Maple Vanilla Pecan Cake

Name: Maple Vanilla Pecan Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup packed brown sugar; 4 large eggs; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup maple syrup; 2 teaspoons vanilla extract; 1 cup pecans, chopped and toasted; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup maple syrup; 1 teaspoon vanilla extract; 1-2 tablespoons heavy cream

Highlighted under: Heavenly Dessert Creations

When I first tried this Maple Vanilla Pecan Cake, I was captivated by the harmonious blend of flavors and textures. The nutty pecans paired with the sweet notes of maple and a hint of vanilla bring together a taste that is both comforting and indulgent. I love how straightforward the recipe is, making it perfect for both novice bakers and seasoned pros. It's a delightful treat that never fails to impress at gatherings or cozy afternoons at home. I can’t wait for you to try it!

Created by

Tom

Last updated on 2026-02-09T17:17:27.328Z

When I decided to create this Maple Vanilla Pecan Cake, I wanted a dessert that combined my love for nuts with the rich sweetness of maple. I experimented with various ratios of ingredients, and I found that toasting the pecans before incorporating them really enhances their flavor, resulting in a cake that's both aromatic and decadently delicious.

What surprised me most was how the sweetness of the maple syrup perfectly balances the richness of the butter, creating a moist crumb that pairs perfectly with a cup of coffee. A dash of vanilla essence rounds out the flavor profile beautifully, making every bite simply irresistible!

Why You'll Love This Maple Vanilla Pecan Cake
Richly flavored with wholesome maple syrup and crunchy pecans
Moist and fluffy texture that's perfect for special occasions
Elegant presentation that is sure to impress your guests

Mastering Cake Texture

Achieving a moist and fluffy texture is key to the success of this Maple Vanilla Pecan Cake. When creaming the butter and sugars together, aim for a light and airy mixture; this can take about 3-4 minutes. A common mistake is overmixing after adding the eggs, which can lead to a denser cake. Mix just until combined after each egg addition for the best results.

Incorporating the dry ingredients is another critical step. I recommend alternating between the dry mixture and the wet ingredients to keep the batter from becoming overworked. This helps to maintain the cake's lightness. You’ll know it’s perfectly mixed when there are no visible streaks of flour, but don’t worry if a few small lumps remain—it adds character to the cake!

Enhancing Flavor with Pecans

The toasted pecans not only add a delightful crunch but also infuse the cake with a deeper, nuttier flavor. To toast your pecans, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until they're fragrant and golden brown. Keep a close eye on them to prevent burning, as they can go from perfectly toasted to overdone in a matter of seconds.

If you're looking for a variation, consider substituting half the pecans with walnuts or adding mini chocolate chips for a sweet twist. You can also experiment with other nuts, but ensure they’re toasted to bring out their best flavors, just like the pecans. This flexibility makes the cake a versatile delight for any palate.

Storing and Serving Tips

To store your Maple Vanilla Pecan Cake, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing individual slices. Just be sure to wrap them well to avoid freezer burn, and they can last for up to 3 months. Thaw the slices in the refrigerator overnight before serving.

Serving suggestions can elevate your cake experience. A dollop of whipped cream or a scoop of vanilla ice cream complements the rich maple flavor beautifully. For a decorative touch, drizzle extra maple syrup on each slice or top with fresh seasonal fruits. These additions not only enhance the presentation but also amplify the layered flavors of the cake.

Ingredients

Cake

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup maple syrup
2 teaspoons vanilla extract
1 cup pecans, chopped and toasted

Frosting

1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
1-2 tablespoons heavy cream

Instructions

Instructions

Follow these simple steps to create the Maple Vanilla Pecan Cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the maple syrup and vanilla extract. Finally, fold in the toasted pecans.

Bake the Cake

Pour the batter into a greased and floured 9-inch round cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, maple syrup, and vanilla extract. Mix until smooth, adding heavy cream, one tablespoon at a time, until desired consistency is reached.

Frost and Serve

Once the cake is completely cool, spread the maple frosting evenly over the top and sides of the cake. Decorate with additional toasted pecans if desired. Enjoy!

Enjoy your homemade Maple Vanilla Pecan Cake!

Pro Tips

For an extra layer of flavor, consider adding a sprinkle of cinnamon to the batter. Additionally, serve with a scoop of vanilla ice cream for a delightful contrast to the cake's sweetness.

Why Maple Syrup Matters

Using high-quality maple syrup is crucial for this cake. Unlike pancake syrup, which is often artificially flavored, pure maple syrup offers a complex taste that enhances both the flavor and moisture of the cake. Look for grade A or B maple syrup; grade B has a robust flavor that's particularly delightful in baked goods, giving your cake that authentic maple essence.

Furthermore, the sugar content in maple syrup helps to create a moist crumb. If you need to make a substitution due to dietary restrictions, you could use agave syrup, but keep in mind it may alter the flavor profile slightly. Adjust the overall sweetness by reducing other sugars, and consider adding a touch of vanilla to maintain depth.

Frosting Consistency Tips

Achieving the right consistency for your frosting is essential for a polished finish. Start with room-temperature butter for a creamy texture that blends effortlessly with the powdered sugar. When incorporating heavy cream, add it gradually—starting with just one tablespoon—until the frosting reaches your desired spreadability without being too runny.

If the frosting ends up too thick, don't hesitate to adjust it with more heavy cream or maples syrup for added flavor, but be cautious of making it too sweet. Conversely, if it’s too thin, simply add more powdered sugar a tablespoon at a time until the perfect texture is achieved, which will help it hold up beautifully on your cake.

Questions About Recipes

→ Can I use a different type of nut?

Yes, walnuts or almonds can be substituted for pecans if you prefer.

→ How should I store leftovers?

Store the cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Can I make this cake ahead of time?

Absolutely! The cake can be baked a day in advance and frosted the day you plan to serve it.

→ Is there a gluten-free option for this cake?

Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour.