Maple Cake with Maple Cream Cheese Frosting

This maple cake is moist and fluffy with a maple flavor that's not too sweet and hints of vanilla and cinnamon. Topped with maple cream cheese frosting that's creamy and silky smooth.

Prep Time30

Cook Time35

Cooling1

Total Time2

Course: Dessert

Cuisine: American, Canadian

Keyword: Maple Cake, Maple Sheet Cake

Servings: slices

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Maple Cake

3 cups all-purpose flour (375 grams)
2 teaspoons baking powder
¾ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup unsalted butter (168 grams) softened to room temperature
1 cup brown sugar (210 grams) light or dark
¾ cup maple syrup (180 ml)
¼ cup vegetable oil (60 ml)
2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs room temperature
⅓ cup sour cream (80 ml) room temperature
⅔ cup whole milk (120 ml) room temperature

Maple Cream Cheese Frosting (See Recipe Notes if Making a Layer Cake)

¾ cup unsalted butter (168 grams) softened but still slightly firm to the touch
8 ounces full-fat cream cheese (226 grams) softened
3 cups powdered sugar (330 grams) sifted, you may need a little more
2 teaspoons maple extract or 1-2 tablespoons maple syrup - the flavor will not be prominent if using maple syrup
¼ teaspoon salt

Instructions

Maple Cake

Preheat the oven to 350℉ (180℃). Lightly grease a metal 9x13 inch cake pan with non-stick cooking spray. If making a layer cake, line the bottom of three 8-inch round cake pans with parchment paper and lightly grease the sides.
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Then whisk together. Set aside.
In a separate large bowl, cream together the butter and brown sugar until fluffy.
Beat the oil, maple syrup, vanilla and maple extract into the butter mixture. Be sure to scrape down the bottom and sides of the bowl to ensure there are no lumps of butter.
Beat the eggs into the butter mixture 1 at a time. Turn off the mixer and scrape down the bottom and sides of the bowl after each addition.
Mix the dry ingredients and wet ingredients into the butter mixture, alternating between additions. First, beat in about ⅓ of the flour mixture into the butter mixture. Then whisk the sour cream into the batter. Then another ⅓ of the dry ingredients into the butter mixture. Then whisk in the milk. Lastly, beat in the remaining ⅓ of the flour mixture.
Spoon the batter into the prepared pan/pans. For a 9x13 inch cake, bake the cake layers for about 35-40 minutes. For three 8-inch cake layers, bake for about 30-35 minutes. When the cake/cakes are done baking, an inserted toothpick should come out clean or with a few moist cake crumbs. The cake should be starting to pull away at the sides of the pan.
Cool the cake in the pan.

Maple Cream Cheese Frosting

In a large bowl, beat the butter and cream cheese until smooth.
Add in the sifted powdered sugar, salt, and maple extract. Beat together, starting with the mixer on a low speed and gradually increasing to medium speed until combined. If the frosting seems too thin, mix in a little more powdered sugar. If it seems too thick, beat in 1 tablespoon whipping cream.
Before frosting, ensure that the cake is fully cooled. If making a sheet cake, leave the cake in the pan. Frost with an offset spatula or with the back of a spoon. Optionally, sprinkle with chopped pecans.
If making a layer cake, ensure that the cake layers are fully cooled. Gently invert the cake pans. Peel the parchment paper away from the cake bottoms. If the cakes are domed, gently saw off the domed top using a serrated knife. Place 1 cake layer on the plate that you plan to serve it on. Frost the top with about ¼ of the frosting. Repeat the process with the remaining cake layers. At this step, I recommend placing the cake in the fridge for about 20 minutes for the frosting to set. Then frost the sides and top with swirls of frosting. Optionally, decorate with chopped pecans.

Notes

Maple Syrup: Use real maple syrup - not maple flavored syrup.
Room Temperature Ingredients: Take the butter, eggs, sour cream, milk, and maple syrup out of the fridge about 30 minutes before making the cake.
Frosting Recipe if Making a Layer Cake: If making a layer cake, you will need more frosting and you will need it to be a bit thicker. The process is the same, but instead you'll need:
1. 1¼ cup unsalted butter
2. 8 ounces full-fat cream cheese, brick style
3. 4 cups powdered sugar
4. 1-3 teaspoons maple extract or 1-2 tablespoons maple syrup
5. ¼ teaspoon salt
Nutrition: Details are an estimate only, based on 1 slice of cake with frosting, assuming the cake is sliced into 15 uniform pieces.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Remove from the fridge and let the cake sit on the counter for about 30 minutes before enjoying.
Make Ahead Tips: Cake can be made in advanced, cooled fully and store at room temperature overnight. Make the frosting and frost the cake the day you plan to serve.

Nutrition