Maple Cake
Indulge in the rich, comforting flavors of fall with this moist and decadent Maple Cake, the perfect dessert for any cozy gathering or special occasion. Highlighted by the deep, natural sweetness of pure maple syrup and a hint of brown sugar, this recipe captures the essence of autumn in every bite. The cake’s tender crumb is achieved with the addition of creamy Greek yogurt and whole milk, while a touch of vanilla extract enhances its warmth and aroma. Made with simple pantry staples and ready in under an hour, this luxurious cake is easy to prepare yet impressive to serve. Pair it with a dollop of whipped cream or a drizzle of extra maple syrup for an irresistible treat that everyone will adore! Perfect keywords: maple cake recipe, fall desserts, easy cake recipes, moist cake with maple syrup, homemade maple cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cup unsalted butter
- 1 cup pure maple syrup
- 0.5 cup packed brown sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup plain Greek yogurt
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until smooth. Gradually add the maple syrup and continue to beat until well combined.
Add the brown sugar and beat until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate small bowl, whisk together the Greek yogurt and milk until smooth.
Add the dry ingredients to the wet ingredients in three parts, alternating with the yogurt mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 3005 mg | 131% | |
| Total Carbohydrate | 475.9 g | 173% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 270.1 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 650 mg | 50% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1434 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
