This maple pecan layer cake is not only crazy delicious but is also so easy to make! We are working with moist layers of naturally flavored maple cake frosted in a rich and buttery, maple pecan buttercream frosting. Each bite of this scrumptious cake will leave you wanting more!
Why This Cake Recipe is Amazing
- Super moist and naturally flavored maple cake
- Rich and flavorful maple pecan buttercream frosting made with a homemade maple caramel sauce and ground toasted pecans
- So easy to make and nicely captures the flavors of both maple and pecans – the perfect fall bake!
How to Make Maple Cake Recipe
When I set out to make this cake recipe, I knew that I wanted the maple flavor to be prominent. More importantly, the maple flavor had to be natural. The last thing I wanted was an artificial tasting cake. So that meant avoiding artificial tasting extracts and simply using a good quality maple syrup. Aside from maple syrup, here is what you will need to make cake recipe:
Key Ingredients
- Unbleached All-Purpose Cake Flour
- Baking Powder
- Salt
- Granulated Sugar
- Good Quality Maple Syrup
- Eggs
- Neutral Flavored Oil – like Vegetable, Avocado or Grapeseed Oil
- Milk of Choice – either whole (dairy-based) milk or your preferred non-dairy milk
- Apple Cider or White Vinegar
- Vanilla Extract
Tips for Making Soft and Moist Cakes
- Use Room Temperature Ingredients – using room temperature ingredients makes it easier for cake batter to come together without any lumps or unmixed ingredients. Additionally, it allows for a more even bake once the batter hits the heat of the oven.
- Properly Measure Out Cake Ingredients – this is particularly important with regard to the flour. I recommend using the spoon and level method for measuring the flour. This method involves spooning flour into a measuring cup up to the rim and using a knife swipe of any excess flour.
- Do not Overmix Cake Batter – overmixing the cake batter will lead to an over development of gluten in the batter. The outcome is a dry, crumbly cake. To avoid this, it is best to mix cake ingredients just to combine. Once cake batter comes together and is free of any unmixed ingredients, that is a good place to stop mixing the batter.
Easy Maple Pecan Frosting
My goodness, this buttercream frosting is so good! It has the perfect balance of maple and pecan flavor that is irresistibly delicious. For the pecan flavor, I opted to ground toasted pecans into flour before mixing them into the frosting. This allowed for a more smooth buttercream frosting that was easier to spread on cake. For the maple flavor in the frosting, I used a homemade maple caramel sauce in place of regular maple syrup. This combination of buttery, toasted pecan flour and sweet maple caramel sauce is pure magic in this frosting recipe. Here is what you will need to make this recipe:
Key Ingredients
- Confectioners’ (Powdered) Sugar
- Unsalted Butter
- Maple Caramel Sauce – recipe detailed in recipe card
- Salt (optional but recommended)
- Toasted Pecans – may substitute with pecan flour
To make buttercream frosting, first ground the toasted pecans into a powder. Next, cream the butter and salt (optional) together until smooth before mixing in the powdered sugar and pecan flour. Once the sugar and flour have been fully incorporated into the cream butter, mix in the maple caramel sauce. You should end up with a smooth, spreadable buttercream frosting.
How to Assemble Layer Cake
- Level – the domed tops of cakes with a serrated knife or cake leveler. This will allow for an even, flat surface to stack the layers of cakes.
- Spread – some of the buttercream in an even layer on top of the first cake layer before placing the final cake layer to side down over the buttercream.
- Crumb Coat – using an offset spatula, apply a thin layer of the buttercream over the entire outer surface of the cake and refrigerate to set.
- Final Coat – using an offset spatula, apply the final layer of buttercream over the entire surface of the cake. Next, use a bench scraper to smooth out the buttercream. Make a border with the chopped pecans on top of the cake. Refrigerate the cake to set.
- Fill – the center of the pecan border with maple caramel sauce.
How to Store Cake
Maple pecan cake is best eaten the day it is prepared. Leftover cake that is sliced into individual slices and stored in an airtight container will last 2-3 days in the fridge and 1-2 months in the freezer. Alternatively, sliced cake may be tightly wrapped in plastic wrap before being stored either in the fridge or freezer. When ready to serve frozen cake, thaw in the fridge overnight to restore soft texture.
Frequently Asked Questions- Homemade Maple Pecan Cake
Can cake be made gluten-free?
Yes, most certainly! Simply, substitute regular gluten flour with your preferred 1 to1 all-purpose gluten free flour. Just make sure that the gluten free flour you use contains xanthan gum as a listed ingredient. Xanthan gum provides structure in gluten free bakes.
Can I use maple syrup in place of maple caramel sauce in the frosting recipe?
Yes! If preferred, a good quality maple syrup may be used in the frosting recipe in place of the maple caramel sauce. For the best tasting maple flavor, I recommend using a grade A maple syrup which is made from maple tree sap and has a more rich tasting maple flavor.
Can cake be made in advance?
Yes, I actually prefer to bake the cakes the day before and assemble them the next day. Once cakes have completely cooled to room temperature, tightly wrap in plastic wrap and store in the fridge for immediate use or in the freezer if intending to use at a later date. Frozen cakes will last 1-3 months stored in the freezer.
Maple pecan buttercream may be made in advance as well. Simply store the buttercream in an airtight container and keep refrigerated for up to 1 week. Alternatively, buttercream will keep for 1-3 months stored in the freezer. When ready to use, allow the buttercream to thaw at room temperature until soft enough to re-whip into a smooth, spreadable consistency using a hand whisk or electric mixer.
Can I make cake as an 8 or 9 inch cake?
Yes! Simply double the recipe (detailed in the recipe card below) to make a 2 layer 8 or 9 inch cake. For thinner cake layers, recipe may be made as a three layer 8 or 9 inch cake as well. I love using these 8 inch round baking pans for my larger cakes.
Looking for More Cake Recipes, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintMaple Pecan Cake
This maple pecan cake is not only crazy delicious but is also so easy to make! We are working with moist layers of naturally flavored maple cake frosted in a rich and buttery, maple pecan buttercream frosting. Each bite of this scrumptious cake will leave you wanting more!
- Prep Time: 2 Hour 30 Minutes
- Cook Time: 55 Minutes
- Total Time: 3 hours 25 minutes
- Yield: (1) 6 Inch Cake
Ingredients
Maple Cake
- 2 Cups (260 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Large Eggs, Room Temperature
- 2/3 Cup (158 g) Whole Milk (May Use Non-Dairy Milk)
- 1/2 Cup (100 g) Granulated Sugar
- 1/2 Cup (120 ml) Neutral Flavored Oil i.e. Vegetable Oil
- 1/4 Cup (60 ml) Pure Maple Syrup, Preferably Grade A
- 2 Teaspoons (10 ml) Apple Cider or White Vinegar
- 1 1/2 Teaspoons Vanilla Extract
Maple Caramel Sauce
- 1/2 Cup (100 g) Granulated Sugar
- 2 Tablespoons (30 ml) Water
- 3 Tablespoons (45 ml) Heavy Whipping Cream
- 3 Tablespoons (42 g) Unsalted Butter, Room Temperature, Cubed
- 2 Tablespoons (30 ml) Pure Maple Syrup, Preferably Grade A
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Apple Cider or White Vinegar
Maple Pecan Buttercream
- 2 to 2 1/2 Cups (240–300 g) Confectioners’ (Powdered) Sugar, Sifted
- 3/4 Cup (170 g) Unsalted Butter, Room Temperature, Slightly Firm to Touch
- 1/3 Cup (43 g) Whole Pecans, Toasted
- 2 Tablespoons (30 ml) Maple Caramel Sauce
Assembly
- 1/4 Cup (30 g) Toasted Pecans, Finely Chopped
- 2–3 Tablespoons (30–45 ml) Maple Caramel Sauce
Instructions
Maple Cake
- Preheat the oven to 325F (165C). Grease and line the base of (2) 6 inch baking pans with circular parchment paper cutouts.
- In a large mixing bowl, whisk together the flour, baking powder and salt. Set aside. In a small bowl or measuring cup, whisk the milk and vinegar to combine. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand mixer, mix together the oil, sugar, and maple syrup at medium high speed to combine, about 1-2 minutes.
- Beat the eggs one at a time into the wet batter followed by the vanilla extract.
- Reduce mixer speed to low. In an alternating fashion, starting and ending with the dry ingredients, mix half of the dry ingredients into the wet batter followed by all of the milk mixture and ending with the remaining dry ingredients.
- Stop the mixer. With a rubber spatula, scrape the sides and base of the mixing bowl to catch any unmixed ingredients.
- Continue to mix the cake batter at medium speed for 1 minute to ensure that you have a smooth cake batter.
- Equally divide the batter between the prepared baking pans and bake for 28-30 minutes or until a toothpick inserted into one of the cakes comes out clean.
- Cool cakes in baking pans for 10-12 minutes before transferring to a cooling rack to cool completely to room temperature.
Maple Caramel Sauce
- In a heat-safe mixing bowl or measuring cup, whisk together the heavy cream and maple syrup. Heat up the cream mixture in the microwave in 30 second intervals until hot but not boiled. Set aside until ready to use.
- In a medium, deep bottom saucepan under medium heat, whisk together the sugar, water, and vinegar until all of the sugar is dissolved and the mixture starts to simmer, about 1-2 minutes.
- Use a dampen pastry brush to wipe away any sugar granules from the sides of the pan, if present.
- Increase the heat to medium high and bring the sugar mixture to a boil without stirring. Continue to cook the syrup until it reaches a rich golden brown (amber) color, about 6-8 minutes.
- Remove the caramel from the heat. Carefully whisk the warmed heavy cream and maple syrup into the caramel.
- Whisk the butter into the hot caramel sauce followed by the salt and vanilla extract.
- Pour the maple caramel sauce into a heat safe container and allow to cool completely before using.
Maple Pecan Buttercream
- In a small food processor or coffee grinder, ground the pecans into a flour. Take care to not over process the pecans to avoid ending up with pecan butter.
- Use a fine mesh strainer, to sift the pecan flour into a small mixing bowl.
- In a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand mixer, cream the butter and salt (optional) at medium high speed until it is smooth and fluffy in appearance, about 2-3 minutes.
- Reduce the mixer speed to low and mix in 2 cups of the confectioners’ sugar and all of the pecan flour into the creamed butter. Gradually increase the mixer speed back to medium.
- Once all of the sugar and pecan flour have been incorporated into the butter, mix in the maple caramel sauce into the buttercream.
- If buttercream appears to be too soft, mix in additional confectioners’ sugar 1/4 cup at a time until a thick but spreadable consistency is reached.
- Increase mixer speed to medium high and mix the buttercream for an additional 30-60 seconds. The resulting buttercream should be smooth and fluffy in appearance.
Assembly
- Level cooled maple cakes with a serrated knife or cake leveler. This will allow cakes to be evenly stacked and assembled.
- Position the first cake layer faced up on a cake stand or serving plate of choice.
- Spoon about a 2/3 cup of the buttercream onto the cake and spread into an even layer using an offset (angled) spatula.
- Place the final cake layer faced down on top of the second layer. Using an offset spatula, apply a thin layer of the buttercream over the entire surface of the cake starting at the top and working down to the sides of the cake.
- Smooth out the crumb coat using an offset spatula (top of cake) and bench scraper (sides of the cake).
- Place the cake in the refrigerator for at least 30 minutes to allow the crumb coat to firm up before applying the final coat of buttercream.
- Line the top border of the cake with the chopped pecans. Refrigerate the cake to set for at least 30 minutes before filling the inside of the pecan border with the maple pecan sauce. I recommend starting with 2 tablespoons and adding additional sauce 1/2 tablespoon at a time as needed.
Notes
- Maple pecan cake is best eaten the day it is prepared. Leftover cake that is sliced into individual slices and stored in an airtight container will last 2-3 days in the fridge and 1-2 months in the freezer. Alternatively, sliced cake may be tightly wrapped in plastic wrap before being stored either in the fridge or freezer. When ready to serve frozen cake, thaw in the fridge overnight to restore soft texture.
- Simply double the recipe to make a 2 layer 8 or 9 inch cake. For thinner cake layers, recipe may be made as a three layer 8 or 9 inch cake as well.
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