CAKES Cake, Fall, Maple, Thanksgiving

Nice and Easy Maple Cake

As Thanksgiving is approaching, you may be looking for the perfect dessert or something to eat with the leftovers the day after. Well, here is a nice and easy Maple Cake that will please your guests or family.

Don’t miss my posts next week for Thanksgiving: Pumpkin Pie and Pecan Pie {For One}!

Maple Cake

Jump to Recipe

I am sure everyone is excited by Thanksgiving: Family or not, friends or not, it is an occasion to be grateful for things we have in life, even if we can’t share it with those we want at the moment. It is an occasion to think about life, in my opinion, but also to have a great meal. That don’t necessarily means we have to eat so much that we can’t barely walk after dinner (eh…or maybe we want to, like almost everybody does), but we can enjoy our meal and treat ourselves.

I don’t know what are your plans for Thanksgiving, but as usual, I like it nice and simple. Those I love, nice meals and nice dessert!!! Yes, the point to eat before is to enjoy dessert, right? 😉

That’s why today’s recipe is for: nice and simple. No headaches, no difficulties, no complications. And still a really beautiful cake.


Tasteful and dense

Not heavy

Can be prepared overnight

Fall Flavors

This recipe calls for three major steps:

  • Melting butter, sugar and syrups
  • Mixing eggs and whole milk
  • Add wet ingredients to dry ingredients.

And that’s it.

Then you bake your cake and do whatever you have to do to use this precious time! Once your cake is baked, you can remove it from the oven, let it cool slightly and remove from the pan.

Until completely cooled, you can prepare my super easy maple glazing: melt butter and maple syrup, add confectioner’s sugar and let sit for 20 minutes; time for you cake to be fully cooled. Isn’t it great?

I made this cake earlier for a birthday in October and I just loved creating a kind of scenery around and about it. Everyone loved it and I hope you will too!

Nice and Easy Maple Cake

After a big dinner, you may be looking for the perfect dessert or something to eat with the leftovers the day after. Well, here is a nice and easy Maple Cake that will please your guests or family.

Course Dessert, Snack
Keyword Fall cake, Maple cake, Thanksgiving cake
Prep Time 30 minutes
Cook Time 30 minutes
Cooling and glazing 30 minutes
Total Time 1 hour
Servings 8
Calories 305 kcal
Author Bites Of Baking


Wet ingredients:

  • 95 g butter 1/3 cup + 2 tbsp
  • 95 g light brown sugar 1/3 cup + 2 tbsp
  • 75 g maple syrup 1/4 cup
  • 25 g golden syrup -or maple syrup- 1/8 cup
  • 100 ml whole milk 1/3 cup + 3 tbsp
  • 1.5 egg -75 g- *

Dry ingredients:

  • 215 g all-purpose flour 1 cup + 3/4 cup
  • 1/4 tsp salt
  • 1 tsp baking powder

Maple Glaze:

  • 15 g butter 1 tbsp
  • 40 g maple syrup 2 tbsp
  • 45 g confectioner's sugar 1/4 cup + 1 tbsp
  • one pinch salt


For the cake:

  1. Preheat your oven at 400°F (200°C) and line a 7-inch round pan.

  2. In a medium pan, melt the wet ingredients except milk and egg, on medium heat.

  3. Once your wet ingredients are melted, set aside for 5 minutes.

  4. In the meantime, mix the flour, salt and baking powder. Set aside.

  5. In medium bowl (you'll add the other ingredients in it), whisk the whole milk and 1/4 of an egg (see notes to know how to have just 1/2 of an egg). Set aside.

  6. Pour the cooled syrupy mixture on the milk and whisk well. Add the dry ingredients and mix until incorporated -you can use a rubber spatula to help-. Pour into your prepared pan.

  7. Bake for 5 minutes. Then, turn you oven down to 320°C (160°C) and bake for 25 minutes.

For the glaze:

  1. **In the medium pan you already used before, melt the butter and maple syrup on medium heat. Remove from the heat and add the confectioner's sugar and salt.

  2. Let sit 20 minutes before using. It will be really easy to use after that time and you will be able to create this beautiful dripping effect.

Recipe Notes

*How to add 1/2 egg: crack an egg above a small container, beat the egg with a fork and then carefully fold the amount of egg you need with a spoon or a fork. That way the egg you don't use can be kept in the container in the fridge for another use .

**You can make the glaze after removing the cake from the oven.


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