Maple Spice Cake with Maple Frosting

Maple syrup – the most underrated fall flavor! I originally made this cake years and years ago using a maple extract, it was lovely but if it’s a maple cake, I wanted it to use real maple syrup. So I remade the cake to use maple syrup in both the cake layers and the buttercream.

The spices in the cake pair so well with the maple flavor and the caramel on top just brings it all together.

*This recipe has been updated from the original post to make maple syrup the main sweetener and omit the use of extracts. If you want the original recipe feel free to email me.

Ingredient Notes & Substitutions

• Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over-measured. 
• Baking Powder: I used just baking powder here. If you only have baking soda, you can just use 1 tsp of that instead. 
• Sugar: I used a little bit of brown sugar in the buttercream and the cake to cream with the butter and incorporate some air. I don’t recommend cutting any out as it affects the texture and the flavor of the cake.
  • Light or dark brown sugar works for the buttercream and the cake. 
• Maple: make sure to use pure maple syrup and not pancake syrup. You can use whatever kind you like; the darker the stronger the flavor.
• Spices: I use ground spices – cinnamon, nutmeg, ginger, allspice and cloves. If you have only allspice or cloves, one or the other works but don’t skip the cinnamon, nutmeg or ginger.

Step-by-Step Instructions

1. Start by making the caramel so it has time to cool. Cook the sugar and water until it turns a dark amber color. Then add the butter and heavy cream and stir until it’s smooth. Add the salt and vanilla and mix until it’s combined. 
2. Make the cake by creaming the butter with the brown sugar for 1-2 minutes. Then add the oil and maple and beat at full speed for another 1-2 minutes. The batter may look a little split.
3. Add the eggs one at a time. Make sure each egg is fully incorporated before adding the next egg. Then add the sour cream, mixing just until they’re combined. The batter should emsulify after adding the eggs and should not be split anymore.
4. Add half of the dry ingredients, followed by the milk and the other half of the dry ingredients. Make sure to scrape the bottom and sides of the bowl well so it’s evenly mixed.
5. Distribute the batter evenly among the four cake pans. You should get about 11 ounces in four 6 inch cake pans. 
6. Bake for about 25-30 minutes. When the cake is done baking, it will release itself from the edge of the pan and spring back when you press on the center. Flip the cakes over onto a cooling rack or a tea towel right away. Allow them to cool to room temperature. 
7. Make the buttercream by cooking the brown sugar, flour, cinnamon, maple and milk until it’s thickened like custard. Cover it and set it aside to cool.
8. Finish making the buttercream by whipping the butter until it’s pale and fluffy. Add the cooled custard in 3-4 increments and mix until it’s smooth.
9. Frost the cake and refrigerate until the frosting feels chilled. Spread the cooled salted caramel sauce on top and slowly spread it out so it drips off the edge. 

How to get the perfect caramel drip

1. Make sure the caramel sauce has cooled completely to room temperature so it doesn’t over drip and doesn’t melt the frosting at all. 
2. Make sure the cake is chilled when you pour the caramel sauce on top – this will help the caramel set so it doesn’t drip too much. 
3. Less is more; start slow and little – caramel drips much more than chocolate. It’ll thin on and continue dripping even after it looks set. 
4. For a waterfall drip, pour the caramel on top of the cake and use an offset spatula or a spoon to spread it out to the edges, allowing it to fall off of the cake naturally.
5. For a more uniform drip, refrigerate the caramel for a little so it’s not quite as runny. Then place it in a piping bag with a small tip and pipe the drips along the edge of the cake. Then spread the rest on top, being careful not to ruin the drips on the side of the cake.

How to make ahead

To make the cake ahead of time you can make the cakes even a month in advance. When you remove them from the oven, let them cool for about half an hour and then wrap them individually  in plastic wrap. Then place them in a freezer bag, squeezing out all the excess air. 

To make the buttercream ahead of time: I don’t prefer to make this buttercream ahead of time as it can be temperature sensitive but it is possible. You can cover it and leave it at room temperature for 1-2 days or refrigerate or freeze it in an airtight bag or container for weeks. Make sure to bring it back to room temperature well before frosting the cake. 

To make the caramel ahead of time just follow the instructions until it’s done, place it in an airtight container and refrigerate for a few days. Bring back to room temperature before assembling the cake. 

How to store finished cake

I usually just cover it with a cake dome or place it in an airtight container and store it at room temperature for a day, then refrigerate for a couple of days but I recommend freezing to keep it more fresh.

To freeze the whole cake, refrigerate it until it’s firm. Then wrap it in plastic wrap so it’s completely covered. Then wrap it in aluminum foil and freeze. 

To freeze slices, place the slices in an airtight container and then place the container in a freezer bag, squeezing out all the excess air. 

Bring it back to room temperature by thawing at room temperature for a few hours before serving. 

Thanks so much for reading today’s post, if you have any questions just comment down below.

If you make this gorgeous maple cake, I’d love it if you left a star rating or a review!

As always, have a blessed day and happy baking!

Love, B

Recipes

Layer Cakes

Maple Spice Cake Recipe

4.47 from 100 votes

prep 45 minutes mins

cook 25 minutes mins

Additional Time 1 hour hr

total 2 hours hrs 10 minutes mins

Serves 10 servings

Spice cake sweetened with pure maple syrup and frosted with a brown sugar maple ermine buttercream. Top with salted caramel sauce and pinch of sea salt flakes.

Author: Bernice Baran

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Servings 10 servings

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Metric(US) Imperial

Ingredients

Maple Spice Cake

• ▢ 270 grams all-purpose flour, spooned and leveled
• ▢ 1 Tbsp baking powder
• ▢ 1 tsp fine sea salt
• ▢ 2 tsp ground cinnamon
• ▢ 1 tsp ground ginger
• ▢ 1 tsp ground nutmeg
• ▢ 1/2 tsp ground cloves
• ▢ 1/2 tsp ground allspice
• ▢ 113 grams salted butter, room temperature
• ▢ 100 grams light brown sugar, lightly packed
• ▢ 60 mL vegetable oil
• ▢ 320 grams maple syrup
• ▢ 3 large eggs, room temperature
• ▢ 170 grams sour cream, room temperature
• ▢ 120 mL milk, room temperature

Maple Buttercream

• ▢ 50 grams light or dark brown sugar, lightly packed
• ▢ 40 grams all-purpose flour, spooned and leveled
• ▢ 1/8 tsp fine sea salt
• ▢ 1/2 tsp ground cinnamon
• ▢ 160 grams maple syrup
• ▢ 120 mL milk
• ▢ 283 grams unsalted butter, room temperature
• ▢ 1 tsp vanilla bean paste, or vanilla extract

Salted Caramel Sauce

• ▢ 200 grams granulated sugar, lightly packed
• ▢ 60 mL water
• ▢ 83 grams salted butter, room temperature
• ▢ 120 mL heavy whipping cream, room temperature
• ▢ 1/2-1 tsp fine sea salt
• ▢ 1 tsp vanilla extract

Method

Maple Spice Cake

1. Preheat the oven to 350F/177C convection (or 325F/162C conventional) and grease and line four 6" cake pans with baking spray and parchment paper.
2. Whisk together the flour, salt, baking powder and spices in a bowl and set aside.
   270 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1 tsp fine sea salt, 2 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves, 1/2 tsp ground allspice
3. In a stand mixer fit with the whisk attachment, beat the butter and sugar on medium speed, until light and fluffy, for 2-3 minutes.
   113 grams salted butter room temperature, 100 grams light brown sugar lightly packed
4. Add in the maple syrup and oil and beat for another 1-2 minutes. The batter may look split now but should emulsify when you add the eggs.
   60 mL vegetable oil, 320 grams maple syrup
5. Add the eggs, one at time, beating well after each addition (make sure to scrape the bottom of the bowl between each).
   3 large eggs room temperature
6. Add the sour cream, mixing just until it's combined.
   170 grams sour cream room temperature
7. Add half of the dry ingredients to the batter with the mixer on low speed. Then add the milk, followed by the other half of the dry ingredients. Mix until it's mostly combined, then scrape the sides and bottom of the bowl and mix just until the dry ingredients are all incorporated.
   120 mL milk room temperature
8. Distribute the batter evenly between pans, about 11oz per pan, and bake for 25-30 minutes, until they release from the edge of the pan or spring back when you press on them gently.
9. Remove from the oven and flip over onto a towel or a cooling rack. Allow the cakes to cool completely before frosting.

Maple Buttercream

1. Make the custard portion of the buttercream ahead of time so it has time to cool before frosting.
2. In a small saucepan, combine the brown sugar, flour, salt and cinnamon. Whisk until they're well distributed.
   50 grams light or dark brown sugar lightly packed, 40 grams all-purpose flour spooned and leveled, 1/8 tsp fine sea salt, 1/2 tsp ground cinnamon
3. While whisking, slowly pour in the maple syrup and milk and whisk until the mixture is smooth. 
   160 grams maple syrup, 120 mL milk
4. Place the saucepan over medium heat and stir continuously (but not too aggressively) for 3-5 minutes.
5. When the mixture thickens and begins to hold streaks, whisk quicker for about another 30-60 seconds. It should be thick like custard.
6. Pour the mixture into a heat safe container, cover it and allow it to cool to room temperature
7. Once the custard portion for the buttercream has cooled completely, place the butter into a large bowl or the bowl of a stand mixer.
8. Use a hand mixer or a stand mixer, with the whisk attachment, to beat the butter at full speed for 5 minutes. Make sure to scrape the edge of the bowl every so often.
   283 grams unsalted butter room temperature
9. When the butter is pale and fluffy, add the cooled custard in 3-4 increments, with the mixture running at medium-high speed.
10. Add the vanilla and mix until it's fully combined and smooth.
    1 tsp vanilla bean paste or vanilla extract
11. Use a rubber spatula or switch to a paddle attachment on low speed to press out the large air bubbles.
12. Use an offset spatula to frost the cake. Decorate the cake how desired or top with caramel sauce.

Homemade Caramel Sauce

1. Place the sugar and water in a medium size heavy bottom sauce pan. Swirl the pan until the sugar is immersed in water. Place the saucepan over medium heat and allow the sugar to fully dissolve in the water, gently swirling the pan every minute or so.
   200 grams granulated sugar lightly packed, 60 mL water
2. Bring the sugar and water to a simmer and lower the heat to low. Place the lid on the pan and allow the mixture to simmer until the color begins to darken to a light amber color, this should take about 10 minutes. Make sure to remove the lid and check the color at least every minute.
3. You can gently swirl the pan every couple of minutes but DO NOT STIR IT WITH ANYTHING. If there are crystalized pieces of sugar on the sides of the pan, the steam running down from the lid should dissolve them but if it doesn’t, you can use a pastry brush wet with water to brush them away.
4. Once the sugar is an amber color, remove it from the heat, stir in the softened butter and pour in the heavy whipping cream while stirring constantly. Pour the caramel sauce in a heat proof jar and stir in the salt and vanilla extract.
   83 grams salted butter room temperature, 120 mL heavy whipping cream room temperature, 1/2-1 tsp fine sea salt, 1 tsp vanilla extract

Notes

Double the amount of frosting if you want to frost and decorate the whole cake.

Store the cake in the refrigerator, but it is best served at room temperature. Cover with plastic wrap to prevent it from drying out.

Nutrition

Serving: 1gCalories: 865kcalCarbohydrates: 90gProtein: 7gFat: 55gSaturated Fat: 31gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 179mgSodium: 680mgPotassium: 263mgFiber: 1gSugar: 61gVitamin A: 1594IUVitamin C: 0.3mgCalcium: 218mgIron: 2mg

Course: Layer Cakes

Cuisine: American

Keyword: fall baking, fall cake, fall dessert, maple frosting, maple spice cake, spice cake, thanksgiving dessert