Pecan Pie Snack Cake With Maple Buttercream Recipe

If you’re a fan of pecan pie but want something that feels a bit lighter and easier to serve, this pecan pie snack cake with maple buttercream is just the thing. It’s got all the cozy, nutty flavors of traditional pecan pie but in the form of a tender spice cake topped with a rich maple buttercream and a gooey pecan pie-inspired topping. The result? A dessert that’s part cake, part pie, and all indulgence. Perfect for potlucks, holiday gatherings, or just a night in, this snack cake is a crowd-pleaser that’s easy to make and even easier to enjoy.

this RECIPE

Memories of baking with family

I’ll always remember the smell of warm spices wafting through the kitchen when I was a kid. My mom had a thing for spice cakes, and every time she baked one, the whole house felt like fall—even in the middle of summer. I think that’s what I love about this recipe: it brings me right back to those cozy memories but with a fun twist. The pecan pie topping feels like a nod to Thanksgiving, while the maple buttercream adds a touch of sweetness without being too overpowering. It’s a dessert that feels nostalgic yet new, and I can’t wait for you to try it.

A little background on pecan pie and spice cakes

Pecan pie is a Southern classic, known for its rich, custard-like filling made from brown sugar, butter, and pecans. Originally, it was likely adapted from French settlers in the South who combined their traditional pastries with local pecans. This cake brings that traditional flavor profile into a moist, spiced cake, merging two beloved desserts into one. Spice cakes, on the other hand, are known for their warming blend of cinnamon, nutmeg, and ginger—spices often associated with fall and winter. Combining the two just makes sense: you get the comforting spices of a cake, plus the indulgent, caramelized topping of a pie.

Let’s talk ingredients: flavor-packed basics

Each ingredient here has its own special role in making this snack cake shine:

• All-purpose flour: This is the backbone of the cake, giving it structure. You could use a gluten-free all-purpose blend if needed, though the texture might be slightly denser.
• Spices (cinnamon, nutmeg, ginger): These add warmth and depth. I recommend freshly grating nutmeg if possible for a more vibrant flavor.
• Sugars (granulated and brown): Granulated sugar keeps the cake light, while brown sugar adds moisture and a hint of molasses. The mix of both gives the cake a balanced sweetness.
• Applesauce: This adds moisture without making the cake too heavy. Plus, it’s a great way to cut back on oil and still keep things tender.
• Buttermilk: Buttermilk helps activate the baking soda and adds a tangy note that complements the spices beautifully. If you’re out, you can make a quick substitute by mixing ½ cup of milk with ½ tablespoon of vinegar or lemon juice.
• Pecans: The star of the topping, pecans bring a satisfying crunch and a buttery flavor that makes this cake feel indulgent.
• Maple syrup: A must-have for the frosting, maple syrup adds a gentle sweetness that complements the buttercream without overpowering it. Real maple syrup is best here for the fullest flavor.

Essential kitchen tools: what you’ll need

Here’s what I recommend for this recipe:

• 8×8-inch baking dish: This cake bakes up perfectly in an 8×8 pan. You could try a 9×9 pan, but note that the cake might be a bit thinner, so reduce the bake time by a few minutes.
• Mixing bowls: You’ll need at least two—one for the dry ingredients and another for the wet. A third bowl for the frosting makes the whole process easier.
• Electric mixer: A hand or stand mixer is helpful for the buttercream. You can mix it by hand, but it takes some elbow grease to get that light, fluffy texture.
• Parchment paper: Lining your baking dish with parchment paper makes it so much easier to lift the cake out once it’s cooled. Just a little trick to save you from sticky cleanups!

Step-by-step: my foolproof method

Alright, let’s get into the nitty-gritty of making this delicious cake.

1. Preheat and prep
   Start by preheating your oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper. Trust me—this will make getting the cake out a breeze later.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. This helps the spices distribute evenly, so you don’t end up with clumps of cinnamon in any one bite.
3. Combine the wet ingredients
   In another bowl, mix together the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, buttermilk, and vanilla extract. Make sure everything is well-blended but try not to overmix—just enough to bring it all together.
4. Bring it all together
   Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Overmixing can make the cake tough, so go easy here. Pour the batter into your prepared pan and smooth it out.
5. Bake
   Pop the cake in the oven and bake for 36-40 minutes. To check if it’s done, insert a toothpick into the center—it should come out clean or with just a few crumbs. Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
6. Prepare the pecan pie topping
   While the cake cools, make the topping. Melt the butter in a saucepan over medium heat, then stir in the brown sugar, honey, heavy cream, and vanilla extract. Let this mixture cook for a few minutes until it starts to thicken slightly, then stir in the chopped pecans. Set it aside to cool a bit.
7. Make the frosting
   Beat the softened butter with powdered sugar and maple syrup until smooth and fluffy. Adjust the consistency by adding more powdered sugar if it’s too soft, or a splash of milk if it’s too thick.
8. Assemble
   Once the cake is completely cool, spread a layer of maple buttercream on top. Spoon the slightly cooled pecan pie topping over the frosting. It might be a little gooey, but that’s part of the charm!
9. Slice and enjoy
   Slice into squares and serve. Every bite gives you soft, spiced cake, creamy buttercream, and that irresistible nutty topping. It’s pure bliss!

Fun variations to try

Want to mix things up? Here are a few ideas:

• Gluten-free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking mix.
• Dairy-free: Use a dairy-free milk like almond or oat milk in place of buttermilk, and substitute vegan butter in the frosting and topping.
• Less sweet: If you prefer a less sweet topping, reduce the brown sugar in the pecan mixture by a couple of tablespoons.
• Spicy twist: Add a pinch of cloves or allspice to the dry ingredients for a little extra warmth.
• Maple pecan cake: Add chopped pecans to the batter itself for a crunchier texture throughout.

Serving suggestions

To serve, place each piece on a small dessert plate and garnish with a drizzle of extra maple syrup if you want an extra-sweet touch. This snack cake is delicious on its own, but if you’re going all out, a scoop of vanilla ice cream or a dollop of whipped cream makes it even more decadent. For a festive presentation, sprinkle a few whole pecans or a light dusting of cinnamon over the top.

Drink pairings

For a cozy drink to go alongside this cake, try serving it with hot apple cider, which pairs beautifully with the spice and maple flavors. Chai tea is another great option, as its blend of spices complements the cake without overpowering it. If you’re looking for something cold, an iced latte with a touch of vanilla or cinnamon syrup is a refreshing balance to the sweetness of the cake.

Storing and reheating tips

This cake keeps well in an airtight container at room temperature for up to two days. If you need to store it longer, keep it in the fridge—it’ll last about five days that way. To reheat, pop a slice in the microwave for about 10 seconds to bring back some of that fresh-baked softness.

Adjusting for different servings

Need more cake? You can double this recipe and bake it in a 9×13-inch pan for a larger group. Just be sure to adjust the bake time—check it around the 30-minute mark and add more time as needed. For smaller servings, you could halve the recipe and bake in a loaf pan or mini loaf pans for individual portions.

Troubleshooting tips

If your cake turns out a bit dense, it’s probably due to overmixing or a slightly low oven temperature. Check your oven temperature with an oven thermometer if you’re not sure it’s accurate. If the frosting feels too soft, pop it in the fridge for a few minutes to firm it up before spreading.

Give this pecan pie snack cake a try!

This pecan pie snack cake with maple buttercream is one of those treats that’s hard to resist. It’s perfect for sharing, so gather your friends and family around and enjoy the sweet, nutty goodness. Don’t be afraid to make it your own, too—experiment with different spices or toppings and see what you like best. Happy baking!

Frequently Asked Questions

1. Can I make this cake in advance?
Absolutely! This cake actually tastes even better the next day as the flavors meld. Just store it in an airtight container.

2. Can I use a different type of nut?
Sure! Walnuts would be a good substitute for pecans if that’s what you have on hand.

3. Can I skip the frosting?
Yes, you can skip the frosting if you want something simpler. The cake and pecan topping alone are delicious.

4. How can I make this cake less sweet?
Reduce the sugar in the batter by a couple of tablespoons, or use less frosting.

5. Can I freeze this cake?
Yes, you can freeze the unfrosted cake. Just wrap it tightly in plastic wrap, then in foil. Thaw before adding frosting and the topping.

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