Move over pancakes and waffles. Maple syrup is for cake, too. This Maple Bundt Cake with Cream Cheese Filling is mighty tasty and takes advantage of maple syrup as a delicious fall flavor that provides the perfect sweetness and richness.
About this Cake
When you think of fall baking recipes, it’s typically flavors like pumpkin, apple, and cinnamon that come to mind. Maple, however, is another warm and cozy flavor I love to take advantage of in the cooler months.
This Maple Bundt Cake is rich and moist, made with plenty of butter and eggs with real maple syrup for a dense and decadent cake. This Maple Bundt Cake is also stuffed with a luscious cream cheese filling and a cinnamon sugar layer on top.
If you’re looking for a homemade, real deal cake, this recipe is for you. There’s no cutting corners with ingredients or steps, and it just turns out immaculate. Whether you want to serve it at your holiday gathering or after a big family meal, this Maple Bundt Cake with Cream Cheese Filling is a treat everyone will look forward to.
If you’ve got an occasion for cake (heck, you don’t need an occasion, but just want to make one anyway) try this Homemade Carrot Cake, this Peach Pound Cake, or this Eclair Ice Box Cake!
Recipe Ingredients
- All Purpose Flour – The base of our cake. I’ve not tried any subs.
- Butter – This will make our bundt cake rich and moist.
- Cream Cheese – Cream cheese will not only go in the filling and the frosting, but also the cake batter.
- Greek Yogurt – The acidity in the yogurt will react with the baking powder and promote leavening for a fluffy cake.
- Sugar – We’ll be using both brown and white sugar in this cake recipe and powdered sugar in the frosting.
- Maple Syrup – REAL maple syrup (local if available) is the star in this cake. I advise against using pancake syrup as a replacement.
- Maple Extract – To exaggerate the rich, fall flavor the maple syrup has.
- Cinnamon – I technically used a maple cinnamon sugar but I know that is harder to find and not required.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
Cake Batter
1. For the cake batter: In a large mixing bowl, add softened butter, brown, and white sugar. Beat until the butter is well combined.
2. Add in softened cream cheese, yogurt, maple syrup, and maple extract. Beat it again until everything is well mixed – there should be no clumps of butter or cream cheese.
3. Add in one egg at a time and beat it until completely mixed. Repeat for the remaining eggs.
4. Add all of the dry ingredients in with the wet ingredients: flour, cornstarch, baking powder, and salt. Use a hand mixer to combine. Set batter aside.
5. For the cinnamon sugar layer: Then, in another small mixing bowl, mix together cane sugar and ground cinnamon for the cinnamon sugar layer. Set aside.
6. For the cream cheese filling: In a third mixing bowl, add all of the cream cheese filling ingredients. Beat on high with your hand mixer until all of the sugar is combined.
Cake Assembly
7. Take a paper towel and line the ISH outta that bundt pan with Crisco. I’m talking every nook and cranny needs to be slathered in Crisco, otherwise your cake will not come out of the pan.
8. Once greased, pour half of the maple cake batter into the bundt cake pan.
9. Then sprinkle the cinnamon sugar mixture on top – in an even layer. Add the cream cheese filling on top of the cinnamon sugar layer. Then pour the remaining cake mixture on top of the filing layers.
10. Bake at 350°F for 60-70 minutes. The top will rise and turn golden brown.
Frosting
11. While the cake is baking, allow cream cheese and butter to soften. Place cream cheese and butter into a mixing bowl and use a hand mixer to blend it.
12. Slowly add powdered sugar into the mixture and continue to beat it. Add the maple extract at the end and beat again. Set aside until the cake is ready to be frosted.
13. Once the middle of your Maple Bundt Cake is completely cooked, allow it to cool in the pan for 15 minutes.
14. Then, flip the bundt cake over onto a plate and allow it to cool upside down still in the pan (this will ensure that it doesn’t sink while cooling).
15. Remove from the cake pan by running a narrow rubber spatula around the edges then using a wiggling motion to carefully remove the pan.
16. Transfer the Maple Bundt Cake to a cake stand and pour frosting over the top, slowly, allowing it to drip down the sides. Garnish with more cinnamon sugar, slice, and serve. Enjoy!
Storage
This Maple Bundt Cake should be stored in the refrigerator since the cream cheese filling and frosting are prone to spoiling. If you have a cake keeper, using that over the frosted cake is a great option.
If not, put the cake on a plate in the fridge for ~1 hour to let the frosting harden a bit, then cover with plastic wrap and keep for up to 5 days. You can also store slices of this cake in airtight tupperware.
To freeze, wrap tightly in two layers of plastic wrap (slices or whole). If it can also fit into an airtight container, this is best to preserve freshness. Let thaw at room temperature before removing plastic and enjoying.
Recipe FAQs
Bundt cakes are named after the signature ringed pan they’re baked in, often with ridges. No one particular recipe is used for bundt cake, as many different flavors of cake are made in a bundt pan.
This maple cake recipe could also be made in a regular cake pan, but bake time may vary. Be sure to keep an eye on your maple cake and remove from the oven when a toothpick inserted comes out clean.
If you choose not to use a bundt pan, I’d use the cream cheese filling as frosting between the layers, rather than filling before the bake.
USE CRISCO. You’re Maple Bundt Cake needs and I mean NEEDS this to ensure it’ll slide out of the pan. The first time I tested this cake I used butter and floured the pan. It was a complete failure and turned to Maple Bundt Crumble.
If you can find local maple syrup, it is exponentially better (midwest and northeastern parts of the US, you’ve got the best maple syrup production). Because maple syrup is the star of this bundt cake, quality matters. I highly advise against using pancake syrup, which is mostly corn syrup and maple extract for flavoring.
Don’t love cream cheese frosting or just want to switch it up? You can leave out the filling and this Maple Bundt Cake would be with a variety of different toppings such as:
– A maple syrup glaze
– A dusting of powdered sugar
– Candied nuts
– Whipped cream
– Vanilla buttercream
More Recipes You’ll Love
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Maple Bundt Cake with Cream Cheese Filling
Equipment
- Mixing bowls
- Measuring cups and spoons
- Rubber Spatula
- electric hand mixer
- 9 or 12 cup bundt cake pan
Ingredients
Cake
- 1 cup butter (2 sticks), softened
- 4 oz cream cheese, softened
- 1/2 cup greek yogurt
- 1 cup cane sugar
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1/2 tbsp maple extract
- 2 cups all purpose flour
- 3 tsp baking powder
- pinch of salt
- 4 eggs
- 2 tbsp corn starch
- crisco
Cinnamon Layer
- 1/4 cup cane sugar
- 2 tbsp ground cinnamon
Cream Cheese Filling
- 8 oz cream cheese
- 1/4 cup cane sugar
- 1 egg
- 1 tsp maple extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup butter
- 3 cups powdered sugar
- 1 tsp maple extract
Instructions
- For the cake batter: In a large mixing bowl, add softened butter, brown, and white sugar. Beat until the butter is well combined.
- Add in softened cream cheese, yogurt, maple syrup, and maple extract. Beat it again until everything is well mixed – there should be no clumps of butter or cream cheese
- Add in one egg at a time and beat it until completely mixed. Repeat for the remaining eggs.
- Add all of the dry ingredients in with the wet ingredients: flour, cornstarch, baking powder, and salt. Use a hand mixer to combine. Set batter aside.
- For the cinnamon sugar layer: Then, in another small mixing bowl, mix together cane sugar and ground cinnamon. Set aside.
- For the cream cheese filling: In a third mixing bowl, add all of the cream cheese filling ingredients. Beat on high with your hand mixer until all of the sugar is combined.
- Take a paper towel and line the ISH outta that bundt pan with Crisco. I'm talking every nook and cranny needs to be slathered in Crisco, otherwise your cake will not come out of the pan. Preheat the oven to 350°F.
- Now it’s time to assemble the cake. Pour half of the maple cake batter into the bundt cake pan.
- Then sprinkle the cinnamon sugar mixture on top – in an even layer. Add the cream cheese filling on top of the cinnamon sugar layer. Then pour the remaining cake mixture on top of the filing layers.
- Bake for 60-70 minutes. The top will rise and turn golden brown.
- For the cream cheese frosting: While the cake is baking, allow cream cheese and butter to soften. Place cream cheese and butter into a mixing bowl and use a hand mixer to blend it. Slowly add powdered sugar into the mixture and continue to beat it. Add the maple extract at the end and beat again. Set aside until the cake is ready to be frosted.
- Once the middle of your Maple Bundt Cake is completely cooked, allow it to cool in the pan for 15 minutes. Then, flip the bundt cake over onto a plate and allow it to cool upside down still in the pan (this will ensure that it doesn’t sink while cooling).
- Remove from the cake pan by running a narrow rubber spatula around the edges then using a wiggling motion to carefully remove the pan.
- Transfer the Maple Bundt Cake to a cake stand and pour frosting over the top, slowly, allowing it to drip down the sides. Garnish with more cinnamon sugar, slice, and serve. Enjoy!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find MAPLE BUNDT CAKE calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
This cake is amazing! I love the flavor and the frosting is superb!!!
Why is there no PINTEREST listed here?
Hi Rosetta! The Social icons (facebook, pinterest, twitter, yummly) should display as floating buttons – on the left side of the screen for mobile and on the right if you’re using desktop. If you click the red P, your pinterest app should open for pinning. Let me know if this doesn’t work and I am happy to look into it further!
maple is always my sweetener of choice, and in this recipe it SHINES. making this again for my firendsgiving gathering
I’d love to try this, but my boyfriend is allergic to cinnamon. Can you suggest a substitution for that step? Or I can omit that part, all together.
Hi Rosemary! You can leave out or substitute with nutmeg or all spice if you like either of those flavors:)
I have actually not made this recipe. My friend has and shared it with me and let me tell you this cake is HEAVEN. Literally tastes like a cinnamon roll in a cake. It’s just too good haha
QUESTION – can I make this a day before a party?
Any steps to follow to do so?
Hi Caitlin! You can make this a day before and cover with a cake carrier type lid, or even just an upside down bowl. The key will be to ensure the cake is COMPLETELY cool before frosting and cool before covering to ensure steam doesn’t get trapped inside your cover. Hope this helps!