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Vermont Maple-Pecan Cake

This delectable nutty maple cake has become a hands-down favorite. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup. —Teresa Cardin, Mansfield, Missouri
  • Total Time
    Prep: 40 min. Bake: 20 min. + cooling
  • Makes
    6 servings

Ingredients

  • 3/4 cup plus 1 tablespoon all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup butter, melted
  • 3 tablespoons maple syrup
  • 1/4 teaspoon vanilla extract
  • 1/3 cup finely chopped pecans, toasted
  • GLAZED PECANS:
  • 3 tablespoons light corn syrup
  • 1/3 cup pecan halves
  • FROSTING:
  • 1 package cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 tablespoon plus 1 teaspoon maple syrup
  • 1-1/2 cups confectioners' sugar

Directions

  • In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans.
  • Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool.
  • For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.
Nutrition Facts
1 slice: 574 calories, 28g fat (12g saturated fat), 52mg cholesterol, 420mg sodium, 81g carbohydrate (61g sugars, 2g fiber), 5g protein.
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Reviews

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Average Rating:
  • Barbara
    Oct 18, 2020

    Disappointing. I was a bit puzzled that the recipe contained no eggs. I wish I had added some. If I try it again I will add eggs,

  • Abby
    Sep 26, 2019

    I multiplied everything by 6 because I put the batter into a larger rectangular pan. But I had to add 1/3c more of flour, 2 eggs, 1tsp baking powder, 1 1/2tsp maple extract

  • lomein012
    Nov 4, 2018

    Not happy with this recipe but if you haven't listened to the other feedback and updated this recipe by now, you won't do anything about mine!

  • papa60
    Aug 14, 2015

    My family loved this cake I wouldn't changed a thing very moist I will be making it again for sure

  • Stellrchef
    Aug 7, 2015

    THANK YOU for finally publishing a cake recipe that doesn't include a *cake mix* :-|

  • AWynne
    Mar 26, 2015

    Glad I read the reviews first! I tripled the recipe for 2 round 9 inch pans. I also added eggs and baking powder as well as maple extract. Turned out great! No problem getting it out of the pan with grease and flour. Thanks for the helpful suggestions. Will definitely make again!

  • cmckeever87
    Mar 26, 2015

    I made this cake but didn't see that it was just six inches so I doubled it for two nine inch squares . it stuck a little but rose just fine . looks tasty haven't eaten it yet .

  • dorist66
    Mar 9, 2015

    Very disappointed. I had to double the recipe. It stuck to a parchment paper lined pan.

  • sugarcrystal
    Mar 4, 2015

    Awesome cake! I added maple extract to kick up the flavor.

  • Pugs4eyes
    Dec 13, 2014

    I was so excited to make this cake for my birthday. It didn't rise, and stuck to the pan. So disappointed.