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Prep time
1 hour
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Cook time
1 hour 5 minutes
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Serves
12
Author Notes
Notes of sweet maple, crunchy and smooth pecans make this butter cake out of sight. —Pickles1
Ingredients
- Butter cake
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3 cups
All purpose flour
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2 teaspoons
Baking powder
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1/2 teaspoon
Salt
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2 cups
Sugar
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1 cup
Unsalted softened butter
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1 teaspoon
Vanilla
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2 tablespoons
Maple syrup
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1 cup
Milk
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4
Eggs
- Filling and frosting
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1/2 cup
Unsalted butter
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1/2 teaspoon
Vanilla extract
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1 1/2 teaspoons
Maple syrup
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2 tablespoons
Milk
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2 cups
Confectioner sugar
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2 cups
Chopped pecans
Directions
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Preheat oven 350. In a large bowl sift flour and add baking powder and salt. Whisk together till mixed.
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In another bowl cream together butter and sugar. Continue adding two eggs at a time until mixed. add vanilla and maple syrup and mix thoroughly.
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Combine flour mixture and milk slowly mixing into butter mixture until smooth.
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In greased and floured round tins pour battery evenly. Bake 45 minutes or until center springs back when lightly touched.
*cool completely before construction
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In a mixer cream softened butter and poder sugar until fluffy. Beat in milk, Mable syrup, vanilla until smooth and spreadable.
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Take half of buttercream and add 1 cup chopped pecans.
*Save the rest of pecans for center of top cake decor.
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Spread nutty frosting evenly on first cooled cake round. Place second cake round on top. Spread regular buttercream on top.
*With a piping bag you can add decor with different tip. In center add chopped pecans
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