A moist and tender cake featuring the warm, nutty flavors of maple syrup and almonds. With a hint of almond extract and an elegant almond-cream-cheese frosting, this dessert is perfect for gatherings or a special treat.
Why You’ll Love This Recipe
The combination of maple syrup and almonds gives this cake a rich, comforting flavor profile — think maple pancakes in cake form. The almond flour and almond extract enhance the nutty undertones, while the cream-cheese frosting adds a luscious contrast. It’s both sophisticated and homey, making it ideal for brunch, dessert, or entertaining. The texture is soft and moist, making each slice delightful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large eggs, room temperature
1½ cups buttermilk (or yogurt thinned slightly)
½ cup vegetable oil
¾ cup (about 180 mL) pure maple syrup
1 teaspoon vanilla extract
¼ teaspoon almond extract
2½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups finely chopped or sliced almonds, toasted
For the almond cream-cheese frosting:
8 oz (225 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
3 cups (about 360 g) powdered sugar, sifted
1 teaspoon almond extract
1 tablespoon maple syrup
Directions
Preheat the oven to 350 °F (175 °C). Grease and flour three 8-inch (20 cm) round cake pans, line with parchment if desired.
In a small baking tray, toast the chopped or sliced almonds for about 4-5 minutes until lightly golden. Set aside to cool.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, whisk the eggs until smooth. Add the buttermilk, oil, maple syrup, vanilla extract and almond extract; mix until well combined.
With the mixer on low speed, add the dry ingredients to the wet in three additions, alternating and beginning and ending with the dry mixture. Mix just until incorporated.
Divide the batter evenly among the prepared pans. Sprinkle the toasted almonds evenly over the top of each layer.
Bake for about 22–25 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs. Let the layers cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely.
Meanwhile, make the frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Add the almond extract and maple syrup, then gradually beat in the powdered sugar until the frosting is smooth and spreadable.
To assemble: Place one cake layer on a cake stand or plate. Spread a generous layer of frosting. Add the second layer, frost again, then top with the final layer. Frost the top and sides of the cake. Optionally decorate with additional toasted almonds or a light drizzle of maple syrup.
Chill the assembled cake in the refrigerator for about 30 minutes to set the frosting before slicing and serving.
Servings and timing
Yield: ~15 servings (based on three 8-inch cake layers)
Prep time: ~30 minutes
Bake time: ~25 minutes
Cooling & assembly time: ~1 hour
Total time: ~1 h 55 min (including chilling time)
Variations
Replace half the all-purpose flour with almond flour for a more intense almond flavour and slightly denser crumb.
Swap the almond cream-cheese frosting for a pure maple buttercream by using butter, powdered sugar and maple syrup plus a touch of vanilla.
Stir ½ teaspoon ground cinnamon into the batter for a warm spice twist.
For a gluten-free version, substitute a gluten-free all-purpose flour blend and ensure the baking powder is gluten-free.
Add ½ cup chopped dried cranberries or apricots to the batter for fruity contrast.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. The frosting contains cream cheese, so refrigeration is necessary.
To serve, bring slices to room temperature for about 30 minutes for optimal flavour and texture.
You can freeze individual slices or the whole cake (well-wrapped) for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
FAQs
What kind of maple syrup should I use?
Use 100 % pure maple syrup — it offers the best depth of flavour. Avoid pancake-style syrups that contain added sugars and flavourings.
Can I make this cake ahead of time?
Yes — you can bake the layers a day ahead, wrap them tightly in plastic wrap and store at room temperature. Frost them on the day of serving for best results.
Can I use almond flour instead of chopped almonds in the batter?
Yes. Swapping up to ½ the amount of all-purpose flour with almond flour will increase the almond flavour and yield a slightly richer texture.
What if I don’t have almond extract?
You can omit it or replace it with 1 teaspoon vanilla extract. The almond flavour will be less pronounced but still delicious.
Can I use a different frosting?
Absolutely — a maple-buttercream or simple whipped cream frosting would work well if you prefer a lighter finish.
How can I make this cake dairy-free?
Use a dairy-free cream cheese and margarine substitute for the frosting. For the cake itself, ensure the buttermilk is substituted with a plant-based alternative mixed with a little vinegar.
Why did my cake layers sink in the middle?
Possible reasons include: opening the oven too early, oven temperature too low, too much liquid in the batter, or the baking powder/baking soda is old.
Is this cake nut-free friendly?
No — this cake specifically features almonds. For a nut-free version, you’ll need to choose a different recipe without almonds and nut extracts.
What’s the best way to toast the almonds?
Spread them on a baking sheet in a single layer and toast in a preheated 350 °F (175 °C) oven for 4–5 minutes until lightly golden, watching carefully so they don’t burn.
How do I get clean slices when serving?
Use a sharp, warm knife and wipe the blade between cuts. Let the cake sit at room temperature for 10–15 minutes after refrigeration to soften slightly for cleaner cuts.
Conclusion
With its comforting combination of maple and almond flavours, this cake brings warmth and elegance to any occasion. Whether you’re serving it at brunch, dinner, or as a cozy dessert, it’s sure to impress. The moist crumb, subtle nutty notes and creamy frosting make this cake a standout — and once you try it, it might become your new favourite go-to dessert. Enjoy every slice!
A moist and tender cake featuring warm maple syrup and toasted almonds, layered with a luscious almond cream-cheese frosting. Perfect for gatherings, brunch, or special occasions.
Ingredients
3 large eggs, room temperature
1½ cups buttermilk (or thinned yogurt)
½ cup vegetable oil
¾ cup pure maple syrup
1 teaspoon vanilla extract
¼ teaspoon almond extract
2½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups finely chopped or sliced almonds, toasted
For the almond cream-cheese frosting:
8 oz (225 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
3 cups (360 g) powdered sugar, sifted
1 teaspoon almond extract
1 tablespoon maple syrup
Instructions
Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans. Line bottoms with parchment paper if desired.
Toast chopped or sliced almonds in a small baking tray for 4–5 minutes until lightly golden. Set aside to cool.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk eggs until smooth. Add buttermilk, oil, maple syrup, vanilla extract, and almond extract. Mix until well combined.
Add dry ingredients to the wet mixture in three additions, mixing on low speed just until combined.
Divide batter evenly among the prepared pans. Sprinkle toasted almonds evenly over each layer.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the frosting: Beat cream cheese and butter together until smooth. Add almond extract and maple syrup. Gradually beat in powdered sugar until smooth and spreadable.
Assemble the cake: Place one layer on a cake stand and spread with frosting. Repeat with second and third layers. Frost top and sides of the cake.
Chill for 30 minutes to set the frosting. Optionally, garnish with additional toasted almonds or a drizzle of maple syrup before serving.
Notes
Use 100% pure maple syrup for the best flavor.
To intensify almond flavor, replace half the flour with almond flour.
Let the cake sit at room temperature for 10–15 minutes before slicing for best texture.
Store leftovers covered in the fridge; bring to room temp before serving.
