Maple Pecan Cake with Maple Buttercream Recipe (video) (2024)

• November 26, 2020
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Watch My Maple Cake Video Tutorial!

Watch my YouTube video recipe for step by step instructions for making this maple pecan cake! And, watch how I put this cake together! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and myYouTube channeland turn on notifications!

Ingredients for Maple Pecan Cake

Here are some of the main ingredients you’ll need for this fall cake:

• Maple Syrup: I recommend using pure maple syrup for the best results.
• Pecans: diced pecans will add lots of texture and flavor!
• Butter: I use unsalted butter for the French buttercream. Soften the butter at room temperature for about 1 hour.
• Eggs: have the eggs at room temperature for best results.
• All-Purpose Flour, Baking Soda, Baking Powder & Salt: the dry ingredients you’ll need for the cake batter.
• Cooking Oil: I typically use canola oil since it’s mild in flavor.
• Vanilla Extract
• Buttermilk: using soured milk in the cake batter makes it more moist and soft.
• Egg Yolks: for making the French buttercream. The egg yolks are cooked with a hot syrup.

Making the Maple Cake Layers

This maple pecan cake recipe starts with the flavorful and aromatic cake layers! The layers are sweetened with maple syrup and dotted with crunchy pecans! I use buttermilk for this recipe, which makes the cake layers extra moist and fluffy.

1. To make the cake layers, first preheat the oven to 350F/177C.
2. Next, combine all the wet ingredients in a large mixing bowl: buttermilk, oil, eggs, vanilla and pure maple syrup.
3. In a separate bowl, combine the dry ingredients and then sift them into the batter. Fold the diced pecans in last.
4. Once the cake layers are baked, allow them to cool in the pans for about 5 minutes, then transfer them onto a wire rack to cool. The maple cake layers need to be completely cooled before assembling the cake! Warm cake layers will melt the buttercream, causing a dessert disaster!

Maple French Buttercream Recipe

If you’ve never tried making French buttercream, you’re in for a very pleasant surprise! This unique buttercream is silky smooth, creamy and it holds its shape very well! The frosting is made with egg yolks, hot syrup and butter. The syrup is cooked to 240F/115C and then slowly added into the egg yolks, cooking them to a safe temperature. For this maple flavored recipe, I simply replaced the usual sugar syrup with pure maple syrup! This frosting is the perfect complement to the maple pecan cake layers!

Here are a few tips for making this maple buttercream!

• Watch the maple syrup carefully as it cooks! The syrup can foam and bubble and can go over the sides of the pot! If the syrup starts to foam, remove it from the heat until it settles, then continue cooking the syrup but on a lower heat.
• Once you’ve added the hot maple syrup to the egg yolks, whisk the mixture on high speed for 7 to 9 minutes, until the egg yolks are creamy, thick and pale in color. The mixture should cool down completely and should be just barely lukewarm when you start adding the butter.
• Add the butter slowly and whisk well after each addition! When you start adding the butter a few tablespoons at a time, the frosting will look ‘wrong’, as if it’s separated. This is normal! Keep adding the butter and mixing. The buttercream will come together once all the butter has been added.

How to Make a Maple Pecan Cake

1. Once the maple pecan cake layers are completely cooled and you have frosting ready to go, it’s time to assemble the cake! I recommend using a sharp, serrated knife to level the tops of layers. This will give you the best foundation for a level cake.
2. Then, use a pastry brush and lightly brush more maple syrup onto each layer, followed by a dollop of the maple buttercream.
3. Spread the buttercream evenly to the edges and then repeat this process for the next layers.
4. Once you have the cake put together, use the remaining frosting to frost the top and sides of the cake. I recommend applying a crumb coat of frosting first. This light layer of frosting will seal in any crumbs. Then apply the final layer of frosting and garnish the cake.
5. I added diced pecans on the sides and dollops of frosting on the top using a French star tip #4.

Enjoying the Pecan Cake!

This beautiful and delicious maple pecan cake with maple buttercream is ready to be enjoyed right away! Just use a sharp knife to cut the cake into slices. If you want even more maple flavor, try drizzling extra maple syrup over each slice!

Want to make this cake ahead of time? It will store very well in the refrigerator. Store the cake in the refrigerator for up to 3 days. When you’re ready to enjoy it, simply remove it from the refrigerator about an hour before serving to allow the buttercream to soften.

More Recipes!

Do you love maple syrup? Check out my other recipe withpure maple syrupyou’re sure to enjoy!

• Maple Apple Streusel Cake – quick and EASY apple cake sweetened with maple syrup and topped with a crunchy almond streusel!
• Maple Pecan Pie Cheesecake – the most delicious pecan cheesecake sweetened with maple syrup, with a caramel pecan topping and maple whipped cream!
• You’ll love my ‘Maple White Russian’ co*cktail, sweetened with maple syrup!
• Maple Berry Cake – delicate maple cake layers with maple mascarpone whipped cream and loads of berries!
• Maple Lemon Poppy Seed Bread – a twist on everyone favorite lemon bread! This moist, lemony bread is best enjoyed warm with a cup of tea!

Maple Pecan Cake with Maple Buttercream Recipe (video)

Amazing maple pecan cake sweetened entirely with maple syrup, with maple French buttercream!

Nutrition

Calories: 705kcal | Carbohydrates: 57g | Protein: 7g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 271mg | Potassium: 277mg | Fiber: 3g | Sugar: 33g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg

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