Maple Pudding Cake, known in French as Pouding Chômeur, is a classic Canadian dessert that combines a light vanilla cake with a rich maple syrup sauce. As it bakes, the sauce sinks beneath the batter and transforms into a warm, sweet pudding layer under the soft cake. The result is a comforting dessert with a moist texture and deep maple flavor that is perfect for serving warm.
Why You’ll Love This Recipe
It creates two textures in one dessert: a fluffy cake on top and a rich maple pudding underneath.
The recipe uses simple pantry ingredients and comes together quickly.
Maple syrup provides a natural sweetness and a deep caramel-like flavor.
It’s perfect for serving warm with a scoop of ice cream or whipped cream.
The dessert looks elegant but is very easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sauce
1 1/4 cups (310 ml) 35% heavy cream
1 cup (250 ml) maple syrup
1/4 cup (55 g) brown sugar
Cake
3/4 cup (115 g) unbleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons (85 g) granulated sugar
1/4 cup (60 ml) canola oil
1/2 teaspoon vanilla extract
1 large egg
6 tablespoons (90 ml) milk
Directions
Preheat the oven to 350°F (180°C). Place the oven rack in the middle position.
Prepare the sauce. In a small saucepan, combine the heavy cream, maple syrup, and brown sugar. Bring the mixture to a boil while whisking continuously. Reduce the heat to medium and simmer for about 5 minutes until slightly thickened. Remove from heat and set aside.
In a medium bowl, mix together the flour, baking powder, and salt until well combined.
In a separate bowl, whisk together the sugar, canola oil, vanilla extract, and egg using an electric mixer until smooth.
With the mixer running on low speed, gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until a smooth batter forms.
Spread the batter evenly into an 8-inch (20 cm) square baking pan.
Carefully pour the warm maple sauce over the batter. Do not stir; the sauce will settle under the cake while baking.
Bake for about 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and allow the cake to cool slightly on a wire rack before serving.
Maple Pecan Version
Sprinkle 1/2 cup chopped pecans over the batter before pouring the sauce for a nutty crunch.
Vanilla Cream Version
Add an extra 1/2 teaspoon vanilla extract to the batter for a stronger vanilla flavor.
Cinnamon Twist
Mix 1/2 teaspoon ground cinnamon into the flour mixture for a warm spice note.
Caramel Style
Replace 2 tablespoons of maple syrup with brown sugar for a slightly thicker caramel-like sauce.
Mini Individual Cakes
Bake the batter in ramekins instead of a square pan and reduce baking time to about 18–20 minutes.
Storage/Reheating
Storage
Store leftover maple pudding cake covered in the refrigerator for up to 3 days.
Reheating
Reheat individual portions in the microwave for 20–30 seconds until warm. This helps restore the soft cake texture and warm maple sauce.
Freezing
The cake can be frozen for up to 2 months. Wrap portions tightly and thaw overnight in the refrigerator before reheating.
FAQs
What is pouding chômeur?
Pouding chômeur is a traditional Canadian dessert from Quebec made with a simple cake batter baked in a sweet syrup sauce, usually maple syrup.
Why is it called pouding chômeur?
The name translates to “unemployed person’s pudding” because it was originally created during the Great Depression using simple, affordable ingredients.
Can I use a different syrup instead of maple syrup?
Maple syrup provides the signature flavor, but you could use date syrup or a light caramel syrup if needed.
Can I make this dessert ahead of time?
Yes. You can bake it a few hours in advance and gently reheat before serving.
Why does the sauce go under the cake?
During baking, the batter rises while the liquid sauce sinks to the bottom, creating the pudding layer.
Can I use a different type of milk?
Yes. Whole milk, low-fat milk, or plant-based milk alternatives can work in this recipe.
What pan size should I use?
An 8-inch (20 cm) square baking pan works best for the proper thickness.
Can I double the recipe?
Yes. Use a 9×13-inch baking dish and increase the baking time slightly.
How do I know when the cake is done?
Insert a toothpick in the center of the cake. If it comes out clean, the cake is ready.
What can I serve with maple pudding cake?
It pairs wonderfully with vanilla ice cream, whipped cream, or a drizzle of extra maple syrup.
Conclusion
Maple Pudding Cake is a comforting dessert that beautifully showcases the rich flavor of maple syrup. With its fluffy cake topping and warm pudding-like sauce underneath, it delivers a perfect balance of textures and sweetness. Simple ingredients and straightforward preparation make it an excellent choice for both weeknight treats and special occasions. Serve it warm and enjoy a classic dessert that feels both rustic and indulgent.
Maple Pudding Cake (Pouding Chômeur) is a classic Canadian dessert featuring a light vanilla cake baked over a rich maple syrup cream sauce that transforms into a warm pudding layer beneath the cake. Comforting, moist, and deeply flavored with maple, it is best served warm.
Ingredients
1 1/4 cups (310 ml) 35% heavy cream
1 cup (250 ml) maple syrup
1/4 cup (55 g) brown sugar
3/4 cup (115 g) unbleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons (85 g) granulated sugar
1/4 cup (60 ml) canola oil
1/2 teaspoon vanilla extract
1 large egg
6 tablespoons (90 ml) milk
Instructions
Preheat the oven to 350°F (180°C) and place the rack in the middle position.
In a small saucepan, combine heavy cream, maple syrup, and brown sugar. Bring to a boil while whisking. Reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat.
In a medium bowl, whisk together flour, baking powder, and salt.
In another bowl, beat sugar, canola oil, vanilla extract, and egg until smooth.
With mixer on low speed, alternately add dry ingredients and milk to the wet mixture until a smooth batter forms.
Spread batter evenly into an 8-inch (20 cm) square baking pan.
Carefully pour the warm maple sauce over the batter without stirring.
Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Let cool slightly before serving warm.
Notes
Serve warm with vanilla ice cream or whipped cream.
Do not stir after pouring the sauce over the batter.
Store covered in the refrigerator for up to 3 days.
Reheat individual portions in the microwave for 20–30 seconds.
Freeze tightly wrapped portions for up to 2 months.
