The Ultimate Guide to Baking a Perfectly Moist Maple Bundt Cake
Prepare to fall in love with this exquisitely moist and buttery bundt cake, infused with the rich, unmistakable aroma of pure maple syrup. Crowned with a cloud of light, maple-sweetened whipped cream, this dessert isn’t just a treat for the taste buds – it’s a sensory experience that promises pure delight with every slice. Imagine your home filled with the warm, comforting scent of pancakes baking on a crisp autumn morning; that’s exactly the inviting atmosphere this cake creates.
This particular maple bundt cake recipe, originally discovered in a Martha Stewart cookbook many years ago, instantly became a treasured favorite. Its timeless appeal lies in its sophisticated flavor profile combined with remarkable ease of preparation. It’s a recipe that delivers consistent results, making it perfect for both seasoned bakers and enthusiastic beginners. Beyond its incredible taste, this bundt cake is renowned for its natural elegance, emerging from the pan with a beautiful, fluted design that requires minimal embellishment. A simple dollop of maple-sweetened whipped cream and an extra drizzle of pure maple syrup just before serving transforms it into a show-stopping dessert that’s both stunning to behold and utterly delicious to devour.
Essential Ingredients for Your Maple Bundt Cake Masterpiece
Ready to embark on a delicious baking adventure? Gathering your ingredients is the first exciting step! For this exquisite maple bundt cake, quality matters, especially when it comes to that star ingredient: pure maple syrup. Here’s a detailed look at everything you’ll need to create this comforting dessert, along with some tips for selecting the best:
- Unsalted Butter: You’ll need a full cup (226 grams) of unsalted butter, softened to room temperature. Using unsalted butter allows you to control the total amount of salt in the recipe, ensuring a balanced flavor. Room temperature butter is crucial for the creaming method, helping it incorporate air and create a light, fluffy cake crumb.
- Light or Dark Brown Sugar: Half a cup (105 grams) of either light or dark brown sugar will contribute to the cake’s moist texture and add a subtle caramel note that complements the maple flavor beautifully. Dark brown sugar will give a slightly deeper molasses flavor, while light brown sugar offers a milder sweetness.
- All-Purpose Flour: Two cups (240 grams) of all-purpose flour provide the structure for your cake. While not strictly necessary, sifting your flour can lead to an even lighter texture. Always measure flour by lightly spooning it into a measuring cup and leveling it off, rather than scooping directly from the bag, which can compact it and lead to a dry cake.
- Pure Maple Syrup: This is the heart of our cake! You’ll need half a cup (156 grams) for the batter and another 2-3 tablespoons for the whipped cream, plus extra for drizzling. It’s paramount to use pure maple syrup – not imitation pancake syrup. Look for Grade A Amber Rich or Grade A Dark Robust for the best flavor. The quality of your maple syrup will directly impact the depth of flavor in your final cake, so invest in a good one.
- Sour Cream: One cup (227 grams) of full-fat sour cream is a secret weapon for moisture and tenderness. Its acidity also helps activate the baking soda, contributing to a good rise. Make sure it’s at room temperature for smooth incorporation into the batter. If you don’t have sour cream, plain full-fat Greek yogurt or buttermilk can be suitable substitutes.
- Eggs: Two large eggs, at room temperature, act as a binder, add richness, and contribute to the cake’s structure. Room temperature eggs emulsify better with the butter and sugar, creating a more cohesive batter.
- Vanilla Extract: Two teaspoons of pure vanilla extract will enhance and round out all the other flavors. Always opt for pure vanilla extract over imitation for the best taste.
- Baking Powder: Two teaspoons of baking powder provide leavening, helping the cake rise and achieve a light texture.
- Baking Soda: Half a teaspoon of baking soda works in conjunction with the acidic sour cream to create lift and tenderness in the cake.
- Salt: Half a teaspoon of salt balances the sweetness and brings out the full range of flavors. Don’t skip it!
- Heavy Whipping Cream: For the luxurious topping, you’ll need half a cup (125 ml) of cold heavy whipping cream. Ensure it’s very cold to whip up properly into beautiful soft peaks.
Having all your ingredients ready and at the correct temperature before you begin will make the baking process smooth and enjoyable, setting you up for bundt cake success!
Crafting Your Perfect Maple Bundt Cake: Step-by-Step Instructions
One of the many joys of baking bundt cakes is their inherent simplicity and minimal fuss. The pan itself does most of the decorative work, meaning your cake emerges looking stunning with very little effort on your part. All that’s left is to add a simple yet elegant topping. Here’s a detailed guide on how to bring this maple bundt cake to life:
- Mastering the Creaming Method: This recipe utilizes the classic creaming method, which is fundamental for achieving a light and airy cake crumb. It begins by beating together the softened unsalted butter and brown sugar until the mixture becomes pale, light, and wonderfully creamy. This process incorporates tiny pockets of air, which expand during baking to give the cake its tender texture. Be sure to scrape down the sides of the bowl frequently to ensure everything is evenly combined.
- Alternating Wet and Dry Ingredients: After creaming the butter and sugar, you’ll gradually add the remaining dry and wet ingredients in alternating steps. Start and end with the flour mixture. This technique helps to create a stable emulsion, preventing the batter from separating and ensuring a uniformly moist cake. Mix only until the ingredients are just combined. Overmixing the batter, especially after adding the flour, can develop the gluten too much, resulting in a tough or dense cake. A few small lumps are perfectly fine and often indicate a properly mixed batter.
- Baking to Golden Perfection: Due to its thickness and density, this bundt cake typically requires a baking time of approximately 35-40 minutes at 350°F (175°C). You’ll know it’s done when the cake is beautifully golden brown on top, feels firm to the touch, and gently springs back when pressed. For a definitive test, insert a wooden skewer or toothpick into the center of the cake. It should come out with only a few moist crumbs clinging to it – if it’s wet, continue baking for a few more minutes; if it’s completely clean and dry, it might be slightly overbaked.
- The Critical Cooling Process: Once baked, resist the urge to immediately flip the cake out of the pan. Allowing the cake to cool in the bundt pan for 10-15 minutes is crucial. This cooling period helps the cake firm up and contract slightly, making it much easier to release cleanly from the pan without sticking or breaking. After this initial cooling, carefully invert the pan onto a wire rack and lift the pan away, allowing the cake to cool completely before adding any topping. A fully cooled cake ensures the whipped cream doesn’t melt.
- Whipping Up the Maple Topping: While your cake cools, prepare the luscious maple-sweetened whipped cream. In a chilled bowl, beat cold heavy cream until it forms soft peaks. Then, gently fold in 2 tablespoons of pure maple syrup and continue to whip until soft peaks reappear. Taste and adjust the sweetness by adding the remaining tablespoon of maple syrup if desired. Just before serving, generously dollop the whipped cream over the top of the cooled cake. For an extra touch of elegance and flavor, create a small well in the center of the whipped cream and drizzle more pure maple syrup into it, allowing it to cascade down the fluted edges. Remember, apply the whipped cream and extra syrup only right before serving to maintain its pristine appearance and texture.
Following these steps will ensure your maple bundt cake is not only visually appealing but also boasts the perfect texture and flavor, making it an unforgettable dessert.
Expert Tips for a Flawless Maple Bundt Cake Every Time
Achieving bundt cake perfection is easier than you think, especially with a few key tips and tricks. These insights will help you prevent common baking mishaps and ensure your maple bundt cake turns out moist, flavorful, and beautifully presented:
- Choose Only Pure Maple Syrup: This cannot be stressed enough – for an authentic and truly delicious maple flavor, you must use real, pure maple syrup. Avoid imitation maple syrups or pancake syrups, as they are typically made from corn syrup and artificial flavorings and simply won’t deliver the rich, nuanced taste that makes this cake so special. Investing in a good quality Grade A Amber Rich or Grade A Dark Robust maple syrup is worth every penny for the depth of flavor it imparts.
- Room Temperature Ingredients are Non-Negotiable: Always allow all cold ingredients, such as butter, sour cream, and eggs, to come to a proper room temperature before you begin mixing your batter. This is a crucial step for the creaming method. Room temperature ingredients emulsify more effectively, meaning they combine smoothly and evenly, creating a uniform batter. This consistent batter traps air more efficiently, resulting in a lighter, more tender crumb and ensuring the cake rises properly during baking. Cold ingredients can lead to a lumpy batter, affecting the cake’s texture and rise.
- Mind Your Bundt Pan Size and Fill Level: While a standard 9-inch bundt cake pan (which typically holds 10-12 cups of batter) is ideal for this recipe, bundt pans can vary slightly in volume and design. A golden rule of thumb is to never fill your bundt cake pan more than two-thirds full. Overfilling the pan dramatically increases the risk of the batter overflowing during baking, creating a messy oven and potentially a denser, less appealing cake. If you have a smaller pan, consider baking some of the extra batter as cupcakes.
- Conquering the Stick-Free Release: One of the most common bundt cake woes is sticking to the pan. To guarantee a perfect release every time, a two-pronged approach is best: first, use a high-quality nonstick bundt pan. Second, grease it generously. While butter and flour work well, a nonstick baking spray that contains flour (often labeled “baking spray with flour”) is a game-changer. These sprays create an excellent barrier and ensure every intricate detail of your bundt pan releases cleanly. I personally have never encountered a sticking issue when combining a good nonstick pan with a thorough application of baking spray.
- Make-Ahead and Storage Solutions: This maple bundt cake is an excellent candidate for make-ahead baking, perfect for busy hosts or those who love to plan. The unfrosted cake will stay wonderfully fresh at room temperature for several days when covered tightly. For longer storage, wrap the cooled cake in a double layer of plastic wrap, followed by a layer of aluminum foil, and store it in the freezer for up to a month or even longer. When you’re ready to enjoy, simply allow the cake to thaw completely at room temperature for a few hours before unwrapping. Once thawed, then you can add the fresh maple-sweetened whipped cream and a drizzle of extra syrup.
- Serving Suggestions: This cake is delicious on its own, but it also pairs beautifully with a cup of hot coffee, tea, or even a glass of cold milk. For an extra indulgent treat, serve a slice with a scoop of vanilla bean ice cream or a sprinkle of toasted pecans.
With these comprehensive tips, you’re well-equipped to bake a maple bundt cake that will impress and delight everyone who takes a bite.
More Bundt Cakes to Love: Explore Our Collection
If you’ve enjoyed the delightful experience of baking and tasting this Maple Bundt Cake, you’re in for a treat! Bundt cakes are known for their elegance, versatility, and often straightforward preparation. Here are a few more beloved bundt cake recipes from our collection that we think you’ll adore, offering a variety of flavors and styles to satisfy any craving:
- Zesty Lime Bundt Cake: A refreshing and vibrant cake bursting with citrus flavor, perfect for warmer days or anytime you need a bright, tangy pick-me-up.
- Decadent Caramel Bundt Cake: Indulge in the rich, deep notes of burnt sugar and luscious caramel in this truly exquisite and comforting dessert.
- Rich Chocolate Raspberry Bundt Cake: A divine combination of deep chocolate and tart raspberries, creating a sophisticated and utterly irresistible dessert.
- Creamy Cheesecake-Swirled Carrot Bundt Cake: Experience the best of two desserts in one with this moist carrot cake beautifully swirled with a rich, tangy cheesecake filling.
Each of these recipes offers a unique flavor profile and a rewarding baking experience, proving that the humble bundt pan can produce an endless array of spectacular desserts. Happy baking!
Shop Tools for This Recipe: Essential Baking Equipment
Having the right tools can make all the difference in your baking journey. To help you create this perfect Maple Bundt Cake and many other delicious treats, here are some recommended baking essentials. These items are chosen for their quality and utility, ensuring a smooth and enjoyable baking process from start to finish. From reliable bundt pans to mixers that make light work of creaming butter and sugar, these tools will become invaluable additions to your kitchen:
This recipe was originally published October 2015 and has been updated for clarity and comprehensive tips.
Maple Bundt Cake
Pin Recipe
Leave a Review
Ingredients
Maple Bundt Cake:
- 1 cup unsalted butter , at room temperature (226 grams)
- ½ cup light or dark brown sugar (105 grams)
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup pure maple syrup (156 grams)
- 1 cup sour cream (227 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
Maple Whipped Cream:
- ½ cup cold heavy whipping cream (125 ml)
- 2-3 tablespoons pure maple syrup , plus more for drizzling
Instructions
To make the cake:
-
Preheat oven to 350°F (175°C). Prepare your 9-inch bundt pan by generously greasing it with softened butter and dusting it lightly with flour, ensuring every crevice is coated. Alternatively, coat the pan thoroughly with a nonstick baking spray that contains flour.
-
In the bowl of a stand mixer fitted with a paddle attachment, or using a large bowl and a hand-held mixer, beat the room temperature unsalted butter and light or dark brown sugar on high speed. Continue beating for about 3-4 minutes until the mixture becomes light in color and creamy in texture, scraping the sides and bottom of the bowl as needed to ensure even mixing.
-
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. In another small bowl, whisk together the pure maple syrup, sour cream, large eggs, and vanilla extract until smooth. Gradually add the dry flour mixture to the stand mixer bowl in three additions, alternating with the wet maple syrup mixture. Begin and end with the flour mixture, mixing only until just combined after each addition. Be careful not to overmix the batter.
-
Carefully scoop the prepared cake batter into your greased and floured bundt pan. Gently spread the batter out evenly with a spatula to fill the pan. Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown on top and a wooden skewer or toothpick inserted into the center comes out with only a few moist crumbs attached. Let the cake cool in the pan on a wire rack for 10-15 minutes. This crucial step allows the cake to firm up and contract slightly, making it easier to release. After this initial cooling, invert the cake onto the wire rack to cool completely before topping.
To make the whipped cream:
-
In the chilled bowl of a stand mixer fitted with a whisk attachment (or using a hand-held mixer), beat the cold heavy whipping cream on medium-high speed until soft peaks begin to form. Reduce the speed and add 2 tablespoons of pure maple syrup, then continue to whip until soft peaks are achieved again. Taste the whipped cream and, if you desire more sweetness, add the remaining tablespoon of maple syrup and whip briefly to incorporate.
-
Just before serving, generously top the completely cooled bundt cake with the maple-sweetened whipped cream. For an extra touch of decadence and visual appeal, drizzle additional pure maple syrup over the whipped cream and allow it to run down the sides of the cake. Serve immediately and enjoy!