I’m back in the kitchen still having so much fun with all things fall. This cake has everything you need for a wonderful fall dessert. Starting with amazing maple cake layers
When I started this cake I used a maple emulsion and my first batch of batter had too strong of a flavor, and almost tasted like perfume. So the next I tried it, I decided to go with a maple syrup to help create a more natural flavor of maple.
With that being said, maple syrup has a very high amount of sugar, so I had to account for that when making my batter, I decided to add a little less brown sugar and reduce the amount of granulated sugar, and after that, I had the most perfect cake layers there ever were!
The maple candied pecans add a crunch that creates the perfect texture. Here are all the best tips to help you successfully make candied pecans.
- They take time! This is very important because you want to go low and slow and not burn them
- Don’t have the heat too high. This will help you to ensure that you won’t burn them
- You might burn them, and that’s okay!
- The maple syrup will go through a lot of stages. First it will look like water, and then it will start to bubble a lot, and then it will start to crystallize and become perfect.
How to store a cakeOnce you finish your cake, if you aren’t eating it right away, I would recommend to wait to garnish the cake with the candied pecans until you serve it, they might become soft from the moisture inside the refrigerator. The candied pecans can stay in an airtight container for 2 weeks. (Sometimes longer depending on where you live)
For the pecan butter cream You are going to be making your own nut butter! It’s a lot of fun, and I think that making it will just take your cake to a whole new level.
Recipe
Maple Pecan Cake
Bold maple cake layers, with a pecan crunch frosted in a pecan buttercream.
Ingredients
For the Maple Cake
- 1 cup unsalted butter room temperature
- 1 cup granulated light brown sugar
- ½ cup packed granulated sugar
- ¼ cup vegetable oil
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup maple syrup
- 3 cups all purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon cinnamon
- 1 cup buttermilk at room temperature
For the Pecan butter/Candied pecans
- 4 cups raw pecan halves
- 1 cup real maple syrup
- 1 tablespoons ground cinnamon
- 1 teaspoon fine sea salt
- 3 tablespoons vegetable oil
For the pecan buttercream
- 2 cups unsalted butter (I pulled mine out and let it sit for 30 minutes)
- 6 ½ cups powdered sugar sifted
- 1 Recipe pecan butter recipe above & instructions below
- ¼ cup heavy whipping cream
Instructions
For the Cake
- Preheat the oven to 325 degrees, and spray 3 8-inch pans or 4 6-inch pan with cooking spray, line with parchment paper, and spray again. Set aside.
- In a small bowl sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a bowl of a standard size mixing bowl fitted with paddle attachment, cream the butter, granulated sugar, brown sugar, and oil on medium high speed for 5 minutes. (It should look light and fluffy)
- Turn the mixer off, and add one egg at a time (make sure to scrape the bowl addition), beat each egg one at a time. Add the vanilla and the maple syrup, and mix for 30 seconds
- With the mixer on the lowest speed, add ⅓ of the dry ingredients to the wet ingredients followed by half of the buttermilk. Mix for about 20 seconds. Add another ⅓ of the dry ingredients to wet ingredients followed by the rest of the buttermilk. Mix for 15 seconds, then add the rest of the dry ingredients.
- Divide the batter evenly between the cake pans. I used a kitchen scale. For the 8 inch pans, I got 20 ounces and for the 6 inch pans, it should weigh about 15 ounces for each pan.
- Bake the cakes for 30-34 minutes or until a toothpick/cake tester comes out clean from the centers.
- Let the cakes cool in the pans for 10 minutes and then transfer them to a cooling rack to completely cool.
- After the cakes have come to room temp, plastic wrap them and store in the fridge or freezer. If you are using it within 2 days, the fridge is fine. If using later, store in the freezer.
For the candied pecans and the pecan butter
- Prepare a cookie sheet by lining it with parchment paper, and set aside.
- In a medium size bowl, combine all the ingredients except the oil. Toss to evenly combine ingredients.
- In a large sauté pan, cook the mixture on medium heat until the maple syrup comes to a low simmer. Stirring about every 3 minutes. (You will want small and gentle bubbles)
- Turn down the heat to medium-low, and continue simmering the mixture for about 20-25 minutes and make sure to stir often. The liquid in the maple syrup will evaporate and its sugars will crystalize. The maple syrup will go through the following stages:
- 1: Thin and liquidy: It will simmer and bubble easily, and the pecans will be lightly coated. Stir every 1-3 minutes or so.
- 2: Thick and syrupy: The bubbles will start to get thicker and slower, and the pecans will start to stick together more. Make sure you are stirring to break up the pecans.
- 3: Crystalized and grainy: Once the maple syrup has almost completely evaporated you’ll notice that it starts to crystalize and look like microscopic little grains of sugar on the pecans.
- That means it’s working and the pecans are almost done!
- Once you notice that the maple syrup has begun to crystalize, go ahead and cook the pecans for 1 more minute. Make sure to stir the whole minute.
- Immediately pour the candied pecans out the prepped sheet pan with parchment paper. Use your spatula to break apart the clumps and spread the pecans out in an even layer.
- While the pecans are still warm, take a cup 1 ½ and place in a blender, add the oil and blend until it resembles a nut butter. It should be smooth and creamy.
- (Note: if your nutter butter is not getting creamy, start adding a tablespoon of water until its creamy and smooth)
- The candied pecans can last 2 weeks in an airtight container, and the nut butter, if not being used right away, should be stored in an airtight container in the fridge for up to 10 days.
For the pecan buttercream
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed. This will help the butter soften to ensure fluffy buttercream
- Add your homemade pecan butter. Mix on medium-high speed until well blended, about 2 minutes, Scrape down the sides and bottom of your bowl
- With the mixer on the lowest speed, gradually add the powdered sugar, followed by the cream. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.
- With a wooden spatula, beat out all of the air pockets by hand.
- Assembly
- Level the cakes if needed and acting as glue, place a dollop of frosting in the middle of your cake board. Add the first cake layer top side up, in the center of the cake board. Gently spread ½ of the pecan buttercream over the cake layer.
- Graciously sprinkle about ¾ cup of the chopped, toasted pecans over the buttercream and pat into place.
- Repeat with the second cake layer.
- Place the final cake layer, top side down, on the second layer of filling.
- Apply a thin layer of buttercream around the cake. Freeze the cake for 15 minutes to set the crumb coat.
- Once the crumb coat is set, continue frosting the cake with the remaining buttercream. Decorate with extra candied pecans. Serve at room temperature.
Tried this recipe?Let us know how it was!