This maple snack cake is soft and full of warm maple flavor. Topped with fluffy maple buttercream and toasted pecans, it’s an easy one-layer cake that feels just right for fall baking.
This maple snack cake turned out to be exactly what I wanted from a simple fall cake. It’s wonderfully soft, with maple as the clear star without being too bold or sweet. Add fluffy maple buttercream and toasted pecans, and I’m very happy indeed.
It’s an easy, unfussy cake — the kind you can make just because you want cake, but one that still feels special enough to share.
Why You’ll Love This Maple Snack Cake
- Maple takes center stage. Maple syrup and maple extract work together to give the cake plenty of maple flavor without making it overpowering.
- Soft and moist. Sour cream helps create a wonderfully soft, tender texture that stays moist for days.
- Easy to make. A simple one-layer cake means there’s no stacking or elaborate decorating. Just spread the maple buttercream on top and add some toasted pecans.
- Perfect for fall. Maple, brown sugar, cinnamon, and toasted pecans make this an especially cozy choice for autumn baking.
Getting the Maple Flavor Just Right
Pure maple syrup gives this cake its foundation of maple flavor, but on its own that flavor can become subtle once baked. A small amount of maple extract helps it come through more clearly without becoming overpowering. I use both in the cake and the frosting for a balanced maple flavor throughout.
A little cinnamon adds warmth without pushing the cake into spice cake territory. And while the toasted pecans are optional, I especially like them here. Their nutty flavor and crunch are a natural complement to the maple, both in the cake and sprinkled on top.
Tips for Success
- Mind your mixing. Give the butter and sugars the full 3 to 4 minutes to become light and fluffy, then take care not to over-mix once you add the flour. These steps will help give the cake its soft, tender texture.
- Don’t worry if the batter looks curdled. After adding the sour cream and maple syrup, the mixture may look slightly curdled. That’s normal, and it will come together once the dry ingredients are added.
- Cool completely before frosting. Even a slightly warm cake can soften or melt the buttercream, so be patient before frosting.
- Adjust the frosting as needed. Maple syrups can vary in consistency. Add a little more confectioners’ sugar if the frosting is too soft, or a small amount of cream if it’s too thick.
How to Store
Room temperature: Store the cake in an airtight container for up to 2 days.
Refrigerator: For longer storage, keep the cake covered in the refrigerator for up to 5 days. Bring individual servings to room temperature before serving for the best texture and flavor.
Freezer: Freeze the unfrosted cake, wrapped well, for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before frosting. You can also freeze individual frosted slices in an airtight, freezer-safe container.
A Simple Cake for Maple Season
This maple snack cake is an easy way to make the most of one of fall’s best flavors. The soft cake, fluffy maple buttercream, and toasted pecans make a delicious combination without requiring much fuss.
If you’re in the mood for more cozy baking, try my maple scones or cinnamon streusel muffin cake next.
More Snack Cake Recipes
Maple Snack Cake
Ingredients
For the cake:
- 1 ½ cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) firmly packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- ¾ cup (170 g) sour cream, at room temperature
- ¼ cup (60 ml) pure maple syrup, at room temperature
- ½ cup toasted chopped pecans, optional (plus more for optional garnish)
For the frosting:
- ½ cup (113 g) unsalted butter, softened
- pinch salt
- 2 ½ to 3 cups (275 to 330 g) confectioners’ sugar, sifted if needed
- 2 tablespoons (30 ml) pure maple syrup
- ½ teaspoon maple extract
- 1 to 2 tablespoons (15 to 30 ml) heavy cream or milk, as needed
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or 8-inch square pan. Line the bottom with parchment paper.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the butter, brown sugar, and sugar with an electric mixer on medium speed until light and fluffy (3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and maple extracts. Then mix in the sour cream and maple syrup. (The batter may look slightly curdled.)
- With the mixer on low speed, gradually add the flour mixture and mix just until combined. Fold in the pecans if using.
- Spread the batter evenly in the prepared pan.
- Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Cool completely before frosting.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter and salt until creamy.
- Add 2 1/2 cups confectioners’ sugar along with the maple syrup and maple extract. Mix until combined. If needed, add more cream for a soft, spreadable consistency, or add more of the sugar for structure. (Different brands of syrup can loosen the frosting in varying ways.)
- Increase the mixer speed to medium-high at the end for 1 to 2 minutes to create a fluffy texture.
- Spread over the cooled cake and garnish with toasted pecans if desired.
Notes
- Pecans: These are optional or can be substituted with walnuts. Toasting them first brings out their flavor and makes them a delicious complement to the maple.
- Maple extract: Maple extract helps boost the flavor of the pure maple syrup so it comes through clearly in the finished cake. If you don’t have maple extract, you can omit it. The maple flavor will be more subtle, but I don’t recommend adding extra maple syrup in its place, as that can affect the texture of both the cake and frosting.
- Storage: Keep in an airtight container at room temperature up to 2 days or in the refrigerator up to 5 days.
