Print

Maple Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 7 reviews

A moist and flavorful Maple Cake that combines the rich sweetness of pure maple syrup with a tender crumb. This easy-to-make cake is perfect for any occasion and yields a delightful dessert that can be enjoyed by the whole family.

Ingredients

Preparation

  • Nonstick cooking spray (for greasing the pan)

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt

Wet Ingredients

  • 0.5 cup unsalted butter, softened
  • 0.5 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 cup pure maple syrup
  • 0.5 cup sour cream, at room temperature
  • 1 tsp vanilla extract

Instructions

  1. Preheat the Oven: Heat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cake evenly.
  2. Prepare the Baking Pan: Coat a 9×13-inch baking pan thoroughly with nonstick cooking spray to prevent the cake from sticking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt until well combined.
  4. Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened unsalted butter and packed light brown sugar in a large bowl until the mixture becomes light and fluffy, approximately 2 minutes.
  5. Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, ensuring each egg is fully mixed in before adding the next. Scrape down the sides of the bowl as necessary.
  6. Combine Maple Mixture: In a separate bowl, whisk together the pure maple syrup, sour cream, and vanilla extract to create a smooth liquid mixture.
  7. Combine All Ingredients: Add the flour mixture and the maple mixture to the butter mixture alternately, starting and ending with the flour mixture. Mix on low speed just until everything is combined to avoid overmixing.
  8. Pour Batter into Pan: Spread the batter evenly into the prepared baking pan, smoothing the surface with a spatula.
  9. Bake the Cake: Place the pan in the oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
  10. Cool and Serve: Allow the cake to cool in the pan for at least 20 minutes before slicing and serving. This helps the cake set and makes it easier to cut.

Notes

  • Ensure eggs and sour cream are at room temperature for better batter consistency.
  • Do not overmix once the wet and dry ingredients are combined to maintain a tender crumb.
  • If you prefer a more pronounced maple flavor, drizzle a little extra maple syrup on the cake after baking.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Find it online: https://bitezly.com/maple-cake-recipe/