Name: Maple Pecan Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp ground cinnamon; ½ cup (115 g) unsalted butter, softened; 1 cup (200 g) brown sugar, packed; ½ cup (120 ml) pure maple syrup; 2 large eggs; 1 tsp vanilla extract; 1 cup (240 ml) buttermilk; 1 cup (120 g) chopped pecans, toasted; 1 cup (120 g) powdered sugar; 2 tbsp pure maple syrup; 1–2 tbsp milk or cream (as needed); ¼ cup chopped pecans, for topping

Jump to Recipe·Print Recipe

If you’re looking for a showstopper dessert that captures all the cozy flavors of fall, this Maple Pecan Cake is about to become your new favorite. Imagine a moist, warmly spiced cake sweetened with pure maple syrup, generously studded with toasted pecans, and finished with a maple glaze that’ll have everyone swooning. It’s the kind of cake that turns ordinary days into little celebrations, equally at home at a festive holiday table or on a regular Tuesday night. Every bite is soft, nutty, and decadently aromatic, making Maple Pecan Cake an irresistible treat for anyone who loves comfort baking.

Ingredients You’ll Need

Ingredients You’ll Need

Gather your ingredients for Maple Pecan Cake, and you’re already halfway to something delicious. These are straightforward staples, but together they create a dessert that’s far greater than the sum of its parts. Each savory, sweet, and crunchy note is essential for the cake’s signature rich flavor, cloud-like crumb, and golden color.

All-purpose flour: Forms the sturdy base of the cake for just the right amount of lift and tenderness.
Baking powder: Gives your cake a light, airy texture by helping it rise in the oven.
Baking soda: Activates with buttermilk for an extra boost of fluffiness.
Salt: Balances the sweet elements while enhancing depth of flavor.
Ground cinnamon: Adds warmth and an inviting aroma that sings alongside the maple and pecans.
Unsalted butter: Contributes richness and a soft, tender crumb to each bite.
Brown sugar: Brings a deeper sweetness and moisture, giving the cake a caramel-like undertone.
Pure maple syrup: The star flavor—choose real maple syrup for unbeatable sweetness and aroma.
Eggs: Bind the batter while adding structure and keeping the cake moist.
Vanilla extract: A little splash rounds out all the flavors beautifully.
Buttermilk: Adds tang, tenderness, and that perfect soft texture you want in a homemade cake.
Chopped pecans, toasted: Toasting the pecans takes their nuttiness to the next level and gives every slice an irresistible crunch.
Powdered sugar (for glaze): Makes a simple, smooth glaze that locks in moisture while adding extra sweetness.
Milk or cream (for glaze): Adjusts the consistency of your glaze for perfect drizzling.
Extra pure maple syrup (for glaze): Doubles down on dreamy maple flavor in the finishing touch.
Extra chopped pecans (for topping): A final scatter for texture, flavor, and visual pizzazz.

How to Make Maple Pecan Cake

Step 1: Prep Your Pan and Oven

Getting your prep work right ensures the Maple Pecan Cake releases effortlessly and bakes evenly. Set your oven to 350°F (175°C) so it’s ready when you are, and grease and flour a 9×13-inch pan or two 8-inch rounds. This step helps the cake develop a gorgeous golden crust and makes serving a breeze later on.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Don’t skip the whisking! This not only distributes the leavening but also fluffs the flour, ensuring your Maple Pecan Cake turns out light, delicate, and beautifully aromatic.

Step 3: Cream the Butter and Sugar

In a large bowl, grab your hand mixer or stand mixer and cream the softened butter with brown sugar until it’s pale and fluffy—this usually takes about 2–3 minutes. Then, mix in the maple syrup, eggs (one at a time), and vanilla. Take a moment to inhale; the mix should already smell like pure autumn joy.

Step 4: Combine Wet and Dry Ingredients with Buttermilk

Alternately add the dry mixture and buttermilk to your wet ingredients, starting and ending with the flour mixture. Stir gently and only until everything just comes together—overmixing means a tougher cake. At this stage, the batter should be plush and speckled with cinnamon.

Step 5: Fold in Toasted Pecans

Gently fold in the toasted pecans to ensure even nutty bites throughout. Toasting makes a world of difference in bringing out their rich, buttery notes—so don’t skip this! Pour the batter into your prepared pan(s) and give the pan a gentle shake to level it out.

Step 6: Bake and Cool

Bake for 30–35 minutes if using round pans or 35–40 minutes for the 9×13-inch pan. You’re looking for a cake that springs back when pressed and turns a lovely golden brown. Let the cake cool completely in the pan before glazing, so the icing glides on instead of soaking in.

Step 7: Glaze and Top

If you want a touch of extra decadence, whisk together powdered sugar, maple syrup, and just enough milk or cream to make a pourable glaze. Drizzle generously over the cooled cake, then shower with more chopped pecans. Every slice should glisten and crunch with Maple Pecan Cake perfection.

How to Serve Maple Pecan Cake

Garnishes

Maple Pecan Cake tastes incredible all by itself, but you can elevate it with a few thoughtful garnishes. Try a generous drizzle of maple glaze, a scattering of toasted pecans, or a dollop of softly whipped cream. For a festive look, add a few edible flowers or a dusting of cinnamon for extra visual and flavorful appeal.

Side Dishes

This cake is made for pairing with cozy and creamy accompaniments. Scoop some vanilla or butter pecan ice cream alongside, or serve with a glass of cold milk, hot coffee, or chai tea. For autumn meals, a platter of fresh apple or pear slices brings out the sweetness and adds a refreshing contrast.

Creative Ways to Present

Embrace the spirit of Maple Pecan Cake by serving it as cupcakes for effortless portioning or bake it in a bundt pan for dramatic presentation. You can layer slices with cream cheese frosting in parfait glasses for an elegant dessert, or cube the cake and use it as the base in a homemade trifle layered with custard and berries.

Make Ahead and Storage

Storing Leftovers

Maple Pecan Cake keeps beautifully for a few days. Simply cover it tightly with plastic wrap or store in an airtight container at room temperature for up to two days. For longer storage or extra moistness, refrigerate for up to five days and bring to room temperature before serving to soften the crumb.

Freezing

This cake freezes quite well without the glaze! Wrap individual slices or the whole (unglazed) cake tightly in plastic wrap and foil. Freeze for up to two months. When you’re ready to enjoy, thaw in the refrigerator overnight and bring to room temperature. Glaze just before serving for best results.

Reheating

If you prefer Maple Pecan Cake served warm, pop slices in the microwave for 10–15 seconds or heat gently in a low oven (300°F) for a few minutes. This rejuvenates the crumb and brings back those just-baked aromas—pure comfort on a chilly day.

FAQs

Can I make Maple Pecan Cake without buttermilk?

Yes! If you don’t have buttermilk on hand, simply add 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill with milk to make 1 cup. Let it sit for a few minutes to curdle, then use as directed for that classic tender crumb.

Is it okay to use walnuts instead of pecans?

Absolutely. While pecans are traditional and add a signature sweetness, walnuts work well and will give the Maple Pecan Cake a slightly different but still delicious nutty flavor. Just toast them first for best results.

Can I bake this cake as cupcakes?

Yes! This recipe makes charming cupcakes—divide the batter among lined muffin tins and bake for about 18–20 minutes. They’re perfect for parties or bake sales, offering that dreamy maple-pecan combo in one tidy package.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, it’s ready. The top should also spring back lightly when touched and pull away just slightly from the pan’s edges.

What’s the best way to toast pecans?

Spread the chopped pecans in a single layer on a baking sheet and bake at 350°F for 6–8 minutes, stirring once. Watch closely—they go from toasty to burnt quickly! Your kitchen will smell amazing when they’re ready for the Maple Pecan Cake.

Final Thoughts

There’s something truly special about sharing a slice of Maple Pecan Cake with friends and family. The aroma alone is worth turning on the oven, and every soft, nutty bite feels like a celebration. If you’re craving a recipe that’s as heartwarming as it is tasty, this cake is pure joy—give it a try, and make some sweet new memories!