There’s something magical about the first bite of maple cream cake. The delicate sweetness of real maple syrup folded into a moist, tender cake takes me straight back to chilly autumn afternoons in my grandmother’s farmhouse kitchen. Growing up in the Northeast, maple syrup wasn’t just a topping for pancakes — it was a cherished ingredient passed down through generations, a symbol of the sugar maples that framed every back road.

Maple cream cake holds a special place in many family gatherings, especially in the fall when the air is crisp and the trees glow with gold and amber. My grandmother used to say the cake was “the taste of autumn,” and she wasn’t wrong. Its rich, buttery layers and smooth maple frosting make it a perfect treat for holidays, potlucks, or quiet evenings by the fire. Whether you grew up with maple syrup in your backyard or you’re discovering its charms for the first time, this cake invites you to slow down and savor every bite.

Why You’ll Love This Maple Cream Cake

This maple cream cake is irresistibly soft, with just the right balance of sweetness from pure maple syrup. The creamy maple frosting adds an indulgent layer without overpowering the cake’s natural flavors. It’s perfect for fall celebrations or anytime you want a dessert that feels cozy, nostalgic, and just a little bit special. Even better? It’s surprisingly easy to make, with simple pantry ingredients and no fancy equipment required.

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 3/4 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the maple frosting:

• 1/2 cup unsalted butter, softened
• 1/4 cup pure maple syrup
• 2 cups powdered sugar
• 1–2 tablespoons milk (if needed, for consistency)

How to Make Maple Cream Cake

Step-by-Step Instructions

Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans. I like to line the bottoms with parchment paper for easy release — trust me, it’s worth the extra minute.

1. Make the batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Pour in the maple syrup, eggs, and vanilla extract, beating until smooth. Gradually mix in the dry ingredients, alternating with the milk, until you have a smooth batter.

2. Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden, with the sweet scent of maple filling your kitchen.

3. Cool and frost: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. For the frosting, beat together the butter and maple syrup, then gradually add the powdered sugar until smooth and creamy. If the frosting is too thick, add a splash of milk.

4. Assemble the cake: Place one cake layer on a serving plate and spread a generous amount of maple frosting on top. Add the second layer and cover the entire cake with the remaining frosting. I love adding a drizzle of extra maple syrup or a sprinkle of chopped nuts for a rustic finish.

Helpful Tips

• Use pure maple syrup: I can’t stress this enough. The flavor of real maple syrup is what makes this maple cream cake so special.
• Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature for a smooth batter.
• Decorating tip: For a festive touch, decorate the top with sugared cranberries, toasted pecans, or a light dusting of powdered sugar.

Details

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes

This maple cream cake is best enjoyed the day it’s made but can be stored for a couple of days at room temperature. If you refrigerate it, let it come to room temperature before serving to soften the frosting.

Nutritional Information (Per Slice)

Calories: ~420
Fat: 20g
Carbohydrates: 55g
Protein: 4g
Sugar: 40g

Frequently Asked Questions

Can I make this cake ahead of time?
Yes! You can bake the layers a day ahead, wrap them tightly, and frost just before serving.

Can I freeze maple cream cake?
You can freeze the unfrosted cake layers for up to 2 months. Thaw overnight in the refrigerator before frosting.

What can I use instead of maple syrup?
For authentic flavor, I recommend sticking with pure maple syrup. Maple-flavored syrup won’t give the same depth or aroma.

Storage Instructions

Store the frosted maple cream cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best texture.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy, sweet delights:

• Fluffy Homemade Strawberry Pancakes
• Vegan Strawberry Cheesecake
• Maple Pancake Poppers: A Cozy Twist on Breakfast Tradition
• Cream Puff Cake

Conclusion

There’s a reason this maple cream cake has become a beloved favorite in so many kitchens. It’s a celebration of pure, comforting flavors, wrapped up in a dessert that’s as beautiful as it is delicious. Whether you’re serving it at a holiday gathering or baking it just because, this cake is sure to bring smiles and maybe even spark a new tradition in your home.

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