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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!
Course Dessert
Cuisine American
Keyword maple cream cake, simple
Prep Time 25 minutes
Cook Time 1 hour
Let cake sit 2 hours
Total Time 3 hours 25 minutes
Servings 16 servings
Calories 460kcal
Author Lauren


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