Maple Pecan Cake
A rich butter cake infused with pure maple syrup, layered with toasted pecans, and frosted in creamy maple buttercream. Perfect for everyday fall indulgence.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- ¾ cup pure maple syrup
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 ¼ cups chopped toasted pecans
For the Frosting:
- 1 cup butter softened
- 4 cups powdered sugar
- ¼ cup maple syrup
- 1 –2 tbsp cream
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Preheat oven to 350°F. Grease and line cake pans.
- Toast pecans 6–8 minutes until fragrant.
- Mix dry ingredients.
- Cream butter and sugars until fluffy.
- Add eggs, vanilla, and maple syrup.
- Alternate dry mixture and buttermilk; fold in pecans.
- Divide batter and bake 28–32 minutes. Cool completely.
- Beat frosting ingredients until smooth.
- Frost cooled layers and top with extra pecans.
Equipment
- Two 9-inch round pans
- Mixer
- Mixing bowls
- Spatula
- Wire rack