Maple cake with honey cream cheese frosting {Giveaway}

This maple cake with honey cream cheese frosting is sure to be a hit at your house! With maple syrup in the cake and streusel, it’s naturally sweet. The frosting is made from raw honey!

My daughter is almost 9 years old, and it took me this long to realize that she has a food allergy. She came home from school one day and complained of a pain in her tummy. She had a runny nose and just looked miserable. We asked her if she’d touched any animals, plants or flowers. She said no. Then we asked what she ate at school that day (she bought her lunch in the cafeteria).

Addie said she had eaten strawberries. I thought nothing of it, but my husband had a light bulb moment. He recalled that Addie seemed to react similarly the last time she had eaten strawberries. She had the same runny nose and a similar tummy ache. He concluded that our daughter was allergic to non-organic strawberries.

I Googled it, and sure enough, there are people out there who are allergic to non-organic strawberries. Well, they’re actually allergic to the pesticides and chemicals on the fruit. Why did it take us so long to realize this?

My family and I have slowly begun eating more organic fruits and vegetables in the past years. I didn’t fully understood the impact these chemicals had on our bodies until Addie’s allergic reaction. I’m thankful for the farmers who farm organically so that our food is more pure and natural.

I was even more grateful when the owner of Republic of Vermont reached out to me to offer me a sample pack of their maple syrup and raw honey. They are passionate about forest management and sustainability. And unlike most commercial honey farms, they don’t treat their bees with chemicals. As a result, their bees produce the highest quality, treatment-free, raw honey.

I made this maple cake with honey cream cheese frosting with my organic maple syrup and raw honey. My husband and I both adored the cake with its bold maple flavor. We also loved the frosting with the bits of raw honey infused in it. Overall, it was a lovely cake and one that I’d definitely make again.

And now onto the giveaway!

The Republic of Vermont wants to give an Eva Bakes reader a maple syrup and raw honey gift box! Simply enter via the Rafflecopter widget below. Please be patient, as it can be slow to load. Good luck!

a Rafflecopter giveaway

Disclaimer: The Republic of Vermont sent me some complimentary samples of their products to try.  All thoughts and opinions are 100% my own. 

Print Recipe

5 from 1 vote

Maple cake with honey cream cheese frosting

This layer cake is BURSTING with maple in every bite! Maple syrup is infused into the cake and streusel. The cream cheese frosting uses raw honey as the sweetener!

Prep Time35 mins

Cook Time55 mins

Chilling time1 hr

Total Time1 hr 30 mins

Servings: 10

Author: Eva Bakes

Ingredients

Maple Cake

• 2 and 1/4 cups all-purpose flour
• 2 and 1/4 teaspoons baking powder
• 3/4 teaspoons salt
• 3/4 cup (1 and 1/2 sticks) unsalted butter room temperature
• 1/2 cup light brown sugar or maple sugar
• 3 large eggs room temperature
• 1 and 1/2 teaspoons vanilla
• 1 cup maple syrup room temperature
• 1/4 cup milk of choice

Maple streusel

• 1 cup all-purpose flour
• 2 Tablespoons brown sugar
• pinch salt
• 3 Tablespoons maple syrup
• 5 Tablespoons butter softened

Honey cream cheese frosting

• 2 8-ounce packages cream cheese room temperature
• 1/4-1/2 cups raw honey can substitute with regular honey

Instructions

Make the cake

• Preheat your oven to 350 degrees F. Generously grease and line three 6" or two 8" round cake pans and set aside.
• In a medium sized bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
• In a large measuring cup, mix together the maple syrup and milk. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar on medium high speed until it is light and fluffy, about 2-3 minutes. Turn the mixer to low and add the eggs one at a time each one is fully incorporated before adding the next one. Then add the vanilla.
• Alternatively add the dry ingredients with the maple syrup mixture, beginning and ending with the dry ingredients.
• Divide the batter evenly into your two (or 3) prepared baking pans. Bake in your preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean. Allow the cakes to cool before frosting.

Make the streusel

• In a medium sized bowl, whisk together the flour, sugar and salt until well combined. Add in the maple syrup and mix well. Cut in the butter until the mixture resembles wet sand. Use your hands to pinch into large chunks. Bake in a 350 degree F preheated oven for 20 minutes. Allow to cool.

Make the frosting

• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the cream cheese on medium speed until light and fluffy, about 2 minutes. Slowly add in the raw honey until you achieve the sweetness you like. Place the frosting in the refrigerator until you are ready to assemble the cake.

Assemble the cake

• Lay one of the cake layers on a plate or on a cake stand. Shave off the top with a knife if it is domed. Add about 1/4 cup of the frosting on top and spread evenly. Add the second layer of cake on top and shave off the top if it is domed (save the scraps for snacking!). Spread a thin layer of frosting on the top and sides of the cake. Cool the cake in the refrigerator for 30-60 minutes to allow the crumb coat layer of frosting to set. Then spread the remaining frosting on the top and sides of the cake.
• Decorate the top and/or sides of the cake with the streusel.

Notes

Leftover cake should be stored in an airtight container in the refrigerator and will keep for several days.

Sources: Cake from Liv for Cake; streusel adapted from No Empty Chairs and frosting from Good Cheap Eats

Cook this on