This Maple Syrup Layer Cake is a showstopper. The triple layers are moist and fluffy, and the maple syrup adds just the right amount of sweetness. Plus, the maple buttercream frosting takes it to another level. Trust me, you won't be able to resist a second slice! And did I mention it's easy to make? Even a beginner can make it. It's definitely worth trying out for your next special occasion or weekend treat.
My youngest is a huge ice hockey fan and one of his favorite teams is the Toronto Maple Leafs, so when it was time to make this birthday boy a cake, I knew that this was the perfect recipe! It was so much fun to make and has since become one of our favorite cakes!
I love Maple Syrup Triple Layer Cake because it has a unique twist on traditional vanilla or chocolate cakes. It's a perfect cake for any time you're in the mood for something maple-flavored. It is soft and moist with a hint of maple flavor in every bite. The maple buttercream frosting adds an extra touch of sweetness, making this the perfect dessert for you to impress your guests this upcoming holiday season. Make a variety of holiday treats with this Red Velvet Christmas Cake and Chalkboard Christmas Cookies, or these Maple Sandwich Cookies.
Real maple syrup isn't just for pancakes! It provides a naturally sweet addition to cakes, oatmeal, granola bars, and even salmon!
What makes this Layer Cake Special
- It's easy / Intermediate to make- Homemade cakes can seem intimidating, but I promise they aren't that hard to make- especially these maple cake layers.
- Everything is made from scratch- this means you will probably have the majority of the items in your pantry already! Perfect excuse to get baking!
- It is delicious- Take a break from traditional cake flavors and explore new ones!
- Impresses any dessert lover- especially those Canadian friends!
- Add pecans and make this a Maple Pecan Cake!
Fall Maple Cake Ingredients
Detailed measurements can be found in the recipe card below.
For the Cake
- All-Purpose flour: You can use cake flour as well on a one-to-one ratio if you don't have APF.
- Brown sugar
- Sugar
- Baking powder
- Baking soda
- Salted butter at room temperature
- Shortening: at room temperature as well and melted butter may be used instead.
- Eggs: You will need extra 2 egg yolks on top of the required number of eggs. (Use the egg whites to make white chocolate peppermint frosting on this Peppermint Bark Layer Cake recipe).
- Pure maple syrup, not pancake syrup.
- Buttermilk : Can be made by simply removing 2 teaspoons of milk and adding in 2 teaspoon of lemon juice or vinegar. Whisk together, then allow the mixture to sit for 5 minutes before adding it to the recipe.
- Vanilla Extract
- Salt
For Frosting
- Powdered sugar: Baking hack, make homemade powdered sugar by blending a cup of granulated sugar with a tablespoon of cornstarch. Blend for up to 5 minutes occasionally mixing with a spatula so the top sugar can get to the blades as well.
- Salted butter, bring it to room temperature.
- Maple extract- or maple flavoring
- Salt
Equipment needed to bake this cake
- Cake pans
- Large bowl
- Stand mixer fitted with a paddle attachment (Hand electric mixer can work that's what you have)
- Rubber spatula
- Icing spatula
- Cooling wire rack
- Cake stand
- Piping bag with a star tip
How To Make Maple Syrup Layer Cake
Cake
Preheat the oven to 350°. Line the bottoms of 3-9” cake pans with parchment paper and lightly spray with baking spray. Set aside. In a large mixing bowl combine flour, baking powder, salt, and baking soda. Set aside. In the bowl of a stand mixer fitted with a paddle attachment combine butter, brown sugar, sugar, and shortening. Beat together on medium speed for 2 minutes, until fluffy and smooth. Add in eggs and mix together for 1 minute.
Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add in maple syrup, buttermilk, and vanilla and mix to combine. With the mixer running on low speed, slowly add in the flour mixture. Once all of the flour mixture is added, turn the speed up to medium and mix until just combined.
Evenly divide batter into the 3 prepared cake pans. Place them into the oven on the center rack and bake for 23 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, remove from the oven and place onto a wire cooling rack to let cool completely before frosting.
Frosting:
In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, butter, maple extract, and salt. Beat together on low speed for 1-2 minutes, or until the powdered sugar has been incorporated. Increase the mixer speed to medium-high and whip for about 5 minutes, until very fluffy and white.
Assemble the triple layer Maple Syrup Cake
Once the cake layers have completely cooled, carefully remove them from the cake pans. Place the first cake layer onto a cake stand or plate, then add about 1 1⁄3 c of frosting. Smooth the frosting out with an icing spatula, then top with the 2nd cake layer. Repeat the frosting process, ending with the 3rd cake on top. Once all of the cakes have been layered, frost the top and sides of the cake.
Spoon the remaining frosting into a piping bag fitted with a star tip and pipe swirls onto the top of the cake. Top with maple leaf sprinkles if desired. Cut into 10-12 pieces and serve.
Recipe variations and Add-ons
- Try adding crushed maple candy on top for a fun crunch. If you really want to go all out, serve with a side of candied bacon for the ultimate sweet and savory treat.
- Another delicious variation is to substitute half of the all-purpose flour in the cake batter with almond flour for a nutty twist. You can also try adding chopped pecans or walnuts for added texture and crunch. Happy experimenting!
- Try topping your finished cake with some freshly chopped nuts with a sprinkle of cinnamon for added texture and flavor. The options are endless when it comes to personalizing this Maple Syrup Layer Cake recipe. Have fun with it and enjoy every delicious bite!
- Swap the creamed butter with cream cheese for a cream cheese maple frosting.
- For easy assembly, make a naked cake by using the frosting as a filling between the layers and a thin layer on the outside.
Top Tips for Baking the Best Maple Layer Cake
- Remember to always sift your dry ingredients before mixing to ensure a smooth texture in your finished product.
- Always allow your to cool completely before frosting for best results. If not, your frosting will melt on the cake.
- Always make sure your wet ingredients are at room temperature before incorporating them with dry ingredients.
Storage Tips
- Wrap the cake tightly in plastic wrap and store it at room temperature for up to three days or in the refrigerator for up to one week. If freezing, wrap the cake well in plastic wrap and aluminum foil and freeze for up to three months. Let thaw overnight in the refrigerator before serving. Enjoy!
FAQs
My cake is too dense, where did I go wrong?
It's possible that the batter was over-mixed, which can also lead to a denser final product.
It also could be that your leavening agent, such as baking powder or baking soda, was not properly measured(not enough) or it's out of date. It happens when you do not bake as often, products just stay in your pantry until they are out of date.
Another possibility is, maybe the butter and sugar were not beaten till fluffy enough. This is where bringing the butter to room temperature becomes beneficial.
What causes my cake to sink in the middle?
This can just mean that it's undercooked, you can put it back into the oven and bake it for an additional 5 to 10 minutes. If you are worried about the crust drying out or being burnt you can cover it with heavy-duty foil. It could also be that your oven temperature is off, and the cake is cooking unevenly. Make sure to check the internal temperature of the cake with a thermometer before removing it from the oven, it should be anything between 200F to 210F. Another possibility is opening the oven door too often while baking, causing a sudden drop in temperature and deflating the cake.
How can I avoid soggy cake?
This can happen when you add moist vegetables to your cake like carrots or pumpkin, or if you overmix the batter causing too many air bubbles to be released. To prevent a soggy cake, make sure to thoroughly drain and pat dry any added vegetables before incorporating them into the cake batter. Also, mix only until all ingredients are just combined, and try not to overfill the pan as this can lead to uneven cooking and a soggy bottom layer. Finally, let the cake cool completely before frosting for optimal texture.
Another potential issue is using expired ingredients such as old baking powder or soda which can result in a sunken center or lack of rising in your cake. Always check the expiration dates on your pantry items before using them in baking recipes.
If you enjoyed this Maple Syrup Layer Cake, here is more to add to your layer cake recipe collection:
- 3 ½ cups all purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 ¼ cup salted butter room temp
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 3 Tablespoons shortening
- 4 large eggs
- 2 large egg yolks
- 1 ½ cup real maple syrup not pancake syrup
- ⅔ cup buttermilk
- 1 ½ teaspoon vanilla extract
- Frosting:
- 7 cups powdered sugar
- 2 ½ cups salted butter room temp
- 2 teaspoons maple extract
- ¾ teaspoon salt
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Preheat the oven to 350°. Line the bottoms of 3-9” cake pans with parchment paper and lightly spray with baking spray; set aside.
-
In a large mixing bowl combine flour, baking powder, salt and baking soda; set aside. In the bowl of a stand mixer fitted with a paddle attachment combine butter, brown sugar, sugar and shortening. Beat together on medium speed for 2 minutes, until fluffy and smooth. Add in 4 eggs plus 2 egg yolks and mix together for 1 minute.
-
Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add in maple syrup, buttermilk and vanilla and mix to combine. With the mixer running on low speed, slowly add in the flour mixture. Once all of the flour mixture is added, turn the speed up to medium and mix until just combined.
-
Evenly distribute the batter in between the 3 prepared cake pans. Place them into the oven on the center rack and bake for 23 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, remove from the oven and place onto a wire cooling rack to let cool completely before frosting.
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In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, butter, maple extract and salt. Beat together on low speed for 1-2 minutes, or until the powdered sugar has been incorporated. Increase the mixer speed to medium-high and whip for about 5 minutes, until very fluffy and white.
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Once the cakes have completely cooled, carefully remove them from the cake pans. Place the 1st cake onto a cake stand or plate, then add about 1 1⁄3 c of frosting. Smooth the frosting out with an icing spatula, then top with the 2nd cake layer. Repeat the frosting process, ending with the 3rd cake on top. Once all of the cakes have been layered, frost the top and sides of the cake.
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Spoon the remaining frosting into a piping bag fitted with a star tip and pipe swirls onto the top of the cake. Top with maple leaf sprinkles if desired. Cut into 10-12 pieces and serve.
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Cake may be stored in an airtight container at room temperature for up to 3 days.
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