Maple Spice Cake With Brown Sugar Frosting
Fall in love with this irresistible Maple Spice Cake With Brown Sugar Frosting. Its light, fluffy texture and delightful chocolate maple caramel leaf decoration make it the ultimate treat for any fall festivity.
Equipment
- Digital Food Scale
- Stand Mixer
- 8x8-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 8x8-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 (3x3) 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
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.
- 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
Calories: 509kcalCarbohydrates: 61gProtein: 4gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 111mgSodium: 354mgPotassium: 113mgFiber: 1gSugar: 44gVitamin A: 940IUVitamin C: 0.2mgCalcium: 80mgIron: 1mg
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