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Pecan Pie Snack Cake With Maple Buttercream Recipe

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A cozy pecan pie snack cake topped with maple buttercream and gooey pecans—a perfect fall dessert!

  • Total Time: 1 hour 5 minutes
  • Yield: 9 1x

Ingredients

Scale
  • Dry Ingredients:
  • 177 g (1⅓ cups) all-purpose flour
  • 5 g (1 tsp) baking powder
  • 2.5 g (½ tsp) baking soda
  • 3 g (1 tsp) ground cinnamon
  • 1 g (½ tsp) ground nutmeg
  • 1 g (¼ tsp) ground ginger
  • Wet Ingredients:
  • 100 g (½ cup) granulated sugar
  • 67 g (⅓ cup) brown sugar
  • 2 large eggs, room temperature
  • 60 ml (¼ cup) vegetable oil
  • 79 ml (⅓ cup) applesauce
  • 120 ml (½ cup) buttermilk, room temperature
  • 5 ml (1 tsp) vanilla extract
  • Pecan Pie Topping:
  • 85 g (6 tbsp) unsalted butter
  • 100 g (½ cup) light brown sugar
  • 60 ml (¼ cup) honey
  • 30 ml (2 tbsp) heavy cream
  • 5 ml (1 tsp) vanilla extract
  • 125 g (1 cup) chopped pecans
  • Frosting:
  • 226 g (2 sticks) unsalted butter, softened
  • 438 g (3½ cups) powdered sugar
  • 79 ml (⅓ cup) maple syrup

Instructions

  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!

Notes

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.

  • Author: Nora
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert

Find it online: https://recipevibe.com/pecan-pie-snack-cake-with-maple-buttercream-recipe/