This maple cream cake recipe uses cake mix as a base to make a stunning yet simple cake! Topped with a rich cinnamon cream cheese frosting and spiced sugared pecans, this cake is a winner!
So, Thanksgiving is next week and instead of preparing the menu, I’m making cake.
We’re pretty traditional when it comes to Thanksgiving–turkey, sweet potato biscuits, green bean casserole, mashed potatoes, cranberry-orange sauce, my mom’s incredible stuffing, and pie. Lots of pie.
This traditional take on Thanksgiving is great for two reasons:
1. The food is always amazing (as are the leftovers).
2. Knowing the recipes like the back of my hand gives me more time to make things like this cake.
Considering my love for cake, this is a very, very good thing.
Typically, I love making a from scratch, homemade cake. I find it oddly therapeutic, and if we’re being honest, I love the end result.
But, sometimes it’s nice to have a quick recipe that takes a few shortcuts, similar to this cake recipe.
I know good things come to those who wait and all, but sometimes I want my after-dinner dessert to come just a leeetle bit quicker.
- 1 box White Cake Mix
- 1 tsp ground cinnamon
- 1/2 tsp all spice
- 1/2 cup butter softened
- 4 eggs
- 3/4 cup milk
- 1/3 cup pure maple syrup
- 1/3 cup sour cream or plain Greek Yogurt
- 2 tsp vanilla extract
- 12 oz cream cheese room temperature
- 1/2 cup butter softened
- 3 - 3 1/2 cups powdered sugar
- 1 1/2 tsp cinnamon
- 1 1/2 tsp vanilla extract
- 1-2 Tbsp heavy cream
- pinch of salt
- Pumpkin Spiced Candied Nuts
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Preheat oven to 350 degrees and grease 3 8" cake pans (or 2 9" cake pans)*.
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Sift together dry cake mix with cinnamon and all spice. Set aside.
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Mix milk, maple syrup, and vanilla extract together. Set aside.
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In a separate bowl, beat butter with a mixer until light and fluffy, about 1-2 minutes. Add in eggs, 1 at a time, beating until well combined (mixture will be liquidy).
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Alternately add dry ingredients and wet ingredients to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined. Add in sour cream, and mix until just combined.
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Pour batter evenly between 3 cake pans and bake for 27-30 minutes, or until a cake tester comes out clean. Allow to cool.
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Beat cream cheese and butter together until light and fluffy, about 1 minute or so. Slowly add in powdered sugar, beginning with 3 cups. Once combined, add in vanilla extract, 1 Tbsp heavy cream, cinnamon, and pinch of salt. If the frosting is too soft, add in 1/2 cup of powdered sugar. If it is too thick, add in 1 Tbsp of heavy cream.
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Once the cakes have cooled, place the bottom layer on a cake stand or plate. Spread 1/2 cup of frosting over the bottom layer. Place the middle layer on top, and spread 1/2 cup of frosting over it. Place the final layer on top, and use the remaining frosting to cover the top and sides of the cake.
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Top with candied pecans, if desired.
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Enjoy!
*If you make a 2 layer cake with the 9" pans, the cake will be shorter than the one in the pictures, but it will taste the same! ?
Here are some other cake recipes you may love:
Vanilla Cake with Strawberry Buttercream
{Triple Layer} Cookies and Cream Oreo Cake
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