New This Month

Maple Cake


The incomparable flavor of pure maple syrup is reason enough to make this sweet treat; that it is also quick to prepare is an added bonus. Maple syrup is marked and graded by its color, ranging from light to dark -- the darker the color, the more intense the flavor. If you can find grade B, use it here for both the batter and the icing.

  • Servings: 16

Photography: Con Poulos


For the Cake

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 1/2 cups all-purpose flour, plus more for pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 3/4 cup pure maple syrup
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream

For the Icing

  • 1/3 cup pure maple syrup, plus more if needed
  • 3 tablespoons unsalted butter, melted
  • 2 1/2 cups confectioners' sugar, plus more if needed


  1. Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

  2. With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.

  3. Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.

  4. Make the icing: Combine maple syrup and butter in a bowl. Sift in confectionersâ?? sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.

Reviews Add a comment

  • an_archivarian
    27 APR, 2017
    What a lovely cake, not too sweet and quite easy to make. I doubled the recipe as written and found another 10-15 minutes more is needed for the cake to bake through. It stores well in an airtight container and our family is still enjoying it three days later.
  • MS11344570
    1 MAR, 2015
    Loved this cake ! It is very delicious and was a big hit ! I dusted the cake with confectioner's sugar instead of the frosting and it was perfect.
  • MS10929445
    17 NOV, 2013
    Surprisingly marvelous cake. Served half right away, froze other half and served two weeks later. Was much bigger hit than I expected, everyone of all ages and preferences loved it. Low maintenance recipe - over baked it a bit, but it was still moist and delicious.
  • sherrimaec
    29 SEP, 2013
    Loved this cake. Made it GF by using Carol's sorghum blend and 1.5 tsp of xanthan gum and doubled the vanilla. Everyone loved it. Thank you Martha!