If you’re looking for a delicious and extra special cake to bake, I’d highly recommend this sour cream maple cake!
The other day, I was on the hunt for a cake recipe that I had never tried before (maybe you can tell I’ve been on a cake kick? 🙂 ). While I absolutely love a classic chocolate 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 sour cream 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 was the perfect finishing touch. You absolutely need to try this one for yourself.
Why I 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.
How To Make…
One of my favorite things about making this sour cream maple cake was that this is all made in just one bowl! Woohoo! You’ll just want to whisk together your dry ingredients, then 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 it into your pan, bake for 35-40 minutes (covering with foil after the first 20 minutes to prevent too much browning on top).
And 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, but I opted against it just because I didn’t want to make my cake any sweeter.
Sour Cream Maple Cake – Gluten Free, Eggless
- 2 ¾ cups gluten free flour (I use Bob's Red Mill 1 to 1)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup pure maple syrup
- ½ cup canola oil
- ½ cup whole milk room temperature
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tbsp water
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup sour cream room temperature
- 1 teaspoon vanilla extract
For the frosting:
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- 3 tablespoons sour cream room temperature
- 2 tablespoons pure maple syrup
- ½ teaspoon salt
- Preheat oven to 350°F. Butter a 9-inch square baking pan, then line with parchment paper. Butter parchment paper, letting extra paper hang over the sides of the pan.
- Whisk together the flour, baking powder, baking soda, and salt until combined. Add maple syrup, oil, milk, egg replacer, both sugars, sour cream, and vanilla extract and stir with a rubber spatula until blended, being careful not to over-mix.
- Pour batter into pan. Tap onto the counter a few times to release any air bubbles.
- Bake for 35-40 minutes, removing from oven and covering with foil after the first 20 minutes. Let cool in pan for about 5 minutes before transferring to a cooling rack. Allow to cool completely before frosting.
For the 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.
Did you also attempt this sour cream maple cake? Tag me @justastastyblog and #justastastyblog on Instagram!