Maple Cake

248 Ratings
  • 5 57
  • 4 53
  • 3 72
  • 2 51
  • 1 15

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.

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
16
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Ingredients

For the Cake
For the Icing

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

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Reviews (6)

248 Ratings
  • 5 57
  • 4 53
  • 3 72
  • 2 51
  • 1 15
Martha Stewart Member
03/24/2019
A 9 inch square pan MY BROWN EYE.... Shite overflowed all the hell over my oven!!! 9X13 was MORE LIKE IT! And i REtried the recipe ...just in case it was me...NNNNNNOPE ITS MARTHA thats dumb.
Martha Stewart Member
11/28/2018
Made this for 2018 Thanksgiving for those that don’t like pumpkin pie. It was a big hit. I’m leery of maple flavor being too strong, but this was mild and I like that. Next time I’m adding bits of bacon to the frosting. It just seemed like it would be awesome with bacon. Isn’t everything though? That might also turn down the sweet, because it was pretty sweet. Definitely making again.
Martha Stewart Member
06/17/2018
The taste is good, though not as maple-y as I expected. I used greek yogurt in place of the sour cream. Not sure what "quick to prepare" means, it basically took as long as most recipes. Also, I did not grease or flour the parchment, seemed unnecessary, and the parchment came right off the cake.
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Martha Stewart Member
04/27/2017
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.
Martha Stewart Member
03/01/2015
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.
Martha Stewart Member
11/17/2013
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.
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Martha Stewart Member
09/29/2013
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!
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