This wonderful fall cake contains maple syrup in the cake and is covered with a maple cream cheese frosting!
I was fortunate enough to be the recipient of a quart of maple syrup this fall. My pairs partner’s dance partner (he is obviously a man of many talents) has a friend who grows maple trees and they tap their own syrup. I don’t believe that they sell the syrup commercially, but they do gift the syrup to friends and family. Luckily for me, my friend was able to secure some of the liquid gold for me.
I didn’t want to just use the syrup on traditional pancakes, waffles or other breakfast items, so I came up with the idea to bake a cake. The cake baked up beautifully and made my kitchen smell like fall.
This cake is a fantastic dessert, and it would be great for any celebration or special occasion. If you like, you can decorate it with pecans. Since I am not a fan of nuts, I kept my cake plain. My family and I all enjoyed this, and my pairs partner also said how much he enjoyed it.
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
- 2 and ¼ cups all-purpose flour
- 2 and ¼ teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup (1 and ½ sticks) unsalted butter room temperature
- ½ cup light brown sugar packed
- 3 large eggs room temperature
- 1 and ½ teaspoons vanilla extract
- 1 cup maple syrup
- ¼ cup whole milk I used 1%
Maple cream cheese frosting
- 1 8-ounce package cream cheese softened
- 1 cup (2 sticks) unsalted butter room temperature
- 2 teaspoons maple flavoring Note: if you use maple syrup, the flavor won’t be concentrated enough
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups powdered sugar
- 1 cup pecans or spiced pecans optional
Make the cake
- Preheat your oven to 350°F. Generously grease and line two 8” round baking pans or three 6” pans with parchment paper. Set aside.
- In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a measuring cup, mix together the maple syrup and the milk until well blended. 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 light and fluffy, about 2-3 minutes.
- Reduce the mixer speed to low and add in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add in the vanilla.
- Alternatively add the flour mixture and the maple syrup, beginning and ending with the fry ingredients.
- Evenly distribute the batter into your prepared baking pans, making sure to smooth the top. Bake in your preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow the cakes to cool completely before assembling.
Make the buttercream
- In the clean bowl of a stand mixer or in a large bowl if using a handheld mixer, cream the butter and cream cheese together on medium speed until light and fluffy, about 2-3 minutes.
- Add the maple extract, vanilla, and salt and mix well.
- Turn the mixer down to low and slowly add in the powdered sugar and mix until frosting is smooth.
Assemble the cake
- If your cakes have domed while baking, make sure to cut off the tops with a serrated knife.
- Place one cake, flat side down, on a cake plate or cake stand. Top with frosting and smooth out the top. Repeat with the second layer (if using 3 layers; if you only have 2 layers, place the flat side up when adding your second layer).
- Frost the tops and sides with a thin layer of frosting. Place the cake in the refrigerator to cool for about 30 minutes and allow the crumb coat to set.
- Remove the cake from the refrigerator and frost the top and side with the remaining frosting. If desired, garnish with pecans.
- Slice and enjoy.