Maple Pecan Chiffon Cake with Brown Butter Icing
Sep 25, 2025
There’s something extra comforting about the flavors of maple, pecan, and brown butter—all cozy, toasty, and slightly indulgent. This maple pecan cake delivers incredible texture thanks to a light chiffon-style base folded with whipped egg whites and studded with toasted pecans. But what truly takes it over the top is the brown butter glaze: rich, nutty, and just the right amount of sweet. Whether you’re hosting brunch, celebrating fall, or simply craving a showstopper dessert, this cake fits the moment.
NOTE: This recipe is formatted for higher altitude. If you are cooking at sea level, double the quantity of baking powder.
Cake Ingredients
Dry Ingredients
1 cup (128 g) cake flour
½ tsp (2 g) baking powder
½ tsp (3 g) salt
½ cup, packed (81 g) dark brown sugar
¼ cup (29 g) toasted pecans, finely chopped
Wet Ingredients
3 large egg yolks
¼ cup (54 g) olive oil
¼ cup (81 g) maple syrup
2 tbsp (30 g) water
1½ tsp (6 g) vanilla extract
Meringue
4 large egg whites
¼ tsp (0.75 g) cream of tartar
¼ cup (50 g) granulated sugar
Instructions
Preheat your oven to 300°F (150°C). Line a 9x13" pan with parchment paper.
Finely chop the toasted pecans and set aside. In a large bowl, whisk together the cake flour, baking powder, salt, and brown sugar until well combined.
In a separate bowl, whisk the egg yolks with the olive oil, maple syrup, water, and vanilla. Add this wet mixture to the flour mixture and stir until just smooth—do not overmix.
In a clean bowl, whip the egg whites with cream of tartar until foamy. Slowly add the granulated sugar and continue whipping until medium peaks form.
Fold the meringue into the batter in two additions, being gentle to preserve the air. Fold in the chopped pecans with the final strokes.
Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before adding glaze.
Brown Butter Icing
Yield: About 1 cup
Ingredients
2 cups (227 g) powdered sugar, sifted
½ cup (114 g) unsalted butter
¼ cup (60 g) heavy cream
1½ tsp (6 g) vanilla extract
⅛ tsp (0.5 g) salt
Instructions
In a small saucepan, melt the butter over medium heat. Continue cooking until the butter foams and the milk solids at the bottom turn golden brown and smell nutty. Immediately pour the hot brown butter over the sifted powdered sugar in a mixing bowl.
Whisk until the sugar is mostly absorbed. Add the heavy cream, vanilla, and salt. Whisk again until smooth and glossy.
To use as a glaze, pour it on while warm. For a spreadable frosting, allow the mixture to cool until it reaches a spreadable consistency.
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