This Maple Layer Cake is made with lots and lots of pure maple syrup, in the best way possible! We’ve got a homemade maple caramel, a super moist maple cake, and a maple cream cheese buttercream to top it all off! This maple layer cake is perfect for a fun fall baking project, or for a different Thanksgiving or Friendsgiving dessert!
I’m all about the traditions this week. From sharing a soup for Halloween, to sharing a cake today for my birthday! I started the tradition of sharing a layer cake on my birthday a few years ago, and it has been so much fun! With these posts, it’s always a good way to reflect on the year, and to celebrate (even though I’m getting so close to 30 and that scares me)! I am a huge proponent of treating yourself to whatever you want on your birthday, and in my case, that almost always includes a birthday doughnut, a really fun cake, red wine or fall cocktails, and a really nice dinner! This maple cake is hands down one of my favorite cakes I’ve ever made. For lack of a better word, it’s just the right amount of maple-y, not too sweet, and perfectly caramelly.
Last year, I made this showstopper of a spiced pear cake, and the year before I made this apple cake with apple cider bourbon caramel! Both SO much fun, so sweet, and so delicious. This year I decided to go with something a little simpler, but equally as delicious.
Enter this maple cake! With so many maple-y components.
We’ve got:
- a super moist maple cake, filled with a whole cup (!!) of pure maple syrup, brown sugar, sour cream, and a mixture of butter and oil for the ultimate moisture-filled, tender texture
- a maple cream cheese buttercream, also made with pure maple syrup, and a little bit of cream cheese to add richness and to cut the sweetness just a tad
- a homemade maple caramel that is absolutely amazing and you’ll want to eat it with a spoon, straight up (also filled with pure maple syrup and a little bit of brown sugar for extra toffee-like, rich sweetness!)
So if you love maple, you will go crazy for this cake.
I’m not sure if I could choose my favorite part of this cake, but it might have to be the maple caramel. It’s all the things you love about a really good, homemade caramel sauce, but with maple notes in it. It’s the kind of thing you’ll want to eat with a spoon (I know I already said that!), drizzled over apples, as a dip for pretzels, or drizzled on top of freshly baked cookies.
I could probably dream up a million ways to use it, but if you make anything from this cake, make the maple caramel!!
In a nutshell, 27 was a tough, but really incredible year. From my first cookbook
I am completely blown away by the amount of support I’ve received this year from you guys, family, and friends, and the amount of people who have made my recipes this year has blown me away even more. I feel so lucky to be doing what I’m doing, sharing the recipes I love with you guys every day, inspiring you to enjoy every moment of being in the kitchen, and helping you make memories around really incredible food.
Keeping things short but so very sweet today. Sending you all the love in the form of the most delicious maple cake.
Feeling so grateful for 27 and what it has brought me. Here’s to 28! <3
Maple Layer Cake
This Maple Layer Cake is made with lots and lots of pure maple syrup, in the best way possible! We've got a homemade maple caramel, a super moist maple cake, and a maple cream cheese buttercream to top it all off! This maple layer cake is perfect for a fun fall baking project, or for a different Thanksgiving or Friendsgiving dessert!
Ingredients
For the cake
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup pure maple syrup
- 3/4 cup light brown sugar, packed
- 3 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup sour cream
- 1/2 cup whole milk
- flaky sea salt for garnish
For the maple caramel
- 1 cup pure maple syrup
- 1/4 cup light brown sugar, loosely packed
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the maple cream cheese buttercream
- 1 1/2 cups unsalted butter, softened to room temperature
- 4 ounces cream cheese, softened to room temperature
- 1/4 cup + 2 tablespoons pure maple syrup
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
For the cake
Preheat oven to 350℉. Butter and flour three 9-inch round cake pans. Line the bottoms of the pans with parchment paper as well. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, whisk together the maple syrup, brown sugar, and eggs until smooth. Add the vanilla, sour cream, and milk, and whisk again until smooth. Gradually add the flour mixture and stir until combined. Divide the batter among prepared pans and smooth out the tops with a rubber spatula. Bake for 20-22 minutes, or until a toothpick inserted into the cake comes out clean, the edges are golden, and center is set. Cool cakes in pans for 20 minutes, then cool for the rest of the way on a wire cooling rack.
To assemble the cake, place one layer (make sure you're setting the layers down upside down so they're flat!) on a serving plate or cake stand, and spread the top with buttercream. Top with another layer and spread top with buttercream. Top with the third layer and spread with another layer of buttercream, leaving a little bit left for the sides of the cake. Use the leftover buttercream to "half" frost the sides, to create a "semi-naked" effect. Use an offset spatula or bench scraper to smooth out the sides and top of the cake. Pour the maple caramel over the cake and let it drip down the sides (you might not use it all, just use your desired amount!). Sprinkle the top with flaky sea salt. Slice and serve with extra caramel!
For the maple caramel
To a medium saucapan, add the maple, brown sugar, and heavy cream. Stir to combine. Heat over medium-high heat and bring to a simmer. Simmer for 7 minutes, stirring frequently, until mixture has reduced in volume. Reduce heat slightly and add the butter, vanilla, and salt, and cook until butter has melted. Remove from heat and let cool completely.
For the maple cream cheese buttercream
Add softened butter and cream cheese to a stand mixer fitted with the paddle attachment and beat for 2-3 minutes on medium to medium-high speed or until light and fluffy. Add the maple syrup and beat for an additional minute. Lower the speed and gradually add the powdered sugar. Once powdered sugar has been incorporated, add the vanilla and salt and increase speed to medium-high. Beat for an additional 2 to 3 minutes until light and fluffy.
Recipe Notes
*If you want to make this cake ahead of time, you can definitely do it. The caramel can be made a few days in advance, and kept in a sealed container at room temp. (You may need to microwave it for a few seconds to get it drizzle-able again!) The cake layers can be made up to a day in advance, and kept wrapped tightly. The buttercream should be made day of.
*Extra maple caramel can be kept in a sealed jar or container on the counter for a few weeks!
There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!
Hi Molly. I just love your new cookbook Eat More Plants. I have been trying several of the recipes recently and really love them thank you so much for creating this beautiful and wonderful new book to help people like me vegetarians eat more interestingly!
Hi Nancy!! I’m so happy to hear that!! I didn’t know you were vegetarian – so thrilled to hear you’ve been loving the recipes! Thank you SO much!!! xo