Quick Answer
Yes, you can replace sugar with maple syrup in cakes. Maple syrup can be substituted for sugar in a 1:1 ratio. However, some adjustments may need to be made to account for the liquid that the maple syrup adds. Reduce any other liquids in the recipe by 2-4 tablespoons per cup of maple syrup used. Maple syrup also provides a distinct maple flavor, which may enhance or clash with other flavorings.
Maple Syrup vs. Sugar in Baking
Maple syrup can replace an equal amount of granulated sugar in recipes, but there are some important differences to consider:
- Maple syrup is liquid, so it changes the texture of doughs and batters.
- Maple syrup is sweeter than sugar, so you may be able to use less and still get the sweetness you want.
- Maple syrup contains water, so you’ll need to reduce other liquids in the recipe to account for that.
- Maple syrup has a distinct maple flavor that flavors the whole recipe.
The liquid and flavor profile of maple syrup sets it apart from plain white sugar. So when using maple syrup in place of sugar in baking, you’ll need to adjust the recipe accordingly.
How to Substitute Maple Syrup for Sugar in Cakes
Here are some tips for replacing sugar with maple syrup in cakes:
Use a 1:1 ratio of maple syrup to sugar
Maple syrup can typically be swapped for sugar using an equal amount. For every 1 cup of sugar, use 1 cup of maple syrup. You may be able to use a bit less syrup than sugar, since maple syrup is sweeter. But a 1:1 ratio is a safe substitution to start with.
Reduce other liquids in the recipe
Since maple syrup contains water, you’ll need to offset that moisture in the recipe by reducing other liquids. For every cup of maple syrup used, reduce the milk, water, juice, or other liquids in the recipe by 2-4 tablespoons. If the recipe doesn’t contain other liquids, you may need to slightly increase the flour to prevent a wet batter.
Expect a maple flavor
Maple syrup has a distinct maple taste. This can enhance maple-flavored cakes like maple walnut cake. But it may clash with other flavors like chocolate or vanilla cake. Keep this flavor change in mind when using maple syrup. You can combine it with maple extract to highlight the maple taste.
Adjust baking temperature and time
The moisture in maple syrup can affect the baking time. Cakes made with maple syrup instead of sugar may bake faster. Reduce the oven temperature by 25°F and check for doneness 5-10 minutes early. The cake may also fall slightly more in the center.
Use maple syrup alternatives
You can find maple-flavored syrups made from a sugar base, which provides the maple taste without as much liquid. Maple sugar can also be used in place of granulated sugar in a 1:1 ratio. Or try using half maple syrup and half sugar.
Store cakes made with maple syrup in the fridge
Because of the moisture from the maple syrup, cakes sweetened with syrup tend to go stale faster than sugar-sweetened versions. For optimal freshness, store maple-sweetened cakes in the refrigerator.
How Does Maple Syrup Work in Cakes?
Maple syrup contains sugar, water, and maple flavoring. When used in place of granulated sugar in cakes, each component affects the finished product:
Sugar
Maple syrup gets its sweetness from sucrose, the same sugar molecule found in white sugar. Maple syrup contains about 60-70% sugar while white sugar is close to 100% sucrose. So maple syrup won’t deliver quite as much sweetness for the same volume as white sugar. The sucrose participates in the Maillard browning reactions and caramelization during baking.
Water
Maple syrup contains about 30-35% water. This extra moisture changes the hydration and texture in baked goods. Batters will be thinner and wetter with maple syrup. The added moisture keeps cakes soft and moist, but it can also cause them to brown faster.
Maple flavor
The distinctive maple notes come from phenolic compounds present in the sap. These provide most of the aromatic qualities specific to maple. Using maple syrup amplifies the maple flavors in recipes.
The combination of sugar, water, and flavor make maple syrup a unique sweetener that creates baked goods different from those made with plain white sugar.
Pros and Cons of Using Maple Syrup in Cakes
There are both advantages and disadvantages to using maple syrup instead of regular sugar in cakes:
Pros:
- Maple syrup provides a delicious maple flavor
- Cakes made with maple syrup are soft and moist
- Maple syrup is less processed than white sugar
- Maple syrup contains micronutrients like calcium, potassium, and antioxidants
Cons:
- Maple syrup causes cakes to brown faster
- The moisture from maple syrup can make cakes fall and deflate
- Maple flavor may clash with other cake flavors
- Maple syrup is more expensive than granulated sugar
So maple syrup can improve the flavor and texture of cakes in some instances. But it requires recipe adjustments and results in a very different finished product.
Tips for Baking with Maple Syrup
Here are some top tips to help you successfully use maple syrup in cakes:
- Use grade A or grade B maple syrup. The darker grades have stronger maple flavor for baking.
- Be sure to reduce other liquids in the recipe to account for the moisture in the syrup.
- Add a touch of maple extract to amplify the maple taste.
- Use butter or nonstick pans. The higher sugar content causes more sticking.
- Lower the oven temperature by 25°F for cakes leavened with maple syrup.
- Check for doneness 5-10 minutes earlier than the recipe states.
- Test for doneness before removing from the oven. The syrup keeps cakes moist so they may seem underdone.
- Store maple syrup cakes in the fridge and enjoy within 3-5 days.
With the proper adjustments, maple syrup can be used to make phenomenally moist and flavorful cakes. Take into account the moisture and flavor it contributes, and you can successfully bake delicious maple cake creations.
Maple Syrup Cake Recipes
Here are some tasty cake recipes that use maple syrup in place of granulated sugar:
Maple Cinnamon Cake
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 cup maple syrup
- 1⁄4 cup milk
- 1 large egg
- 1⁄4 cup vegetable oil
- 2 tablespoons butter, melted
Instructions:
- Preheat oven to 325°F. Grease an 8-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, whisk together the maple syrup, milk, egg, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Pour the batter into the prepared pan.
- Drizzle the melted butter over the batter.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting and serving.
Maple Walnut Cake
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 large eggs
- 3⁄4 cup maple syrup
- 1 teaspoon maple extract
- 1⁄2 cup vegetable oil
- 1⁄2 cup chopped walnuts
Instructions:
- Preheat oven to 350°F. Grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder and salt.
- In another bowl, beat the eggs until foamy. Then whisk in the maple syrup, maple extract, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and gently mix to combine. Stir in the walnuts.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely before frosting or serving.
Maple Spice Bundt Cake
- 2 1⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 1 cup maple syrup
- 1⁄2 cup milk
- 1⁄3 cup vegetable oil
- 2 large eggs
- 1 tablespoon maple extract
Instructions:
- Preheat oven to 325°F. Grease a bundt pan thoroughly.
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, beat together the maple syrup, milk, oil, eggs, and maple extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
- Allow cake to cool in pan for 15 minutes, then invert onto a wire rack to cool completely before glazing or serving.
Frequently Asked Questions
Does maple syrup make cakes moist?
Yes, maple syrup helps keep cakes very moist and soft. The liquid in the maple syrup hydrates the batter. And the maple sugars retain moisture better than refined white sugar. So cakes made with maple syrup tend to stay fresher longer.
Can I use maple syrup instead of honey in baking?
Yes, maple syrup can replace honey using an equal amount. Reduce liquids by 1-2 tablespoons per 1⁄4 cup of syrup. The cakes won’t have the mild floral notes honey provides, but will take on maple flavor instead.
What kind of maple syrup is best for baking?
Grades A and B maple syrup work best for baking. Grade A amber or dark maple syrup has a more pronounced maple flavor. Grade B syrup isn’t quite as sweet but provides stronger maple taste. Avoid grade C syrup as it may have an unpleasant taste when baked.
Do I need to make other adjustments to the recipe when using maple syrup?
Yes, you’ll need to reduce other liquids in the recipe by 2-4 tablespoons for each cup of maple syrup used. You may also need to slightly increase baking temperature and time. Check for doneness 5-10 minutes sooner than the recipe states since the syrup causes faster browning.
Can I use maple syrup in buttercream frosting?
Yes, you can replace up to half of the powdered sugar in buttercream with maple syrup. Beat the syrup into the softened butter first before adding the powdered sugar. This results in a delicious, fluffy maple frosting.
How long do cakes made with maple syrup last?
Maple syrup cakes tend to go stale faster than sugar cakes due to the extra moisture. Store maple syrup cakes in the refrigerator and consume within 3-5 days for best quality. Freeze for longer storage.
Conclusion
While maple syrup differs from plain white sugar, it can successfully be used to sweeten and flavor cakes. Replace sugar in a 1:1 ratio while reducing other liquids to account for the moisture maple syrup provides. Be prepared for enhanced maple flavor, softer texture, and faster browning time. With a bit of tweaking, maple syrup makes a delicious alternative sweetener for baking phenomenal cakes.
