Maple Vanilla Pecan Cake

Name: Maple Vanilla Pecan Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup brown sugar; ½ cup unsalted butter, softened; ½ cup maple syrup; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup chopped pecans, toasted; 1 cup unsalted butter, softened; 3 cups powdered sugar; ¼ cup maple syrup; 1 teaspoon vanilla extract; 2-3 tablespoons milk; Extra chopped pecans

Highlighted under: Home-Style Dessert Bakes

I can't help but smile every time I bake this Maple Vanilla Pecan Cake. The combination of warm maple syrup and crunchy pecans creates a comforting dessert that feels like a hug in cake form. I love how the fragrant aromas fill my kitchen, making it the perfect treat for gatherings or family dinners. This recipe balances sweetness with nutty undertones, and I always find myself sneaking bites before it even cools down. Trust me, once you try it, you'll want to make it again and again!

Created by

Tina

Last updated on 2026-02-09T15:05:27.046Z

When I first attempted this Maple Vanilla Pecan Cake, I experimented with the infusions of maple syrup and vanilla to find the perfect balance. After a few trials, I discovered that a bit of extra syrup not only enhanced the flavors but also kept the cake moist and delicious. Each bite is a delightful mix of sweet and nutty, a true testament to the power of quality ingredients.

While baking, I learned the importance of allowing the cake to cool completely before frosting it with maple-infused buttercream. Waiting truly pays off, as it allows the flavors to meld beautifully. Plus, the toasted pecans on top provide an irresistible crunch that takes this cake over the edge!

Why You'll Love This Recipe
Rich maple flavor combined with buttery pecans
Moist texture that stays fresh for days
Perfect for any occasion, from coffee breaks to festive celebrations

Mastering the Cake Texture

Achieving a moist and tender cake is crucial for this Maple Vanilla Pecan Cake. One key technique is to avoid overmixing the batter after adding the dry ingredients. Mix until just combined—this will prevent gluten development, which can lead to a dense cake. The addition of finely chopped toasted pecans not only enhances the flavor but also contributes to a delightful texture contrast, making every bite enjoyable. Remember, toasting the pecans also amplifies their nuttiness, which shines beautifully through the maple flavor.

Another important aspect is to ensure all your ingredients are at room temperature—this includes the butter and eggs. This allows for better emulsification, leading to a smoother batter that can trap air. The result is a light, fluffy cake that’s still rich in flavor. If you forget to take your eggs or butter out ahead of time, a quick fix is to place cold eggs in warm water for about 10 minutes or microwave the butter in short bursts until it softens.

Frosting Tips and Techniques

The frosting for this cake is equally important, as it complements the rich flavors of maple and pecans. When making the maple frosting, beat the butter until it reaches a creamy consistency and is lightened in color. Gradually add the powdered sugar to prevent the mixture from becoming too grainy. Mixing on low initially until the sugar is incorporated helps avoid a cloud of sugar dust in your kitchen. I like to add the milk gradually to achieve the perfect fluffy texture—stop mixing when the frosting is glossy and spreadable.

If you want to experiment with your frosting, consider adding a touch of cinnamon or nutmeg for added warmth. These spices blend beautifully with the maple and can elevate the overall flavor profile. For a more decadent touch, you might even incorporate a splash of bourbon or rum—it pairs beautifully with pecans and adds a unique twist. Just remember, a little goes a long way, so start with a teaspoon!

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup brown sugar
½ cup unsalted butter, softened
½ cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup chopped pecans, toasted

For the Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
¼ cup maple syrup
1 teaspoon vanilla extract
2-3 tablespoons milk

For Decoration

Extra chopped pecans

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add in the eggs, maple syrup, and vanilla extract, mixing well. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the toasted pecans.

Bake the Cake

Grease a 9-inch round cake pan and pour the batter into it, smoothing the top. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into 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.

Make the Frosting

While the cake cools, prepare the frosting. In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low speed until combined. Add maple syrup, vanilla extract, and milk, mixing until smooth and fluffy.

Assemble the Cake

Once the cake is completely cooled, spread a layer of frosting on top. Sprinkle with extra chopped pecans for a decorative touch. Slice and serve!

Pro Tips

For an even richer flavor, consider using dark maple syrup instead of light. Also, make sure to let the cake cool completely for the best frosting results.

Storing and Serving Suggestions

This Maple Vanilla Pecan Cake can be easily stored for later enjoyment, making it a wonderful candidate for meal prep or pre-event baking. To keep the cake fresh, wrap it tightly in plastic wrap or store it in an airtight container—this will ensure it remains moist for up to a week. You can also freeze slices individually, separated by parchment paper, to have a sweet treat ready at a moment's notice. When ready to enjoy, simply let the slices thaw in the refrigerator overnight.

Serving this cake at gatherings is a real crowd-pleaser. For an elevated presentation, consider dusting a bit of powdered sugar on top just before serving or pairing it with whipped cream or a scoop of vanilla ice cream. The creamy elements dramatically contrast the cake’s rich flavors, making each bite a delightful experience. Adding a drizzle of extra maple syrup over the top just before serving can also enhance the maple flavor and make it even more indulgent.

Variations and Dietary Swaps

For those looking to customize this recipe, there are several delicious variations you could explore. If you're craving a chocolate twist, consider folding in some mini chocolate chips into the cake batter along with the toasted pecans. Alternatively, swap half of the all-purpose flour for almond flour to give the cake a nuttier flavor and slightly denser texture, which pairs nicely with the maple notes.

If dietary restrictions are a concern, you can easily make this cake gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Additionally, for a dairy-free option, you can replace the butter with a plant-based alternative, and use a non-dairy milk for the frosting. These swaps ensure everyone can enjoy the cozy comfort of this Maple Vanilla Pecan Cake without compromising flavor or texture.

Questions About Recipes

→ Can I use store-bought frosting?

Yes, if you're short on time, store-bought frosting can be used; however, making your own adds a personal touch!

→ 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 freeze the cake?

Absolutely! Wrap the cake tightly in plastic wrap and foil before freezing. It can be stored for up to 2 months.

→ What can I substitute for the eggs?

You can use flax eggs or applesauce as an egg substitute if you're vegan or allergic to eggs.