Vermont Maple-Pecan Cake Recipe

Reviewed on Mar. 08, 2013 by hharris12

I made this azaming cake just last weekend for my birthday. Yes I made my own birthday cake but I love to cook. I wish it was bigger. But it feed 14 people cut into small pieces plus I had another cake. But I wanted everyone to try this cake. I can't wait until I make this again.

Reviewed on Sep. 26, 2012 by dmv60

My cake fell too, and I followed the recipe exactly as written. Next time I'll add an egg. I love that it is for 6" pans, perfect for a small family.

Reviewed on Apr. 14, 2012 by Drosebur

Rgreat concept, I made a few changes, I added 2 eggs, and also a half teaspoon of baking powder, cake rose great and was super moist, I also doubled the recipe!

Reviewed on Jun. 26, 2011 by Deena15

had to double the recipe to fit the 6inch pan

Reviewed on Jun. 10, 2011 by spiced

This cake was not at all what I expected. It did not rise and was way too sweet. Since the recipe called for a 6 inch pan, I doubled the recipe to fit larger pans, but was very disappointed

Reviewed on May. 25, 2011 by gianinetti22

i modified this for a 9" round cake instead of a 6". I kept in mind that one review stated that recipe had to be doubled in order to make enough for 2 6" pans,I also read that one reviewer had the cake fall so I was very carefull, fresh baking soda, buttermilk etc and it still fell, however the flavor was excellent. I will attempt again only lower temp and longer bake time, more like a bundt or carrot cake as it is very dense but soooo, sooo delicious, best frosting as well. I added maple flavoring for extra "maple" flavor.

Reviewed on May. 01, 2011 by haileysgram

Had to double recipe to get 2 layers - and those were small!!

Reviewed on Dec. 31, 2010 by bubblesmom

This cake has wonderful flavor. I was glad to have read the tip that says it doesn't raise real high, but it doesn't matter. The taste more than makes up for the height. The 6" pans make a real nice size to give as a "thank you."

Reviewed on Dec. 16, 2010 by CooknFool

I think there is an ingredient missing. Follow directions and it fell in the middle. Toothpick came out dry and cake still very moist. Very disappointed in this cake.

Reviewed on Nov. 19, 2010 by uwasv_waya

A very good cake and I'm not a big fan of cakes. I do like cream cheese and anything maple flavored. I thought every cook learned to put flour on cake pans after using cooking spray, butter, or oil but one comment showed not every one knows this. To save time and mess I now use one of the baking sprays. They have the flour and oil mixed together. I have never gotten to much flour and wound up with white places onthe cake using the baking spray. if you are using a dry cake mix you can use some of the dry mix instead of flour.

Reviewed on Oct. 06, 2010 by autumvaught

This is divine!!!! The toasted pecans make a huge difference, because I don't usually like any nuts in my food!

Reviewed on Feb. 13, 2010 by Katriana84

This cake was delicious! I make it exactly as written, only I substituted 2 tbsp buttermilk powder and 1/2 cup water for the 1/2 cup buttermilk. (Buttermilk powder is very useful if you are like me and rarely use buttermilk because it lasts alot longer than buttermilk) There is one thing I will do differently next time: I will grease and flour the baking pans instead of just use cooking spray, because my cake fell apart as it was coming out because it was stuck to the pan! Other than that, the cake was great and very delicious.

Reviewed on Nov. 19, 2009 by Jeaninusom1

Cake Flopping? Soda must be fresh and if you don't have butter milk adding a table spoon or less of Vinager in with milk works just as well. When you bake with these ingrediants that is what makes the cake rise... All ingrediants need to be freshly bought and then utilized.

Reviewed on Oct. 25, 2009 by jennywagers

by the way no need for eggs thats what the buttermilk is for

Reviewed on Oct. 25, 2009 by jennywagers

Was a very tasty cake!! I did change it up a bit though made it in a sheet cake pan and it was more like a bar rather then a cake. Worked well

Reviewed on Oct. 17, 2009 by dmjc

no eggs?????????????????

Reviewed on Oct. 06, 2009 by rkennell

This is an awesome-flavored cake, hands-down!! We did double the recipe and still baked it in the 6-inch pan, and it doesn't raise over the top of the pan, but it was so delicious!! Now to figure the recipe for a 9-inch...because I definitely going to take this to carry-in dinners, etc.!! Probably the strongest competitor for chocolate cake I have tasted--and I love chocolate! (And yes, it does not require any eggs; it is just not a real high-raising cake.)

Reviewed on Sep. 30, 2009 by ivorylady

I followed the directions and used the 6 inch pans. It turned out fantastic. There was nothing left over. I will make this many more times. The flavor out weighs the expence.

Reviewed on Jul. 22, 2009 by KScales

Due to the comments here, we retested the cake again as printed. It worked just fine with no issues. It is correct that the recipe does not contain eggs. A possible reason for unfavorable results would be using the wrong size pan. This recipes uses 6-in. cake pans. If you only have 9-in. pans, double the ingredient amounts and bake a few minutes longer.

Taste of Home Test Kitchen

Reviewed on Jul. 08, 2009 by treats3

This cake sounds wonderful, HOWEVER, Marilyn Rae raises a red flag! Seems hard to believe that a cake would flop 3 times for someone if all ingred. and directions were correct. She has a point about the eggs and HOW do you get a 5 Star rating from ONE actual comment and that comment is not positive??

I AM going to try this recipe using eggs, simply because I like maple and it COULD be really good. However, due to the expense of the ingredients, this issue certainly needs to be addressed if kept up on the site.

Reviewed on Jan. 21, 2009 by Marilyn Rae

Are you sure there are no eggs? My sister made this cake 3 times and it flopped every time. (seems like there is an ingredient missing or something?)

Reviewed on Nov. 19, 2008 by irisf

This cake sounds so good I am going to request it for my birthday!

Reviewed on Nov. 18, 2008 by bonnieg22

this recipe sounds soooo good, but I'm wondering how it would be with walnuts instead of pecans.

Reviewed on Oct. 30, 2008 by sondra1222