The ultimate maple berry cake recipe with maple cake layers, maple berry filling and the fluffiest maple mascarpone whipped cream frosting! This delicious recipe is sponsored by Maple from Canada. 100% pure maple syrup from Canada’s flavor is unmatched! And as a natural sweetener, it’s the perfect alternative to sugar for baking and desserts! This incredible berry cake is made without any sugar, just pure maple syrup, which gives this cake rich, maple flavor! I sweeten the berry filling with maple syrup for more flavor and you’ll love the fluffy and creamy maple frosting! Enjoy this delicate and delicious maple cake for special occasions and holidays! It’s bound to be a hit with everyone!
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Maple Cake Recipe
This delicious maple berry cake recipe starts with my delicate almond and maple cake layers! I make this cake recipe with no sugar, just 100% pure maple syrup from Canada. I mix the maple syrup into my other wet ingredients and blend everything together for a couple minutes. Next, I add my dry ingredients, including the almond flour. The almond flour makes the cake more delicate and fluffier and adds a slightly nutty flavor to the cake! Don’t have almond flour? Simply increase the amount of all-purpose flour from 2 cups (250 g) to 2 ½ cups (312 g).
After baking the cake layers for 23 to 25 minutes, I take them out of the cake pans and let them cool completely on a wire rack. It’s very important that the cake layers cool completely before you begin assembling the cake!! Even if the cake layers are slightly warm, they will melt the frosting. Try placing the cake layers into the refrigerator to chill faster!
Maple Berry Filling
A great way to add even more rich maple flavor to this maple berry cake is to sweeten the berries with maple syrup! I used strawberries, raspberries and blueberries for my video tutorial. Feel free to use your favorite berries and fruit, too! I sliced the strawberries into smaller pieces and tossed them together with the other berries and ½ cup of pure maple syrup. Let the berries stand while the cake layers are cooling.
Some other great options for the filling are cherries, peaches, nectarines, kiwi and blackberries.
Maple Mascarpone Frosting
One of my favorite components of this maple berry cake is the fluffy and creamy maple mascarpone whipped cream frosting! This frosting is so delicious and the perfect complement to the delicate cake layers! It’s also sweetened with 100% pure maple syrup. First, I combine the maple syrup with the softened mascarpone cheese and cream the two together. It’s important to mix the mascarpone until it’s creamy before adding the heavy cream, otherwise clumps may form.
Next, I add in the chilled heavy cream. Make sure the cream is extra cold so that it whisks nicely and holds its shape. Once I have the frosting done, I place it into the refrigerator to chill while I wait for my cake layers to cool. If your frosting is too soft to work with, place it into the refrigerator to chill for 30 minute to 1 hour.
Assembling the Cake
The most fun part of making any cake is assembling it and this maple cake is so much fun to make! Once my cake layers are cooled, I level them with a serrated knife and then lightly soak the layers with more maple syrup to add even more flavor! Next, I apply a generous amount of whipped cream and pipe a ring of frosting around the edge of the cake. This ‘barrier ring’ of frosting will help keep all the berries inside the cake! I fill each cake layer with a generous amount of the prepared maple berries. I try not to add too much of the berry juice, since it can leak out of the cake.
For this berry cake, I went with the ‘naked cake’ style of frosting on the outside, where I didn’t apply a second coat of frosting, exposing the cake layers. I garnished the cake on top with more frosting, fresh strawberries and the rest of my maple berries. For the best results, I recommend refrigerating this cake for 4 to 6 hours, or overnight, to allow the frosting to set nicely.
Maple From Canada
A huge thank you to Maple from Canada for sponsoring this delicious cake recipe! I love using maple syrup for baking! It’s a natural sweetener derived directly from maple tree sap. Unlike mass produced syrups which are made with a slurry of sugar, artificial flavors and corn syrups, pure maple syrup is made with just one ingredient – 100% maple! I love the rich maple flavor of this syrup and it adds so much great flavor to this cake! To learn more about this brand, check out their website or visit them on social media! https://www.puremaplefromcanada.com/
Enjoyed my Maple Berry Cake recipe? Check out some of my other maple recipes you’re sure to enjoy!
- Maple Pecan Cake – you’ll love this delicious maple cake with diced pecans and the best maple French buttercream!
- Maple White Russian – cocktails are a whole lot better with pure maple syrup and this classic cocktail recipe tastes incredible!
- No-Bake Strawberry Rhubarb Cheesecake – perfect for summer! Made with maple rhubarb jam, loads of strawberries and maple whipped cream!
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Maple Berry Cake Recipe (video)
For Maple Cake Layers:
- 4 large eggs
- ¾ cup buttermilk
- 1 cup pure maple syrup from Canada
- ¾ cup light cooking oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup finely ground almond flour
- 2 tsp baking soda
- 2 tsp baking powder
- ¼ tsp salt
For Berry Filling:
- 2 ½ cups diced strawberries
- 2 cups raspberries
- 1 cup blueberries
- ½ cup pure maple syrup from Canada
For Maple Whipped Cream:
- 16 oz mascarpone cheese, softened at room temp
- ¾ cup pure maple syrup from Canada
- 3 cups heavy cream, extra cold
- 1 ½ tsp vanilla extract
Additional, for assembly:
- 1/4 cup pure maple syrup, for cake assembly
- 8-10 strawberries, for garnish; optional
- Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray.
- In a large mixing bowl, combine the eggs, buttermilk, pure maple syrup, cooking oil and vanilla extract. Beat on medium speed for a couple minutes, until the eggs are well-beaten.
- In a separate mixing bowl, combine the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda and salt. Sift the dry ingredients into the cake batter and beat on medium speed for about 1 minute, just until the dry ingredients are incorporated.
- Divide the cake batter evenly between the three pans. Bake in the preheated oven for 23to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake layers from the oven, out of the pans and onto a wire rack to cool completely.
- While the cake layers are baking and cooling, prepare the berry filling. Combine the diced strawberries, raspberries and blueberries in a large mixing bowl. Pour the pure maple syrup over the berries and let them stand at room temperature until ready to use.
- Next, prepare the maple whipped cream frosting. Place the softened mascarpone cheese into a large mixing bowl and add the pure maple syrup and vanilla extract. Whisk on medium speed for 1 minute, or until the mixture is smooth and creamy. Pour in the chilled heavy cream next and whisk on medium-high speed for 4 to 5 minutes, until stiff peaks form. Store the frosting in the refrigerator until ready to use.
- To assemble the cake, first use a long, serrated knife to level off the top of each cake layer. Spread a generous amount of whipped cream onto each cake layer. Transfer about 1 ½ cups of the whipped cream frosting into a pastry bag tipped with a star tip, such as the French star tip #8 that I used. Pipe a barrier ring around the edge of the cake layer; this will keep the berries inside.
- Add about 1/3 of the maple berries into the center, then top with the next cake layer and repeat the same process. Frost the top and sides of the cake with the remaining whipped cream frosting. Place the cake into the refrigerator to chill for about 20 minutes before garnishing the top.
- Transfer any remaining frosting into a pastry bag tipped with a star tip; I used a French star tip #4. Add dollops of frosting around the rim of the cake, then add the remaining berries into the center. Garnish the edges with fresh strawberries, if desired.
- For best results, refrigerate the cake for at least 4 to 6 hours or overnight before serving. Store the cake in the refrigerator when not enjoying.