If you love maple and pecans, you’re going to love this stunning maple pecan cake for fall and Thanksgiving! This recipe is sponsored by Maple from Canada. It’s made with delicate maple pecan cake layers, gently brushed with more maple syrup and frosted with a maple French buttercream! For this delicious dessert, I’m not using any regular sugar, just pure maple syrup for sweetening both the cake and frosting! It’s the best maple cake I’ve ever tried!
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Using Maple Syrup for Baking
This delicious maple cake recipe is sponsored by Maple from Canada. 100% pure maple syrup from Canada’s flavor is unmatched. As a natural sweetener, it can be used as an alternative to sugar in a variety of dishes, such as desserts and baked goods (pies and cakes, just to name a few). It’s even great for savory dishes! Pure maple syrup is derived directly from maple sap and is made with just one ingredient – 100% maple! I love to use maple syrup for desserts such as this cake, and for sweetening coffee, tea, fresh fruit, cereal and even ice cream! It’s my favorite natural sweetener!
Visit Maple from Canada’s website to learn more about pure maple syrup: https://www.puremaplefromcanada.com/
Making the 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. To make the cake layers, first preheat the oven to 350F/177C. Next, combine all the wet ingredients in a large mixing bowl: buttermilk, oil, eggs, vanilla and pure maple syrup. In a separate bowl, combine the dry ingredients and then sift them into the batter. Fold the diced pecans in last.
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.
Assembling the Cake
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. Then, use a pastry brush and lightly brush more maple syrup onto each layer, followed by a dollop of the maple buttercream. Spread the buttercream evenly to the edges and then repeat this process for the next layers.
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. I added diced pecans on the sides and dollops of frosting on the top using a French star tip #4.
Enjoying the Cake!
This beautiful and delicious maple pecan cake 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.
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Do you love maple syrup? Check out my other recipe with Maple from Canada!