Maple Pecan Layer Cake

If you’re dreaming of a dessert that combines the warm, comforting flavors of maple syrup and toasted pecans with a moist, tender crumb, this Maple Pecan Layer Cake is your new go-to. Picture layers of fluffy cake infused with pure maple syrup, studded with crunchy pecans, and slathered in rich maple frosting. It’s the perfect centerpiece for any celebration or a sweet treat to brighten your day. Whether you’re a seasoned baker or just starting out, this recipe promises success and plenty of smiles.

Why It Works Every Time

The magic behind this Maple Pecan Layer Cake lies in its balance of flavors and textures. The all-purpose flour creates a sturdy yet soft structure, while the baking powder ensures a lovely rise. Whole milk and butter keep the cake moist and tender. The addition of pure maple syrup adds a natural sweetness and deep, complex flavor that pairs beautifully with toasted pecans for a satisfying crunch. The maple frosting, made with real maple syrup, complements the cake perfectly, tying everything together in a luscious finish.

Each component is designed to enhance the others without overpowering. This cake is not too sweet but bursting with flavor, making it an irresistible treat for maple lovers and nut enthusiasts alike.

Gather These Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 1/4 cup pure maple syrup
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 2 cups maple frosting (prepared or homemade)

Gear Up: What to Grab

• Two 8-inch round cake pans – for perfect layers
• Mixing bowls – at least two for wet and dry ingredients
• Electric mixer or stand mixer – to cream butter and sugar smoothly
• Measuring cups and spoons – for precise ingredient amounts
• Spatula – for folding in pecans and scraping bowls
• Cooling racks – to cool cakes evenly without sogginess
• Offset spatula or butter knife – for frosting the layers

Maple Pecan Layer Cake — Do This Next

Step 1: Prep Your Pans and Oven

Preheat your oven to 350°F (175°C). Grease the two 8-inch cake pans with butter or non-stick spray and lightly dust with flour, tapping out the excess. This ensures your cakes will come out cleanly after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside – this mixture will give your cake structure and lift.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat the softened unsalted butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, about 3-4 minutes. This step is crucial for a light, tender crumb.

Step 4: Add Eggs, Vanilla, and Maple Syrup

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract and pure maple syrup until smooth and fragrant.

Step 5: Alternate Adding Dry Ingredients and Milk

Reduce the mixer speed to low. Add one-third of the dry ingredients, then half of the milk, mixing until just combined. Repeat with another third of dry ingredients, the remaining milk, and finish with the last of the dry ingredients. Be careful not to overmix – a few lumps are okay.

Step 6: Fold in Pecans

Gently fold the chopped pecans into the batter with a spatula, distributing them evenly for a delightful crunch in every bite.

Step 7: Bake and Cool

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto cooling racks to cool completely.

Step 8: Frost Your Cake

Once cooled, spread a generous layer of maple frosting on top of one cake layer. Place the second layer on top and continue frosting the top and sides of the cake. For a beautiful finish, use an offset spatula to create swirls or smooth the frosting evenly.

Make It Fit Your Plan

• For a festive twist, sprinkle extra chopped pecans or drizzle additional maple syrup over the frosted cake.
• Swap whole milk for a plant-based milk like almond or oat milk if preferred.
• Use this cake to celebrate fall flavors by pairing it with cinnamon or nutmeg in the batter.
• Try serving alongside Zucchini Bread Pancakes Maple Pecan Syrup for a cozy brunch combo.

Notes on Ingredients

• All-purpose flour: The backbone of this cake, providing structure. You can substitute with gluten-free blends if needed, but results may vary.
• Pure maple syrup: Adds authentic maple flavor and sweetness. Avoid imitation syrups for the best taste.
• Unsalted butter: Softened to room temperature for easy creaming with sugar, which is key for the cake’s texture.
• Chopped pecans: Toast them lightly in a dry pan to enhance their nutty flavor before folding into the batter.
• Maple frosting: Use your favorite recipe or a store-bought option made with real maple syrup for a cohesive flavor profile.

Make Ahead Like a Pro

This Maple Pecan Layer Cake can be baked a day in advance. Once cooled, wrap each layer tightly in plastic wrap and store at room temperature. The cake layers stay moist and fresh.

Prepare the maple frosting separately and refrigerate. When ready to assemble, bring the frosting to room temperature and give it a quick stir before spreading. After frosting, the cake can be stored in an airtight container at room temperature for up to two days or refrigerated for up to five days.

Ask the Chef

Can I use chopped walnuts instead of pecans?

Absolutely! Walnuts provide a similarly rich, nutty flavor and a nice crunch. Toast them lightly before adding to maximize their taste.

What’s the best way to store leftover cake?

Store leftover cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate the cake, but bring it to room temperature before serving for the best texture and flavor.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Keep in mind that the texture might be slightly different, but it should still turn out delicious.

How do I prevent the cake from drying out?

Make sure not to overbake the cake and keep the layers wrapped tightly if you’re not assembling right away. Also, the butter and milk in the recipe help keep the cake moist.

Cook This Next

• Pecan Pie Bread Pudding Without The Crust – a cozy dessert that highlights the same warm nutty flavors.
• Pumpkin Whoopie Pies – perfect for fall, with a tender crumb and creamy filling.

Serve & Enjoy

Slice this Maple Pecan Layer Cake generously and serve it with a hot cup of coffee or tea. It’s a divine treat for afternoon gatherings, birthdays, or just when you need a sweet pick-me-up. The layers of moist cake, crunchy pecans, and luscious maple frosting create a harmony of flavors that’s hard to resist. Garnish with extra chopped pecans or a drizzle of maple syrup for a beautiful, inviting presentation.

This cake is a celebration of fall’s best flavors, but its charm makes it a year-round favorite. Whether you’re baking it for family or friends, you’ll find that this recipe is as rewarding as it is delicious. So grab your ingredients, preheat your oven, and get ready to enjoy a slice of pure maple pecan bliss.

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