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Maple Spice Cake with Maple-Thai Bird Cream

Thai bird chile, the pepper that gives much of Asian cooking its heat, is paired with sweet maple syrup to create Ming's maple spice cake recioe.


  • 1/2 cup plus 1 tablespoon maple syrup, divided

  • 1/4 teaspoon ground Thai bird chile

  • 10 tablespoons butter

  • 6 tablespoons (1/3 cup plus 1 tablespoon) sugar

  • 1 teaspoon vanilla

  • 1/2 teaspoon salt

  • 1 1/4 cups cake flour

  • 1/2 teaspoon baking soda

  • 1/4 cup sour cream

  • 1 cup cream, chilled


  • 1.

    Preheat oven to 325. Prepare an 8-inch round cake pan by greasing, lining the bottom with parchment, and greasing again. In a stand mixer, cream together the butter, sugar and 1/3 cup plus 1 tablespoon maple syrup. Once combined, add vanilla and mix until just incorporated. In a medium bowl, sift together the salt, cake flour and baking soda. With mixer running, add half the dry ingredients, then half the sour cream. Alternate adding both until fully incorporated. Pour cake batter into prepared cake pan and bake for 20-30 minutes or until a toothpick inserted into the middle comes out clean, with a few crumbs attached. Let cool on a rack, then remove cake from pan. While cake is cooling, whip cream in a stand mixer with whip attachment until soft peaks form. Add Thai bird chile and 3 tablespoons maple syrup and continue to whip until just incorporated. To serve, cut cake into wedges and top with dollop of whipped cream.

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