This Maple Bundt Cake is made with pure maple syrup and is topped with a sweet maple glaze. The interior of the cake is both soft, while also being sturdy. This is the perfect cake to serve at your next birthday party!
This maple cake is so good and even easier to make using a bundt pan! Unlike a traditional layered cake that takes multiple steps to decorate, a bundt cake just takes one: pour the glaze over the top and serve.
The cake itself is super soft and fluffy, but also slightly dense, allowing the cake to hold its shape more easily when taken out of the pan.
Looking for more maple desserts? Then check out these: maple baked donuts, maple rice krispie treats, and maple frosted pumpkin cupcakes.
Why You'll Love This Cake
- It's perfect for the Fall and Winter.
- Real maple syrup is used in both the cake and glaze.
- It's baked in a bundt pan.
- The inside of the cake is both soft and sturdy.
- It serves 12-16 people!
For this recipe you'll need a 10-cup bundt pan like this one. With the cake batter, the pan is filled a little over halfway.
One reason why I like bundt cakes is because you can serve a lot of people at birhtdays. Depending on how large of pieces you want, you can easily serve 12-16 people.
Expert Baking Tips
- Cake Pan: This recipe calls for a 10-cup bundt pan. Be sure to thoroughly grease the pan with non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. For this recipe, you’ll want the butter, eggs, yogurt, and milk to be at room temperature before baking.
- Glaze: Make sure the cake has cooled completely before pouring on the glaze. If not, the glaze will melt off.
- Leftover Cake: Wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This method will help the cake not to dry out too quickly. You can keep the cake in the refrigerator for up to 5 days.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Leavening Agents: Both baking powder and baking soda are used to help the cake rise when baking.
- Sugars: A mixture of both granulated and brown sugar are used to enhance the sweetness of the cake and to compliment the maple syrup.
- Yogurt: You can use either plain, vanilla, or greek yogurt. This helps to keep the cake moist. You could also substitute the yogurt with sour cream.
- Maple Syrup: Pure maple syrup is what we want because of the natural flavor. This is the exact one I used.
- Maple Extract: Just a small amount of maple extract is added to the glaze.
Instructions
Here are the step by step instructions on how to make this cake.
Step 1: Dry ingredients. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 2: Beat together the butter and sugars: In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugars for about 2-3 minutes on medium-high speed.
Step 3: Wet ingredients. Then reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Then add in the yogurt, maple syrup, and vanilla extract, mixing until incorporated into the batter.
Step 4: Combine ingredients. Reduce the mixer speed to low and alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined.
Step 5: Bake the cake. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before removing it and letting it cool completely on a wire rack.
Step 6: Glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and maple extract. Then mix in the milk until combined.
Step 7: Decorate. Pour the glaze over the cooled bundt cake and allow it to set for 10-15 minutes before serving.
Storing Tips
Wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This method will help the cake not to dry out too quickly.
If you don't use plastic wrap, keep the cake slices in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days.
Frequently Asked Questions
A bundt cake is a cake that is baked in a bundt pan and has a donut-like shape because of the hole in the middle. What makes it different than your typical layered cake is that it's decorated by pouring a glaze over the top as oppose to stacking and frosting.
This recipe uses a 10-cup bundt pan like this one.
Once it's completely cooled. If you glaze the cake while it's still warm the glaze could melt off and not set up properly.
Happy baking!
More Cake Recipes
Maple Bundt Cake
Equipment
- Bundt Pan (10-Cup)
- Electric Stand Mixer
Ingredients:
Maple Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks), room temperature
- ½ cup sugar
- ½ cup brown sugar
- 3 large eggs, room temperature
- ½ cup yogurt (plain or vanilla), room temperature
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¾ cup milk, room temperature
Maple Glaze
- 1 cup powdered sugar
- 3 tablespoons pure maple syrup
- ½ teaspoon maple extract
- 1 tablespoon milk
Instructions:
- Preheat the oven to 350 degrees and thoroughly grease a 10-cup bundt pan with non-stick spray. Set aside.
Maple Bundt Cake
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, sugar, and brown sugar on high speed until light and creamy (2-3 minutes). Scrape down the sides of the bowl as needed. Then reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Then add in the yogurt, maple syrup, and vanilla extract.
- Reduce the mixer speed to low and alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined. Remove the bowl from the stand mixer and fold in any loose ingredients with a silicone spatula.
- Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before removing it and letting it cool completely on a wire rack.
Maple Glaze
- In a small bowl, whisk together the powdered sugar, maple syrup, and maple extract. Then mix in the milk until combined. If the glaze is too thick, add an extra 1/2 tablespoon of milk, if it's too thin add an extra 1/2 tablespoon of powdered sugar.
- Pour the glaze over the cooled bundt cake and allow it to set for 10-15 minutes before serving. Keep any leftover cake slices in an airtight container or individually wrapped in plastic wrap (see note below) in the refrigerator for up to 5 days.
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