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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What a beautiful cake. This is a cake that I'd absolutely love, with the little bit of crunch from the pecans and that sweet frosting. Would be a great alternative to a Thanksgiving pecan pie too!
I agree, being a cake person I think it would be a fabulous Thanksgiving dessert!
This is a really beautiful cake with awesome flavors!
Any cake with pecans has definitely got my interest…I'm a sucker for them, especially at this time of year!
Me too! Pecans are my favorite nut.
Gorgeous! And I bet the maple tasted fantastic.
What a beautiful cake! I'm a big fan of maple anything too, and it looks and sounds delicious.
Thank you!
That's a really beautiful cake Carlee! I'm now doing cake slice bakers just to force myself to make cake. They are not my strong suit!
You are going to love it! I am tempted to come back, but need to focus on more savory recipes at some point.
Uncle Steve is a lucky fellow …LOL! That cake looks very tasty!
Ha! I agree, he is! 😉
Such a beautiful cake and what a treat for your Uncle!
Thank you, it was really good if I do say so myself!
The cake looks fabulous! The book sounds interesting too!
The photographs are amazing!
Maple is one of my very favorite flavors. I have to try this!
Mine too, it's so warm and cozy. I hope you love it!