Maple Vanilla Pecan Cake

Name: Maple Vanilla Pecan Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 cup unsalted butter, softened; 1/4 cup vegetable oil; 3 eggs; 1 teaspoon vanilla extract; 1/2 cup maple syrup; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup chopped pecans, toasted

Highlighted under: Sugar & Spice Desserts

When I first made this Maple Vanilla Pecan Cake, I was blown away by its rich, nutty flavor and delightful texture. The combination of maple syrup and vanilla creates a wonderful sweetness that perfectly complements the toasted pecans. I love how this cake is easy to whip up yet feels luxurious, making it perfect for both everyday indulgence and special occasions. Each slice is a moist and flavorful experience that just melts in your mouth, and it quickly became a family favorite at our gatherings.

Created by

Lina

Last updated on 2026-02-09T16:13:27.612Z

Making this Maple Vanilla Pecan Cake was an enriching experience for me. I love exploring how different ingredients come together to create a unique taste, and the marriage of maple syrup and vanilla is a perfect match. I found that toasting the pecans beforehand enhances their flavor, making the cake even more delicious. It's just amazing how a simple step can elevate the overall taste!

As I baked this cake, the aroma wafting through the kitchen had everyone excited. The key to achieving that perfect texture lies in using a mixture of both butter and oil in the batter. This not only adds moisture but also gives the cake a tender crumb that’s simply irresistible. I can't wait for you to try it!

Why You'll Love This Recipe
Deliciously infused with the sweetness of maple syrup
Crunchy pecans add a wonderful texture
Perfect balance of flavors for any occasion

The Role of Maple Syrup

Maple syrup plays a crucial role in this Maple Vanilla Pecan Cake, providing both sweetness and a deep, rich flavor that sets it apart from typical vanilla cakes. When selecting maple syrup, opt for pure maple syrup rather than imitations to ensure the best flavor. The dark amber variety lends a more robust taste, enriching the overall profile of the cake. Additionally, the liquid nature of the syrup helps maintain the cake's moisture, resulting in a tender crumb every time.

Incorporating maple syrup also means adjusting sugar ratios in your recipe. While you use both granulated and brown sugars, the syrup contributes additional moisture and sweetness, so balance is key. If you’re looking to experiment, consider reducing the granulated sugar slightly, roughly 1-2 tablespoons, to allow the maple flavor to shine without overwhelming the cake.

Perfectly Toasted Pecans

Toasting the pecans enhances their flavor, making them crunchier and more aromatic. To achieve this, spread the chopped pecans in a single layer on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until they become fragrant and slightly golden. Keep a close eye, as they can go from perfectly toasted to burnt very quickly. Once toasted, let them cool before folding them into the batter; this will help to retain their crunch in the final cake.

If you’re short on time or prefer a different nut, walnuts can serve as a substitute. However, be aware that walnuts have a more assertive flavor, which will alter the cake’s profile. For a nut-free version, consider adding additional chocolate chips or dried fruits like cranberries for a touch of texture and sweetness.

Storage and Serving Suggestions

This Maple Vanilla Pecan Cake is a delight to serve fresh, but it also stores well, making it great for meal prep or special occasions. Once cooled, wrap each layer in plastic wrap and store in an airtight container. The cake can remain at room temperature for up to three days or can be refrigerated for up to a week. If freezing, ensure it's wrapped tightly to prevent freezer burn, and it will last up to three months. Simply thaw at room temperature when ready to enjoy.

For a special touch when serving, consider adding a light drizzle of additional maple syrup or a dollop of whipped cream. You can also create a festive presentation by garnishing with more toasted pecans or a sprinkle of powdered sugar. Pairing each slice with freshly brewed coffee or a creamy latte enhances its decadent qualities, making it a perfect afternoon treat.

Ingredients

Cake Ingredients

1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1/2 cup maple syrup
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans, toasted

Make sure to toast the pecans to enhance their flavor!

Instructions

Prepare Your Oven and Pans

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray.

Mix the Batter

In a large mixing bowl, beat together the granulated and brown sugars with the softened butter and vegetable oil until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and maple syrup.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the toasted pecans.

Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Let the cakes cool completely before frosting.

Pro Tips

For extra flavor, consider adding a drizzle of maple glaze on top of the cooled cake.

Baking Tips for Moist Cakes

Achieving a moist cake largely depends on the proper creaming of the butter and sugars. Ensure your butter is at room temperature for easier incorporation, resulting in a light and fluffy texture. Additionally, avoid overmixing once you add the flour, as this could develop gluten and make the cake dense. Mix until just combined, then gently fold in the toasted pecans to keep that delightful crunch.

Another key factor is the cake's cooling time. Don’t rush the process; allowing the cakes to cool slightly in the pans for about 10 minutes will help set the structure. This prevents collapsing or crumbling when you transfer them to a wire rack, guaranteeing perfectly intact layers for your final creation.

Creative Variations

The delightful base of this Maple Vanilla Pecan Cake offers a fantastic opportunity for variations. For a fruitier twist, consider adding one cup of fresh blueberries or diced apples to the batter. This not only introduces a fresh flavor but also adds moisture, complementing the cake’s rich texture beautifully. Alternatively, you can experiment with spices like cinnamon or nutmeg to infuse warm notes during the colder months.

For those looking for a more indulgent dessert, layering the cooled cake with maple cream cheese frosting can elevate this recipe to new heights. Simply blend cream cheese with a bit of maple syrup and a dash of vanilla for a deliciously smooth frosting that balances well with the nuttiness of the pecans.

Questions About Recipes

→ Can I use different nuts in this recipe?

Absolutely! Feel free to substitute walnuts or almonds based on your preference.

→ How can I make this cake gluten-free?

You can use a gluten-free flour blend as a substitute for all-purpose flour.

→ What can I serve with Maple Vanilla Pecan Cake?

This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream.

→ Can I prepare the cake ahead of time?

Yes, you can bake the cakes a day in advance. Just store them in an airtight container in the refrigerator.