If you're looking for a delicious and extra special cake to bake, I'd highly recommend this maple syrup cake! I've adapted one of my favorite recipes to make it gluten free and eggless. The sour cream in this cake adds richness and moisture.
The other day, I was on the hunt for a cake recipe that I had never tried before. While I absolutely love a classic cake, I wanted to go beyond a simple chocolate or yellow cake. When I came across this recipe via Bake From Scratch, I knew I had to try it!
Honestly, I didn't have to adapt this old fashioned maple cake recipe all that much. I just made a few minor adjustments to make it gluten free and eggless to meet our needs. And I have to say I was completely thrilled with the results!
The texture was moist and fluffy thanks to the sour cream, and the maple buttercream frosting was the perfect finishing touch. You absolutely need to try this one for yourself.
Why You'll Love This Sour Cream Maple Cake...
- I just love all things maple flavored. There's maple syrup in the batter AND in the buttercream frosting. I always use organic, pure maple syrup to ensure it doesn't have corn syrup or any other funky/unnecessary ingredients added in.
- The texture is honestly so fluffy and moist.
- I see this as a cake that works great year-round! It's going to become one of my go-to cake recipes, I already know it.
What You'll Need...
- The dry ingredients: flour + baking powder + baking soda + salt.
- The fat: canola or vegetable oil.
- The flavor: maple syrup + two types of sugar + vanilla.
- To make maple cake without eggs: Bob's Red Mill Egg Replacer.
- For added richness: sour cream.
- And added moisture: milk.
- For the maple buttercream: butter + powdered sugar + sour cream + maple syrup + salt.
How To Make Sour Cream Maple Cake From Scratch...
One of my favorite things about making this maple cake was that this is all made in just one bowl! Woohoo! You'll just want to whisk together your dry ingredients first. Once that's combined, add the sour cream, maple syrup, oil, milk, egg replacer, both sugars, and vanilla right in.
Give it a good stir using a rubber spatula but don't over-mix! Pour the batter into your pan, bake on 350ºF for 35-40 minutes (covering with foil after the first 20 minutes to prevent too much browning on top).
To Make The Maple Buttercream Frosting...
The maple buttercream is even easier. You will start by beating a stick of butter before gradually adding in powdered sugar. Once that's nice and combined, add in some sour cream and maple syrup and salt.
Continue beating until smooth, then spread it right on top of your cooled cake! So delicious.
The recipe also suggests drizzling some maple syrup on top of the buttercream, which I'm sure will make this cake look beautiful. I opted against it just because I didn't want to make my cake any sweeter.
Tips For Making Sour Cream Cake...
- This pretty much goes for all recipes on this site: it's best to weigh your flour using a kitchen scale to ensure accuracy. It's so easy to accidentally add too much flour when using measuring cups. We want to avoid adding too much flour because it can drastically alter the texture of the cake. For this recipe, we need 407 grams of flour.
- It's important to use room temperature ingredients. This makes the ingredients much easier to work with and to incorporate, which means you're less likely to over-mix.
- Be sure to use 100% pure maple syrup... NOT pancake syrup, which usually contains ingredients like corn syrup and artificial flavors. Also, because maple plays a big role in both the cake and the frosting, you should opt for a higher quality maple syrup if possible.
- For best results, you'll want to use full-fat sour cream.
- When it comes to the maple frosting, take your time with beating the butter. This will give it that creamy, fluffy consistency. I like to set a timer to 5 minutes and just let my mixer run
Did you try this sour cream maple cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Cake Recipes, Check Out My...
Sour Cream Maple Cake - Gluten Free, Eggless
- 2 ¾ cups (407g) gluten free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) pure maple syrup
- ½ cup (120ml) canola oil
- ½ cup (120ml) whole milk room temperature
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tablespoon water
- ¼ cup (50g) brown sugar packed
- ¼ cup (50g) granulated sugar
- ¼ cup (56g) sour cream room temperature
- 1 teaspoon vanilla extract
For the maple buttercream frosting:
- ½ cup (113g) unsalted butter room temperature
- 2 cups (240g) powdered sugar
- 3 tablespoons sour cream room temperature
- 2 tablespoons pure maple syrup
- ½ teaspoon salt
- Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, etting extra paper hang over the sides of the pan. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Add maple syrup, oil, milk, egg replacer, both sugars, sour cream, and vanilla extract and stir with a rubber spatula until just combined, being careful not to over-mix.
- Transfer the batter into the prepared pan. Bake for 35-40 minutes, removing from oven and covering with foil after the first 20 minutes. Cool the cake in the pan for about 5 minutes before removing and transferring to a cooling rack. Allow to cool completely before frosting.
For the maple buttercream frosting:
- In a stand mixer with the paddle attachment, beat the butter until fluffy. Gradually add in powdered sugar and beat until combined.
- Add sour cream, maple syrup, and salt while beating until combined.
- Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, feel free to use 2 eggs instead of the egg replacer.
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