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.
