Maple Pecan Cake

Celebrate the best of Fall with this Maple Pecan Cake! Moist, flavorful cake bursting with maple syrup, a subtle hint of cinnamon, and the crunch of nutty pecans. Topped with a creamy brown sugar frosting, this dessert is perfect for any occasion.

Course: Dessert

Cuisine: American

Prep Time: 35

Cook Time: 23

Total Time: 58

Servings: slices

Calories: 1008kcal

Ingredients

Cake

2 cups all purpose flour
9 Tablespoons granulated sugar
4 Tablespoons brown sugar
2 teaspoons baking powder
⅔ teaspoon salt
1 cup whole milk
2 large eggs room temperature
½ cup vegetable oil
2 ounces maple syrup
1 teaspoon vanilla extract
1 cup chopped pecans

Frosting

½ cup brown sugar
2 Tablespoons maple syrup
1½ cups unsalted butter room temperature
3 cups powdered sugar sifted
⅝ teaspoon salt
1 teaspoon vanilla extract

Instructions

Cake

Heat oven to 350℉/177℃.
Spray three 6-inch cake pans with baking spray. Set aside.
In a large bowl, whisk flour, sugars, baking powder, and salt together. Set aside.
In a medium bowl, whisk milk, eggs, oil, syrup, and vanilla.
Pour the wet ingredients over the dry ingredients.
Whisk until dry ingredients are incorporated.
Fold in pecans.
Divide evenly among prepared pans.
Bake for 23 minutes, or until cake tests done.

Frosting

Combine brown sugar and maple syrup in a small microwave safe bowl.
Heat in 15 second increments, stirring after each, until sugar is melted. Set aside.
Combine butter, powdered sugar, and salt in the bowl of a stand mixer fitted with the flat beater.
Beat until smooth and creamy, about 1-2 minutes.
Add cooled maple syrup mixture and vanilla.
Beat until light and fluffy, about 2-3 minutes.

Assembly

Level cakes, if needed.
Place one cake layer on serving board or plate.
Spread ¼ of the frosting on top of cake layer.
Top with second layer.
Repeat frosting.
Top with third layer.
Spread remaining frosting around sides and on top of cake.
Decorate as desired.

Notes

Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Similarly, the frosting can be prepared, covered, and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature for 10-15 minutes to slightly soften before placing it in your mixer and beat on medium speed for about 1 minute. If needed, add a splash of milk to thin out the frosting! Both the frosted cake and unfrosted layers can be frozen for up to 2-3 months. To thaw, place the cake in the refrigerator overnight and bring it to room temperature before decorating or serving.
Room Temperature: All refrigerated ingredients should be at room temperature (70℉/21℃) so the cake batter and the frosting mixes together easily and evenly.

Nutrition