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maple spice cake frosted with maple buttercream and topped with salted caramel sauce

Maple Spice Cake Recipe

Bernice Baran
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.
4.47 from 100 votes
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Prep Time 45 minutes
Cook Time 25 minutes
Additional Time 1 hour
Total Time 2 hours 10 minutes
Course Layer Cakes
Cuisine American
Servings 10 -14 servings
Calories 643 kcal

Ingredients
  

Maple Spice Cake

  • 270 grams (1 1/4 cup) 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 (1/2 cup/1 stick/ 8 Tbsp) salted butter room temperature
  • 100 grams (1/2 cups) light brown sugar lightly packed
  • 60 mL (1/4 cup) vegetable oil
  • 340 grams (1 cup/12oz) maple syrup
  • 3 large eggs room temperature
  • 170 grams (3/4 cup) sour cream room temperature
  • 120 mL (1/2 cup) milk room temperature

Maple Buttercream

  • 50 grams (1/4 cup) light or dark brown sugar lightly packed
  • 40 grams (1/4 cup) all-purpose flour spooned and leveled
  • 1/8 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 170 grams (1/2 cup/6oz) maple syrup
  • 120 mL (1/2 cup) milk
  • 283 grams (1 1/4 cup) unsalted butter room temperature
  • 1 tsp vanilla bean paste or vanilla extract

Salted Caramel Sauce

  • 200 grams (1 cup) granulated sugar lightly packed
  • 60 mL (1/4 cup) water
  • 83 grams (6 Tbsp) salted butter room temperature
  • 120 mL (1/2 cup) heavy whipping cream room temperature
  • 1/2-1 tsp fine sea salt
  • 1 tsp vanilla extract

Instructions
 

Maple Spice Cake

  • 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.
  • Whisk together the flour, salt, baking powder and spices in a bowl and set aside.
    270 grams (1 1/4 cup) all-purpose flour, 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
  • 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 (1/2 cup/1 stick/ 8 Tbsp) salted butter, 100 grams (1/2 cups) light brown sugar
  • 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 (1/4 cup) vegetable oil, 340 grams (1 cup/12oz) maple syrup
  • 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
  • Add the sour cream, mixing just until it's combined.
    170 grams (3/4 cup) sour cream
  • 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 (1/2 cup) milk
  • 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.
  • Remove from the oven and flip over onto a towel or a cooling rack. Allow the cakes to cool completely before frosting.

Maple Buttercream

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

Homemade Caramel Sauce

  • 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 (1 cup) granulated sugar, 60 mL (1/4 cup) water
  • 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.
  • 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.
  • 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 (6 Tbsp) salted butter, 120 mL (1/2 cup) heavy whipping cream, 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: 643kcalCarbohydrates: 87gProtein: 7gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 10gCholesterol: 142mgSodium: 357mgFiber: 1gSugar: 63g
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