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Maple Brown Butter Layer Cake with Maple Bourbon Glaze and Pecan Topping Recipe

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4 from 44 reviews

Maple Brown Butter Layer Cake is a rustic yet refined dessert featuring moist, nutty brown butter cake layers infused with warm spices and sweet maple syrup, layered and frosted with luscious maple cream cheese frosting. Topped with toasted pecans and a maple glaze drizzle, this cake offers a perfect balance of deep flavors and texture, ideal for fall celebrations and holiday tables.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Brown Butter Cake

  • 1 cup (226g) unsalted butter
  • 2 ½ cups (310g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 4 large eggs, room temperature
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (120ml) pure maple syrup
  • 1 tbsp vanilla extract
  • 1 cup (240ml) buttermilk, room temperature

Maple Cream Cheese Frosting

  • 1 cup (226g) unsalted butter, softened
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (60ml) pure maple syrup
  • 1 tsp vanilla extract
  • 3 ½ to 4 cups (420-480g) powdered sugar

Assembly & Garnish

  • ½ cup (120ml) maple syrup (for drizzle)
  • ¾ cup chopped toasted pecans (plus whole pecans for decorating)

Instructions

  1. Brown the Butter: Melt the butter in a saucepan over medium heat and continue cooking it, swirling occasionally, until golden brown bits form and the butter emits a nutty aroma, about 6–8 minutes. Immediately transfer to a bowl and let cool completely; refrigerate to speed cooling but avoid letting it solidify.
  2. Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In another large bowl, beat the eggs and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2–3 minutes. Slowly add the cooled brown butter, then mix in the maple syrup and vanilla. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients, mixing just until combined.
  3. Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25–28 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  4. Make the Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the maple syrup and vanilla extract and beat until combined. Gradually add the powdered sugar, one cup at a time, beating until the frosting is fluffy and spreadable. Adjust powdered sugar quantity to reach desired consistency.
  5. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting evenly on top, sprinkle with a handful of chopped toasted pecans, and lightly drizzle with maple syrup. Repeat the layering with the remaining cake layers. Frost the top of the cake, drizzle with more maple syrup, and decorate with whole toasted pecans as desired.

Notes

  • Allow brown butter to cool but not solidify before mixing it into the batter to preserve cake texture.
  • Use room temperature eggs and buttermilk for best mixing and fluffy cake crumb.
  • Adjust frosting sugar to control sweetness and spreadability.
  • To toast pecans, spread them on a baking sheet and roast in a 350°F oven for 5–7 minutes until fragrant.
  • Store the assembled cake covered in the refrigerator, and bring to room temperature before serving for best flavor.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/maple-brown-butter-layer-cake-with-maple-bourbon-glaze-and-pecan-topping-recipe/