Moist Maple Cake with Brown Sugar Frosting You’ll Crave

If you think bakery cake is unbeatable, this Moist Maple Cake with Brown Sugar Frosting is the plot twist. It’s fluffy, maple-sweet, and unapologetically luscious—like a hug from a Vermont sugar shack.

Mix, bake, frost, done. No culinary degree, no drama.

Just the kind of dessert that makes people hover near the cake stand “to help” with slicing.

What Makes This Special

This cake leans on real maple syrup for a deep, buttery sweetness that granulated sugar alone can’t touch. Brown sugar frosting adds a caramel vibe without being cloying, so each bite stays balanced.

A touch of sour cream keeps the crumb insanely moist (no crumbly heartbreak here). And you can bake it as a layer cake, sheet cake, or cupcakes—your call, your glory.

Servings, Prep time, Cooking time, Calories

• Servings: 12 slices
• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Total Time: 55–60 minutes
• Calories: ~420 per frosted slice (est.)

Everything You Need for This Recipe

• All-purpose flour: 2 1/2 cups (300 g)
• Baking powder: 2 1/2 tsp
• Baking soda: 1/2 tsp
• Fine salt: 1/2 tsp
• Unsalted butter, softened: 3/4 cup (170 g)
• Light brown sugar, packed: 1 cup (200 g)
• Pure maple syrup (Grade A amber or dark): 3/4 cup
• Large eggs: 3
• Sour cream: 3/4 cup
• Whole milk: 1/2 cup
• Vanilla extract: 2 tsp
• Ground cinnamon (optional): 1/2 tsp

For the Brown Sugar Frosting:

• Unsalted butter: 1/2 cup (113 g)
• Light brown sugar, packed: 1 cup (200 g)
• Heavy cream: 1/2 cup, divided
• Powdered sugar: 2 1/2–3 cups, sifted
• Vanilla extract: 1 1/2 tsp
• Fine salt: pinch
• Maple syrup (optional for drizzle or extra flavor): 1–2 tbsp

Preparation Steps

1. Prep the pans: Grease and line two 8-inch round cake pans (or one 9×13-inch pan).

   Preheat oven to 350°F (175°C). Don’t skip the parchment circles—future you will be grateful.

2. Combine dry ingredients: Whisk flour, baking powder, baking soda, salt, and cinnamon (if using).

   Set aside.

3. Cream butter and sugar: Beat softened butter and brown sugar on medium-high until fluffy, 2–3 minutes. You’re looking for light and airy, not “just stirred.”
4. Add eggs and maple: Beat in eggs one at a time, then stream in the maple syrup and vanilla.

   The batter may look a bit separated—stay calm, it evens out.

5. Add sour cream: Mix in sour cream until smooth.
6. Alternate dry and milk: Add dry ingredients in three parts, alternating with the milk, beginning and ending with dry. Mix just until combined.

   Overmixing = tough cake. We don’t want tough.

7. Fill and bake: Divide batter evenly between pans (or pour into sheet pan).

   Bake 30–35 minutes, until a toothpick comes out with a few moist crumbs.

8. Cool: Let cakes rest 10 minutes in pans, then turn out onto racks to cool completely. Warm cake + frosting equals sliding layers and regret.
9. Make the frosting base: In a saucepan, melt butter over medium heat.

   Add brown sugar and 1/4 cup heavy cream. Cook 2–3 minutes, whisking, until sugar dissolves and mixture looks glossy.

10. Cool the base: Remove from heat.

    Whisk in vanilla and a pinch of salt. Cool 10–15 minutes until just warm.

11. Finish frosting: Transfer to a mixing bowl.

    Beat in powdered sugar, 1/2 cup at a time, adding more cream as needed to reach a spreadable, fluffy consistency. Aim for sturdy swirls, not spackle.

12. Assemble: Place first cake layer on a board.

    Spread a thick layer of frosting. Top with second layer, then frost the sides and top.

    Drizzle with maple syrup or sprinkle flaky salt if you’re feeling fancy.

How to Store It Right

• Room temperature: Keep covered for up to 2 days if your kitchen is cool. The frosting has cream, but the sugar stabilizes it—still, use judgment.
• Refrigerator: Store airtight up to 5 days.

  Bring slices to room temp for 20–30 minutes before serving for best texture.

• Freezer: Freeze unfrosted layers, well-wrapped, up to 2 months. Thaw in the fridge overnight, then frost.

  Frosted slices can be frozen individually for easy dessert emergencies.

Wholesome Benefits

• Real maple syrup: Offers trace minerals and a richer flavor profile than refined sugar alone. It’s dessert, not a salad—but quality counts.
• Sour cream: Adds protein and keeps the crumb tender without extra oil.
• Manageable sweetness: Brown sugar frosting gives caramel depth so you can use less overall frosting than buttercream bombshells.

Nutrition Stats

Per slice (1/12 cake, with frosting): ~420 calories; 18–20 g fat; 60–65 g carbs; 4–5 g protein; ~330 mg sodium; ~41 g sugar.

These are estimates, not a legally binding contract.

Common Blunders

• Using “pancake syrup” instead of real maple: Not the same. You’ll miss the nuance and end up with flat sweetness.
• Overmixing the batter: Develops gluten and yields a chewy crumb.

  Mix just till combined.

• Frosting a warm cake: Melts frosting, slides layers, creates chaos. Let it cool completely.
• Skipping the cool-down for frosting base: Hot sugar will melt your powdered sugar and turn things gritty.

  Patience pays.

• Forgetting salt: A pinch in both cake and frosting sharpens flavors. Don’t skip the tiny MVP.

Creative Alternatives

• Nutty crunch: Fold 3/4 cup toasted chopped pecans or walnuts into the batter or sprinkle between layers.
• Maple-apple twist: Add a thin layer of sautéed apples (butter + pinch of cinnamon) between layers for fall energy.
• Cupcake version: Bake 18–20 minutes at 350°F.

  Pipe tall swirls and finish with a maple drizzle. Instant bake-sale flex.

• Dairy swaps: Use full-fat Greek yogurt for sour cream; use half-and-half in frosting if you’re out of heavy cream (start with less).
• Spice route: Add nutmeg or cardamom (1/4 tsp each) for a cozy aroma without overpowering the maple.

FAQ

Can I make this ahead?

Yes.

Bake layers up to 2 days in advance, wrap tightly, and refrigerate. Frost the day you serve, IMO the texture is peak within 24 hours.

What grade of maple syrup should I use?

Grade A amber or dark delivers the fullest flavor.

Light tastes too shy here. Dark is bold and fantastic if you love maple-forward desserts.

How do I avoid a dense cake?

Start with room-temperature ingredients, measure flour accurately (ideally by weight), and don’t overmix.

Also verify your baking powder is fresh—expired leaveners are silent saboteurs.

Can I reduce the sugar?

You can cut 2–3 tablespoons from the cake and use the lower end of powdered sugar in the frosting. Flavor will still shine, just slightly less sweet.

Is the frosting pipeable?

Yes, if you aim for a thicker consistency.

Add powdered sugar gradually until it holds medium-firm peaks. If it stiffens too much, splash in a teaspoon of cream.

How do I get flat layers without domes?

Use bake-even strips or gently press down domes with a clean towel for 10 seconds after the cakes leave the oven.

Or trim with a serrated knife—chef’s treat goes to the trimmings, obviously.

Wrapping Up

This Moist Maple Cake with Brown Sugar Frosting hits that sweet spot: bold maple, plush crumb, and a frosting that tastes like caramel’s charming cousin. It’s easy enough for Tuesday, impressive enough for celebrations, and reliable every single time.

Bake it once and watch it become your “Oh, you brought that cake?” legacy. FYI, seconds are basically guaranteed.