Maple Spice Cake With Brown Sugar Frosting
This Maple Spice Cake With Brown Sugar Frosting is a simple one layer snack cake with all the fall vibes. The lightly spiced cake pairs perfectly with brown sugar frosting and I top each piece of cake with a chocolate maple caramel leaf for a festive and simple cake for any fall celebration.
If you’re looking for more fall cake recipes, be sure to check out some of my other favorites like Pumpkin Pie Cake with Whipped Cream Frosting, Caramel Pumpkin Spice Snack Cake or Pumpkin Spice Chocolate Zucchini Cake Without Eggs.
A Quick Look At The Recipe
- Recipe Name: Maple Spice Cake With Brown Sugar Frosting
- Ready In: 1 hour 45 minutes
- Makes: 8-inch cake
- Main Ingredients: salted butter, light brown sugar, maple syrup, all purpose flour
- Flavor Profile: lightly spiced, sweet maple, cozy
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: easy fall cake that's easy and fun to make
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Why You’ll Love This Recipe
- Easy AF: I love snack cakes because they’re so quick and easy! This is a no fuss cake, perfect for beginner bakers or when you just need a quick and simple dessert.
- Quick and Festive: Usually decorating adds a lot of extra time to cakes. But, you can easily be festive in no time at all with this simple design and the addition of chocolate maple leaves.
- Warm and Cozy: If you want a cozy cake that pairs well with all the hot drinks, this is it! Coffee, tea, hot chocolate — this cake goes with everything.
- Chocolate and Spice: This easy maple cake is filled with warm and cozy spices. But it also has a Dark Chocolate Caramel Maple Leaf on top of each piece so you can appeal to all the chocolate lovers. This addition brings a rich and decadent touch to this simple cake.
Ingredients
- Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Maple Syrup: Make sure to use a high quality organic maple syrup for the best flavor.
- Heavy Whipping Cream: I use organic heavy whipping cream in the cake for a little extra richness and I also use it in the frosting for a light and creamy texture. If you don't have this, whole milk also works.
- Sour Cream: I use organic sour cream for extra moisture and it provides a slight tangy flavor that pairs well with the sweet maple cake. If you don't have sour cream, you can use plain Greek yogurt in its place.
- Maple Syrup: Use real maple syrup as this is what will provide a maple flavoring to the cake.
- Cinnamon: I use organic Korintje ground cinnamon, this is my favorite kind.
- Cloves: Organic cloves is one of my favorite cozy spices as it brings so much depth to desserts.
- Baking Powder: I use baking powder because this is cake and I prefer the texture it gives cakes. Check out my post Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Chocolate Maple Leaves: I use Lake Champlain Organic Dark Chocolate Caramel Maple Leaves. These chocolate candies are a fall favorite of mine and they make a perfect little cake topping for this simple cake that makes it extra festive!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips
- Always weigh ingredients for the best results.
- I use my stand mixer for ease, but if you want to use a large mixing bowl and a hand mixer, that also works too. This is a very simple and easy cake, so either works!
- Make sure your butter is soft. I like to leave it out at room temperature to soften naturally.
- I use light brown sugar in this recipe, but dark brown also works. You’ll just have a little richer molasses flavor.
- Make sure the heavy cream, sour cream and eggs are at room temperature. This prevents the cold dairy from seizing up the butter, which can result in a less than ideal crumb. You want the dairy to be room temperature so it mixes in well to to the creamed butter and results in a light an tender crumb. You can leave dairy out for 2 hours before beginning.
- The chocolate maple leaves are optional, but I think it’s so good (and cute) with them!
- Make sure to store extra cake in an airtight container in the fridge.
How to Make a Maple Spice Cake With Brown Sugar Frosting
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper. To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, maple syrup, and vanilla extract.
- Mix on low until combined and there’s no butter chunks.
- Add the eggs, heavy cream, and sour cream and mix on low until combined.
- Add the all purpose flour, cinnamon, allspice, cloves, baking powder, and sea salt in that order.
- Mix on low until to combine the flour mixture into a smooth batter. Be sure to scrape down the sides of the bowl part way through mixing to ensure you have a smooth cake batter with no traces of flour.
- Transfer the batter to the prepared baking pan and spread evenly.
- Bake for 27 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, light brown sugar, and vanilla extract. Mix on low and add in the heavy whipping cream.
- Continue to mix until combined and then speed the mixer up to high and mix for 2 to 3 minutes or until light and fluffy.
- Transfer the frosting to the cake and spread evenly. Add 9 chocolate maple leaves to the top of the cake (3×3) so there’s one on each piece when cut. Cut the cake into 9 slices.
What to Serve With Maple Spice Cake With Brown Sugar Frosting
- I love serving this with cozy hot cocoa! Try some of my favorites like Caramel Hot Cocoa, Chai Tea Hot Chocolate, Bone Broth Hot Cocoa, Healthy Gingerbread Hot Cocoa with Bone Broth, Coconut Hot Chocolate, Creamy Dark Hot Chocolate With Homemade Whipped Cream or Boozy Pumpkin Spice Hot Chocolate.
- Enjoy with a scoop of ice cream like my Salted Caramel No Churn Ice Cream, as this pairs perfectly with the caramel maple leaves and lightly spiced cake!
- The perfect end to a meal, this cake goes so well with a Sparkling Apple Cider Bourbon for a wonderful dinner party dessert and cocktail combination.
Recipe FAQ’s
Yes, you can use a hand mixer if you prefer! This is a fairly easy recipe, so a hand mixer will work just fine.
Yes, just add 1/4 teaspoon salt to the cake as this is about the amount of salt in the salted butter, so you'll want to add that in if using unsalted.
No, don't use this as it's not the same as pure maple syrup. Pure maple syrup is made from just one single ingredient, maple tree sap. Pancake syrup is typically made using corn syrup, added flavors, preservatives and more. Real maple syrup provides a rich maple flavor that can' be replicated by pancake syrup, use the real stuff!
You can, but the spices are a little different so you'll have a slightly different flavor. It will still be delicious though!
If you don't have sour cream, you can use plain Greek yogurt in its place.
You can't replace powdered sugar for brown sugar completely in frosting as it won't be frosting. But, you can add brown sugar to frosting to create brown sugar frosting that has a rich, caramely flavor!
If you don't whip your frosting very well, it can be grainy because brown sugar has larger sugar crystals and can cause this. Be sure to whip it well as it will make it smoother.
Yes, just double the recipe and bake in a 9×13-inch cake pan. You may need to bake for a few extra minutes as well, be sure to test to ensure the cake is done by sticking a toothpick in the center and make sure it comes out clean.
No, you don't need to add the chocolate leaves on top, I just think it makes it so festive with minimal effort. Plus, they are so good! You can use other toppings if you like such as a drizzle of Homemade True Caramel Sauce, chopped nuts (like pecans, walnuts or almonds), or even some chocolate chips as well.
Be sure to store covered (in an airtight container) in the fridge. This cake needs to be refrigerated be because of the heavy whipping cream in the brown sugar frosting.
Yes, you can make this in advance if you need to. The best way to do this would be to bake the cake the day before and then let it cool completely. Cover it tightly with plastic wrap (leave it in the pan) so it doesn't dry out. Then, make the frosting before you are ready to serve it. If you need to make the entire cake in advance, you will want to store it under a large cake dome so it doesn't dry out.
Absolutely, you can freeze extra cake by wrapping the slices tightly in plastic wrap. You can store in the freezer for up to 3 months. Just let it thaw in the fridge for 24 hours before enjoying.
More Fall Dessert Recipes
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Maple Spice Cake With Brown Sugar Frosting
Equipment
- Digital Food Scale
- Stand Mixer
- 8×8-inch Baking Pan
- Parchment Paper
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 44 grams maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- ½ cup heavy whipping cream (room temperature)
- 57 grams sour cream (room temperature)
- 191 grams all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 113 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 57 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 tablespoon heavy whipping cream
Topping
- 9 Lake Champlain Organic Chocolate Caramel Maple Leaves
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, maple syrup, and vanilla extract. Mix on low until combined and there’s no butter chunks.
- Add the eggs, heavy cream, and sour cream and mix on low until combined.
- Add the all purpose flour, cinnamon, allspice, cloves, baking powder, and sea salt in that order. Mix on low until to combine the flour mixture into a smooth batter. Be sure to scrape down the sides of the bowl part way through mixing to ensure you have a smooth cake batter with no traces of flour.
- Transfer the batter to the prepared baking pan and spread evenly.
- Bake for 27 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, light brown sugar, and vanilla extract. Mix on low and add in the heavy whipping cream. Continue to mix until combined and then speed the mixer up to high and mix for 2 to 3 minutes or until light and fluffy.
- Transfer the frosting to the cake and spread evenly.
- Add 9 chocolate maple leaves to the top of the cake (3×3) so there’s one on each piece when cut. Cut the cake into 9 slices.
- Store extra in an airtight container in the fridge.
Notes
- Always weigh ingredients for the best results.
- I use my stand mixer for ease, but if you want to use a large mixing bowl and a hand mixer, that also works too. This is a very simple and easy cake, so either works!
- Make sure your butter is soft. I like to leave it out at room temperature to soften naturally.
- I use light brown sugar in this recipe, but dark brown also works. You’ll just have a little richer molasses flavor.
- Make sure the heavy cream, sour cream and eggs are at room temperature. This prevents the cold dairy from seizing up the butter, which can result in a less than ideal crumb. You want the dairy to be room temperature so it mixes in well to to the creamed butter and results in a light an tender crumb. You can leave dairy out for 2 hours before beginning.
- The chocolate maple leaves are optional, but I think it’s so good (and cute) with them!
- Make sure to store extra cake in an airtight container in the fridge.
- Gluten Free — Replace the all purpose flour with 191 grams (scant 1 ¼ cups) gluten free flour blend.
- High Altitude — Bake at 350°F for 25 to 28 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
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I love to have a handful of quick and easy cake recipes for last minute dinner guests. It took no more than 20 minutes to get in the oven—I made the frosting while it was baking. The cake was a delicious, simple spice flavor, and the brown sugar in the frosting was the perfect topping. Will be making this one again soon!
This is the perfect fall cake and so simple! The flavors are fantastic. Will definitely make again!!!
Delicious fall inspired cake. Great on its own and wonderful with tea or coffee.