This maple cake has the softest cake crumb with a delicious maple flavor that’s not too sweet. It’s topped with maple cream cheese frosting and perfect for cozy weather. Made as a sheet cake, but easily adapted as a layer cake too.

Lately, I’ve been loving playing around with maple flavors in the kitchen. Maple is perfect for fall, Thanksgiving and a cold winter day, and is just a little different than your classic fall desserts.

This maple sheet cake has a delicious maple flavor without being too sweet. The cake is soft and moist with a tender cake crumb. Then it’s topped with maple cream cheese frosting. The frosting is creamy with a hint of maple – definitely not too strong – and the cream cheese helps to cut the sweetness. I debating adding chopped pecans to the cake batter, but I wanted the cake to be fluffy and soft – so I opted to just add chopped pecans on top.

This recipe is adapted from my maple bundt cake with maple icing recipe. However, the bundt cake version is a little denser, whereas this cake is a little softer and fluffier and is topped with thick and creamy maple cream cheese frosting instead of maple icing.

Method – with Photos

1. Prep. Preheat the oven to 350F (180C) and prepare the pan. If making a sheet cake, you’ll lightly grease the pan. If making a layer cake, you’ll line the bottom with rounds of parchment paper and lightly grease the sides.
2. Whisk the Dry Ingredients. Flour, baking powder, baking soda, a touch of cinnamon, and salt. Set aside.
3. Cream the Butter & Sugar. It should look fluffy and there should be no lumps of butter or brown sugar.

4. Beat in the Oil, Maple Syrup & Extracts to the Butter. This cake primarily uses butter for more flavor, but adding some oil will keep the cake moist for longer. While this cake primarily relies on real maple syrup for the maple flavor, a little maple extract really increases the maple flavor.
5. Beat in the Eggs, One at a Time. The eggs are then mixed into the butter mixture. If the mixture isn’t entirely smooth at this stage, it’s OK.

6. Mix the Wet & Dry Ingredients into the Butter Mixture. For this, you’ll alternate between additions. This prevents overmixing – which will lead to air tunnels in the batter.
   1. Mix in 1/3 of the dry ingredients.
   2. Whisk in the sour cream.
   3. Mix in 1/3 of the dry ingredients.
   4. Whisk in the milk.
   5. Mix in the last 1/3 of the dry ingredients.

7. Bake. For a sheet cake, the cake will take about 35-40 minutes. For three 8-inch layers, it will need about 30-35 minutes.

Once the cake is fully baked and cooled, you’ll make the frosting.

1. Beat the Butter & Cream Cheese. I use the paddle attachment for cream cheese frosting.
2. Mix in the Sifted Powdered Sugar, Maple Extract & Salt. Start with the mixer on a low speed, and gradually increase to medium speed until combined.

Baking Tips

• Ensure Ingredients are at Room Temperature. It’s imperative that the butter, eggs, milk and sour cream are all at room temperature before getting started. This ensures that everything mixes together properly for a consistent texture, without overmixing.
• Measure the Flour Properly. Always whisk first, then spoon into dry measuring cups and level off the top. Do not scoop the flour from the container as it will be too packed down and you’ll end up with too much flour. For the most accurate results, I always recommend using a kitchen scale.
• Use Real Maple Syrup. This cake will not turn out if you use maple flavored syrup – it doesn’t have the same flavor or consistency as the real thing.
• Add Maple Extract Ups the Flavor. The maple extract really helps to get a little more maple flavor because it’s concentrated. It’s especially important in the frosting. When I tried using maple syrup in the frosting, the frosting became too thin.
  • If you don’t have maple extract, you could use 1-2 tablespoons maple syrup in the frosting as a substitute for maple extract. However, the frosting will just have a slight hint of maple instead of an obvious maple flavor.
• Pop Cake Layers in the Fridge for Easier Assembly. If making a layer cake, when assembling the cake, pop each layer in the fridge after sandwiching the frosting and cake layer on top. This makes the cake a little firmer, and therefore easier to frost.

Make Ahead Tips

Make the cake 1 day before you plan to serve. Cool fully, then cover and store at room temperature overnight. You can make the frosting the day before you plan to serve, then store in an airtight container in the fridge. Before frosting, let the frosting sit at room temperature for about 15 minutes first. Then beat on medium speed with your mixer so that it’s smooth and creamy first. Then decorate. Alternatively, you can make the frosting the day you plan to serve.

More Maple Treats to Try

• Maple Pecan Bars
• Spiced Maple Doughnuts
• Pumpkin Bundt Cake with Maple Icing