Chestnut Cream Maple Cake

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Recipe — Chesnut Cream Maple Cake
Cooling Time:
12 portions
Metric Imperial


Maple syrup cake

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 Pinch of salt
  • 3/4 cup vegetable oil
  • 1 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
  • 3 eggs
  • 1 teaspoon vanilla

Chestnut and maple cream

  • 12 vacuum-packed chestnuts, cooked and shelled (store-bought)
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup maple butter
  • 1 cup almond flour
  • 1 pinch of salt

Maple sugar icing

  • 1/2 cup maple syrup
  • 3/4 cup maple sugar
  • 2 egg whites
  • 1 pinch of salt
  • A few drops of vanilla essence

Maple swiss meringue

  • 4 egg whites
  • 1 pinch of salt
  • 1 cup fine maple sugar
  • 1/4 cup red colour gel in a tube (in cake decorating range of grocery stores)


Maple syrup cake

  1. Preheat oven to 180 °C (350 °F). Place rack in centre of oven.
  2. Butter three 20-cm (8-in) diameter cake tins. Line bottom with parchment paper.
  3. In a bowl, sift flour, baking powder, bicarbonate of soda and salt. Set aside.
  4. In another bowl, mix oil and maple syrup together. Add eggs and vanilla, and mix well. Add sifted ingredients and stir in well. Pour batter into tins.
  5. Bake in oven for 25-30 minutes or until a toothpick inserted into centre of cake comes out clean. Let cool 10 minutes, then run a thin blade around cakes to separate from tin. Remove cakes from tins and leave to cool completely on a wire rack.

Chestnut and maple cream

  1. In a food processor, blend all ingredients until smooth.
  2. Transfer to a container, cover and refrigerate at least 15 minutes before adding filling to cake.

Maple sugar icing

  1. In the upper part of a double boiler, add all ingredients except vanilla.
  2. Beat mixture with an electric mixer for 5 to 7 minutes or until stiff peaks form.
  3. Remove from heat, add vanilla and stir well. Put icing on cake.

Maple swiss meringue

  1. In the upper part of a double boiler, use an electric mixer to continuously beat egg whites, salt and maple sugar until soft peaks form. Remove from heat and continue to beat until meringue is slightly warm and stiff peaks form.
  2. Place a 1.25-cm (1/2-in) diameter plain tip on a pastry bag. Using the back of a knife blade, draw several evenly spaced lines of red gel onto inside walls of pastry bag.
  3. Fill pastry bag with meringue and decorate surface of cake with mini meringue domes.

Maple syrup cake


If necessary, cut tops of cake layers to make them equal. Spread chosen filling on first cake layer, place second layer on top and add filling on top again. Add last cake layer and spread icing on top and on sides of complete layered cake. Use your choice of decoration to finish cake.

To view more Festive Maple Cake recipes, click here !

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.