This lovely cake is the perfect combination of flavors and textures. The warm maple syrup blends perfectly with pecans for an out of this world cake, the maple frosting is amazing too! Dessert is served and it’s delicious!
Layer upon layer of maple cake studded with delicious pecans and wrapped in maple frosting. It is a dream come true in cake form. Make it for birthdays, coffee with your friends or Thanksgiving. Now matter the reason, just do yourself a favor and make one for dessert as soon as possible!
I made this cake for my uncle’s birthday a couple of years ago and it was a smash hit with my family. So I thought it was high time to update the pictures and share it with you again. It would be a great addition to your holiday dessert table.
Hip, hip, hooray!! It is finally time to reveal the new Cake Slice Bakers book!! If you don’t know, I am a part of a really fun group that picks a new cake themed cook book each year and bakes from it for a monthly post.
Anabel, our fearless leader picks 4 cakes each month and we all bake one of the 4. We keep it a secret until we reveal it on our blogs on the 20th. Each fall the group picks a new book and we reveal what the new book is in our November post along with our first bake from the group.
Slowly but surely, the whole group started getting excited about one book over the course of the last year. By the time fall came when we would have normally voted, most of us already had the book and were saving it just in case it was chosen.
As each member purchased it, they would be amazed by the beautiful pictures and couldn’t help but to share the excitement with the group. That would inevitably encourage somebody else to by it and the cycle continued until most of us had it.
So this year, we didn’t vote. It seemed like this book was destined to be it. So without further ado, I will introduce you to our new book.
Drum roll please!
It is World Class Cakes, 250 Classic Recipes from Boston Cream Pie to Madeleines and Macarons by Roger Pizey. Ta da! And let me tell you, if you are a person that loves to thumb through a cookbook and be awed by the photography, this is a book for you.
If you are a cake lover, this one is for you too! We have only done one bake from it, and I am not sure what the other bakers made… but I do know that most everyone is in love with what they made and we are all really excited to bake more cakes from the book!
My Uncle Steve turned 60 last month and I was really excited to have such a great occasion to bake a cake! So I looked at the cakes in the list for the month in an effort to pick something that would work as a good extra special birthday cake.
The second I saw the Maple Pecan Cake, I knew that was the one. It was perfect for my uncle and definitely befitting of a milestone birthday.
I did do a little bit of adjusting to the recipe. It called for two eight inch cake pans.
I thought I had some, but it turns out I just have an ever growing collection of nine inch pans. The recipe says it only served six anyway, and that would never do with my large family of sweet-teeth.
So I made more or less one and a half times the cake batter and put it in three nine inch pans. Then I doubled the frosting, because I think we all know by now that the frosting is my favorite part.
The results were amazing, if I do say so. My Uncle Steve said it was absolutely perfect with a great texture and great flavor. It doesn’t get any better than that from the birthday boy!
More great layer cake recipes:
- 2 1/2 cups flour
- 3/4 cup sugar
- 1 cup brown sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 3/4 cup buttermilk
- 11 Tablespoons butter, melted
- 6 Tablespoons maple syrup
- 3/4 teaspoon vanilla
- 3/4 cup pecans, chopped and toasted
- 2 recipes French Maple Buttercream
- Preheat the oven to 350°F and grease and flour three 9-inch cake pans.
- In a medium bowl, whisk together the flour, sugar, brown sugar, baking soda and salt until there are no lumps and it’s completely mixed.
- In another bowl, mix together the wet ingredients. Combine the wet and dry ingredients together until just mixed. Fold in the toasted pecans.
- Divide among the three pans and bake for 30 minutes or until it tests clean
- Remove from the oven and let cool for 10 minutes before turning them out onto a wire rack. Cool completely
- Assemble using a double batch of maple buttercream. Refrigerate and serve chilled.
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Amount Per Serving: Calories: 294Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 336mgCarbohydrates: 44gFiber: 1gSugar: 28gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.