Go Back Email Link
–+ servings
Up close of pecan cake with maple frosting, pecans sprinkled on top.
Print Recipe
4.16 from 19 votes

Pecan Cake with Maple Frosting

Simple Pecan Cake with sweet maple frosting. Soft, moist and full of fall flavors.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Servings: 9 slices
Calories:

Ingredients

For the Sugared Pecans

  • 1 cup finely chopped pecans
  • ¼ cup dark brown sugar
  • 4 tablespoons butter divided

For the Cake

  • 1 ½ cup all purpose flour or gluten free flour blend
  • 1 cup granulated white sugar
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 8 tablespoon unsalted butter
  • 3 eggs room temp
  • ½ cup buttermilk
  • 2 teaspoon vanilla extract

Maple Frosting

  • 8 tablespoons unsalted butter room temp
  • 2 cups powdered sugar
  • 1 teaspoon maple extract
  • 5 tablespoons milk 2% or milk substitute, like almond milk

Instructions

For the Cake

  • Preheat oven to 350°F. Grease an 8x8 or 9x9 inch square pan with cooking spray. Set aside.
  • Finely chop pecans in a food processor until pieces resemble large sand. Set aside.
  • In a small skillet, melt 4 tablespoon butter. Add brown sugar and stir together. Add chopped pecans and cook on medium low heat until pecans are fragrant, about 3 minutes, stirring frequently. Remove from heat and set aside.
  • Using a food processor, add flour, sugar, baking powder and salt. Blitz to combine.
  • Add butter and blitz until mixture resembles rough sand.
  • Remove mixture and place in the bowl of a stand mixer fitted with the paddle attachment.
  • Add buttermilk and vanilla, mixing on medium until fully combined.
  • Add eggs one at a time, scraping down the sides as needed.
  • Add toasted pecans, reserving ¼ C to sprinkle on top.
  • Pour mixture into prepared pan. Bake for 30-35 minutes until set or until a toothpick inserted in the center comes out clean. Set on a cooling rack.
  • While cake is cooling, mix up the frosting.

Maple Frosting

  • Using a stand mixer fitted with the whisk attachment, or using a handheld mixer whisk butter for about 1 minute. Slowly add powdered sugar and maple extract.
  • While whisking on high, add milk, 1 tablespoon at a time until the mixture is a spreadable consistency.
  • Once cake cools, top with maple frosting and sprinkle with remaining chopped pecans.

Notes

Cake keeps well on the countertop for up to a week when wrapped tightly with aluminum foil or stored in an airtight container.