A moist and buttery bundt cake scented with pure maple syrup and topped with whipped cream.

maple bundt cake slice on a plate

This maple bundt cake recipe from a Martha Stewart cookbook stopped me in my tracks years ago and it’s been a favorite ever since. (And not just because it makes my house smell deliciously like pancakes while it’s baking.)

This bundt cake is not only simple to prepare, but it doesn’t require any extra effort to make it a beautiful dessert. Just a little maple-sweetened whipped cream and a drizzle of more syrup on top right before serving and voila!— both stunning and delicious.

maple bundt cake ingredients

Ingredients you’ll need

Let’s get baking, shall we? Here’s everything you’ll need to get started (full recipe below):

  • Unsalted butter
  • Light or dark brown sugar
  • All-purpose flour
  • Maple syrup
  • Sour cream
  • Eggs
  • Vanilla extract
  • Baking powder
  • Baking soda
  • Salt
  • Heavy whipping cream

maple syrup bottle and mixed cake batter
maple bundt cake before and after baking

How to make this maple bundt cake

I love bundt cakes because they are so simple and fuss-free! It naturally comes out of the bundt pan looking gorgeous and all you need to add is a simple topping of whipped cream and a drizzle of maple syrup.

  • Because it’s such a thick cake, it will take about 35-40 minutes to bake. If the cake feels firm and bounces back when gently pressed, test it with a toothpick to see if it comes out clean with only a few moist crumbs.
  • Let the cake cool for 10-15 minutes in the pan, then flip it out onto a wire rack to cool completely.
  • Whip heavy cream to soft peaks, then dollop over the top of the cooled cake. Make little wells in the center of the whipped cream and drizzle whipped cream over it. Add maple syrup only right before serving.