Butter Pecan Layer Cake Recipe

5 from 1 vote

Butter pecan layer cake with maple cream cheese frosting is a cake that is filled with the essence of a cozy dessert served on a perfect fall day. Tasting of toasted pecans, moist buttery cake, and a touch of maple sweetness.

Prep Time 10

Cook Time 25

Frosting and Additional prep 20

Total Time 55

Servings servings

Calories 463kcal

Author Jocelyn Delk Adams

Ingredients

2/3 cup vegetable oil
1/3 cup unsalted butter room temperature
1 cup granulated sugar
1/4 cup maple syrup
3 large eggs
2 2/4 cups all purpose flour sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
1 cup sour cream room temperature
2/3 cup whole milk room temperature
2 tsp vanilla extract
1 cup chopped pecans toasted

Instructions

For the Cake

Heat your oven to 325F and position racks in the upper and lower thirds. Prepare three 9-inch cake pans with a generous application of nonstick baking spray.
In a large bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
In your stand mixer's bowl, beat oil, butter, sugar, and maple syrup on high for 2 minutes until light and fluffy.
Add eggs one by one, followed by oil. Slow down the mixer and incorporate the dry ingredients in two stages. Blend in sour cream, milk, and pecans on a low setting just until combined. Avoid overmixing.
Bake until the cakes slightly pull away from the edges and turn a very light brown on top, around 25 minutes. Halfway through, swap the cakes between the racks.
After baking, let the cakes cool in their pans on a wire rack for 10 minutes, then turn them out to finish cooling on the racks for about 25 minutes.

For the Frosting

Combine cream cheese and butter in your stand mixer, beating at high speed for 30 seconds, then scrape the sides of the bowl.
Switch to low speed, adding confectioners’ sugar, maple syrup, and salt. Once combined, increase to high speed until the frosting is smooth and thick.
Refrigerate the frosting for 20-30 minutes until it stiffens. Spread it between the cake layers and top with chopped pecans. Serve and savor!

Notes

Storage Instructions

This cake has a maple cream cheese frosting so it shouldn’t be kept at room temperature for longer than 2 hours. After 2 hours cream cheese can start to spoil.

Store layer cakes in a cake carrier, or under a cake dome and in the refrigerator for up to 5 days. Before serving, let your slice sit at room temperature for a little bit. It tastes a lot better when it’s not too cold.

For longer storage, I recommend slicing your cake into portions, then lay these portions on a parchment-lined baking sheet in the freezer for a couple of hours. Once they’ve hardened you can wrap the slices in plastic wrap and keep them all in a freezer-safe bag or container. Freeze for up to 3 months.

To enjoy, let sit overnight or for a few hours in the fridge to thaw out.

Nutrition