Salted Maple Pecan Cake

If you love the taste of maple, this salted maple pecan cake is going to be your new favorite bake.

It’s soft, tender, and full of that warm maple flavor in every layer.

The maple flavor shows up in the cake, the frosting, and the pecans on top, so you get it in every bite.

I love adding a little salt to balance all that sweetness. It keeps the cake from feeling too sugary.

The candied pecans on top add a nice crunch and make the whole cake look pretty without much effort.

It’s a great choice for fall gatherings, birthdays, or just when you want something a little special.

Why You’ll Love It

Rich Maple Flavor – Real maple syrup runs through the cake, the pecans, and the frosting for deep, cozy sweetness in every bite.

That Sweet and Salty Combo – A sprinkle of flaky sea salt balances the maple perfectly so the cake never feels too sweet.

Super Moist Texture – Sour cream and whole milk keep every slice soft, tender, and melt-in-your-mouth good.

Crunchy Pecan Topping – The candied maple pecans add a warm, nutty crunch that plays against the fluffy cake.

Recipe Ingredients

For the Cake

• 2 1/4 cups All-Purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Fine Sea Salt
• 3/4 cup Unsalted Butter, Softened
• 3/4 cup Light Brown Sugar
• 1/2 cup Pure Maple Syrup
• 3 Large Eggs
• 3/4 cup Sour Cream
• 1/2 cup Whole Milk
• 2 tsp Pure Vanilla Extract

For the Maple Pecans

• 1 1/2 cups Pecan Halves
• 1/4 cup Pure Maple Syrup
• 1 tbsp Unsalted Butter
• 1/4 tsp Fine Sea Salt

For the Frosting

• 1 cup Unsalted Butter, Softened
• 4 cups Powdered Sugar
• 1/3 cup Pure Maple Syrup
• 2 tbsp Heavy Cream
• 1 tsp Pure Vanilla Extract
• 1/2 tsp Fine Sea Salt
• 1/4 tsp Flaky Sea Salt

Directions

Step 1

Heat the oven to 350 F. Grease and line two 8-inch round cake pans, then whisk together the flour, baking powder, baking soda and salt.

Step 2

Beat the butter and brown sugar until light and creamy. Beat in the maple syrup, followed by the eggs one at a time and the vanilla.

Step 3

Mix in the sour cream. Add the dry ingredients in three additions, alternating with the milk, and mix only until the batter is smooth.

Step 4

Divide the batter between the pans and bake for 27 to 32 minutes, until the centers spring back when lightly pressed. Cool in the pans for 15 minutes, then turn out and cool completely.

Step 5

Cook the pecans, maple syrup, butter and salt in a skillet over medium heat for 4 to 5 minutes, stirring until the syrup coats the pecans. Spread them on parchment paper and cool completely.

Step 6

Beat the butter for the frosting until creamy. Gradually beat in the powdered sugar, maple syrup, heavy cream, vanilla and fine sea salt until fluffy and spreadable.

Step 7

Fill and cover the cooled cake layers with maple frosting. Decorate with the maple pecans and finish with the flaky sea salt.

My Tips

Bring Your Cold Ingredients to Room Temperature

Before you start, take out the butter, eggs, sour cream, and milk and let them sit on the counter for about an hour.

When everything is at room temperature, it all blends together smoothly and traps air the right way. Cold ingredients make the batter split and leave you with a heavy, dense cake instead of a soft one.

Measure Your Flour the Right Way

Spoon the flour into your measuring cup and level it off with a knife. Don’t scoop the cup straight into the bag.

Scooping packs in way too much flour, and even a little extra makes this cake dry and heavy. From my experience, this one step makes the biggest difference in getting a tender crumb.

Add the Dry and Wet Ingredients in Turns

When you mix in the flour and milk, do it in the order given – some flour, then some milk, and keep going back and forth in three additions.

Starting and ending with the flour keeps the batter from splitting and helps everything come together evenly.

Mix only until you don’t see dry streaks. The second the batter looks smooth, stop, because too much mixing makes the cake tough.

More Recipes

• Salted Honey Butter Cake
• Brown Butter Apple Crumble Cake
• Sticky Toffee Pudding
• Salted Caramel Chocolate Tart
• Carrot Cake with Cream Cheese Frosting

Frequently Asked Questions

Can I use pancake syrup instead of pure maple syrup?

You really want pure maple syrup here since it shows up in the cake, the pecans, and the frosting, so its flavor matters a lot.

Pancake syrup is mostly corn syrup with artificial flavoring, so it will taste flat and sugary rather than warm and rich like the real thing.