Salted Maple Pecan Cake
This maple pecan cake blends cozy sweetness with a hint of salt. Every layer feels rich, tender, and truly special.
Equipment
- 8-inch round cake pans
- stand mixer
- skillet
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
Instructions
- 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.
- 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.
- Mix in the sour cream. Add the dry ingredients in three additions, alternating with the milk, and mix only until the batter is smooth.
- 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.
- 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.
- 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.
- Fill and cover the cooled cake layers with maple frosting. Decorate with the maple pecans and finish with the flaky sea salt.
Nutrition
Serving: 1servingCalories: 595kcalCarbohydrates: 80gProtein: 6gFat: 29g