I can never resist a maple cake that’s plush, deeply caramel-sweet, and crowned with a silky maple syrup frosting that steals the show. This one looks simple, but every slice feels bakery-level decadent.

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I’m obsessed with this Maple Cake with Maple Syrup Frosting because it tastes bold, rich, and honestly a little dangerous around me. I love how the pure maple syrup comes through in every bite without turning the whole thing into a sugar bomb.

The crumb is soft, the frosting is thick and silky, and the flavor has that deep caramel edge I can’t stop picking at. But the part that gets me is the balance from the buttermilk.

It keeps everything tender and not too sweet. And yes, I absolutely go back for a second slice.

Maybe a third.

Ingredients

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All-purpose flour gives the cake its soft, sturdy crumb.
Baking powder helps it rise without getting dense.
Baking soda keeps things tender and balances the buttermilk.
Fine salt makes the maple taste pop, not flat.
Soft butter brings richness and that cozy homemade cake vibe.
Brown sugar adds moisture, warmth, and a little caramel flavor.
Pure maple syrup is the star, sweet and woodsy.
Eggs hold everything together and keep the texture plush.
Vanilla makes the maple feel rounder and sweeter.
Buttermilk adds tang, tenderness, and a tiny bit of lift.
Powdered sugar makes the frosting smooth, sweet, and fluffy.
Heavy cream or milk loosens the frosting so it spreads nicely.
Plus, frosting salt keeps all that sweetness in check.
Basically, more vanilla makes the frosting taste like bakery magic.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup (113 g) unsalted butter, softened

3/4 cup (150 g) packed light brown sugar

1/3 cup (80 ml) pure maple syrup

2 large eggs

1 teaspoon vanilla extract

3/4 cup (180 ml) buttermilk

For the maple syrup frosting

1/2 cup (113 g) unsalted butter, softened

3 to 3 1/2 cups (360 to 420 g) powdered sugar, sifted

1/4 cup (60 ml) pure maple syrup

1 to 2 tablespoons heavy cream or milk

1/4 teaspoon fine salt

1 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350 F (175 C) and grease and flour a 9 inch round pan or two 8 inch round pans; line bottoms with parchment if desired.

2. In a bowl whisk together 2 cups (250 g) all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt; set aside.

3. In a large bowl beat 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 1/3 cup (80 ml) pure maple syrup, then add 2 large eggs one at a time, mixing well after each, and stir in 1 teaspoon vanilla extract.

5. With mixer on low, add the dry ingredients in three additions alternating with 3/4 cup (180 ml) buttermilk, beginning and ending with the dry ingredients; mix just until combined.

6. Scrape batter into prepared pan(s), smooth the top, and bake until a toothpick inserted into the center comes out clean, about 25 to 35 minutes depending on pan size.

7. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting.

8. For the maple syrup frosting, beat 1/2 cup (113 g) softened unsalted butter until creamy, then gradually add 3 to 3 1/2 cups (360 to 420 g) sifted powdered sugar with 1/4 cup (60 ml) pure maple syrup, 1/4 teaspoon fine salt, and 1 teaspoon vanilla extract.

9. Add 1 to 2 tablespoons heavy cream or milk as needed to reach a spreadable consistency and beat until light and fluffy.

10. Spread the frosting over the cooled cake, slice and serve; store any leftovers covered at room temperature for one day or refrigerated up to 4 days.

Equipment Needed

1. Oven
2. 9 inch round cake pan or two 8 inch round pans
3. Parchment paper and nonstick spray or extra flour for pan prep
4. Mixing bowls (one large, one medium)
5. Electric mixer or hand mixer (or sturdy whisk)
6. Dry and liquid measuring cups and measuring spoons
7. Rubber spatula and wooden spoon
8. Wire cooling rack and toothpick or cake tester

FAQ

Q: What size pan and baking time should I use for this recipe? A: Use a 9-inch round cake pan or two 8-inch pans. Preheat oven to 350°F (175°C) and bake 25 to 30 minutes for a 9-inch pan, or 20 to 25 minutes for 8-inch pans, until a toothpick comes out clean.

Q: Can I substitute the buttermilk? A: Yes. Stir 1 tablespoon white vinegar or lemon juice into 3/4 cup milk and let sit 5 minutes, or use plain yogurt thinned with a little milk to reach 3/4 cup.

Q: How do I prevent the cake from becoming dense or dry? A: Cream the butter and brown sugar until light and fluffy, do not overmix after adding flour, and measure flour by spooning into the cup and leveling. Bake just until a toothpick is clean to avoid drying out.

Q: How do I adjust the frosting consistency? A: For thicker frosting add more sifted powdered sugar a little at a time. For thinner frosting add 1 teaspoon increments of heavy cream or milk until spreadable. Chill briefly if it becomes too soft.

Q: Can I make this ahead and how should I store it? A: Bake the cake layers 1 to 2 days ahead, wrap tightly and refrigerate. Store frosted cake in the refrigerator for up to 3 days. For longer storage freeze unfrosted layers up to 1 month; thaw before frosting.

Q: Can I use imitation maple flavor or reduce the maple intensity? A: Pure maple syrup gives the best flavor. If you prefer less maple, reduce maple syrup in the batter to 2 tablespoons and use a mix of vanilla and a smaller amount of maple syrup in the frosting, or replace maple with additional vanilla.

Maple Cake With Maple Syrup Frosting Recipe Substitutions and Variations

All purpose flour: substitute cake flour for a lighter, tender crumb (use same volume) or whole wheat pastry flour for a nuttier, slightly denser cake (start with 75 to 100 percent and adjust to taste).
Buttermilk: substitute plain yogurt thinned with a little milk (equal volume) or milk plus 1 tablespoon lemon juice or vinegar per cup, let sit 5 minutes.
Unsalted butter (in cake or frosting): substitute neutral vegetable oil in the cake (use 3/4 of the butter weight) or solid coconut oil measured 1:1; for frosting, use 3 to 4 ounces cream cheese in place of some butter for tangy, stable icing.
Pure maple syrup: substitute honey or light corn syrup in the batter for similar sweetness and moisture (use equal volumes), or reduce other liquid slightly if using honey because it is more hygroscopic.

Pro Tips

1. Warm the maple syrup slightly before adding to the batter so it mixes evenly and carries more aroma into the cake. Too-cold syrup can cause the butter to seize and lead to a slightly curdled texture.

2. Use room temperature eggs, butter, and buttermilk so the batter emulsifies smoothly. If ingredients are cold, you will need to mix longer to combine, which can make the cake tougher.

3. Don’t overmix once you add the flour. Stir until the streaks disappear. A few small lumps are fine and will keep the cake tender and soft.

4. If you want a deeper maple flavor without extra sweetness, brown the butter lightly until it smells nutty and cool it before creaming with the sugar. It adds complexity without making the cake denser.

5. For the frosting, start with the lower amount of powdered sugar and add cream one teaspoon at a time until you get the texture you like. If the frosting seems too sweet, add a pinch more salt or a teaspoon of lemon juice to balance and brighten the flavor.

Maple Cake With Maple Syrup Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

442

kcal

Equipment: 1. Oven
2. 9 inch round cake pan or two 8 inch round pans
3. Parchment paper and nonstick spray or extra flour for pan prep
4. Mixing bowls (one large, one medium)
5. Electric mixer or hand mixer (or sturdy whisk)
6. Dry and liquid measuring cups and measuring spoons
7. Rubber spatula and wooden spoon
8. Wire cooling rack and toothpick or cake tester

Ingredients

2 cups (250 g) all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) packed light brown sugar
1/3 cup (80 ml) pure maple syrup
2 large eggs
1 teaspoon vanilla extract
3/4 cup (180 ml) buttermilk
For the maple syrup frosting
1/2 cup (113 g) unsalted butter, softened
3 to 3 1/2 cups (360 to 420 g) powdered sugar, sifted
1/4 cup (60 ml) pure maple syrup
1 to 2 tablespoons heavy cream or milk
1/4 teaspoon fine salt
1 teaspoon vanilla extract

Directions

Preheat oven to 350 F (175 C) and grease and flour a 9 inch round pan or two 8 inch round pans; line bottoms with parchment if desired.
In a bowl whisk together 2 cups (250 g) all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt; set aside.
In a large bowl beat 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes.
Beat in 1/3 cup (80 ml) pure maple syrup, then add 2 large eggs one at a time, mixing well after each, and stir in 1 teaspoon vanilla extract.
With mixer on low, add the dry ingredients in three additions alternating with 3/4 cup (180 ml) buttermilk, beginning and ending with the dry ingredients; mix just until combined.
Scrape batter into prepared pan(s), smooth the top, and bake until a toothpick inserted into the center comes out clean, about 25 to 35 minutes depending on pan size.
Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
For the maple syrup frosting, beat 1/2 cup (113 g) softened unsalted butter until creamy, then gradually add 3 to 3 1/2 cups (360 to 420 g) sifted powdered sugar with 1/4 cup (60 ml) pure maple syrup, 1/4 teaspoon fine salt, and 1 teaspoon vanilla extract.
Add 1 to 2 tablespoons heavy cream or milk as needed to reach a spreadable consistency and beat until light and fluffy.
Spread the frosting over the cooled cake, slice and serve; store any leftovers covered at room temperature for one day or refrigerated up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.