Maple Pecan Layer Cake
A soft, tender three-layer cake infused with pure maple syrup and toasted pecans, covered in a tangy maple cream cheese frosting. The ultimate viral fall cake.
Equipment
- Three 8-inch round cake pans
- Stand mixer or hand mixer
- Wire rack
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 3/4 cup pure maple syrup (dark, robust)
- 2 tsp vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup chopped pecans, toasted
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Toast pecans for 7-9 minutes, let cool, and chop.
- Make Batter: In a large bowl, cream 1 cup butter and granulated sugar until fluffy. Beat in eggs one at a time. Add 3/4 cup maple syrup and 2 tsp vanilla. In a separate bowl, whisk flour, baking powder, and salt.
- Combine: Alternate adding the dry mixture and the buttermilk to the wet mixture, beginning and ending with the dry. Mix until just combined. Fold in toasted pecans.
- Bake: Divide batter evenly between the 3 pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 15 minutes, then invert onto a wire rack to cool completely.
- Make Frosting: In a large bowl, beat the cream cheese and 1 cup softened butter until smooth. On low speed, gradually add the powdered sugar. Add 1/2 cup maple syrup and 1 tsp vanilla. Beat until smooth and combined.
- Assemble: Place one cooled cake layer on a stand. Spread with frosting. Repeat with the second and third layers. Frost the top and sides of the cake. Garnish with extra pecans.
Notes
Use Grade A Dark, Robust maple syrup for the strongest flavor. Ensure all cake ingredients are at room temperature. Cake must be completely cool before frosting.