This lovely maple pecan cake recipe has the perfect combination of flavors and textures. The warm maple syrup blends perfectly with pecans for an out of this world dessert. The maple frosting is amazing too!
Layer upon layer of rich 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. But really it is perfect for any special occasion.
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Storage
You can keep this cake at room temperature for several days. If you have a cake dome, using it will help to keep the cake moist for longer. For longer storage, put slices of cake in airtight containers and freeze for up to 3 months.
Can I bake the cake ahead of time?
If you are wanting to spread out the work, bake your cake layers ahead of time. Wrap them in plastic wrap and freeze them for up to a month or two. Then all you have to do is frost them within a day or two of serving.
This yummy cake recipe has quickly become a favorite special occasion dessert in my family. Every time I make it, people go crazy over it.
I hope you give it a try and love it as much as we do!
Maple Pecan Layer Cake
Equipment
- Wilton 9-Inch Round Cake Pans
Ingredients
- 2½ cups all purpose flour
- ¾ cup granulated sugar
- 1 cup light brown sugar packed
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- 1¾ cup buttermilk
- 11 Tablespoons butter melted
- 6 Tablespoons maple syrup
- ¾ teaspoon vanilla extract
- ¾ cup pecans chopped and toasted
- 2 recipes French Maple Buttercream
Instructions
- 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.2½ cups all purpose flour, ¾ cup granulated sugar, 1 cup light brown sugar, 1½ teaspoons baking soda, ¾ teaspoon salt
- In another bowl, mix together the wet ingredients. Combine the wet and dry ingredients together until just mixed.1¾ cup buttermilk, 11 Tablespoons butter, 6 Tablespoons maple syrup, ¾ teaspoon vanilla extract
- Fold in the toasted pecans.¾ cup 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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Oh Carlee the frosting on this sure does look great!! I am so glad you enjoyed it! X
It was killer, Hazel! I am definitely making it again!
Oh wow! That's one good looking cake! I really wish I had a slice right now 😁
It was so good, Jessica! Worth making next time you need a special cake, for sure! Thanks!
Carlee, the cake is gorgeous! I love the look of a three-layer cake, but I don't really like frosting. No matter how good a frosting is, I only want a bite of it, rather like candy. And a lovely French buttercream is very rich. I make a maple pecan cake and pie and tart and cookie and other things because, well, isn't that just a wonderful combination!
Thank you, I will gladly eat the extra frosting form your piece! Thank you!
Dang girl! I need to put this cookbook on my wishlist!
It is a beauty, that is for sure. Thanks!
This cake has me drooling! Thanks for linkin' up with What's Cookin' Wednesday!
It is definitely drool worthy. Thank you, Karly!
This cake sounds so good. I really wanted to bake it, but couldn't justify the expense of maple syrup here. I will have to wait until I go to the States next and pick up some to bring back. I'm with you on the frosting. A little extra never hurt. Right?
It is hard to imagine things that are so readily available here aren't so easy to get elsewhere. It is definitely worth getting some syrup for it next time you are stateside!
Love the energy you put into your post, and an excellent cake choice for an important event! Looks amazing!
Ha, thank you! It really a winner!
Your cake is so neat and tidy Carlee, it was a great choice wasn't it?!
Thank you, Laura! I was really pleased with it and can't wait to see what this book brings over the year!
Carlee, your uncle Steve had to be exceptionally pleased with that cake. It's definitely a winner in my book! It's gorgeous as well as delicious. The new Cake Slicers book looks incredible, I love thumbing through cookbooks that have fantastic photos. This looks like it would be right up my alley I can't wait to see what you cook up next. Or should I say I can't wait to see what you bake up next!
Thanks, Nikki! The cake really was delicious and the book it comes from is beautiful. I can't wait to bake more!
This is lovely!
Thank you!