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!
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.
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.
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!
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs (room temperature)
- 2 1/2 teaspoons vanilla extract
- 1 cup buttermilk, whole milk, or 2% milk (room temperature)
- 1/2 cup sour cream (room temperature)
- 1/4 cup maple syrup
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 1 1/2 cup pecans (toasted and chopped)
- 1 pound unsalted butter (softened)
- 4 cups powdered sugar (3 1/2 - 4 depending on how sweet you like your frosting)
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch salt
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!
Thank you for stopping by!