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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed.
Add the cream cheese and beat until completely smooth.
Add the maple syrup and vanilla and beat until smooth.
To frost, spread about ⅓ -½ cup of frosting between the two cooled cake layers. Use a little bit of frosting to create a thin crumb coat on the sides of the cake, scraping it almost all off. Add more frosting to the top and smooth it out with an offset spatula. Chill for 10-15 minutes.
When chilled, transfer the remaining frosting into a large piping bag with a large round tip. Pipe three large dots up the side then use an offset spatula or the back of a spoon to flatten half the dot and repeat.