Maple Syrup Cake Recipe

This maple syrup cake recipe has a subtle maple flavor and tastes like a pancake in cake form. The perfect fall dessert to enjoy with a cup of coffee.

2.95 from 18 votes

Prep Time: 10

Cook Time: 40

Total Time: 1

Servings: 16 people

Equipment

Ingredients

For the Cake

1 cup unsalted butter, room temperature, plus more for pan two sticks
2 1/2 cups all-purpose flour plus more for pan
2 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. coarse salt
3/4 cup pure maple syrup
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
3/4 cup sour cream

For the Icing

1/3 cup pure maple syrup plus more if needed
3 Tbs. unsalted butter melted
2 1/2 cups confectioners' sugar plus more if needed

Instructions

Preheat the oven to 350 degrees. Butter a 9-inch square baking pan; line with parchment and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
With an electric mixer on medium speed, beat butter, maple syrup and granulated sugar until pale and fluffy, 3-5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
Reduce mixer speed to low. Add flour mixture in three batches, alternating with two batches of sour cream. Beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.
To make the icing, combine maple syrup and butter in a bowl. Sift in confectioners' sugar and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.

Notes

When I made the cake, I used a 4 inch baking pan and baked the cake for 30 minutes. I used the remaining batter to make 6 cupcakes, which baked for 20 minutes.

If you would like to amp up the flavor even more, add a bit of rum extract.

You can substitute Greek yogurt for sour cream if needed.

Recipe only slightly adapted from the Martha Stewart Cakes cookbook.

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition