This incredibly moist Maple Pecan Cake is my twist on a classic spice cake, featuring maple and pecans, coated with a scrumptious maple buttercream frosting. If you are looking for a cake to impress with this holiday season, look no further!
I love spice cakes, and this Maple Pecan Spice Cake is my favorite. It’s super moist, packed full of warming spices and toasted pecans. Instead of the more common cream cheese frosting, I’ve opted for a lovely maple flavored buttercream frosting that truly elevates this cake.
- Butter – Unsalted butter is needed for both the cake batter and the buttercream frosting.
- Sugars – This recipe uses light brown sugar, granulated sugar and powdered sugar. The addition of brown sugar in the cake not only brings flavor but also moisture. You may replace the brown sugar in the cake with more granulated sugar if you do not have brown sugar.
- Vanilla Extract
- Milk – Whole milk, buttermilk or 2% milk is needed for the cake batter.
- Eggs
- Heavy Cream – Needed for the buttercream. Milk can be substituted if needed.
- Sour Cream– An essential ingredient used to enhance the moisture content of the cake. Greek yogurt makes a great substitute!
- Maple Syrup – For flavor! If you do not want to add the maple syrup to the cake or the buttercream. The cake will taste just fine without it.
- Flour – Plain all-purpose flour is used in this spice cake recipe.
- Leaveners – This recipe used both baking powder and baking soda to help it rise.
- Spices/Seasonings – This recipe uses salt, cinnamon, nutmeg, ginger and cloves.
- Pecans
Let me start by saying that one of the best tips I can give you when making this cake is to pull the milk, butter, sour cream and eggs out of the refrigerator at least 30 minutes before starting the cake. When you allow those ingredients to come to room temperature, they are able to emulsify easier than if they were mixed together while cold. This step helps create the best, fluffy texture!
STEP 1
In the bowl of a mixer fitted with a paddle begin creaming the softened butter, granulated sugar and brown sugar for 4 minutes. Or until light and fluffy. Now add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
STEP 2
In a separate bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
STEP 3
In a separate bowl combine the milk, sour cream and maple syrup. Set aside.
STEP 4
Add 1/3 of the dry ingredients to the butter mixture, mix on low just until combined. Pour in 1/3 of the milk mixture, mix on low until just combined. Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed. Stir in the chopped pecans.
STEP 5
Pour into two 8″ round pans lined with parchment paper. Bake 40-45 minutes. To check if the cake is done, insert a toothpick in the center of the cake, if the toothpick comes out with wet batter on it, bake longer. If the toothpick comes out with moist crumbs on it, remove from the oven and allow to cool for 10 minutes before removing from the pan. Place on a cooling rack and allow to cool completely before frosting.
In a mixing bowl, cream the butter until it is light and fluffy. Then add the powdered sugar, maple syrup, vanilla extract, and heavy cream. Mix until fully combined. If needed, add a pinch of salt.
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Maple Pecan Cake
This incredibly moist Maple Pecan Cake is my twist on a classic spice cake, featuring maple and pecans, coated with a scrumptious maple buttercream frosting. If you are looking for a cake to impress with this holiday season, look no further!
For the Cake
Maple Buttercream Frosting
Instructions
For the Cake
-
Preheat an oven to 350°F and line two 8" round pans with parchment paper.
-
In the bowl of a mixer fitted with a paddle begin creaming the softened butter, granulated sugar and brown sugar for 4 minutes. Or until light and fluffy. Now add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
-
In a separate bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
-
In a separate bowl combine the milk, sour cream and maple syrup. Set aside.
-
Add 1/3 of the dry ingredients to the butter mixture, mix on low just until combined. Pour in 1/3 of the milk mixture, mix on low until just combined. Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed. Stir in 1 cup of chopped pecans.
-
Pour into prepared pans. Bake 40-45 minutes. To check if the cake is done, insert a toothpick in the center of the cake, if the toothpick comes out with wet batter on it, bake longer. If the toothpick comes out with moist crumbs on it, remove from the oven and allow to cool for 10 minutes before removing from the pan. Place on a cooling rack and allow to cool completely before frosting.
-
In a mixing bowl, cream the butter until it is light and fluffy. Then add the powdered sugar, maple syrup, vanilla extract, and heavy cream. Mix until fully combined. If needed, add a pinch of salt.
-
Once the cake layers have completely cooled, frost them with the buttercream and decorate with the remaining 1/2 cup of chopped pecans. Enjoy!
