Irresistible Maple Pecan Cake: The Ultimate Fall Dessert Recipe

As the leaves begin to turn golden and the air fills with a crisp chill, there’s nothing quite like the comforting aroma of fall baking. I find myself continually drawn back into the kitchen, celebrating everything this cozy season has to offer. This year, my obsession led to the creation of a dessert that embodies autumn in every bite: the Maple Pecan Cake. This magnificent cake brings together tender, fragrant maple cake layers, a delightful crunch from homemade maple candied pecans, and a luscious, smooth pecan buttercream. It’s truly everything you could wish for in a spectacular fall dessert.

The journey to perfecting these maple cake layers was an adventure in itself. Initially, I experimented with a maple emulsion, hoping to achieve a vibrant maple flavor. However, the first batch of batter tasted overwhelmingly strong, almost artificial, like perfume. It was clear that a more natural approach was needed. So, for the next attempt, I pivoted to using pure, high-quality maple syrup. This simple change made all the difference, infusing the cake with an authentic, rich maple essence that truly sings of the season.

Crafting the Perfect Maple Cake Layers

One crucial detail when using maple syrup, however, is its naturally high sugar content. This meant I couldn’t just swap it in; I had to carefully adjust the other sweeteners in the recipe. To maintain the ideal balance and prevent an overly sweet cake, I decided to slightly reduce the amount of both brown sugar and granulated sugar. This careful recalibration resulted in the most exquisitely moist and flavorful cake layers imaginable – perfectly balanced and incredibly tender. Each bite offers a gentle hint of maple without overwhelming the palate. Ensuring your ingredients are at room temperature and sifting dry ingredients are also vital steps for achieving that light, fluffy texture that defines a truly exceptional cake.

The Magic of Homemade Maple Candied Pecans

Beyond the tender cake, the maple candied pecans are what elevate this dessert, adding a much-needed crunch and an incredible depth of flavor. Making them from scratch might seem daunting, but it’s surprisingly rewarding and yields a superior texture and taste compared to store-bought varieties. Here are my tried-and-true tips for successfully making these delightful candied pecans:

• Patience is a Virtue: Candying pecans takes time. This is not a process to rush. You want to cook them “low and slow” to prevent burning and ensure the maple syrup properly coats and crystalizes. High heat will lead to burnt nuts and a bitter taste, so resist the urge to crank up the stove.
• Watch the Heat: As mentioned, keeping the heat at medium-low is paramount. This gentle heat allows the maple syrup to gradually reduce and crystalize around the pecans, creating that perfect sugary shell.
• Don’t Fear Imperfection: It’s perfectly normal if you burn a batch or two when you’re first learning! Even experienced bakers have their off days. Don’t get discouraged; simply learn from the experience and try again. The reward of perfectly candied pecans is well worth a few practice runs.
• Understanding Syrup Stages: The maple syrup will undergo several distinct transformations during the cooking process.
  1. Initially, it will be thin and liquidy, coating the pecans lightly as it begins to simmer.
  2. Next, it will start to bubble more vigorously, thickening into a syrupy consistency. At this point, the pecans will start clinging together. Continuous stirring is crucial to break them apart.
  3. Finally, as the moisture evaporates, the syrup will begin to crystallize, forming a grainy, sugar-like coating on each pecan. This is your sign that they are almost ready! Cook for just one more minute, stirring constantly, then remove from heat.
• Quick Cooling & Separation: Once done, immediately spread the hot candied pecans onto a parchment-lined baking sheet. Use a spatula to quickly separate any clumps before they cool and harden together. This ensures individual, crunchy pieces.

Storing Your Maple Pecan Cake and Candied Pecans

Once your exquisite Maple Pecan Cake is assembled, proper storage is key to maintaining its freshness and the perfect texture of its components. If you’re not serving the entire cake immediately, I highly recommend waiting to garnish it with the candied pecans until just before serving. The moisture from the refrigerator can cause the candied coating to soften, diminishing that satisfying crunch. Store the main cake, covered, in the refrigerator.

The extra candied pecans, however, are quite resilient! They can be stored in an airtight container at room temperature for up to two weeks, and sometimes even longer depending on the humidity where you live. Keep them away from direct sunlight and moisture to ensure they retain their crispiness.

Silky Smooth Pecan Buttercream with Homemade Pecan Butter

To truly elevate this cake, we’re not just making a pecan buttercream; we’re making our very own pecan butter from scratch! This step might sound advanced, but it’s surprisingly simple and incredibly rewarding. The depth of flavor and creamy texture of homemade nut butter will take your buttercream to a whole new level of deliciousness, far surpassing anything you can buy. Plus, it’s quite a fun process to watch pecans transform into a rich, spreadable butter right before your eyes.

Recipe

Maple Pecan Cake

Molly Murphy

Indulge in this exquisite fall dessert featuring moist maple cake layers, a delightful crunch from homemade candied pecans, and a rich, creamy pecan buttercream.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American, Fall Baking

Servings 20

Ingredients

  

For the Maple Cake

• 1 cup unsalted butter at room temperature
• 1 cup light brown sugar granulated
• ½ cup granulated sugar packed
• ¼ cup vegetable oil
• 4 large eggs at room temperature
• 1 teaspoon vanilla extract
• ½ cup pure maple syrup
• 3 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup buttermilk at room temperature

For the Pecan Butter & Candied Pecans

• 4 cups raw pecan halves
• 1 cup pure maple syrup
• 1 tablespoon ground cinnamon
• 1 teaspoon fine sea salt
• 3 tablespoons vegetable oil

For the Pecan Buttercream

• 2 cups unsalted butter (softened, about 30 minutes at room temperature)
• 6 ½ cups powdered sugar sifted
• 1 Recipe pecan butter prepared as above & instructions below
• ¼ cup heavy whipping cream

Instructions

 

For the Maple Cake Layers

• Preheat your oven to 325°F (160°C). Prepare three 8-inch cake pans or four 6-inch cake pans by spraying them thoroughly with cooking spray, lining the bottoms with parchment paper, and then spraying again. Set aside.
• In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Sifting ensures a lump-free mixture and lighter cake texture. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter, light brown sugar, granulated sugar, and vegetable oil on medium-high speed for about 5 minutes. Continue mixing until the mixture becomes visibly light, fluffy, and pale in color.
• Stop the mixer and add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides and bottom of the bowl after each egg to ensure everything is thoroughly incorporated. Finally, add the vanilla extract and pure maple syrup, mixing for an additional 30 seconds.
• With the mixer on the lowest speed, gradually add one-third of the dry ingredient mixture to the wet ingredients, mixing for about 20 seconds. Follow this with half of the room temperature buttermilk. Mix for another 15 seconds. Repeat by adding another third of the dry ingredients, followed by the remaining buttermilk, mixing for 15 seconds. Finally, add the last of the dry ingredients and mix just until combined, being careful not to overmix.
• Divide the cake batter evenly among your prepared cake pans. For precision, use a kitchen scale: aim for approximately 20 ounces of batter per 8-inch pan, or about 15 ounces per 6-inch pan.
• Bake the cakes for 30-34 minutes. You’ll know they’re done when a toothpick or cake tester inserted into the center comes out clean with no wet batter attached.
• Allow the baked cakes to cool in their pans for about 10 minutes before carefully inverting them onto a wire cooling rack to cool completely to room temperature. This prevents them from becoming too dense or crumbling.
• Once the cakes have reached room temperature, wrap each layer tightly in plastic wrap. They can be stored in the refrigerator for up to 2 days or in the freezer for longer storage (up to a month).

For the Candied Pecans and Homemade Pecan Butter

• Line a large cookie sheet with parchment paper and set it aside. This will be used to cool your candied pecans.
• In a medium-sized bowl, combine the raw pecan halves, pure maple syrup, ground cinnamon, and fine sea salt. Toss everything together thoroughly until the pecans are evenly coated. Do not add the vegetable oil at this stage.
• Transfer the pecan mixture to a large sauté pan. Cook over medium heat, stirring approximately every 3 minutes, until the maple syrup reaches a gentle simmer with small, consistent bubbles.
• Reduce the heat to medium-low and continue simmering the mixture for about 20-25 minutes. Stir frequently to prevent sticking and burning. During this time, the liquid from the maple syrup will evaporate, and its natural sugars will begin to crystallize around the pecans. Pay close attention to the following stages:
• Stage 1: Thin and Liquidy. The syrup will be thin, simmering with easy bubbles, and lightly coating the pecans. Stir every 1-3 minutes.
• Stage 2: Thick and Syrupy. The bubbles will become larger and slower, and the pecans will start to clump together. Increase your stirring frequency, breaking apart any pecan clusters.
• Stage 3: Crystallized and Grainy. As the maple syrup almost completely evaporates, you’ll observe it crystallizing into tiny, sugar-like grains coating each pecan. This is the crucial final stage.
• Once you see the distinct crystallization, continue cooking for just one more minute, stirring vigorously the entire time to ensure even coating and prevent burning.
• Immediately remove the pan from the heat and pour the hot candied pecans onto your prepared parchment-lined cookie sheet. Use a spatula to quickly spread them out into a single, even layer and break apart any large clumps before they cool and harden.
• While the pecans are still warm (but not scalding hot), measure out 1 ½ cups of the candied pecans and place them into a high-speed blender or food processor. Add the 3 tablespoons of vegetable oil. Blend until the mixture transforms into a smooth, creamy pecan butter. This may take several minutes, with stops to scrape down the sides.
• (Note: If your pecan butter isn’t becoming creamy, add an additional tablespoon of water at a time and continue blending until the desired smooth consistency is achieved.)
• The remaining candied pecans can be stored in an airtight container for up to 2 weeks. The homemade pecan butter, if not used immediately, should be stored in an airtight container in the refrigerator for up to 10 days.

For the Pecan Buttercream

• In the bowl of an electric mixer fitted with the paddle attachment, beat the softened unsalted butter on medium-high speed for approximately 2 minutes. This initial beating helps to aerate and soften the butter further, ensuring a truly fluffy buttercream.
• Add your freshly made pecan butter to the creamed butter. Continue mixing on medium-high speed for about 2 minutes, until both are well blended and smooth. Stop the mixer occasionally to scrape down the sides and bottom of your bowl, ensuring everything is fully incorporated.
• With the mixer on the lowest speed, gradually add the sifted powdered sugar, one cup at a time, until fully incorporated. Once all the sugar is added, pour in the heavy whipping cream. Increase the mixer speed to medium-high and beat the buttercream for an additional 3 to 5 minutes until it becomes light, fluffy, and incredibly smooth.
• To ensure a truly silky buttercream and eliminate any hidden air pockets, use a wooden spatula or strong spoon to hand-beat the buttercream for a minute or two. This also helps to achieve a super smooth finish when frosting.

• Assembly of Your Maple Pecan Cake

• If necessary, use a serrated knife to level the cooled cake layers, ensuring flat tops for stable stacking. Place a small dollop of frosting in the center of your cake board or serving plate – this acts as “glue.” Carefully place the first cake layer, top-side up, in the center of the board. Gently spread about half of the pecan buttercream evenly over this layer.
• Generously sprinkle approximately ¾ cup of the chopped candied pecans (or whole, if preferred) over the buttercream and gently pat them into place to ensure they adhere.
• Carefully repeat this process with the second cake layer and the remaining half of the buttercream, followed by another ¾ cup of candied pecans.
• Place the final cake layer on top, this time with the top side (the cut side, if leveled) facing down. This creates a perfectly flat and stable surface for your final frosting layer.
• Apply a very thin layer of buttercream all around the entire cake, creating a “crumb coat.” This traps any loose crumbs, ensuring a smooth final finish. Freeze the cake for about 15 minutes to allow this crumb coat to set firmly.
• Once the crumb coat is firm, remove the cake from the freezer and proceed with frosting the entire cake with the remaining pecan buttercream. Decorate the top and sides with extra maple candied pecans for a beautiful presentation. Serve this delightful Maple Pecan Cake at room temperature to enjoy its full flavor and tender texture.

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