If you love buttery cakes with a nutty crunch, this Maple Pecan Butter Cake will win your heart. With a rich, moist butter cake base infused with maple flavor and topped with a luscious glaze and pecans, it’s a Southern-inspired dessert that’s as comforting as it is indulgent.
Perfect for the holidays, potlucks, or Sunday dinners, this cake brings together the cozy flavors of maple and pecans in one show-stopping dessert. It’s simple enough for casual baking but elegant enough for special occasions.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp maple extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 1/2 cups chopped pecans (toasted)
For the Maple Glaze:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup maple syrup (real, not imitation)
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (for topping)
Preparation Steps
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or 9×13-inch baking dish.
Step 2: Make the Cake Batter
- Cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and maple extract. In another bowl, whisk flour, baking powder, and salt. Alternate adding dry mixture and milk to the butter mixture until combined. Fold in toasted pecans.
Step 3: Bake the Cake
- Pour batter into prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
Step 4: Prepare the Maple Glaze
- In a saucepan, melt butter with brown sugar, maple syrup, and cream. Simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in vanilla.
Step 5: Glaze and Serve
- Pour glaze over the cooled cake. Sprinkle with extra pecans. Slice and serve warm or at room temperature.
Variation
- Bourbon Maple Cake: Add 1–2 tbsp bourbon to the glaze.
- Nut-Free Version: Omit pecans or use walnuts instead.
- Extra Moist: Brush cake layers with maple syrup before glazing.
- Cream Cheese Frosting: Swap glaze with maple cream cheese frosting for a decadent twist.
Cooking Notes
- Toasting pecans enhances flavor and prevents sogginess.
- Use real maple syrup for the best taste.
- Do not overbake—this cake should stay moist and buttery.
Serving Suggestions
- Serve with whipped cream or ice cream.
- Pair with coffee, tea, or even a glass of milk.
- Perfect centerpiece for Thanksgiving or holiday dessert tables.
Tips
- Use room temperature ingredients for the best texture.
- Let cake cool slightly before glazing to prevent it from soaking too much.
- Store covered in the fridge for up to 5 days.
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cooking Time: 55 minutes
- Total Time: ~1 hour 15 minutes
Nutritional Info (per slice, approx. 12 servings)
- Calories: 510
- Protein: 6g
- Carbs: 58g
- Fat: 28g
- Sodium: 320mg
FAQs
Q1: Can I make Maple Pecan Butter Cake ahead of time?
- Yes, bake a day in advance and add glaze just before serving.
Q2: Can I freeze this cake?
- Yes, freeze without glaze for up to 2 months. Thaw and glaze before serving.
Q3: Do I need maple extract if I’m using maple syrup?
- Maple extract enhances the flavor but can be skipped if you prefer a milder taste.
Q4: Can I use pancake syrup instead of real maple syrup?
- You can, but the flavor won’t be as rich. Real maple syrup is best.
Q5: How do I prevent my cake from sticking to the Bundt pan?
- Grease thoroughly and flour the pan, or use baking spray with flour included.
Conclusion
This Maple Pecan Butter Cake is a rich, moist, and flavorful dessert that celebrates the warm, nutty flavors of maple and pecans. With its buttery crumb and sweet glaze, it’s the perfect treat for holidays, family gatherings, or anytime you crave a Southern-style dessert.