Maple Layer Cake with Brown Butter Frosting

This maple layer cake combines soft, tender cake layers with rich brown butter cream cheese frosting and a finishing touch of toasted pecans. It’s a beautiful dessert for fall gatherings, holidays, or any occasion that calls for something special.

This beautiful cake is so perfect for fall. Maple syrup and maple extract give both the cake and frosting a lovely, well-rounded maple flavor that’s noticeable without being overpowering. The brown butter adds an extra layer of nutty, caramel-like richness that makes the frosting especially delicious. It’s a wonderful combination of familiar, comforting flavors with a little something extra.

What Makes This Maple Cake Special

• Maple flavor in every bite. Both the cake and frosting have a lovely maple flavor that’s noticeable without being overpowering.
• An extra-special frosting. Brown butter gives the cream cheese frosting a rich, slightly nutty flavor that pairs beautifully with maple.
• Soft, tender cake layers. Sour cream and buttermilk help create a tender crumb that’s still sturdy enough for stacking and frosting.
• Easy to dress up. A handful of toasted pecans adds crunch and makes the cake look beautiful without any complicated decorating.

A Few Ingredient Notes

• Pure maple syrup: Use real maple syrup, not pancake syrup, for the best flavor. A variety with a robust flavor is a good choice here, although any pure maple syrup will work. You’ll need it for both the cake and frosting.
• Maple extract: This boosts the maple flavor without adding more liquid or sweetness. It’s especially helpful for keeping the maple flavor noticeable after baking.
• Cream cheese: Use full-fat, block-style cream cheese for the frosting, rather than the spreadable kind sold in tubs.

Tips for Success

• Start with softened and room-temperature ingredients. Let the butter soften and the eggs, sour cream, and buttermilk come to room temperature before mixing. They’ll combine more smoothly and help create an even, tender crumb.
• Don’t over-mix the batter. Once you start adding the flour mixture, mix just until combined. Over-mixing can make the cake less tender.
• Let the brown butter cool before making the frosting. If you’re new to browning butter, see my brown butter guide that walks you through the process. Once browned, let the butter cool until it’s thickened but still soft and spreadable, much like softened butter. If it’s still warm or liquid, the frosting may be too loose. You can refrigerate it to speed things along, stirring occasionally so it cools evenly.
• Adjust the frosting as needed. Start with the smaller amount of confectioners’ sugar, adding more if needed for sweetness and structure. If the frosting is too thick, add a little cream or milk until it’s easy to spread.
• Cool the cake layers completely. Even slightly warm layers can soften the frosting and make assembling the cake more difficult.
• Toast the pecans. If you’re using them as garnish, toasting the pecans first brings out their flavor and gives them a little extra crunch. Let them cool before adding them to the frosting.

Cool the browned butter until it’s thickened but soft.

Frost the cooled cake layers.

Storage and Make-Ahead Tips

Storing the cake: Store the frosted cake covered in the refrigerator for up to 4 days. It holds up well overnight, so you can assemble it the day before serving. Let it sit at room temperature for about 20 to 30 minutes before serving for the best flavor and texture.

Making ahead: You can bake the cake layers a day ahead and store them tightly wrapped at room temperature. The frosting can also be made a day or two ahead and refrigerated in an airtight container. Let it soften slightly and beat briefly before using.

Freezing: Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before assembling the cake. To freeze individual slices of frosted cake, first freeze them long enough to set the frosting. Then wrap each slice well and place in an airtight, freezer-safe container. Thaw overnight in the refrigerator. The frosting may change texture after freezing and thawing.

More Maple Desserts to Try

Get the Recipe:

Maple Layer Cake

This soft, tender maple layer cake is filled with lovely maple flavor and topped with rich brown butter cream cheese frosting. A finishing touch of toasted pecans makes it a beautiful dessert for holidays and special occasions.

For the cake:

• 2 ½ cups (300 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 10 tablespoons (140 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) firmly packed light brown sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• ¾ teaspoon maple extract
• 1 cup (226 g) sour cream, at room temperature
• ¼ cup (60 ml) pure maple syrup, at room temperature
• ¼ cup (60 ml) buttermilk, at room temperature

For the frosting:

• 1 cup (226 g) unsalted butter
• 8 ounces (226 g) cream cheese, softened
• 3 tablespoons (45 ml) pure maple syrup, at room temperature
• 1 teaspoon vanilla extract
• ¾ teaspoon maple extract
• pinch salt
• 4 to 4 ½ cups (440 to 495 g) confectioners’ sugar, sifted if needed
• 1 to 2 tablespoons (15 to 30 ml) heavy cream or milk, if needed

For garnish:

• 1 to 1 ½ cups toasted pecan halves or chopped pecans

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To make the cake:

• Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

• Whisk together the flour, baking powder, baking soda, and salt. Set aside.

• Using an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar until light and fluffy.

• Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and maple extracts.

• In a small bowl, combine the sour cream, maple syrup, and buttermilk.

• With the mixer on low speed, add the flour mixture to the batter in 3 portions, alternating with 2 portions of the sour cream mixture. Mix just until combined.

• Divide the batter evenly between the pans, and smooth the tops.

• Bake 28 to 34 minutes, or until a pick inserted into the center comes out clean.

• Cool the cakes in the pans for 15 minutes. Then remove them from the pans to cool completely on a wire rack.

To make the frosting:

• Melt the butter in a saucepan over medium heat. Continue cooking, stirring frequently, until the milk solids turn golden brown and the butter smells nutty.

• Remove from the heat and transfer to a heatproof bowl. Cool until thickened and spreadable but still soft (similar to softened butter).

You can refrigerate to speed this along, but be sure to stir it occasionally.

• Beat the browned butter and cream cheese until smooth.

• Mix in the maple syrup, both extracts, and the salt.

• Gradually add the confectioners’ sugar (start with the lesser amount) and mix until fluffy. Add cream (or milk) if needed to make a spreadable consistency. Or add more sugar if needed for a thicker, sweeter frosting.

To assemble:

• Place one cooled cake layer on a serving plate, and frost the top of the cake. Add the second layer, and frost the top and sides.

If necessary, level the cake layers before frosting.

• Press toasted pecans onto the sides and/or scatter over the top.

• Maple syrup: Use pure maple syrup, not pancake syrup, for the best flavor.
• Maple extract: This helps give the cake and frosting their distinct maple flavor. I don’t recommend omitting it.
• Brown butter: Let the browned butter cool until thickened and spreadable, similar to softened butter, before making the frosting. If it’s too warm or liquid, the frosting may be too soft.
• Pecans: The toasted pecans are optional. Use chopped pecans, pecan halves, or a combination.
• Storage: Store the frosted cake covered in the refrigerator up to 4 days. Let it sit at room temperature briefly before serving.

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