Serve warm.

To make the Cake:

Top 2 maple cake recipes from across the web

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Maple Cake

French-Canadian Poor Man's Pudding

Top 2 maple cake recipes from across the web

The most viewed maple cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maple Cake

French-Canadian Poor Man's Pudding

The most viewed maple cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine