Maple syrup cake

This maple cake uses maple syrup to add some sweetness and delicious maple flavour. Based on a Mary Berry recipe, it’s topped with a maple cream, and best of all, is really easy to make.

Maple cake uses maple syrup to add some delicious flavour and sweetness to this simple sponge.

This delicious maple syrup cake from Mary Berry is the perfect fall or autumn treat. It’s so easy to make as everything gets mixed together in one bowl which is great for little chefs.

How can kids help make the maple syrup cake?

It’s an ‘all in one’ cake which is perfect for kids as you can just mix it all together in one bowl. It doesn’t even matter what order you add the ingredients.

There are lots of skills young kids can practice in this recipe, from measuring everything out, to mixing it together, to cracking eggs. Older children might also be able to help with chopping nuts and grating the orange, which are all great skills for kids to master.

What can you substitute maple syrup for?

If you don’t have or can’t find any maple syrup, you can substitute it for honey, golden syrup or corn syrup.

None of those substitutes will give you the same maple flavour, but using them instead of some sugar for sweetness will still leave you with a delicious moist cake.

How long will the maple syrup cake keep?

Once you’ve made the cake you need to keep it in the fridge as the cream wont keep at room temperature.

It’ll keep in the fridge for a day or two.

You could also freeze the cake before you’ve decorated it. Simply wrap the cake well in cling film and put it in a freezer bag. Bring it back to room temperature slowly before decorating it.

What can I use if I don’t have self raising flour?

Self raising flour is easy to find in supermarkets here in the UK, but if you don’t have any, you can swap it for an equal amount of plain or all purpose flour and add 2 extra teaspoons of baking powder and a pinch of salt.

Other cake recipes

If you liked this maple syrup recipe you’ll love some of our other easy cakes and cupcakes:

Lemon sponge cake
Chocolate fudge cake
Butterfly cakes
Rainbow cake
Swiss roll
Easy chocolate cake with a chocolate ganache
Chocolate Victoria sponge
Victoria sponge
Victoria sponge cupcakes
Madeira cake
Raspberry sponge cake

Useful equipment

You might need the following baking tools/gadgets to make this maple syrup cake

Digital scales
Freestanding mixer
Mixing bowl
Hand held mixer
Measuring cups
Measuring spoons
Cake tins
Palette knife
Wire rack
Cake stand
Cake box

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Ingredients

225g (1 cup or 1 stick) butter or margarine
225g (1 1/8 cups) light muscovado sugar
350g (2 ½ cups) self raising flour*
2 tsp baking powder
½ tsp ground ginger
rind from one orange
4 eggs, large
100ml (1/3 cup) maple syrup
50g pecan nuts

For the topping and filling
450ml (1 ¾ cups) double cream
2 tbsp maple syrup

*If you don’t have self raising flour you can use 2 ½ cups of plain or all-purpose flour with an extra 2 ½ tsp of baking powder

How to make a maple syrup cake

Preheat your oven to 160C / 140C Fan / 320F and grease a 20cm / 8 inch round cake tin.

Get your kids to spread some butter around the base and sides of your cake tin then add a circle of baking paper / parchment paper in the base.

Mix all the cake ingredients together

Add everything to a large mixing bowl or free-standing mixer. You can do it in any order you like or follow on with the instructions below:

Start by getting your kids to measure the butter or maragine. If you’re using butter and it isn’t soft pop it in the microwave for a few seconds just to make it easier to mix. Get your kids to cut it into small pieces before adding it to your mixing bowl.

Get your kids to weigh the sugar and flour and add them to your mixing bowl.

Add the baking powder and ginger. Make sure your kids level the top of the tea spoon with their finger when they measure it out so you get the right amount.

Grate the rind of an orange. Older children might be able to do this themselves, as long as they take care not to grate their fingers.

Add the eggs to your mixing bowl. Get your kids to crack them into a small bowl first just in ake any shell goes in. If bits of shell do go in use a larger piece of shell to fish it out – it’s easier than using your finger!

Next, add the maple syrup. If you’ve got digital scales, put a bowl on your scales and use the ml setting.

Mix everything together using the k paddle from your free-standing mixer, a hand held mixer or some wooden spoons.

Keep mixing until everything is well mixed and the cake batter is nice and smooth.

Add the pecan nuts

Chop the pecan nuts into small pieces. We let our eldest do this by rocking a large knife back and forth with ther hand on top. Only let your kids do this if they are old enough to be trusted with a large knife.

Stir the chopped pecans in with a wooden spoon or spatula.

Bake the maple cake

Pour the cake batter into your prepared cake tin and level the top with a spatula.

Bake it in the oven for around 60 minutes.

It’s ready when it has risen, looks golden and a sharp knife or skewer inserted into the middle comes out clean.

If it’s not ready after an hour put it back in the oven for a little longer.

Leave the cake in the tin to cool for a few minutes before removing it from the tin and putting it on a wire rack to cool completely.

Make the filling and topping

Get your kids to measure out the double cream and put it in a mixing bowl or free-standing mixer. Add the maple syrup.

Whisk the cream until it hold it’s shape but isn’t too stiff.

Decorate the maple syrup cake

Cut the cake in half, horizontally through the middle. Get your kids to spread the maple cream on top of one half of the cake and put the other half of the cake on top.

Spread the rest of the cream on top of the cake and around the sides. Use a palette knife or spatula to smooth it down.

Decorate your cake with some more pecans.

Serve and enjoy.

Maple syrup cake

cookingwithmykids

This maple cake uses maple syrup to add some sweetness and delicious maple flavour. Based on a Mary Berry recipe, it's topped with a maple cream, and best of all, is really easy to make.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Afternoon tea, Dessert

Cuisine canadian

Servings 8

Calories 832 kcal

Equipment

• Digital scales
• Freestanding mixer
• Mixing bowl
• Hand held mixer
• Measuring cups
• measuring spoons
• Cake tins
• Palette knife
• Wire rack
• Cake stand
• Cake box

Ingredients

  

• 225 g (1 cup or 1 stick) butter or margarine
• 225 g (1 ⅛ cups) light muscovado sugar
• 350 g (2 ½ cups) self raising flour*
• 2 tsp baking powder
• ½ tsp ground ginger
• rind from one orange
• 4 eggs large
• 100 ml (1/3 cup) maple syrup
• 50 g (½ cup) pecan nuts

For the topping and filling

• 450 ml (1 ¾ cups) double cream
• 2 tbsp maple syrup

Instructions

 

Preheat your oven to 160C / 140C Fan / 320F and grease a 20cm / 8 inch round cake tin.

• Spread some butter around the base and sides of your cake tin then add a circle of baking paper / parchment paper in the base.

Mix all the cake ingredients together

• Add everything (except the pecan nuts) to a large mixing bowl or free-standing mixer. You can do it in any order you like.
• Mix everything together using the k paddle from your free-standing mixer, a hand held mixer or some wooden spoons. Keep mixing until everything is well mixed and the cake batter is nice and smooth.

Add the pecan nuts

• Chop the pecan nuts into small pieces. We let our eldest do this by rocking a large knife back and forth with ther hand on top. Only let your kids do this if they are old enough to be trusted with a large knife.
• Stir the chopped pecans in with a wooden spoon or spatula.

Bake the maple cake

• Pour the cake batter into your prepared cake tin and level the top with a spatula.
• Bake it in the oven for around 60 minutes. It's ready when it has risen, looks golden and a sharp knife or skewer inserted into the middle comes out clean. If it's not ready after an hour put it back in the oven for a little longer.
• Leave the cake in the tin to cool for a few minutes before removing it from the tin and putting it on a wire rack to cool completely.

Make the filling and topping

• Measure out the double cream and put it in a mixing bowl or free-standing mixer. Add the maple syrup. Whisk the cream until it hold it's shape but isn't too stiff.

Decorate the maple syrup cake

• Cut the cake in half, horizontally through the middle. Spread the maple cream on top of one half of the cake and put the other half of the cake on top.
• Spread the rest of the cream on top of the cake and around the sides. Use a palette knife or spatula to smooth it down.
• Decorate your cake with some more pecans.

Notes

*If you don't have self raising flour you can use 2 ½ cups of plain or all-purpose flour with an extra 2 ½ tsp of baking powder

Keyword baking, cake

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