Introduction:

Butter Pecan Cake with Maple Pecan Glaze is the ultimate Southern dessert, bringing together the rich, nutty flavors of toasted pecans, a buttery, tender cake, and a sweet maple glaze that’s sure to impress. This cake captures the essence of classic Southern baking with its irresistible combination of buttery pecans and deep, caramel-like maple flavors.

Perfect for holiday gatherings, birthdays, or any special occasion, this cake will be a hit with anyone who enjoys traditional Southern desserts. The toasted pecans add a delightful crunch and depth of flavor, while the maple glaze drips down the sides, providing the perfect sweet finish to each bite. This Butter Pecan Cake with Maple Pecan Glaze is the dessert you’ll keep coming back to when you need something special yet comforting.

Ingredients:

For the Butter Pecan Cake:

• 1 cup (230g) unsalted butter, softened
• 1½ cups (300g) granulated sugar
• 4 large eggs, room temperature
• 2¾ cups (330g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240ml) buttermilk, room temperature
• 2 teaspoons vanilla extract
• 1½ cups (150g) toasted pecans, chopped (plus extra for garnish)

For the Maple Pecan Glaze:

• 1 cup (120g) powdered sugar
• ¼ cup (60ml) pure maple syrup
• 2 tablespoons unsalted butter
• 2 tablespoons milk (or heavy cream)
• ½ cup (50g) toasted pecans, chopped (for garnish)

Preparation:

Step 1: Toast the Pecans

1. Toast the Pecans – Preheat your oven to 350°F (175°C). Spread 2 cups of pecans (1½ cups for the cake, ½ cup for garnish) evenly on a baking sheet and toast them in the oven for 7-10 minutes, or until they are fragrant and golden brown. Keep an eye on them to avoid burning. Let the pecans cool, then chop them coarsely.

Step 2: Preheat the Oven and Prepare the Cake Pans

1. Preheat Oven – Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Step 3: Prepare the Cake Batter

1. Cream the Butter and Sugar – In a large bowl, using an electric mixer or stand mixer fitted with a paddle attachment, cream the softened butter and sugar together on medium speed for 4-5 minutes until light and fluffy.
2. Add the Eggs – Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully combined.
3. Mix Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Alternate Adding Dry Ingredients and Buttermilk – On low speed, alternate adding the dry ingredients and buttermilk to the butter-sugar mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix the batter.
5. Add Vanilla and Pecans – Stir in the vanilla extract and the toasted pecans, gently folding them into the batter.

Step 4: Bake the Cake

1. Divide the Batter – Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
2. Bake – Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with just a few moist crumbs. The cakes should be golden and slightly springy to the touch.
3. Cool the Cakes – Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

Step 5: Prepare the Maple Pecan Glaze

1. Make the Glaze – In a small saucepan, melt the butter over medium heat. Stir in the maple syrup and cook for 1-2 minutes until the mixture is smooth and heated through.
2. Add Powdered Sugar and Milk – Remove the saucepan from heat, and whisk in the powdered sugar and milk (or cream) until the glaze is smooth and pourable. If the glaze is too thick, add an extra tablespoon of milk to thin it out.
3. Stir in Pecans – If you prefer, you can add ¼ cup of the toasted chopped pecans directly into the glaze for extra texture.

Step 6: Assemble the Cake

1. Glaze the Cake – Once the cakes are fully cooled, place the first layer on a serving plate. Drizzle about half of the maple pecan glaze over the top of the cake, allowing it to drip down the sides.
2. Top with Second Layer – Place the second cake layer on top and pour the remaining glaze over the top of the cake, covering it generously. Garnish the cake with the extra toasted pecans for a beautiful finish.

Step 7: Serve and Enjoy

1. Slice and Serve – Allow the glaze to set for 10-15 minutes before slicing. Serve slices with a cup of coffee or tea, or alongside a scoop of vanilla ice cream for an indulgent dessert.

Cooking Notes:

• Make sure to toast the pecans for optimal flavor. This step brings out the natural oils and enhances their nuttiness.
• For a deeper maple flavor, you can substitute some of the granulated sugar in the cake batter with brown sugar, or even add a tablespoon of maple syrup directly into the cake batter.
• The glaze should be thick but pourable. If it’s too thick, add a bit more milk or maple syrup until you reach the desired consistency.

Serving Suggestions:

• This cake is delicious on its own, but for a special treat, serve it with a scoop of vanilla or butter pecan ice cream.
• Garnish with extra whole pecans or a sprinkle of powdered sugar for a beautiful presentation at parties or holiday dinners.
• Pair this dessert with a cup of coffee or a glass of milk for the perfect Southern-style indulgence.

Tips:

• Storage: This cake can be stored at room temperature in an airtight container for up to 3 days. If refrigerated, it will last up to 5 days, though it’s best to bring it to room temperature before serving for the best flavor and texture.
• Make-Ahead: The cake layers can be baked and frozen ahead of time. Wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Defrost at room temperature before glazing.
• Glaze Variation: For a thicker, more decadent glaze, reduce the maple syrup slightly and add more powdered sugar to create a frosting-like consistency.

Prep Time:

• 20 minutes

Cooking Time:

• 30 minutes

Total Time:

• 50 minutes

Nutritional Information (Per Serving):

• Calories: 550
• Protein: 6g
• Sodium: 300mg

Conclusion:

This Butter Pecan Cake with Maple Pecan Glaze is a delightful Southern dessert that combines the rich, nutty flavors of toasted pecans with the sweet, earthy notes of maple syrup. The buttery, moist cake is perfectly complemented by the luscious maple glaze that adds an extra layer of indulgence. Whether served for a special occasion or as a comforting treat, this cake will become a go-to favorite for anyone who loves Southern desserts. It’s rich, decadent, and full of flavor, making it the perfect centerpiece for any celebration

Butter Pecan Cake with Maple Pecan Glaze

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

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For the Butter Pecan Cake:

• 1 cup (230g) unsalted butter, softened
• 1½ cups (300g) granulated sugar
• 4 large eggs, room temperature
• 2¾ cups (330g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240ml) buttermilk, room temperature
• 2 teaspoons vanilla extract
• 1½ cups (150g) toasted pecans, chopped (plus extra for garnish)

For the Maple Pecan Glaze:

• 1 cup (120g) powdered sugar
• ¼ cup (60ml) pure maple syrup
• 2 tablespoons unsalted butter
• 2 tablespoons milk (or heavy cream)
• ½ cup (50g) toasted pecans, chopped (for garnish)

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Instructions

Step 1: Toast the Pecans

1. Toast the Pecans – Preheat your oven to 350°F (175°C). Spread 2 cups of pecans (1½ cups for the cake, ½ cup for garnish) evenly on a baking sheet and toast them in the oven for 7-10 minutes, or until they are fragrant and golden brown. Keep an eye on them to avoid burning. Let the pecans cool, then chop them coarsely.

Step 2: Preheat the Oven and Prepare the Cake Pans

1. Preheat Oven – Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Step 3: Prepare the Cake Batter

1. Cream the Butter and Sugar – In a large bowl, using an electric mixer or stand mixer fitted with a paddle attachment, cream the softened butter and sugar together on medium speed for 4-5 minutes until light and fluffy.
2. Add the Eggs – Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully combined.
3. Mix Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Alternate Adding Dry Ingredients and Buttermilk – On low speed, alternate adding the dry ingredients and buttermilk to the butter-sugar mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix the batter.
5. Add Vanilla and Pecans – Stir in the vanilla extract and the toasted pecans, gently folding them into the batter.

Step 4: Bake the Cake

1. Divide the Batter – Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
2. Bake – Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with just a few moist crumbs. The cakes should be golden and slightly springy to the touch.
3. Cool the Cakes – Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

Step 5: Prepare the Maple Pecan Glaze

1. Make the Glaze – In a small saucepan, melt the butter over medium heat. Stir in the maple syrup and cook for 1-2 minutes until the mixture is smooth and heated through.
2. Add Powdered Sugar and Milk – Remove the saucepan from heat, and whisk in the powdered sugar and milk (or cream) until the glaze is smooth and pourable. If the glaze is too thick, add an extra tablespoon of milk to thin it out.
3. Stir in Pecans – If you prefer, you can add ¼ cup of the toasted chopped pecans directly into the glaze for extra texture.

Step 6: Assemble the Cake

1. Glaze the Cake – Once the cakes are fully cooled, place the first layer on a serving plate. Drizzle about half of the maple pecan glaze over the top of the cake, allowing it to drip down the sides.
2. Top with Second Layer – Place the second cake layer on top and pour the remaining glaze over the top of the cake, covering it generously. Garnish the cake with the extra toasted pecans for a beautiful finish.

Step 7: Serve and Enjoy

1. Slice and Serve – Allow the glaze to set for 10-15 minutes before slicing. Serve slices with a cup of coffee or tea, or alongside a scoop of vanilla ice cream for an indulgent dessert.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 550
• Sodium: 300mg
• Protein: 6g