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A three-layer maple pecan cake on a white cake stand with a missing slice and a single slice on a plate in the foreground.

Rich Maple Pecan Cake Recipe (Bold Maple Flavor, Never Weak)

Moist spiced layers packed with toasted pecans and real maple flavor, using the syrup grade that actually survives baking. This homemade maple pecan cake explains exactly why maple flavor turns weak and how to fix it.
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Prep Time 35 minutes
Cook Time 28 minutes
Total Time 1 hour 3 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Maple Pecan Cake Layers
  • 2 3/4 cups cake flour spooned and leveled
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 3/4 cup pure maple syrup Dark or Very Dark Grade A
  • 4 large eggs room temperature
  • 3/4 cup buttermilk room temperature
  • 2 tsp vanilla extract
  • 1 cup toasted pecans chopped
Maple Buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1/4 cup pure maple syrup Dark Grade A
  • 1 pinch salt

Equipment

  • 3 8 or 9 inch round cake pans For the classic layer cake height
  • 1 KitchenAid stand mixer or hand mixer For creaming and frosting
  • 1 Digital kitchen scale For accurate flour measurement
  • 1 Rimmed baking sheet For toasting the pecans
  • 1 Offset spatula For smooth frosting application
  • 1 Cake turntable For even, professional frosting

Method
 

  1. Toast the pecans on a rimmed baking sheet at 350 degrees F for 7 to 9 minutes, until fragrant. Cool completely, then chop.
    A glass bowl filled with freshly chopped toasted pecans on a wooden countertop.
  2. Grease and flour three cake pans and line the bottoms with parchment rounds.
    Three round cake pans greased, floured, and lined with parchment paper rounds on a wooden countertop.
  3. Whisk the cake flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
    A glass bowl filled with a blend of dry ingredients including cake flour, leavening agents, and spices on a wooden countertop.
  4. In a stand mixer, beat the butter and brown sugar on medium speed for 3 minutes until light and fluffy.
    A glass bowl containing a light, fluffy creamed mixture of butter and brown sugar on a wooden countertop.
  5. Add the maple syrup and mix until fully incorporated.
    A glass bowl containing a rich, blended mixture of butter, brown sugar, and maple syrup on a wooden countertop.
  6. Add eggs one at a time, mixing until just combined after each.
    A glass bowl containing rich cake batter with eggs being incorporated on a wooden countertop.
  7. Mix in the vanilla extract.
    A glass bowl containing cake batter with a swirl of vanilla extract being mixed in on a wooden countertop.
  8. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk in two additions, starting and ending with flour.
    A glass bowl filled with smooth, combined cake batter on a wooden countertop.
  9. Gently fold in the toasted pecans by hand.
    A glass bowl of cake batter topped with chopped toasted pecans on a wooden countertop.
  10. Divide the batter among the three pans and bake for 26 to 30 minutes, until a toothpick comes out clean.
    Three round cake pans filled evenly with pecan-studded cake batter on a wooden countertop.
  11. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
    Three golden-brown baked maple pecan cake layers cooling on a wire rack on a wooden countertop.
  12. Beat the butter until creamy, add powdered sugar gradually, then mix in the maple syrup and salt until fluffy.
    A glass bowl filled with smooth, fluffy maple buttercream frosting on a wooden countertop next to a folded napkin.
  13. Frost between each layer, apply a thin crumb coat, refrigerate for 20 minutes, then apply the final coat of frosting and top with pecan halves.
    A fully frosted three-layer maple pecan cake decorated with pecan halves and a drizzle on a white cake stand.
  14. Slice and serve, or refrigerate until ready to serve.
    A sliced three-layer maple pecan cake on a white cake stand with a single slice on a plate and a knife nearby.

Notes

  • Use Dark or Very Dark Grade A pure maple syrup, not Golden or Amber. This is the single most important choice in the recipe.
  • Never substitute pancake syrup, which is mostly corn syrup with artificial flavoring.
  • Toast the pecans before folding them in for the best flavor.
  • Store refrigerated up to 5 days. Bring to room temperature before serving.