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Maple Pecan Layer Cake

This Maple Pecan Layer Cake is irresistibly moist and packed with warm maple and crunchy pecan flavors. Perfect for celebrations or cozy treats!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 8 servings

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

Instructions

  • 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.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • Using an electric mixer, beat the softened unsalted butter and granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes.
  • Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract and pure maple syrup until smooth.
  • Reduce 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, remaining milk, and finish with last of dry ingredients. Do not overmix.
  • Gently fold the chopped pecans into the batter with a spatula, distributing evenly.
  • Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto cooling racks to cool completely.
  • Once cooled, spread a generous layer of maple frosting on one cake layer. Place second layer on top and frost top and sides. Use an offset spatula to smooth or create swirls.

Equipment

  • Two 8-inch round cake pans
  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Cooling racks
  • Offset spatula or butter knife

Notes

  • Toast the pecans lightly to enhance their nutty flavor before folding into the batter.
  • Store leftover cake in an airtight container at room temperature up to two days or refrigerate up to five days.
  • Substitute whole milk with plant-based milk like almond or oat milk if preferred.