Sourdough Maple Cake with Maple Butter Cream Icing Recipe

It is a luxuriously moist cake that combines sourdough’s subtle tang with pure maple syrup’s rich sweetness. The addition of sourdough starter not only adds complexity to the flavor profile but also creates an incredibly tender crumb. Crowned with silky maple buttercream icing, this cake masterfully balances rustic charm with elegant sophistication.

Time Requirements

• Prep Time: 30 minutes
• Fermentation Time: 8-12 hours
• Bake Time: 35-40 minutes
• Total Time: 9-13 hours

Yield

Serves 12-14 people. Two 9-inch cake layers

Ingredients

For the Cake:

• 1 cup active sourdough starter (100% hydration)
• 2½ cups all-purpose flour
• 1 cup pure maple syrup (Grade A Dark)
• 1 cup buttermilk, room temperature
• ¾ cup unsalted butte, softened
• 3 large eggs, room temperature
• 2 teaspoonTwo vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• One teaspoonOnesalt
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg

For the Maple Butter Cream Icing:

• 1½ cups unsalted butter, softened
• 4 cups powdered sugar, sifted
• ½ cup pure maple syrup
• One teaspoonOnevanilla extract
• ¼ teaspoon salt
• 2-3 tablespoons heavy cream (if needed)

Instructions

Step 1: Fermentation (Night Before)

1. In a large bowl, combine sourdough starter, flour, and buttermilk
2. Cover with plastic wrap and let ferment at room temperature (68-72°F) for 8-12 hours

Step 2: Preparing the Batter

1. Preheat oven to 350°F (175°C)
2. Grease and line two 9-inch cake pans with parchment paper
3. In a large bowl, cream butter until light and fluffy (about 3 minutes)
4. Gradually add maple syrup, beating until well combined
5. Add eggs one at a time, incorporating fully after each addition
6. Mix in vanilla extract

Step 3: Combining Ingredients

1. In a separate bowl, whisk together baking powder, baking soda, salt, cinnamon, and nutmeg
2. Add the fermented mixture and dry ingredients alternately to the butter mixture, beginning and ending with the dry ingredients
3. Mix until just combined, being careful not to overmix

Step 4: Baking

1. Divide batter evenly between prepared pans
2. Bake for 35-40 minutes, or until a toothpick inserted comes out clean
3. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely

Step 5: Making the Maple Butter Cream

1. Beat softened butter until creamy (about 3 minutes)
2. Gradually add sifted powdered sugar, alternating with maple syrup
3. Beat in vanilla extract and salt
4. Add heavy cream if needed to achieve the desired consistency
5. Beat until light and fluffy (about 5 minutes)

Step 6: Assembly

1. Level cake layers if needed
2. Place the first layer on a cake plate
3. Spread with approximately 1 cup of frosting
4. Top with a second layer
5. Frost top and sides of the cake
6. Optional: Decorate with maple sugar crystals or candied nuts

Storage Tips

• Room Temperature: Up to 3 days in an airtight container
• Refrigerated: Up to 1 week
• Frozen: Up to 3 months (wrap unfrosted layers tightly in plastic wrap and foil)

Nutrition Facts (per serving)

• Calories: 485
• Total Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 95mg
• Sodium: 285mg
• Total Carbohydrates: 65g
• Dietary Fiber: 1g
• Sugars: 45g
• Protein: 5g

Recipe Variations

• Maple Walnut: Add 1 cup chopped toasted walnuts to the batter
• Maple Pecan: Replace walnuts with pecans and add maple extract
• Apple Maple: Add 1 cup of finely diced apples to the batter
• Maple Bourbon: Add 2 tablespoons bourbon to the batter and frosting

Process Tips

• Ensure all ingredients are at room temperature
• Don’t skip the fermentation time – it develops flavor and texture
• Use high-quality maple syrup for the best flavor
• Test cake doneness at 35 minutes to avoid overbaking

Food Pairing Suggestions

• Serve with caramelized apples
• Pair with maple-glazed bacon
• Accompany with vanilla bean ice cream
• Serve alongside spiced poached pears

Drink Pairings

• Coffee: Dark roast coffee with caramel notes
• Tea: Maple tea or smoky black tea
• Wine: Late harvest Riesling
• Spirits: Bourbon or aged rum
• Non-alcoholic: Spiced apple cider

Common Substitutions

• Buttermilk → 1 cup milk + 1 tablespoon lemon juice
• Maple Syrup → Honey (will change flavor profile)
• All-purpose flour → Cake flour (use 2¾ cups)
• Sourdough starter → Additional 1 cup flour + ½ cup buttermilk (loses sourdough benefits)

FAQ

Q: Can I use discard instead of active starter? A: Yes, but the fermentation may take longer, and the rise might be slightly less pronounced.

Q: Why did my cake sink in the middle? A: This usually happens when the oven door is opened too soon or the butter and sugar are under-blender.

Q: Can I make this cake ahead of time? A: Yes! You can bake the layers up to one month in advance and freeze them. Thaw before frosting.

Pro Tips

• Keep a spray bottle of water handy while frosting to prevent crumbs
• For the smoothest frosting, scrape down bowl sides frequently
• Create a crumb coat by applying a thin layer of frosting first
• Level cakes when they’re partially frozen for cleaner cuts

Fun Food Fact

The tradition of using sourdough in cakes dates back to pioneer days when commercial leavening agents weren’t readily available. Pioneers guarded their sourdough starters so carefully that they often slept with them on cold nights to keep them warm and active!

Recipe courtesy of theyeastwecando.com