Maple Spice Cake
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This Maple Spice Cake 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, Caramel Pumpkin Spice Snack Cake, or Spiced Cranberry Snack Cake.
Table of Contents
Light and fluffy, this easy maple cake is a quick and simple cake that’s perfect for any fall party! I especially love the addition of Lake Champlain Dark Chocolate Caramel Maple Leaves because I’m not big on decorating. These takes just a minute to add and they make such a cute and festive topping with zero work required!
This Spiced Maple Cake combines brown sugar, maple syrup, cinnamon, allspice, and cloves for a warm and cozy cake. I bake this in an 8-inch cake pan for ease and top it with a simple brown sugar buttercream frosting.
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
- Butter: I use Organic Valley Salted Butter in the cake and in the frosting.
- Brown Sugar: I use my homemade organic light brown sugar, but store bought also works.
- Maple Syrup: Make sure to use a high quality organic maple syrup for the best flavor.
- Eggs: I use organic large eggs.
- 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. I love Organic Valley, but you can also use Straus, O Organics or Humboldt, which are also great.
- Sour Cream: I use Organic Valley Sour Cream in the cake for extra moisture and a little tang.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Cinnamon: I use organic Korintje ground cinnamon, this is my favorite kind.
- Allspice: I use organic allspice for a cozy element.
- 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.
- Salt: Make sure to use a fine sea salt.
- Powdered Sugar: I use organic powdered sugar in the frosting.
- Vanilla Extract: My favorite is Simply Organic.
- 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!
Tools Needed
- Scale: I always recommend a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for the cake batter and frosting. But if you prefer to use a hand mixer, that also works.
- 8-inch Cake Pan: I bake this in an 8×8-inch cake pan, but an 8-inch round pan or 9-inch round or square pan also works.
- Parchment Paper: I love using parchment paper as it always helps remove the cake with ease.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
Step 2
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, milk, 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 combined into a smooth batter. Transfer the batter to the prepared baking pan and spread evenly.
Step 3
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.
Step 4
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.
Step 5
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.
Baker’s Tips
- 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.
- 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.
FAQ’s
Yes, just add 1/4 teaspoon salt to the cake.
Yes, just double the recipe and bake in a 9×13-inch cake pan.
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.
Craving More?
Maple Spice Cake
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
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, milk, 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 combined into a smooth batter. 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.
Video
Notes
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!