Our daughter was married in Paris this last July. Her beautiful wedding and the stunning location inspired this recipe for luscious French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans. The perfect cake for any celebration!
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My daughter (the bride) was born and raised in Southern California, the groom is from Paris. His mother’s beautiful farmhouse just outside the city in the town of Barbizon was chosen as the spectacular backdrop for this celebration!
The grounds are exquisite, simple and romantic.
And the interior of the house was no different, understated, elegant, tasteful and unique.
The yard and the house were the perfect venue for the simple ceremony and the party that followed.
Wedding photography by Logan Cole.View wedding video by Max Cutrone here.
The French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans!
The colors and earthy vibe of this occasion inspired the creation of this French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans.
Cream, french vanilla, and buttermilk come to together for an elegant creamy cake that is finished with a silky maple cream cheese frosting and decorated with cinnamon pecans.
You can make this cake with any flour you wish. I made this one with Jovial Foods Einkorn Flour. Einkorn is an easily digestible ancient form of wheat that bakes up like a dream. BUT if you live gluten free, take heart, I make this cake for myself using Jovial Gluten Free Pastry Flour and honestly, it’s amazing. (I buy the six pack to save a little money)
The recipe: French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans
What you need: three 8″ non stick cake tins, vanilla paste (optional but I like it better than extract) a hand mixer or stand mixer. You will also need a cookie sheet and parchment paper for baking pecans.
A simple, elegant French Cream Cake that you can make deliciously gluten free if desired.
- 2 cups flour ( all purpose, Einkorn or Gluten free)
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup room temp butter
- 1/2 cup coconut oil (or your favorite baking oil)
- 1 1/2 cups granulated organic sugar
- 1 teaspoon vanilla paste or extract
- 4 eggs room temperature
- 1 cup buttermilk, room temp
- 1/2 cup heavy whipping cream
- 1/2 cup room temp butter
- 8 ounces cream cheese, room temp
- 1 teaspoon vanilla pasta or extract
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- 2 1/2 -3 cups powdered sugar
- 1 cup pecan pieces
- 1 tablespoon butter
- 1/4 teaspoon cinnamon
- 1 tablespoon maple syrup
- pinch sea salt
Preheat oven to 350 degrees and place oven rack in center position
Use a paper towel to wipe the bottom and sides of non stick pans with softened butter. Lightly coat with flour. Set aside.
Whisk together flour, baking soda and salt, set aside
Place butter, coconut oil (or other baking oil), sugar and vanilla in mixer and mix until well combined
Add eggs one at a time, mixing well between additions
Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
Add cream, mix well
Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
Bake for 20-22 minutes or until an inserted toothpick comes out clean. Allow cakes to cool. While cooling make Frosting and pecans
Place soft butter, cream cheese, maple syrup, cinnamon and vanilla into a bowl and mix well. Add powdered sugar, starting with 2 1/2 cups and adding more if necessary. When frosting is preferred consistency and very smooth, stop mixing and set aside
Preheat oven to 400 degrees. Place parchment paper on rimmed cookie sheet and set aside.
Place pecans, melted butter, maple syrup, cinnamon and a generous pinch of sea salt into a small bowl and mix well
Spread nuts out on parchment covered cookie sheet in a single layer, place in oven and bake for six minutes. Remove from oven and allow to cool
Carefully remove first cake from pan and place on cake plate
Frost the top of cake, then add second cake, frost, then add third layer
Frost the sides of cake, then add pecans by the handful, pressing them gently into the soft frosting, spinning the cake as needed. Top with flowers, leaves, cinnamon sticks if desired
MAY I PLEASE ASK A FAVOR?
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Post tags: gluten free, wedding, holiday, dessert
Linda, this cake, your family, these photos… ALL SO FREAKING BEAUTIFUL. 🙂
Thanks Lindsay. It was a wonderful trip and beautiful occasion!
I have absolute CHILLS looking through these photos! How gorgeous! And what a special cake!
Aw thanks Renee. It was such a beautiful wedding:)
These photos are so beautiful, what a special occasion and a lovely way to capture the memory of the day. And the cake!!! So yummy with that delectable maple cream cheese frosting and cinnamon pecans on the outside! Thanks for including a GF option too.
Thank you Emily <3
SO amazing! Moist, delicate, and totally decadent too!
Absolutely beautiful cake, and photos (and family) of well! I’m always so impressed by your desserts. You have a special talent!
Wow that cake is gorgeous Linda, you are so talented! Those photos are all stunning, looks like every one had a lovely day, what great memories 🙂
What a gorgeous cake! Congrats to your daughter. 🙂
So fun to see photos of this amazing wedding! And your cake looks divine, too!
What a special Occassion! The photos are gorgeous so does the cake. Simply fabulous!
This looks sooo decadent!
I love that the different healthier flours can be used in this classic, elegant cake! LOVELY! And what a special and memorable occasion! <3 !
Thanks Megan! It was a beautiful day!