Maple Cream Cheese Bundt Cake – Cozy, Rich, and Perfect for Sharing

This Maple Cream Cheese Bundt Cake is the kind of dessert that makes a kitchen feel warm and welcoming. It’s rich but not heavy, sweet but not cloying, and deeply comforting thanks to real maple syrup. The cream cheese adds a soft tang and velvety texture that keeps each bite tender.

It’s a cake that works for brunch, holidays, or any time you want something a little special without a ton of fuss.

Save

Maple Cream Cheese Bundt Cake - Cozy, Rich, and Perfect for Sharing

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• For the cake:
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon (optional but lovely)
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon maple extract (optional but recommended)
• 3/4 cup pure maple syrup (Grade A or B)
• 1/2 cup whole milk or buttermilk, at room temperature
• For the maple glaze:
• 1 1/2 cups powdered sugar
• 3–4 tablespoons pure maple syrup
• 1–2 tablespoons milk or cream, as needed
• 1/2 teaspoon vanilla extract
• Pinch of salt
• For the pan: Nonstick spray and flour, or softened butter and flour
• Optional add-ins/toppings: Chopped toasted pecans or walnuts, maple sugar, flaky sea salt

Method

 

1. Prep the pan and oven: Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan, then dust with flour. Tap out the excess. This step prevents sticking and preserves the cake’s shape.
2. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Cream butter, cream cheese, and sugars: In a large bowl, beat the softened butter and cream cheese until smooth and fluffy, about 2–3 minutes. Add brown sugar and granulated sugar and beat until light and creamy.
4. Add eggs and flavorings: Beat in the eggs one at a time, mixing well and scraping the bowl as needed. Stir in vanilla and maple extract.
5. Blend in maple syrup: Mix in the maple syrup until fully combined. The batter may look slightly silky and loose at this stage—this is normal.
6. Alternate dry ingredients and milk: Add one-third of the dry ingredients, then half the milk. Repeat, ending with the dry mixture. Mix on low just until combined. Do not overmix.
7. Optional nuts: Fold in 1/2–3/4 cup chopped toasted pecans or walnuts if you like a little crunch.
8. Fill the pan: Spoon the batter into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter to remove air bubbles.
9. Bake: Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should spring back lightly to the touch.
10. Cool and release: Let the cake cool in the pan for 12–15 minutes. Invert onto a wire rack and carefully lift off the pan. Cool completely before glazing.
11. Make the glaze: In a bowl, whisk powdered sugar, maple syrup, vanilla, a pinch of salt, and enough milk or cream to reach a thick, pourable consistency. It should ribbon off the whisk and slowly disappear.
12. Glaze the cake: Place the cooled cake on a serving plate. Drizzle or spoon the glaze over the top, letting it cascade down the ridges. Sprinkle with chopped nuts or a touch of flaky salt if using. Let set 15–20 minutes before slicing.

What Makes This Recipe So Good

Save

• Real maple flavor: We use pure maple syrup and a touch of maple extract for a bold, true maple taste.
• Ultra-moist crumb: Cream cheese in the batter adds moisture and richness that lasts for days.
• Beautiful presentation: The Bundt pan creates a stunning shape with zero decorating skills required.
• Balanced sweetness: Brown sugar and maple offer caramel-like depth without overwhelming the palate.
• Simple glaze: A quick maple-vanilla glaze ties it all together and sets with a light sheen.

Shopping List

• For the cake:
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon (optional but lovely)
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon maple extract (optional but recommended)
• 3/4 cup pure maple syrup (Grade A or B)
• 1/2 cup whole milk or buttermilk, at room temperature
• For the maple glaze:
• 1 1/2 cups powdered sugar
• 3–4 tablespoons pure maple syrup
• 1–2 tablespoons milk or cream, as needed
• 1/2 teaspoon vanilla extract
• Pinch of salt
• For the pan: Nonstick spray and flour, or softened butter and flour
• Optional add-ins/toppings: Chopped toasted pecans or walnuts, maple sugar, flaky sea salt

Step-by-Step Instructions

Save

1. Prep the pan and oven: Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan, then dust with flour. Tap out the excess.

   This step prevents sticking and preserves the cake’s shape.

2. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Cream butter, cream cheese, and sugars: In a large bowl, beat the softened butter and cream cheese until smooth and fluffy, about 2–3 minutes. Add brown sugar and granulated sugar and beat until light and creamy.
4. Add eggs and flavorings: Beat in the eggs one at a time, mixing well and scraping the bowl as needed.

   Stir in vanilla and maple extract.

5. Blend in maple syrup: Mix in the maple syrup until fully combined. The batter may look slightly silky and loose at this stage—this is normal.
6. Alternate dry ingredients and milk: Add one-third of the dry ingredients, then half the milk. Repeat, ending with the dry mixture.

   Mix on low just until combined. Do not overmix.

7. Optional nuts: Fold in 1/2–3/4 cup chopped toasted pecans or walnuts if you like a little crunch.
8. Fill the pan: Spoon the batter into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter to remove air bubbles.
9. Bake: Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

   The top should spring back lightly to the touch.

10. Cool and release: Let the cake cool in the pan for 12–15 minutes. Invert onto a wire rack and carefully lift off the pan. Cool completely before glazing.
11. Make the glaze: In a bowl, whisk powdered sugar, maple syrup, vanilla, a pinch of salt, and enough milk or cream to reach a thick, pourable consistency.

    It should ribbon off the whisk and slowly disappear.

12. Glaze the cake: Place the cooled cake on a serving plate. Drizzle or spoon the glaze over the top, letting it cascade down the ridges. Sprinkle with chopped nuts or a touch of flaky salt if using.

    Let set 15–20 minutes before slicing.

Keeping It Fresh

Store the cake covered at cool room temperature for up to 2 days. After that, refrigerate it, well wrapped, for up to 5 days. The cream cheese in the batter keeps it moist, but refrigeration helps maintain freshness longer.

For best texture, bring chilled slices to room temperature for 30 minutes before serving.

To freeze, wrap the unglazed cake tightly in plastic and then foil for up to 2 months. Thaw overnight in the fridge, then bring to room temperature and glaze before serving.

Save

Benefits of This Recipe

• Foolproof method: Simple mixing steps and a forgiving batter make this friendly for all skill levels.
• Make-ahead friendly: The cake tastes even better the next day as the maple flavor settles in.
• Great for gatherings: Bundt cakes slice neatly and serve a crowd with minimal effort.
• Flexible ingredients: Works with buttermilk or whole milk, with or without nuts, and can be glazed lightly or generously.
• Warm, seasonal flavor: Perfect for fall and winter, but welcome any time you want a cozy dessert.

What Not to Do

• Don’t use pancake syrup: It’s mostly corn syrup and artificial flavor. Pure maple syrup makes a big difference.
• Don’t skip greasing every nook: Bundt pans have ridges that love to cling.

  Grease and flour thoroughly to avoid tearing.

• Don’t overmix: Once the flour is in, mix gently. Overmixing leads to a tougher crumb.
• Don’t glaze a warm cake: Warm cake melts the glaze and it slides off. Cool completely first.
• Don’t guess on doneness: Use a toothpick or cake tester.

  A few moist crumbs are fine; wet batter is not.

Variations You Can Try

• Maple-Pecan Crunch: Fold in toasted pecans and sprinkle a few on top of the glaze for texture.
• Brown Butter Boost: Brown the butter, cool it to room temp, then cream with cream cheese for deeper, nutty notes.
• Spiced Maple: Add 1/2 teaspoon each of nutmeg and ginger to the dry ingredients for a warmly spiced version.
• Orange-Maple Twist: Add 1 tablespoon orange zest to the batter and 1 teaspoon to the glaze for a bright accent.
• Maple Cream Cheese Ribbon: Swirl in a quick filling made of 6 ounces cream cheese, 1/4 cup sugar, 1 egg yolk, and 1 teaspoon vanilla. Spoon half the batter in, add the filling, then top with remaining batter.
• Gluten-Free: Use a quality 1:1 gluten-free all-purpose flour blend. Let the batter rest 10 minutes before baking to hydrate.

FAQ

Can I use low-fat cream cheese?

You can, but the texture won’t be as velvety, and the cake may be slightly drier.

Full-fat cream cheese gives the best structure and moisture.

What if I don’t have maple extract?

You can skip it and still get good maple flavor from pure syrup. If you want a stronger hit, add an extra tablespoon of syrup and a pinch more cinnamon.

How do I prevent the cake from sticking to the Bundt pan?

Grease every curve and ridge, then dust with flour and tap out the excess. Nonstick spray with flour works well.

Let the baked cake cool 12–15 minutes, then invert while still slightly warm.

Can I make this in a regular cake pan?

Yes. Use a 9×13-inch pan and start checking for doneness around 35–40 minutes. The presentation will be different, but the flavor and texture hold up.

Is pancake syrup the same as maple syrup?

No.

Pancake syrup is typically corn syrup with artificial flavor. Pure maple syrup delivers the distinctive taste this cake needs.

How do I fix a glaze that’s too thick or too thin?

If too thick, whisk in milk or maple syrup, a teaspoon at a time. If too thin, add a little more powdered sugar until it coats a spoon and slowly drips off in ribbons.

Can I reduce the sugar?

You can reduce the granulated sugar by 1/4 cup without major changes.

Keep the brown sugar for moisture and flavor. The maple syrup also contributes sweetness, so avoid cutting that too much.

Final Thoughts

This Maple Cream Cheese Bundt Cake is the ideal mix of cozy flavor and easy technique. It feels special enough for a celebration but simple enough for a weekend baking project.

With a tender crumb, gentle tang, and glossy maple glaze, it’s the kind of cake people remember. Brew some coffee, slice it thick, and enjoy a little moment of comfort at your table.