Maple Syrup Cake

Maple Syrup Cake

Maple Syrup Cake

I have to say, I have been very excited about the last few cakes in the butter-type cakes section of the vintage cake book I have been baking my through and I have not been disappointed yet.

This cake delivered all it’s syrupy goodness to perfection.

Admittedly though, I was unable to make the frosting it called for. Which asked for maple sugar. I maybe could have acquired some if I had called around town as we have a couple stores that stock things like that, but I didn’t have time to run into town to get it even if anyone had it. So I made a brown sugar buttercream. I was in a huge hurry because I had spent the morning and afternoon helping my sister-in-law, Natalie, move out of our home and into her own place. Which is excited and sad all at the same time, I am just glad she decided to stay here in town!

So since I was in town already I had a couple stops I needed to make before coming home and in the midst of it my loving husband called to let me know he had invited people over for dinner. He gave me a lot more warning than normal which was nice, he called at 2pm rather than 5pm.

So I got home at 5pm and needed to ice and photograph this cake, make dinner, and mop my floor because two turkeys and a chicken had wandered in to the dinning room earlier in the day and I felt the floor needed a good bleaching.

So I didn’t have time to fiddle around with heating and cooling frosting with incorrect ingredients and have it possibly not turn out. So I went with a tried and true buttercream and just used brown sugar and a little maple syrup and called it good. I think I will go ahead and include both frosting recipes so you can choose what you want to do. The brown sugar buttercream was a little grainy so I probably should have done something a little differently but it actually tasted amazing and we all loved it.

Even my husband loved it which I was not expecting because he detests maple syrup.

Maple Syrup Cake
Prep time
Cook time
Total time
To adjust for high altitude (about 5000 ft) I added ¼ cup milk and baked at 300˚
Recipe By:
Recipe type: Dessert, Cake
Serves: makes 1 - 3 layer cake

  • 2⅔ cups cake flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ¾ cup butter, softened
  • ⅔ cup firmly packed brown sugar
  • 7 egg yolks
  • ⅔ cup milk
  • ⅔ cup maple syrup
  • 1 cup butter, softened
  • 3-4 cups brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup
  • ¼ cup heavy cream
  • 1 cup sugar
  • 1 cup firmly packed maple sugar
  • 1 cup thick sour cream
  • ½ cup pecans
  • ½ cup maple syrup
Preparation Instructions
  2. Preheat your oven to 350˚ and prepare 3 - 8" round cake pans. Smear with sift butter and then place a disc of parchment into the bottom, set aside.
  3. In a medium mixing bowl, sift together the cake flour, baking powder and salt.
  4. In the bowl of an electric mixer fitted with a paddle attachment cream the butter on high for 7 minutes.
  5. Add the brown sugar and cream together on medium for 3 additional minutes, until nice and fluffy, set aside.
  6. Using a clean mixer bowl, (I had to move the creamed butter to a different bowl and wash my mixer bowl since I don't have an extra one laying around) place the egg yolks and beat on high until they are thick and lemon colored.
  7. Fold the butter mixture into the egg mixture in thirds, beating thoroughly after each addition.
  8. Then combine the milk and maple syrup in a small bowl.
  9. Alternate adding the flour mixture with the milk mixture, with 4 flour additions and 3 milk additions and beginning and ending with the flour and beating only until smooth between additions.
  10. Pour the batter into the prepared cake pans and bake until a toothpick inserted in the center comes out clean.
  11. Allow to cool in the pans for about 20 minutes and then run a knife around the edge and turn out onto a wire rack to cool completely.
    TO MAKE THE BROWN SUGAR BUTTERCREAM (or you can try making the Maple Syrup Frosting and let us all know how it tastes!)
  12. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and vanilla extract on high for 7 minutes.
  13. Add the sugar and cream on high for an additional 3 minutes.
  14. Add the maple syrup and beat on medium until blended.
  15. Add a couple tablespoons of the heavy cream until you get a good spreading consistency.
  16. Combine both sugars and sour cream in a medium saucepan.
  17. Stir over low heat until sugar is dissolved.
  18. Increase heat and bring to boiling.
  19. Put a candy thermometer in place.
  20. Continue cooking without stirring. During cooking, wash the sides of the pan with a pastry brush and water to get the sugar crystals off the side of the pan.
  21. Cook until the mixture reaches 238˚ (soft ball stage).
  22. Remove the pan from heat and place on cooling rack (or a cold burner) and cool to luke warm (About 110˚) without stirring or moving the pan.
  23. Beat vigorously with a wooden spoon or electric mixer until mixture begins to loose it's gloss and is of spreading consistency.
  24. Use immediately. If frosting becomes to thick you can loosen it up with a couple drops of cream.










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is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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