Maple Cream Cake with a Creamy Fall Finish
A delicious autumn-inspired cake featuring rich maple flavors and a creamy finish, perfect for seasonal gatherings.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup pure maple syrup
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Maple Cream Frosting
- 1 cup unsalted butter softened
- 3 cups confectioners' sugar
- 1/4 cup pure maple syrup
- 1/4 tsp salt
Instructions
Preparation
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and maple syrup.
- In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the heavy cream. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Serving
- In a large bowl, beat the softened butter until creamy. Gradually add the confectioners' sugar and continue to beat until smooth. Add the maple syrup and salt, and beat until fluffy. Spread the frosting between the cake layers and over the top and sides.
- For a festive touch, garnish with chopped nuts or a drizzle of maple syrup. Slice and serve with a warm beverage.
Storage
- Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: Use pure maple syrup for the best flavor. Ensure all ingredients are at room temperature before starting.
Ingredient Substitutions: Whole wheat flour can replace all-purpose flour. Coconut oil can be used instead of butter for a dairy-free version.
How to Serve: Pair with apple cider or spiced chai. Ideal for Thanksgiving or a fall brunch.
Storage & Freshness: Keep in an airtight container. Refrigerate for longer freshness.
Make-Ahead Tips: Bake the cake layers a day in advance and wrap tightly in plastic wrap until ready to frost.
Ingredient Substitutions: Whole wheat flour can replace all-purpose flour. Coconut oil can be used instead of butter for a dairy-free version.
How to Serve: Pair with apple cider or spiced chai. Ideal for Thanksgiving or a fall brunch.
Storage & Freshness: Keep in an airtight container. Refrigerate for longer freshness.
Make-Ahead Tips: Bake the cake layers a day in advance and wrap tightly in plastic wrap until ready to frost.