I’ve said this before, and I will say it again. I love cakes. I also love making cakes, but I am not a cake baker. I am a single layer, simple cake kinda gal. If it’s not easy and delicious I won’t bother with even trying. This Perfectly Buttery Maple Glaze is IDEAL for those types of cakes. Whether it’s a loaf, a round, or a bundt cake, it really is dreamy. Not just in flavor, but also in texture.

I found this on Instagram stories a few years ago and it has slowly evolved into what I think is perfection on a cake. It’s not overly maple flavored. It’s just enough when paired with butter and a touch of vanilla. The combination is beautifully decadent. This is a large recipe that I am sharing with you today, just right for a larger 10-12 cup sized bundt cake. It would even be fantastic for cinnamon rolls!

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Why use a glaze?

First of all, it’s easier. Enough said there right? But honestly there’s many reasons why. Using a pourable glaze over a single layer or loaf cake requires no special tools or techniques. It’s easy to drizzle evenly over the cake. This makes it ideal for situations where you want a quick and effortless finish on your dessert. There’s no need for elaborate decorating skills.

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What You’ll Need:

Powdered Sugar- You can also use a homemade coconut powdered sugar. See my recipe here. If the glaze is too thin, you may need to sift the powdered sugar you add to remove clumps.

Unsalted Butter

Maple Syrup- As always, use the real deal here. Nothing fancy is needed here. I use the real stuff you can get at Costco or Sam’s club.

Vanilla Extract or Paste- I love the look of little vanilla bean flecks so occasionally I will use paste instead of extract. Use what you have, both work.

Half & Half- Heavy whipping cream, or whole milk also works. You may need to add more to get the right texture and consistency.

Salt

Medium Sauce Pan- You can melt the butter in the microwave, but I find that trickier and messier. I prefer gently heating & melting the butter on a low temperature over the stove. Just be sure to keep an eye on it, or you may end up with browned butter which could be a good thing or a bad thing depending on how you look at things!

Glass Heat-proof Measuring Jug- I use a 4 cup Pyrex type measuring jug for keeping this warm and pouring.

Whisk

NOTE: If you don’t bake in large quantities, don’t worry. The measurements can easily be divided in half. This works great for a 9 x 5″ loaf, a baby bundt, or an 8-9″ round. Or just freeze the leftovers for later. See more below.

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Getting a Flawless Pour for your Perfectly Buttery Maple Glaze…

Creating the ideal consistency for your glaze is essential for achieving that smooth, irresistible finish on your bundt cakes, loaf cakes, and cinnamon rolls. Here’s how to get the perfect pour every time:

Combining the Ingredients

Start by whisking together powdered sugar with the hot melted butter, Then add the maple syrup, vanilla extract, and a pinch of salt. The hot butter helps to dissolve the powdered sugar and create a silky base. Don’t be alarmed if it doesn’t look creamy right away, it will come together when you add the half & half.

Achieve the Right Consistency

The glaze should be pourable but not too thin. If your glaze is too thick, it might not flow smoothly over your baked goods. If it starts to cool and solidify, gently warm it to restore a pourable consistency.

Adjust as Needed

If your glaze thickens too much as it sits, or after it has been stored away in the fridge or freezer, stir in a small amount of half & half and/or maple syrup. Add about a teaspoon at a time, whisking well after each addition. This will ensure that the glaze drizzles effortlessly over your desserts without “clumping”.

Maintain Warmth

To keep the glaze at the perfectly pourable, you can do one of the following: Gently reheat it on the stove in a saucepan, in the microwave in a glass heat-proof dish using 15-second intervals or a double broiler if you prefer.

Be sure to whisk as you go along! This will help maintain the glaze’s smooth texture and prevent it from setting too quickly.

Test the Pour

Before applying it to your cake or rolls, test the glaze by stirring and drizzling while it is still in the dish. If it’s too runny or too thick, adjust with more powdered sugar, maple syrup or half & half as needed until you achieve the right balance.

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Storing and Reusing Cake Glaze:

Sometimes you might end up with extra glaze that you’d like to save for future use. To store and reuse cake glaze, follow these simple steps:

1. Use the right container– Transfer it to an airtight container to prevent it from drying out. Preferably a glass jar with good lid or re-usable plastic storage container.
2. Refrigeration– Store the container in the refrigerator. This glaze can be refrigerated for up to one week.
3. Freezing for long-term storage: For longer storage, you can freeze the glaze. Place it in a freezer-safe container. It can be frozen for up to three months. Thaw it in the refrigerator before use.
4. Reheating & Reviving: When you’re ready to use the glaze, bring defrost it in the fridge overnight or if it has just been refrigerated the glaze is ready to be reheated. You can warm it up just as you would be doing to keep it pourable on day one!

Remember you are only heating until pourable to take the chill off. If it’s too thick, remember to stir in a small amount of half & half and/or maple syrup to reach your desired consistency and flavor.

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Looking for more DESSERT recipes? Check these out!

One-Bowl Pumpkin Olive Oil Cake

Simple Overnight Cinnamon Rolls

Chocolate Chip Bourbon Banana Bread

Bakery Style Vanilla Bean Scones

If you try my Perfectly Buttery Maple Glaze, or any of my other recipes, comment & rate below.

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