Brown Sugar Maple Cake is so moist and tender, easy to make from scratch with minimal effort! This cake is packed full of warm cinnamon, maple and brown sugar flavors!
I cannot get enough of the warm fall flavors in this simple cake! I always love a good Pumpkin Cake, but maple and cinnamon are so cozy for fall and winter too. Last year I shared our Old Fashioned Donut Cake and I couldn't wait to get another yummy cake out this year! This cake is truly super easy, and will be simple enough to make for any home baker. The glaze is a quick, one bowl, no fuss recipe too and it compliments the cake perfectly with the right amount of sweetness!
Making Brown Sugar Maple Cake:
- First things first, make sure you butter and flour your bundt pan! This is a necessary step when using a bundt pan to make sure your cake comes out of the pan easily after baking. Use about 1 Tablespoon of butter and use your clean hands to get the butter into every nook and cranny! Then dust lightly with flour and shake out any excess over the sink.
- Next, just whisk together your dry ingredients. This is pretty self explanatory and you just need to whisk a handful of times until everything is combined.
- Now, beat together the butter and brown sugar. You will do this on medium speed and with your room temperature butter it will take 4-5 minutes for the mixture to come together and be light and fluffy.
- Once that is done, beat in your eggs one at a time. Basically after cracking one egg in just beat on medium for about 30 seconds until you don't see anymore yellow streaks in between.
- Now, add half of the dry ingredients and beat for about 1 minute to combine. Then all of the milk goes in and beat again just until combined. Now the rest of the dry ingredients go in and you can beat gently on low to mix or use a spatula to fold it in. Just don't overmix.
- Once your batter is together spoon everything evenly into your prepared bundt pan. Use a spatula to gently spread the batter out evenly.
Maple Cake Recipe Tips and Notes:
- You will need to use a 10-12 Cup bundt pan for this recipe. I have not tested it in a 9x13 inch baking dish or in round cake pans. Even if you have a non-stick bundt pan, make sure to butter and flour it well or the cake may not release from the pan!
- This cake will last for 2 days once made. If desired you can make the cake, then glaze right before serving. You don't have to store the cake in the refrigerator but you can if that's your preference.
- This maple cake specifically calls for maple extract and not maple syrup. I haven't tested it using syrup instead of extract, so use the extract for best results! Maple extract is easy to find with the other flavorings such as vanilla and almond extract. You can also purchase on Amazon.
- As with most baking recipes, it's best to use room temperature ingredients here. Your butter, eggs, and milk should be at room temp for best results. You can always place your un-cracked eggs in a bowl of warm water to get them to room temp faster. The milk can also be heated very gently in the microwave or the stove just until lukewarm. Be careful when microwaving the butter if you need to, it shouldn't be melted.
Brown Sugar Maple Cake
FOR THE CAKE
- 3 Cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1 ½ teaspoons Ground Cinnamon
- ½ teaspoon Salt
- 1 ½ Cups Salted Butter Softened to room temperature
- 2 Cups Packed Brown Sugar
- 4 Large Eggs
- 1 Tablespoon Maple Extract
- 1 Cup Milk
FOR THE GLAZE
- 1 Cup Powdered Sugar
- ½ teaspoon Maple Extract
- ½ teaspoon Vanilla Extract
- 2-3 Tablespoons Milk
- Pinch of Salt
FOR THE CAKE
- Preheat oven to 350 degrees. Grease a 10-12 Cup bundt pan with 1 Tablespoon of butter and dust lightly with flour. Shake the pan around to evenly distribute the flour and shake out any excess.
- In a large bowl whisk together the flour, baking powder, cinnamon and salt until combined.
- In a second large bowl if using hand mixer or in the bowl of a stand mixer fitted with the paddle attachment beat together the butter and brown sugar on medium speed for 3 minutes or until light and fluffy.
- Add the eggs one at a time and beat well after each addition. Add the Maple extract and beat just until combined.
- Add half of the dry ingredients into the wet ingredients and beat just until combined. Pour in all of the milk and mix just until incorporated, then add the remaining dry ingredients and mix just until no dry streaks remain.
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes until a toothpick inserted in the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then invert onto a cooling rack or cutting board to cool completely.
FOR THE GLAZE
- Whisk all ingredients together in a large bowl. Allow the glaze to sit for 5 minutes, then pour over the cake as desired.
Helen Sillars says
You havent stated how many eggs in the recipe
Hi Helen! It's 4 large eggs, it should be showing up in the recipe card now as well. Thanks for letting me know it was missing 🙂