Irresistible Maple Pecan Cake with Maple Buttercream: A Decadent Delight!

Indulge in the divine fusion of rich maple flavors and crunchy pecans with our Maple Pecan Cake topped with luscious Maple Buttercream. This exquisite dessert is a celebration of warmth, sweetness, and comfort, perfect for any occasion where you crave a taste of pure bliss.

In our household, this Maple Pecan Cake isn’t just a dessert; it’s a tradition, a symbol of joy shared with loved ones. I still remember the first time I made it for my husband’s birthday. The aroma of maple filled the air as the cake layers baked to perfection. And when I surprised him with the finished masterpiece, adorned with glazed pecans and a generous layer of buttercream, his eyes lit up with delight. From that day forward, it became our go-to treat for special occasions, family gatherings, or simply when we needed a sweet pick-me-up. Each slice tells a story of love, laughter, and the simple pleasures of life shared around the table.

Why This Maple Pecan Cake Recipe:

Rich maple flavor: Infused with pure maple syrup and maple extract, every bite bursts with irresistible sweetness.
Crunchy pecan delight: The maple-glazed pecans add a delightful crunch and a caramelized sweetness that perfectly complements the cake’s tender crumb.
Velvety buttercream: Our Maple Buttercream is a dreamy blend of buttery richness and maple goodness, creating a heavenly frosting that melts in your mouth.
Versatile and easy: Whether you’re baking for a special occasion or simply craving a sweet treat, this recipe is simple to follow and yields impressive results every time.

Ingredients:

FOR THE MAPLE GLAZED PECANS

200 grams (7 ounces) pecans, chopped
56 grams (2 ounces) unsalted butter
39 grams (1.4 ounces) maple syrup
2 grams (0.07 ounces) maple extract
26 grams (0.9 ounces) maple syrup

FOR THE MAPLE CAKE

170 grams (6 ounces) unsalted butter, softened
300 grams (10.6 ounces) granulated sugar
3 large eggs, room temperature
4 grams (0.14 ounces) vanilla extract
8 grams (0.28 ounces) maple extract
73 grams (2.6 ounces) milk
242 grams (8.5 ounces) sour cream
285 grams (10 ounces) cake flour
12 grams (0.4 ounces) baking powder
3 grams (0.1 ounces) salt

MAPLE BUTTERCREAM FROSTING

226 grams (8 ounces) unsalted butter, softened
690 grams (24.4 ounces) confectioners sugar
4 grams (0.14 ounces) vanilla extract
8 grams (0.28 ounces) maple extract
60 grams (2.1 ounces) whole milk
Pinch of salt

Directions:

FOR THE MAPLE GLAZED PECANS:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium saucepan, melt butter over medium heat, then add maple syrup and chopped pecans. Stir until pecans are coated.
Spread pecans on the prepared baking sheet and bake for 8 minutes.
In a small bowl, mix maple extract and remaining maple syrup. Pour over baked pecans and stir to coat.

FOR THE CAKE:

Preheat oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In another bowl, combine milk, sour cream, vanilla, and maple extract.
In the bowl of a mixer, beat butter until smooth. Gradually add sugar and mix for 4-5 minutes.
Add eggs one at a time, mixing well after each addition.
With the mixer on low speed, alternate adding flour mixture and milk mixture, beginning and ending with the flour mixture.
Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

FOR THE MAPLE BUTTERCREAM FROSTING:

Cream softened butter until smooth, then blend in vanilla and maple extracts.
Gradually add powdered sugar and milk, mixing until smooth and creamy.

ASSEMBLY OF CAKE:

Reserve a small portion of frosting for filling and stir in desired amount of maple glazed pecans.
Assemble cake layers and frost with remaining buttercream.
Garnish with additional glazed pecans as desired.

Notes: For extra maple flavor, you can brush the cooled cake layers with a thin layer of maple syrup before frosting. Adjust the amount of confectioners sugar in the buttercream to suit your taste preferences. Enjoy this cake within a few days for optimal freshness, or store in the refrigerator for longer shelf life.