This easy Maple Syrup Cake with Cream Cheese Frosting is a moist layered spice cake topped with a creamy frosting a drizzle of salted caramel sauce. A simple maple cake that is sure to be a winner this festive season.
The ultimate holiday cake
Nothing beats those warm spiced flavors over the festive season. Whether that be in a gingerbread cake, from pumpkin pancakes or in the form of this maple syrup sponge cake.
We're definitely here to get as many warm flavors in as possible. With that being said we all know that the holiday season can get a little crazy and that time is limited. That's why I'm all about creating easy, simple holiday recipes that will still be a family favorite.
Why make this maple cake
With only 6 steps to make this layered cake, this spiced cake is the perfect cake to make for Christmas dinner or to make with kids on those cold holiday mornings.
One of my favorite things about this soft maple cake recipe is that you can easily adjust the toppings and change it up in so many ways. I topped this beautiful cake with cream cheese frosting and salted caramel sauce. You could easily use your favorite buttercream recipe instead or keep the cake naked with fewer toppings. Naked cakes are always a winner.
How to make this easy maple syrup cake
- Prepare your oven and pan. Preheat the oven to 180ºC and line two cake tins with baking paper.
- Combine your wet ingredients. In a mixing bowl, use an electric beater to whip the sugar, oil, maple syrup, yogurt and eggs.
- Whisk the dry ingredients. In a separate bowl, whisk together all the dry ingredients.
- Combine all the ingredients. Add the dry ingredients to the wet ingredients in 3 additions, scraping down the bowl in between each addition.
- Fill the cake tins. Pour the batter into the prepared cake tins.
- Bake. Bake for 25-30 minutes or until a fork inserted comes out clean
- Allow to cool. Once your cakes are baked, allow them to cool on a cooking rack before frosting.
Tips for making this recipe
- Use an electric mixer or a stand mixer. Both work well, but using a stand mixer is always easier. My trusty KitchenAid was probably the best investment I've ever made.
- Give your wet ingredients a good mix. It's always best to make sure that your eggs are given a good mix.
- Focus on the dry ingredients. The main reason for whisking all your dry ingredients together is to ensure that your raising agents are properly combined in the flour. This will make sure that your cakes rise evenly and avoids any flops.
- Don't over-mix the batter. Once you're combing the wet and dry ingredients, make sure you mix until JUST combined. Over-mixing the batter will aerate the batter and will alter the structure of the gluten.
Can you substitute golden syrup for maple syrup
The simple answer is YES. You can definitely use golden syrup instead of maple syrup. The quantities will be even so don't worry about that. The only difference will be in the taste. Maple syrup has a very distinctive taste whereas golden syrup has a much sweeter taste.
How to store sticky maple cake
A great thing about this maple syrup cake is that you can easily make it in advance. Simply bake the two layers, wrap them in plastic wrap and place them in the freezer individually. The cakes can be frozen for up to 3 months. Once you're ready to serve the cake, remove the cakes from the the freezer, whip up your frosting and decorate.
Make sure you give the cakes about a day to thaw before frosting the cakes. The cream cheese frosting can also be made ahead and frozen. Once thawed, give it a good mix before frosting the cake.
Maple Syrup Cake with Cream Cheese Frosting
For the cake
- ¾ cups oil
- ½ cup maple syrup golden syrup will also do the trick
- 4 eggs
- 1 cup brown sugar
- ½ cup thick yogurt
- 2 teaspoon cinnamon
- 2 teaspoon all spice
- 1 teaspoon ground ginger
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- ¾ cup macadamia nut flour
For the cream cheese frosting:
- 1 cup butter, softened
- 230 g cream cheese
- 3 cups powdered sugar sifted
For the topping:
- Pomegranate Seeds
- Fresh Rosemary
- Salted Caramel Sauce
- Preheat the oven to 180ºC and line two cake tins with baking paper.
- In a mixing bowl, use an electric beater to whip the sugar, oil, maple syrup, yogurt and eggs.
- In a separate bowl, whisk together all the dry ingredients.
- Add the dry ingredients to the wet ingredients in 3 additions, scraping down the bowl in between each addition.
- Pour the batter into the prepared cake tins.
- Bake for 25-30 minutes or until a fork inserted comes out clean
- Allow the cake to cool before frosting.
For the cream cheese frosting:
- Using the whisk attachment, beat the butter and cream cheese until lighter in colour.
- Add the icing sugar a little at a time and then continue to whisk until desired consistency is achieved. About 5-10 minutes.
- Once the cake has cooled, place the first cake on a plate and spread a little frosting over the top. Add a drizzle of salted caramel sauce (you can add as much as you want) in the middle and the place the next layer on top.
- Cover the cake in the remaining frosting and decorate with fresh fruits and a drizzle of salted caramel sauce.
- Allow cakes to cool fully before frosting.
- The cakes can be stored in the freezer for up to 3 months.
Leave a Reply