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Gallery Read the full recipe after the video. Recipe Summary Servings: 16 maple-cake-mscakes-062-r4.jpg

Ingredients For the Cake 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 2 1/2 cups all-purpose flour, plus more for pan 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon coarse salt 3/4 cup pure maple syrup 1/2 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup sour cream For the Icing 1/3 cup pure maple syrup, plus more if needed 3 tablespoons unsalted butter, melted 2 1/2 cups confectioners’ sugar, plus more if needed

Gallery Read the full recipe after the video.

Recipe Summary Servings: 16 maple-cake-mscakes-062-r4.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 16

Recipe Summary

Servings: 16

Servings: 16

16

maple-cake-mscakes-062-r4.jpg

maple-cake-mscakes-062-r4.jpg

Ingredients

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 2 1/2 cups all-purpose flour, plus more for pan 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon coarse salt 3/4 cup pure maple syrup 1/2 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup sour cream

  • 1/3 cup pure maple syrup, plus more if needed 3 tablespoons unsalted butter, melted 2 1/2 cups confectioners’ sugar, plus more if needed

Directions

Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.

Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.

Make the icing: Combine maple syrup and butter in a bowl. Sift in confectionersâ?? sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.

Reviews (7)

 Add Rating & Review     248 Ratings   5 star values:        57    4 star values:        53    3 star values:        72    2 star values:        51    1 star values:        15

Reviews (7)

Add Rating & Review     248 Ratings   5 star values:        57    4 star values:        53    3 star values:        72    2 star values:        51    1 star values:        15

Add Rating & Review

248 Ratings 5 star values: 57 4 star values: 53 3 star values: 72 2 star values: 51 1 star values: 15

248 Ratings 5 star values: 57 4 star values: 53 3 star values: 72 2 star values: 51 1 star values: 15

248 Ratings 5 star values: 57 4 star values: 53 3 star values: 72 2 star values: 51 1 star values: 15

  • 5 star values: 57 4 star values: 53 3 star values: 72 2 star values: 51 1 star values: 15

    Martha Stewart Member     Rating: 2 stars       03/24/2019   A 9 inch square pan MY BROWN EYE.... Shite overflowed all the hell over my oven!!! 9X13 was MORE LIKE IT! And i REtried the recipe ...just in case it was me...NNNNNNOPE ITS MARTHA thats dumb.  

Martha Stewart Member     Rating: 5 stars       11/28/2018   Made this for 2018 Thanksgiving for those that don’t like pumpkin pie. It was a big hit. I’m leery of maple flavor being too strong, but this was mild and I like that. Next time I’m adding bits of bacon to the frosting. It just seemed like it would be awesome with bacon. Isn’t everything though? That might also turn down the sweet, because it was pretty sweet. Definitely making again.  

Martha Stewart Member     Rating: 4 stars       06/17/2018   The taste is good, though not as maple-y as I expected. I used greek yogurt in place of the sour cream. Not sure what "quick to prepare" means, it basically took as long as most recipes. Also, I did not grease or flour the parchment, seemed unnecessary, and the parchment came right off the cake.  

Martha Stewart Member     Rating: 5 stars       04/27/2017   What a lovely cake, not too sweet and quite easy to make. I doubled the recipe as written and found another 10-15 minutes more is needed for the cake to bake through. It stores well in an airtight container and our family is still enjoying it three days later.  

Martha Stewart Member     Rating: 5 stars       03/01/2015   Loved this cake ! It is very delicious and was a big hit ! I dusted the cake with confectioner's sugar instead of the frosting and it was perfect.  

Martha Stewart Member     Rating: Unrated       11/17/2013   Surprisingly marvelous cake. Served half right away, froze other half and served two weeks later. Was much bigger hit than I expected, everyone of all ages and preferences loved it. Low maintenance recipe - over baked it a bit, but it was still moist and delicious.  

Martha Stewart Member     Rating: 5 stars       09/29/2013   Loved this cake. Made it GF by using Carol's sorghum blend and 1.5 tsp of xanthan gum and doubled the vanilla. Everyone loved it. Thank you Martha!

    Martha Stewart Member

    Rating: 2 stars 03/24/2019

A 9 inch square pan MY BROWN EYE…. Shite overflowed all the hell over my oven!!! 9X13 was MORE LIKE IT! And i REtried the recipe …just in case it was me…NNNNNNOPE ITS MARTHA thats dumb.

Rating: 2 stars

Rating: 5 stars 11/28/2018

Made this for 2018 Thanksgiving for those that don’t like pumpkin pie. It was a big hit. I’m leery of maple flavor being too strong, but this was mild and I like that. Next time I’m adding bits of bacon to the frosting. It just seemed like it would be awesome with bacon. Isn’t everything though? That might also turn down the sweet, because it was pretty sweet. Definitely making again.

Rating: 5 stars

Rating: 4 stars 06/17/2018

The taste is good, though not as maple-y as I expected. I used greek yogurt in place of the sour cream. Not sure what “quick to prepare” means, it basically took as long as most recipes. Also, I did not grease or flour the parchment, seemed unnecessary, and the parchment came right off the cake.

Rating: 4 stars

Rating: 5 stars 04/27/2017

What a lovely cake, not too sweet and quite easy to make. I doubled the recipe as written and found another 10-15 minutes more is needed for the cake to bake through. It stores well in an airtight container and our family is still enjoying it three days later.

Rating: 5 stars 03/01/2015

Loved this cake ! It is very delicious and was a big hit ! I dusted the cake with confectioner’s sugar instead of the frosting and it was perfect.

Rating: Unrated 11/17/2013

Surprisingly marvelous cake. Served half right away, froze other half and served two weeks later. Was much bigger hit than I expected, everyone of all ages and preferences loved it. Low maintenance recipe - over baked it a bit, but it was still moist and delicious.

Rating: Unrated

Rating: 5 stars 09/29/2013

Loved this cake. Made it GF by using Carol’s sorghum blend and 1.5 tsp of xanthan gum and doubled the vanilla. Everyone loved it. Thank you Martha!

All Reviews for Maple Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Maple Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest