Maple Pecan Cake: A Moist, Buttery Fall Favorite

Have you ever craved a cake that tastes like autumn in every bite? This Maple Pecan Cake is that kind of dessert — buttery, nutty, and infused with pure maple syrup for rich, nostalgic flavor. The toasted pecans add the perfect crunch, and the maple buttercream frosting ties everything together with smooth, caramel-like sweetness. It’s the kind of cake that makes your kitchen smell like heaven — and trust me, it stays moist for days.

Prep Time	25 minutes
Bake Time	60 minutes
Total Time	1 hour 25 minutes
Servings	10–12 slices
Difficulty	Medium
Calories	~480 per slice (est.)

---

How To Make Maple Pecan Cake Recipe

A. Essential Equipment

You don’t need a professional bakery setup — just a few reliable tools:

• Two 9-inch round cake pans
• Stand mixer or hand mixer
• Mixing bowls
• Rubber spatula
• Wire rack for cooling

B. Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 3 large eggs, room temperature
• ¾ cup pure maple syrup (preferably Grade A dark)
• 1 cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• 1 ¼ cups chopped toasted pecans

For the Maple Buttercream:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• ¼ cup pure maple syrup
• 1–2 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Pinch of salt

Substitution Table

Ingredient	Substitution	Note
All-purpose flour	1:1 gluten-free blend	Works well for gluten-free diets
Buttermilk	1 cup milk + 1 tbsp lemon juice	Let it sit for 5 minutes before using
Pecans	Let sit for 5 minutes before using	Slightly earthier flavor
Butter	Coconut oil	Adds light coconut aroma
Maple syrup	Honey	Flavor changes slightly sweeter

C. Instructions

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Trust me — parchment makes removing the layers so much easier.
2. Toast your pecans. Spread them on a baking sheet and bake for about 6–8 minutes, until fragrant and golden. Your kitchen will smell amazing already!
3. Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4. Cream the butter and sugar. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy — about 3 minutes. You’ll see the mixture turn pale and airy.
5. Add the eggs and flavorings. Beat in eggs one at a time, followed by vanilla and maple syrup. The batter might look slightly curdled — don’t panic, that’s normal when adding liquid sweeteners.
6. Combine wet and dry ingredients. Alternate adding the dry mixture and buttermilk in three additions, starting and ending with the dry ingredients. Mix just until combined — overmixing can make the cake dense.
7. Fold in the toasted pecans. Use a spatula to gently fold them into the batter until evenly distributed.
8. Bake the cakes. Divide the batter evenly between pans and smooth the tops. Bake for about 28–32 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool completely. Let cakes rest in pans for 10 minutes, then transfer to a wire rack. Don’t rush this — frosting a warm cake is a recipe for disaster (trust me, I’ve learned that one the hard way!).

D. Make the Maple Buttercream Frosting

1. In a large bowl, beat butter until creamy and pale — about 2 minutes.
2. Gradually add sifted powdered sugar, one cup at a time, mixing on low.
3. Add maple syrup, vanilla, and salt. Beat until smooth.
4. Adjust consistency with a tablespoon or two of cream for a silky, spreadable texture.

You’ll know it’s ready when the frosting looks thick, glossy, and holds soft peaks.

E. Assemble the Cake

1. Level the layers if needed by trimming the domed tops.
2. Place one layer on a serving plate and spread about one-third of the frosting evenly over the top.
3. Add the second layer, then frost the entire cake with the remaining buttercream.
4. Sprinkle extra toasted pecans on top or press them around the sides for a rustic, cozy finish.

Tips & Notes for Success

Baking Tips

• Use room temperature ingredients. Cold butter and eggs can cause an uneven texture.
• Don’t overmix. Mix just until combined for a soft crumb.
• Toasting the pecans enhances flavor — don’t skip it!
• Pure maple syrup only. The imitation stuff won’t deliver that deep caramel warmth.

Troubleshooting

• Cake too dense? You may have overmixed or added too much flour.
• Dry texture? Double-check oven temperature — it’s easy to overbake.
• Frosting too thin? Add a bit more powdered sugar until it thickens.
• Frosting too stiff? Loosen with a splash of cream or milk.

Variations

• Add a pinch of cinnamon or nutmeg to the batter for extra fall spice.
• Fold in mini chocolate chips for a maple-chocolate twist.
• Drizzle the top with a maple glaze for extra shine.
• Make it a celebration cake with a layer of caramel filling between tiers.

More Related Recipes

• 10 Best Pumpkin Dessert Recipes for Fall
• Cranberry Pecan Bars – sweet-tart squares perfect for gifting
• Apple Cranberry Cake – a beautiful upside-down dessert for autumn
• Sweet Potato Pecan Pie – a holiday favorite with creamy layers

Conclusion

This Maple Pecan Cake is everything you love about fall — buttery layers, nutty crunch, and that rich maple sweetness that makes everyone ask for seconds. It’s the kind of cake that feels special without being fussy, perfect for cozy weekends or casual gatherings. Trust me on this one — once you bake it, you’ll want to make it again and again.

---

Recipe Card