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Sep 20, 2021

Maple Cake with Maple Frosting

This Maple Cake with Maple Frosting is deeply flavored with dark maple syrup flavor in both the cake and the frosting. 

Maple cake on a cake stand with pecans.

With 3/4 cup of butter and 1/2 cup of maple syrup, the cake is super moist and flavorful. Each layer is topped with a frosting of butter, confectioner's sugar, and maple syrup. 

Top the frosting with toasted pecans for a delicious fall flavor. 

This cake is pretty easy to make and still looks pretty. Plus, it's a smaller cake, with 6 inch layers. Just enough cake but not too much. 

Everyone who tried this cake raved about it. 

Maple cake with maple frosting.

Having a slice of this cake might actually remind you of eating waffles or pancakes with maple syrup. In fact we may or may not have had a small slice of this cake for breakfast. 

For the syrup, if you can find it, use Grade B maple syrup for a more intense flavor. I couldn't find grade B, but I was able to find pure maple syrup that was labeled "dark." Please, don't substitute the "breakfast syrups" that are "maple flavored." You want the real thing. 

They used to be all that was available, and I had to go to Costco to get pure maple syrup that didn't cost a fortune, but now my grocery store is loaded with options. 

Maple cake and maple syrup.

Tips for Making this Maple Cake:

First, beat the butter, maple syrup, and the sugar for the cake batter for at least five minutes to make sure that the mixture is light, airy, and fluffy. 

Once you've beaten the butter mixture and incorporated the eggs, slow the mixer down and incorporate the flour and yogurt until just incorporated. Mixing the flour too much will develop too much gluten and toughen the crumb in the cake. 

While the recipe calls for plain yogurt, if you don't have any, you can substitute a mixture of sour cream and whole milk. 

To soften cold butter, I like to beat it with a rolling pin first, and then beat it in a stand mixer. If warm weather, this helps prevent the butter from getting too warm by letting it it out. 

Maple Cake on a cake stand with pecans.

Cake slice bakers logo

Welcome to this month's Cake Slice Bakers event:

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Everyday little cakes cover.

Our choices for September 2021 were ~ 

Honey-Ginger Sour Cream Cake

All That's Left Are The Crumbs
A Little Bit of All Right

Kahlua Cake

A Day in the Life on the Farm
Culinary Adventures with Camilla
Camille Cooks

Maple Cake with Maple Frosting

Karen's Kitchen Stories (you are here)

Maple Cake with Maple Frosting

Maple Cake with Maple Frosting
Yield: 8 servings
Author: Karen's Kitchen Stories
Prep time: 40 MinCook time: 30 MinInactive time: 10 MinTotal time: 1 H & 19 M
This Maple Cake with Maple Frosting is deeply flavored with dark maple syrup flavor in both the cake and the frosting.


For the Cake
  • 200 grams (1 1/2 cups) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 74 grams (6 tablespoons) granulated sugar
  • 1/2 cup pure maple sugar
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1/2 cup plain full fat yogurt, room temperature
  • 3/4 teaspoon pure vanilla extract
For the Frosting
  • 1/3 cup maple syrup
  • 3 tablespoons unsalted butter, melted
  • 2 1/2 cups confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup chopped pecans, lightly toasted


To Make the Cake
  1. Heat the oven to 325 degrees F. Spray two six inch cake pans with spray oil and line the bottoms with parchment paper. 
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 
  3. In the bowl of a stand mixer, beat the butter until it is light and fluffy. Add the sugar and maple syrup and beat until fluffy, 5 minutes. Add the egg and egg yolk, one at a time, beating in each until fully incorporated. 
  4. Reduce the mixer speed to low and add the flour mixture in three stages, alternating with the yogurt mixture, beginning and ending with the flour mixture. Beat until just incorporated. 
  5. Beat in the vanilla. 
  6. Divide the batter among the two pans and smooth the tops. Bake the layers for 25 to 30 minutes, until a toothpick comes out clean from the center. 
  7. Let the cakes cool in the pans for 10 minutes on a wire rack. Depan the cakes and cool completely on a wire rack. 
To Make the Frosting
  1. Combine the maple syrup and melted butter in a medium bowl. Beat in the confectioner's sugar, about 1/4 cup at a time until you have a spreadable consistency. 
  2. Stir in the vanilla and salt. 
  3. Place one layer on a cake stand and frost with 1/3 of the frosting. Place the second layer on top and frost with the rest of the frosting. 
  4. Sprinkle the top with the pecans. 

Nutrition Facts



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cake, maple syrup
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Would you like to comment?

  1. I'm going to be sad when we are finished with this book. The recipes are all amazing.

  2. LOVE maple and love the size. Need to get me some 6" cake pans...

    1. I love them! I even have some 4 inch ones for really tiny cakes.

  3. Such a yummy looking cake. I love the idea of the little cake book, so fun!

  4. Yum! Your cakes looks like a bite of fall.


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