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Maple Pecan Cake Recipe

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4.3 from 5 reviews

This Maple Pecan Cake is a moist and flavorful dessert perfect for gatherings or special occasions. Featuring a tender cake infused with real maple syrup and crunchy chopped pecans, it's layered and frosted with a rich maple buttercream frosting that enhances the nutty sweetness. Baked in three 6-inch pans, this cake offers a beautiful presentation and a delicious balance of flavors.

Ingredients

Cake

  • 2 cups all purpose flour
  • 9 Tablespoons granulated sugar
  • 4 Tablespoons brown sugar
  • 2 teaspoons baking powder
  • ⅔ teaspoon salt
  • 1 cup whole milk
  • 2 large eggs (room temperature)
  • ½ cup vegetable oil
  • 2 ounces maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Frosting

  • ½ cup brown sugar
  • 2 Tablespoons maple syrup
  • 1½ cups unsalted butter (room temperature)
  • 3 cups powdered sugar (sifted)
  • ⅝ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pans: Heat your oven to 350℉ (177℃). Spray three 6-inch cake pans with baking spray and set aside to ensure cakes don’t stick.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt until well combined to evenly distribute leavening agents and sweetness.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the whole milk, room temperature eggs, vegetable oil, maple syrup, and vanilla extract until smooth and uniform.
  4. Mingle Wet and Dry: Pour the wet ingredients into the dry ingredients. Whisk gently but thoroughly until the dry ingredients are fully incorporated, taking care not to overmix for a tender crumb.
  5. Fold in Pecans: Gently fold in the chopped pecans to evenly distribute the crunchy nuts throughout the batter.
  6. Divide Batter and Bake: Evenly divide the batter among the prepared pans. Place them in the oven and bake for about 23 minutes, or until a toothpick inserted in the center comes out clean.
  7. Prepare Maple Syrup Mixture: While the cakes bake, combine the brown sugar and maple syrup in a small microwave-safe bowl. Heat in 15-second increments, stirring between each, until the sugar has fully melted and the mixture is smooth. Set aside to cool.
  8. Make Frosting Base: In the bowl of a stand mixer fitted with the flat beater attachment, beat the room temperature unsalted butter, sifted powdered sugar, and salt together until the mixture is smooth and creamy, approximately 1-2 minutes.
  9. Add Maple Mixture and Vanilla: Pour in the cooled maple syrup mixture and vanilla extract. Continue to beat the frosting until it becomes light and fluffy, about 2-3 more minutes.
  10. Level Cakes: Once cooled, level each cake layer if necessary to ensure they stack evenly.
  11. Assemble Cake: Place one cake layer on your serving board or plate. Spread about one-quarter of the frosting over the top. Place the second layer on top and repeat this frosting step. Add the final cake layer, then spread the remaining frosting evenly over the top and sides of the cake.
  12. Decorate: Decorate the finished cake as desired, whether with extra pecans, a drizzle of maple syrup, or simple piping to enhance presentation.

Notes

  • Ensure eggs are at room temperature for better batter emulsification and rise.
  • Be careful not to overmix the batter to maintain a tender cake crumb.
  • Using 6-inch pans will create a smaller, thicker cake perfect for layering; try not to substitute without adjusting baking time.
  • Cake layers should be cooled completely before frosting to avoid melting the buttercream.
  • Store the finished cake covered in the refrigerator to keep it moist; bring to room temperature before serving for the best flavor.

Find it online: https://dishcooks.com/maple-pecan-cake-recipe/