Decadent, moist cake with a maple simple syrup and a butter pecan crunch. This cake is paired with a delicious cream cheese frosting, perfect for a fall dessert!
Maple butter pecan is the perfect cake flavor for any fall event, especially during the holiday season! The deliciousness of the cake starts with the pecans that are toasted in browned butter. These butter-roasted pecans are then folded into the cake batter. Each cake layer is doused with maple-flavored simple syrup for a hint of maple flavor. It gets even better when it is paired with cream cheese frosting which adds a little bit of tang to the overall flavors. This cake is definitely a hit with my family, and it can be a hit for yours too!
The process for making this cake is pretty simple. You begin by roasting your chopped pecans in browned butter. I find that when you buy chopped pecans, the pieces are still too large for the cake. I like to put the pecans in a food processor and pulse until they are about pea-sized. While I process the pecans, I have the butter browning on a skillet, so when the pecans are chopped, the butter is almost ready. Roast the pecans in the browned butter until fragrant and slightly brown. This should take about 4 minutes. Spread them out on a baking sheet to cool.
The batter uses whipped sour cream to add moisture and airiness to the cake. I whip the sour cream until medium-stiff peaks form and then gently fold it into the milk. It’s important not to skip out on the sour cream, opt for the full-fat version of sour cream and whole milk for the best results.
Once the cakes are done baking, let them cool completely. This is a good time to wrap your cakes very well in plastic wrap and refrigerate them overnight if this cake is going to be a two-day project.
When you are ready to assemble your cake, make your maple simple syrup, and let it cool completely before brushing the cake layers with the syrup. Be sure to level off your cake layers because it will not only keep your stacked cake straight, it will also expose the pores of the cake, allowing the syrup to better absorb into the whole layer. I add about 4 Tablespoons to each 9-inch cake. Finally, when frosting the cake, sprinkle some roasted pecans between each layer for added texture. Have fun decorating this cake!
I would love to see your Maple Butter Pecan Cakes! Tag me in your pictures @beyondbakingwithamandajane and use the #beyondbakingwithamandajane! I look forward to seeing your creations!
Maple Butter Pecan Cake with Cream Cheese Frosting
- For The Cake:
- 2 cups pecans, chopped
- 3 Tablespoons unsalted butter
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cup granulated sugar
- 4 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sour cream, whipped
- 1/2 cup whole milk For The Maple Simple Syrup:
- 1 cup water
- 1 cup sugar
- 1 teaspoon maple extract For The Cream Cheese Frosting:
- 1 cup butter, softened
- 12 oz. cream cheese, softened
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- 1 cup pecans, chopped, for layering
- For The Cake:
- Pre-heat oven to 350 degrees F. Grease and line 3 9-inch round cake pans, and dust with a little flour.
- Melt 3 Tablespoons of butter in a medium skillet over medium heat. Once the butter is slightly browned, toss chopped pecans in the brown butter until fragrant, about 3-5 minutes. Toss frequently to avoid burning. Pour out onto a parchment lined baking sheet to cool.
- In the bowl of a stand mixer with the whisk attachment, whip the sour cream until medium peaks form. Add the milk and set aside.
- In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix well.
- Mix in the flour alternating with the milk mixture, beginning and ending with the flour mixture. Be sure to not overmix during these steps, or the cake will be very dry.
- Fold in the cooled roasted pecans. Divide the batter among the 3 prepared pans.
- Bake for 20-28 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely. For The Maple Simple Syrup:
- In a small sauce pan, combine the water and sugar. Melt over medium-low heat until the sugar has completely dissolved.
- Stir in the maple extract and remove from heat. Let cool. For The Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, whip together the butter and cream cheese until very smooth.
- Stir in the vanilla and powdered sugar. Assembly Notes: – Level off each layer of cake to create a flat top, and brush about 4 Tablespoons of syrup onto each layer. – Between each layer, sprinkle about 1/3 cup chopped pecans. – You can also use the remaining chopped pecans for decorating the outside of the cake!