Maple Cake Recipe
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My homemade Maple Cake is soft, buttery, and sweetened with real maple syrup. It's topped with maple Swiss meringue buttercream, salted maple caramel, and a little bit of flaky sea salt.
For me, fall isn't all apple and pumpkin everything. It is time to let the maple really shine. This cake celebrates pure maple flavor, and you can taste it in every bite. It is perfect for fall parties and holidays, and once you try it, you'll make it every fall (and maybe more often than that!).
Here's Why You'll Love This Recipe
- It tastes like maple in every layer. The syrup is in the cake, the buttercream, and the caramel.
- The crumb is soft and tender. Cake flour, sour cream, and butter give it a fine, moist texture.
- The frosting is smooth and not too sweet. Swiss meringue buttercream uses cooked egg whites, maple syrup, and butter, so it's silky instead of gritty or sugary.
- You only need one pan. This cake serves 9, and you don't need to stack layers.
- This cake is perfect for fall and winter. Try it at Thanksgiving, a holiday dinner, or any cozy weekend get-together.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the Cake
- Cake flour: Makes the cake soft and fine. If you don't have cake flour, use 1 cup of all-purpose flour, remove 2 tablespoons, and add 2 tablespoons of cornstarch for each cup needed.
- All-purpose flour: Adds structure so the cake holds up under the frosting.
- Baking powder and baking soda: Help the cake rise. The sour cream reacts with the baking soda.
- Kosher salt: Balances the sweetness and brings out the maple flavor. If you use table salt, use a little less.
- Unsalted butter: Adds richness and tenderness. Softened butter should give a little when pressed. If you forgot to set it out, review my tips for softening butter quickly.
- Eggs: Binds the batter and add structure. Use large eggs.
- Sour cream: Keeps the cake moist and adds a slight tang. You can use full-fat plain yogurt instead.
- Pure maple syrup: This is the main flavor. Use real maple syrup, not pancake syrup. Darker syrup gives a stronger maple taste.
- Maple extract (optional): Adds extra maple flavor, but the cake will still taste like maple even if you skip it.
For the Swiss Meringue Buttercream
- Egg whites: Whipped with hot maple syrup to make the meringue base. Use large eggs.
- Pure maple syrup: Sweetens the meringue and gives the frosting its flavor.
- Kosher salt: Adds depth to the frosting's flavor.
- Unsalted butter: Add one tablespoon at a time to make the frosting smooth and silky.
For the Salted Maple Caramel
- Heavy cream and unsalted butter: Warmed with salt, then whisked into the caramel.
- Kosher salt: Adds flavor to the caramel. Use just under a teaspoon.
- Granulated sugar: Cooked until deep amber to make the caramel base.
- Pure maple syrup: Adds maple flavor.
- Water: Helps the sugar cook evenly.
- Flaky sea salt (optional): Sprinkle on top of the finished cake for a crunchy, salty touch.
In Photos: How To Make Maple Cake
Step 1: Make Cake
Heat your oven to 325°F. Lightly spray a 9-by-9-inch metal pan with nonstick spray and line it with parchment paper. If you need help, check tips on lining pans with parchment.
In a large mixing bowl, whisk the cake flour, all-purpose flour, baking powder, baking soda, and salt.
Add the butter and mix on medium-low speed for about 1 minute, until the mixture looks like damp sand.
Add the eggs one at a time. After each egg, scrape down the sides and bottom of the bowl to make sure everything is mixed well.
Scrape the bowl, then stir in the sour cream until mixed.
With the mixer running, slowly pour in the maple syrup and, if using, the maple extract.
Scrape the bowl with a spatula, then mix on medium-high for about 1 ½ minutes. This helps the cake hold its shape.
Pour the batter into the pan.
Bake for 30-40 minutes. The cake is done when a toothpick in the center comes out clean or with a few moist crumbs.
Let the cake cool completely before adding the frosting.
Step 2: Make Frosting
Put the egg whites, maple syrup, and salt in a large glass or metal bowl.
Set the bowl over a pot of gently simmering water. Whisk all the time until the mixture reaches 145°F.
Take the bowl off the heat and whip on high speed until the meringue is thick, pale, glossy, and holds stiff peaks. Let it cool completely-there shouldn't be any warmth when you touch the bowl. If it's still warm, put it in the fridge for 15 to 20 minutes.
Add the butter one tablespoon at a time, whipping well after each. If the mixture looks curdled, just keep whipping until it smooths out before adding more butter.
Step 3: Make Caramel
In a small pot over low heat, gently warm the cream, butter, and salt until the butter melts and the salt is dissolved.
In a larger pot over medium-high heat, mix the sugar, maple syrup, and water. Swirl occasionally to distribute the heat evenly.
Boil until the bubbles shrink and the mixture turns a deep amber color.
Turn the heat to low and slowly pour in the warm cream mixture, whisking all the time to prevent lumps. Be careful! The mixture will bubble up.
Pour the hot caramel into a heat-safe container and let it cool all the way before drizzling.
Step 4: Assemble
Spread the buttercream over the cooled cake, drizzle on the salted maple caramel, and add flaky sea salt if you want.
Helpful Tips and Tricks
- Always use pure maple syrup. Imitation syrup tastes completely different and can change the cake's texture.
- A metal pan works best. If you use glass or ceramic, check the cake a bit earlier since the baking time may change.
- Scrape the bowl often. This helps distribute the ingredients evenly.
- Be sure to mix for 1 ½ minutes at the end. This adds air to the batter and helps the cake hold together.
- Check with a toothpick. The cake is done when it comes out clean or with a few moist crumbs.
- Let both the cake and caramel cool completely. If they're warm, the buttercream will melt and the caramel will slide off.
- Make sure the meringue is fully cool before adding butter. If it's warm, the butter will melt and the frosting will turn soupy.
- If the buttercream looks curdled, don't worry. Just keep whipping, and it will smooth out. For more details, check my guide to Swiss Meringue Buttercream.
- Use a thermometer for the meringue. The egg whites should reach 145°F.
- Keep a close eye on the caramel. It can burn fast once it turns amber, so stay nearby.
- Measure your ingredients carefully. For tips, see my guide on measuring for baking.
More Recipes With Maple
Ingredients
For the Cake
- 1 ½ cups cake flour
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup unsalted butter, softened
- 2 eggs, large
- ⅔ cup sour cream
- ¾ cup pure maple syrup
- 1 teaspoon maple extract, (optional)
For the Frosting
- 3 egg whites, large
- ¾ cup pure maple syrup
- ⅛ teaspoon kosher salt
- 1 cup unsalted butter, softened
For the Salted Maple Caramel (Optional Garnish)
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt, (scant)
- ½ cup granulated sugar
- ¼ cup pure maple syrup
- 1 tablespoon water
- ½ teaspoon flaky sea salt , (optional garnish)
Instructions
To Make the Cake
- Preheat the oven to 325 degrees F, lightly mist a 9x9 (metal*) pan with non-stick spray, and line with parchment.
- Place the flours, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
- Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute).
- Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all the ingredients are fully incorporated.
- Scrape the bottom and sides of the bowl, then stir in the sour cream until combined.
- Slowly stream in the maple syrup and maple extract (if using) while continuing to mix.
- Scrape the bottom and sides of the bowl with a silicone spatula, then turn the mixer up to medium-high speed and mix for about a minute and a half to aerate the batter and build the cake's structure.
- Transfer the batter to the prepared pan, and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs (approx. 30 to 40 minutes).
- Cool completely, then frost, drizzle with salted maple caramel, and sprinkle with flaky sea salt (optional).
To Make the Frosting
- Place the egg whites, maple syrup, and salt in a large glass or metal bowl.
- Set the bowl over a pot of barely simmering water and whisk continuously, cooking until the mixture reaches 145 degrees F.
- Remove the bowl from the simmering water and whip on high speed until the meringue is thick, pale, glossy, and can hold stiff peaks. (It should be cooled completely. There should be no hint of warmth when you place your hand on the side of the bowl. Refrigerate the meringue for 15 to 20 minutes if necessary.)
- Add the butter in, a tablespoon at a time, whipping well after each addition. (If the mixture begins to look curdled, continue to whip until it comes back together before adding the remaining butter.)
To Make the Salted Maple Caramel
- Place the cream, butter, and salt in a small pot over low heat and gently cook until the butter has melted and the salt has completely dissolved.
- Place the sugar, maple syrup, and water in a larger pot and cook over medium-high, swirling the pot occasionally to distribute the heat evenly.
- Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes deeply amber-colored.
- Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
- Immediately transfer the hot mixture to a heat-safe vessel and cool completely before drizzling over the frosted cake.
Notes
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