Maple syrup cake has a spice cake sweetened with pure maple syrup, frosted with brown sugar maple buttercream and topped with salted caramel sauce.

AP flour baking powder fine sea salt ground cinnamon ground ginger ground nutmeg ground cloves ground allspice salted butter light brown sugar vegetable oil maple syrup eggs sour cream milk



dark brown sugar AP flour fine sea salt ground cinnamon pure maple syrup milk unsalted butter vanilla bean paste



granulated sugar water salted butter heavy whipping cream fine sea salt vanilla extract


STEP 1: For the maple spice cake, whisk together the flour, salt, baking powder and spices in a bowl and set it aside.

STEP 2: Using a whisk attachment, beat butter and sugar until light and fluffy. Add maple syrup and oil and beat .

STEP 3: Add the eggs, one at time, beating well after each addition. Add in sour cream and mix. On low speed, add half of the dry ingredients.

STEP 4: Add the milk, followed by the other half of the dry ingredients. Mix until combined. Distribute the batter among four 6” prepared pans.

STEP 5: Bake for 25 min at 350F. Remove from the oven and flip over onto a towel. Allow the cakes to cool completely before frosting.

STEP 6: For the buttercream, whisk brown sugar, flour, salt and cinnamon in a saucepan. While whisking, pour in maple syrup and milk.

STEP 7: Place the saucepan over medium heat and stir. As it thickens, whisk quicker for another min. It should reach the consistency of custard.

STEP 8: Pour into a heat safe container and cool to room temperature. Once it has fully cooled, beat butter at full speed for 5 min.

STEP 9: Add the cooled custard in 4 increments as the mixer is running at med-high speed. Add vanilla and mix. Frost cake and decorate.

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