Maple Cake Recipe
This Maple Cake recipe is a simple yet delicious treat that combines the warmth of maple syrup with the richness of pecans or walnuts. The cake is made with basic ingredients like eggs, sugar, oil, and orange juice (or milk as an alternative), and it’s topped with chopped pecans for added crunch. After baking, the cake is soaked in maple syrup, giving it a moist texture and deep maple flavor. Perfect for any occasion, this cake is easy to make, with minimal steps and common pantry ingredients, and the option to customize with different nuts or milk substitutions.
❤️ Why You’ll Love Maple Cake
If you’re looking for a simple yet indulgent dessert, this Maple Cake is a must-try. The rich flavor of maple syrup combined with the soft, moist cake makes it a perfect treat for any occasion. The addition of pecans or walnuts adds a delightful crunch, while the option to use either orange juice or milk gives flexibility in flavor, similar to our Orange Cake recipe. You’ll love how easy it is to make this cake, whether for a cozy afternoon snack or a family gathering. Soaking the cake in maple syrup ensures every bite is deliciously sweet and tender, much like the honey-soaked goodness in our popular Honey Cake. These cake recipes are perfect for any dessert lover!
🛒 Ingredients
Maple Syrup – Adds a rich, deep sweetness and flavor, soaking into the cake for extra moisture and enhancing the overall maple flavor.
Eggs – Provide structure, stability, and moisture to the cake, helping it rise and giving it a tender crumb.
Sugar – Sweetens the cake and helps create a soft, light texture by incorporating air when beaten with eggs.
Vanilla Extract – Enhances the flavor of the cake, adding warmth and depth to the overall taste.
Oil – Adds moisture and richness to the cake, ensuring it stays soft and tender even after baking.
Orange Juice (or Milk) – Provides moisture and a subtle citrus flavor (or creamy richness if using milk), while also helping to activate the baking powder.
Flour – The base of the cake, providing structure and substance, giving the cake its shape.
Baking Powder – Acts as a leavening agent, helping the cake rise and become light and fluffy.
Salt – Enhances the flavor of the other ingredients and balances the sweetness of the cake.
Pecans/Walnuts – Add a crunchy texture and nutty flavor, complementing the sweetness of the maple syrup.
🤌 How to Make The Best Maple Cake
To make the best Maple Cake, focus on a few key guidelines. First, ensure that you beat the eggs and sugar until they are light and pale—this helps incorporate air, giving the cake a light, fluffy texture. Avoid overmixing the batter after adding the dry ingredients; overmixing can lead to a dense cake. Sprinkling the pecans or walnuts on top partway through baking ensures they stay on the surface without sinking. Finally, the secret to this cake’s rich moisture lies in the generous soaking of maple syrup after baking. The syrup seeps into the cake, infusing every bite with deep sweetness and keeping it moist for days. These simple tips ensure a cake that is both tender and flavorful, with the perfect balance of texture and sweetness.
🪄 Tips and Tricks
Here are three tips & tricks to ensure your Maple Cake turns out perfectly every time:
- Don’t Overmix the Batter – After adding the flour, baking powder, and salt, mix just until the ingredients are combined. Overmixing will develop the gluten in the flour, making the cake dense instead of light and fluffy.
- Sprinkle the Nuts Midway – To keep the pecans or walnuts from sinking into the batter, sprinkle them on top after about 10 minutes of baking. This way, they stay on the surface, giving the cake a beautiful and crunchy topping.
- Let the Cake Soak the Syrup – For the best texture, poke small holes throughout the cake with a toothpick or skewer immediately after baking. This allows the maple syrup to fully soak in, ensuring every bite is moist, flavorful, and perfectly sweetened.
🗒 Variations for Moist Maple Cake
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- For a dairy-free version of this Maple Cake, simply substitute the milk (if you’re using it instead of orange juice) with a plant-based option like almond milk or oat milk. Both will maintain the moisture of the cake while keeping it dairy-free.
- To make the cake gluten-free, swap the all-purpose flour with a 1:1 gluten-free baking flour blend. These blends are designed to mimic the texture of regular flour and should work well in this recipe, keeping the cake light and fluffy.
- Creating a vegan version of this cake is also possible by replacing the eggs. You can use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) or a commercial egg replacer. You’ll also need to use a plant-based milk substitute, as mentioned above, and ensure the sugar you’re using is vegan-friendly (not processed with bone char).
I haven’t personally tested these variations, so the end result may differ slightly in texture and taste. However, these substitutions are great starting points for creating a delicious dairy-free, gluten-free, or vegan maple cake!
🗒 Substitutions
If you’re looking to switch up the ingredients in this Maple Cake, here are some easy substitutions to fit your preferences:
- Orange Juice: If you’re not a fan of citrus or want a more neutral flavor, replace the orange juice with milk or any plant-based milk (almond, oat, or soy). Both will add moisture while altering the flavor slightly.
- Pecans or Walnuts: You can swap out pecans or walnuts with any other nut you prefer, like almonds or hazelnuts, or even use seeds like sunflower or pumpkin seeds for a nut-free option.
- Maple Syrup: While maple syrup is the star of the cake, you can use honey or agave syrup for a different sweet flavor. Just keep in mind that these will change the taste slightly, but still provide the same moist texture.
- Oil: If you don’t have neutral oil on hand, melted butter or coconut oil can be used in its place. Butter will add richness to the cake, while coconut oil might impart a slight coconut flavor.
- These substitutions allow you to customize the cake while keeping its moist, delicious texture intact.
👝 How to Store Leftover Maple Cake
To keep your Maple Cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to extend its freshness, you can refrigerate it for up to 5 days—just make sure to bring it to room temperature before serving for the best texture. For longer storage, the cake freezes well too. Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy, thaw the slices in the fridge or at room temperature, and you’ll have a delicious treat ready anytime!
🤔 Common Questions
Yes, you can substitute maple syrup with other liquid sweeteners like honey or agave syrup. However, keep in mind that this will alter the flavor slightly. Honey has a more floral taste, and agave is less intense than maple syrup. The texture will remain moist, but the unique depth of flavor that maple syrup adds may be different with these substitutions.
To prevent the nuts from sinking, there are two methods. One option is to lightly coat the chopped nuts in flour before folding them into the batter, which helps them stay suspended. Another trick is to sprinkle the nuts on top of the cake after the first 10 minutes of baking, which ensures they remain on the surface and add a nice crunchy topping.
Yes! This cake can be made in advance, and it actually tastes even better the next day as the maple syrup has more time to soak into the cake. You can bake the cake a day or two ahead and store it in an airtight container at room temperature or in the fridge. If freezing, make sure to wrap the cake tightly to preserve its moisture.
Absolutely! If you prefer a nut-free cake, simply omit the pecans or walnuts. You can replace them with seeds like sunflower or pumpkin seeds for a slight crunch or leave them out altogether for a smoother texture. The cake will still be moist and flavorful without the nuts.
Yes, you can substitute whole wheat flour for plain flour, but the texture may be slightly denser. Whole wheat flour absorbs more liquid, so you may need to add a little extra liquid (such as more orange juice or milk) to balance the batter. Keep in mind that the cake will have a more earthy flavor with the whole wheat substitution, but it will still be delicious.
Maple Cake Recipe
Equipment
Ingredients
- 3 (3) Eggs large
- ¾ cup + 2 Tbsp (175 g) Sugar
- 1 tsp (4 g) Vanilla extract
- ½ cup (120 ml) Oil
- ¾ cup (180 ml) Orange Juice
- 1¼ cups + 2 Tbsp (175 g) Flour
- 1½ (4 g) Baking Powder
- ¼ tsp (1.5 g) Salt
- 1 cup (100 g) Pecans/Walnuts
- ½ cup (120 ml) Maple Syrup
Instructions
- 1. Preheat oven to 350F (180C). Line a 9.5X5-inch (24X12.5cm) loaf pan with parchment paper and grease the paper. Set aside.
- 2. In a large bowl beat eggs and sugar until light and pale. Add oil, orange juice, vanilla extract and mix just until combined.
- 3. Add flour, baking powder, salt and mix just until combined. Do not overmix.
- 4. Pour the batter into prepared pan and bake for 10 minutes, after 10 minutes open the oven and sprinkle chopped pecans on top of the cake. Bake for another 25-30 minutes, or until a toothpick insert into the center comes out clean.
- 5. Take the cake out of the oven, pierce the cake with a toothpick or wooden skewer. Pour maple syrup over the cake and allow to soak and cool completely.
- 6. Serve.
Video
Notes
- Instead of orange juice you can use milk.
- you can add chopped pecans from the beginning and not after 10 minutes, but they might sink.
This worked exactly as written, thanks!
This looks like something my family will absolutely love. I can’t wait to try it! One question, for the flour, I need to measure 175g and 2 tablespoons as well?
No, Sorry for the confusion!
It’s 3/4 cup + 2 Tablespoons (175g).