Maple Cream Cake

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Maple Cream Cake

Don’t judge me. I made a cake…..tested it twice…..and then ate them both.

Ok, that was an over-exaggeration but I have been eating plenty of cake these last few days and for good reason! I made something fantastically evil that you are going to need some sort of higher power to intervene when you’ve eaten half. That’s right my friends. I said it. Fantastically evil. Higher Power.

This whole cake thing started on Christmas Day when I got a nice big bottle of Pure Canadian Maple Syrup in my stocking courtesy of Santa. How did he know I had been missing it? Love that guy. Anyways, I brought it back into the good ol’ US of A with me with a plan to make pancakes. Well, pancakes are good and all, but not creative. So I thought bigger and better. Enter Maple Cream Cake idea. It was a good idea- I might even say brilliant but ohhhhhhhhhhh sooooooooooooo bad. Was I not thinking? Did I not remember that when something is THAT good that I can’t stop?

Have I ever told you the story of when I ate an entire pan of better than sex cake? I had never tried it before. And then one day I did……in college. Seriously. For real. My roommate made it on a Sunday evening and I ate the whooooooooole thing. It was a 9×13. And it helped me gain the freshman 15.

It wasn’t pretty.

Maple Cream Cake

Yikes. Anyways guys, this is my latest creation coming out of my kitchen. And it’s a winner. Simply just a plain jane cake in a bundt pan that you smother in sweetened condensed milk and then frost with the most delectable buttery maple-ee creamy frosting. I think the frosting was my favorite part. Can you tell?

Maple Cream Cake

You top the whole thing off with some walnuts for a nice crunch and there you have it! Maple Cream Cake! Isn’t it purdy? I like bundt cakes. They always come out so nicely! That reminds me: grease your bundt pan LIBERALLY. I went a little heavy on the non-stick cooking spray and would advise you to do the same. Also, do you remember on my big fat greek wedding when the guy’s parents bring a bundt cake to the engagement party to meet her family and the mom says to her aunt “there’s a hole in this cake”. I liked that part………… Random.


Maple Cream Cake

If you do choose to make this in a bundt pan be aware it takes a little longer than if you were to do it in a 9×13 pan. And the degree of difficulty increases exponentially. Ha! Just kidding. It is a little more finicky though. So, if you want to play it safe, make it in the 9×13. That’s what I did at first and it turned out fine! Just fold in some whipped cream to the frosting to make it creamier and so you get a little more out of it so it’ll spread across your cake. I might even go so far to say make double the frosting. If you have extra, then you can save it for later.

And one last note: You MUST use real maple syrup. If you don’t the world will turn upside down and all the zodiac signs will change leaving everyone in mayhem. That’s all!

Happy Baking! Enter at your own risk!


Maple Cream Cake

A simple plain jane cake smothered in sweetened condensed milk and frosted with the most delectable buttery maple-ee creamy frosting combine to create this delicious maple cream cake!
servings 16 servings
Prep Time 25 mins
Cook Time 1 hr
Total Time 3 hrs 25 mins


For the cake:

For the frosting:

  • 1/4 cup Softened Butter
  • 1/4 cup Pure Maple Syrup
  • 1 cup Powdered Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1 cup plain whipped cream optional
  • 1/2 cup Chopped Walnuts for Garnish


  • Preheat oven to 325 degrees. Coat bundt pan liberally with non-stick cooking spray. Set aside.
  • In large bowl, whip oil, sugar, vanilla, eggs together until combined.
  • In small bowl, stir together sour cream, milk and maple syrup.
  • Sift flour, baking powder, baking soda, salt and cinnamon together.
  • With mixer on low, alternate milk mixture with dry ingredients until everything is just incorporated. Scrape sides of bowl and mix briefly.
  • Pour batter into prepared bundt pan, level the top and bake 55 min-1 hour 5 minutes or until toothpick comes out clean after being inserted.
  • Remove from oven and cool in the pan 15 minutes. Poke small 1 inch deep holes into the top (which ends up being the bottom) of the cake and spoon 1/3 of the sweetened condensed milk into the holes and over the visible cake. Let this soak in 15 minutes and then turn cake out of pan onto cooling rack. {You may want to run a knife along the sides to ensure the cake will come out of the pan nicely.}
  • Poke more small holes {about 2 inches deep} into the top of the cake and spoon the remaining sweetened condensed milk into the holes and over the entire cake so it is completely covered. Let cake sit 1-2 hours so sweetened condensed milk can be absorbed.
  • Carefully remove cake from cooling rack and place onto cake stand. {It will be sticky!}
  • For the frosting, whip butter and maple syrup together until combined. Stir in vanilla and powdered sugar until completely smooth. Spread frosting over top of cake and down the sides slightly. Top with chopped walnuts.
  • Store in refrigerator until ready to serve.


This cake can easily be make in a 9×13 pan! Bake at 325 for 40-50 minutes. When you remove the cake from the oven, cool 15 minutes, poke holes into it and pour the entire can of sweetened condensed milk over top. Place into the refrigerator until sweetened condensed milk has been absorbed. Make frosting as listed above, but fold in 1 cup plain whipped cream. Frost cake and top with walnuts. Store in refrigerator until ready to serve.


Calories: 460kcal | Carbohydrates: 59g | Protein: 6g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 156mg | Potassium: 252mg | Fiber: 1g | Sugar: 41g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: maple cream cake, simple
Polaroid photo of granola bars

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19 Responses
  1. Cathy B. @ Bright Bakes

    I’m a maple freak(and, don’t hate, but I have an unlimited free supply! We live in the Northwoods of WI and my Mister’s family taps their own trees…they are more than happy to trade maple syrup for baked goods…) It’s been a while since I made cake(i tend towards pies)…but I’d love to try this one…only one thing…I have a healthy fear of my bundt pan…I just KNOW it will stick….
    cathy b.

  2. Tracy

    What a lovely-looking cake! Hubby despises anything maple but I absolutely love it, so I’ll be having this cake all to myself! 😉

  3. Marilyn Brennan

    Yes, this one is hard to beat, but I would double or triple the nuts. Seems like I’m being somewhat healthy with a higher ratio of nuts to cake. This one is delectable, moist, offering a mouthful to truly savor.

  4. Sheena B

    I think I just found my dearly beloved’s birthday. He loves maple syrup (having grown up in Perth, Ontario) and has been known to drink it from a glass! Will definitely be trying this one out.

  5. Becky

    A friend of mine made this cake recently but substituted maple syrup for the sweetened condensed milk and butter for the oil. It was AMAZING. I had to get the recipe!! Thanks for sharing. 🙂

      1. Lauren

        Sorry there’s some confusion! One bowl will be for mixing, one bowl for dry ingredients, one bowl for wet. Cream the oil, sugar, eggs, vanilla in the larger mixing bowl. Alternate adding wet and dry into the larger mixing bowl.

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