Sour Cream Maple Cake with Maple Buttercream Frosting

October 28, 2019 0 Comments

Sour Cream Maple Cake with Maple Buttercream Frosting

Adapted from the Seattle Times, this recipe is perfect for cool fall mornings.



Unsalted butter, softened, for greasing pan

2 1/2 cups flour, plus more for dusting the pan

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup dark maple syrup

1/2 cup canola oil

1/2 cup whole milk

2 large eggs, at room temperature and lightly beaten

1/4 cup firmly packed light brown sugar or maple sugar

1/4 cup granulated sugar

1/4 cup sour cream, at room temperature

1 teaspoon vanilla extract


8 tablespoons unsalted butter, softened

2 cups confectioners’ sugar

3 tablespoons sour cream, at room temperature

2 tablespoons dark maple syrup, plus more for drizzling

1/2 teaspoon kosher salt


1. Preheat the oven to 350 degrees with the rack in the middle. Butter and flour a 9-inch square baking pan. Line the pan with parchment paper, letting excess extend over the sides of the pan.

2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add the maple syrup, oil, milk, eggs, brown sugar, granulated sugar, sour cream and vanilla, and stir with a rubber spatula just until combined and no streaks of flour remain. Pour the batter into the prepared pan. Tap the pan on the counter eight times to release air bubbles.

3. Bake 30 to 35 minutes, until deep golden, covering with foil after 20 minutes to prevent excessive browning. Let cool in the pan for 5 minutes. Using the parchment overhang as handles, remove cake from the pan and let cool completely on a wire rack.

4. Frosting: Beat the butter with a handheld mixer on medium speed until creamy, 2 to 3 minutes. Gradually add the confectioners’ sugar, beating until combined. Add the sour cream, maple syrup and salt, and beat at medium-high speed until smooth, 1 to 2 minutes. Do not overbeat.

5. Spread the frosting onto the cooled cake. Drizzle with additional maple syrup and serve.