Pecan Pie Snack Cake With Maple Buttercream Recipe

Imagine a cozy afternoon with a warm slice of spiced cake topped with buttery pecan pie filling and creamy maple buttercream. This Pecan Pie Snack Cake is a delightful twist on two classic desserts—spice cake and pecan pie—coming together in a way that’s indulgent yet homey. It’s the kind of treat that makes you want to linger in the kitchen, savoring each bite while enjoying a cup of coffee or tea. This recipe is perfect for those chilly fall days when you crave something comforting but don’t want the fuss of making a full pie.

I remember the first time I made this cake—it was a gray, drizzly day, and I was craving something sweet and warm to lift my spirits. As the cake baked, the smell of cinnamon, nutmeg, and ginger filled the kitchen, and it was like a cozy blanket in dessert form. By the time I added the pecan pie topping and maple frosting, I knew I had a winner. Now, this cake has become my go-to for family gatherings and casual get-togethers alike.

this RECIPE

The story behind pecan pie and spice cake

Pecan pie is a beloved Southern dessert, typically made with a filling of pecans, eggs, sugar, and either corn syrup or honey for that gooey, caramel-like texture. While this classic dessert usually sits atop a flaky pie crust, we’re borrowing its flavor profile and bringing it to a fluffy, spice-filled cake. Spice cake, on the other hand, has origins in various cultures, often featuring warm spices like cinnamon, nutmeg, and ginger—flavors that pair beautifully with the rich, nutty taste of pecans.

This recipe combines these two desserts to create a snack cake that’s easy to make but feels like a special treat. With a spiced base, a gooey pecan topping, and creamy maple buttercream, it’s like fall on a plate.

Let’s talk ingredients: what makes this cake so good

All-purpose flour

The base of our cake, all-purpose flour, gives the cake structure while keeping it tender. If you’re out of all-purpose, you could substitute with a gluten-free baking blend, though the texture might be slightly different.

Baking powder and baking soda

These leaveners help the cake rise and keep it light. A mix of both works well here, giving the cake a fluffy yet moist crumb.

Warm spices

We’re using cinnamon, nutmeg, and ginger to create that cozy, spiced flavor. If you’re missing one, allspice or even a pumpkin spice blend can work in a pinch.

Sugars

A mix of granulated and brown sugar adds both sweetness and moisture. Brown sugar also brings a hint of caramel-like flavor, which complements the pecan topping beautifully.

Vegetable oil and applesauce

The combination of oil and applesauce keeps this cake incredibly moist without making it heavy. If you don’t have applesauce, mashed banana could work, though it might add a bit of a fruity flavor.

Buttermilk

Buttermilk adds tanginess and helps tenderize the cake. If you don’t have buttermilk on hand, a mix of milk and a teaspoon of vinegar or lemon juice will do the trick.

Pecans

Chopped pecans give the topping a wonderful crunch. Walnuts could be a substitute, but pecans really bring that classic flavor we’re after.

Maple syrup

Used in the frosting, maple syrup adds a rich, woodsy sweetness that pairs perfectly with the spices and pecans.

Essential kitchen tools for success

8×8-inch baking dish

This square pan size is ideal for a snack cake. If you don’t have an 8×8, a 9×9 pan will work, though the cake may be a bit thinner and bake faster—just keep an eye on it.

Parchment paper

Lining the pan with greased parchment paper makes removing the cake so much easier. Trust me, you don’t want to lose any of that delicious topping to the bottom of the pan.

Electric mixer

For the buttercream, an electric mixer (either handheld or stand) is key to getting that fluffy, smooth texture. While you can do it by hand, it’ll take a lot more elbow grease.

Saucepan

You’ll need a small saucepan to make the pecan pie topping. Make sure it’s sturdy and heats evenly to avoid scorching the sugars.

Step-by-step: How to make pecan pie snack cake

1. Preheat and prep

Start by preheating your oven to 350°F (175°C) and line an 8×8-inch baking dish with greased parchment paper. This way, you’re all set for an easy cake release once it’s baked.

2. Mix the dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. This step ensures that the spices are evenly distributed throughout the cake.

3. Combine the wet ingredients

In a separate bowl, mix together the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, buttermilk, and vanilla extract. Whisk until smooth. The applesauce and oil make this cake extra moist and give it a tender crumb.

4. Bring it all together

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix—this can make the cake dense. Pour the batter into your prepared baking dish.

5. Bake

Bake the cake for 36-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

6. Prepare the pecan pie topping

In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, honey, heavy cream, and vanilla extract, then let the mixture bubble for a few minutes. Once it thickens slightly, add the chopped pecans. Let the topping cool slightly—it’ll thicken more as it cools.

7. Make the maple buttercream

Using an electric mixer, beat the softened butter until smooth, then gradually add the powdered sugar. Drizzle in the maple syrup and continue to beat until the frosting is creamy and spreadable.

8. Frost and top

Once the cake has cooled, spread a generous layer of maple buttercream over the top. Spoon the pecan pie topping over the frosting, spreading it out evenly.

9. Slice and enjoy!

Cut the cake into squares and serve. The combination of spiced cake, creamy frosting, and crunchy pecan topping is an absolute treat.

Variations to try with this snack cake

• Gluten-free option: Substitute the all-purpose flour with a gluten-free baking blend.
• Vegan adaptation: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) in place of the eggs, coconut oil instead of vegetable oil, and a non-dairy milk mixed with a teaspoon of vinegar as a buttermilk substitute. For the frosting, use a vegan butter.
• Less sweet option: If you prefer a slightly less sweet cake, reduce the granulated sugar in the batter by a quarter.
• Add chocolate chips: Sprinkle a handful of chocolate chips into the cake batter for a hint of chocolate.
• Coconut twist: Replace some of the pecans with shredded coconut in the topping for a tropical twist.

How to serve and present your cake

This cake is lovely when served on a simple cake stand or even sliced up on a wooden board for a rustic look. Sprinkle a little extra cinnamon on top for a cozy feel, or add a few whole pecans for decoration. Serve each slice with a dollop of whipped cream for extra indulgence.

Drink pairings

For a cozy pairing, a spiced chai latte or cinnamon tea would be perfect with this cake. The spices in the drinks echo the cake’s flavors, creating a harmonious experience. Another great option is hot apple cider; the apple notes complement the applesauce in the cake and add to the overall autumnal vibe. If you’re serving this on a warm day, a cold glass of milk or iced maple latte would be refreshing options.

Storage and reheating tips

To keep this cake fresh, store it in an airtight container at room temperature for up to two days, or in the fridge for up to five days. If you’ve refrigerated it, let it come to room temperature before serving. You can also freeze individual slices (wrapped in plastic wrap, then foil) for up to three months. Just thaw them in the fridge overnight and bring to room temperature before enjoying.

Scaling the recipe for a crowd

If you’d like to make a larger cake, you can double the recipe and bake it in a 9×13-inch pan. The baking time will likely increase by about 5-10 minutes, so keep an eye on it and test for doneness with a toothpick. For a smaller crowd, you could halve the recipe and bake it in a loaf pan; just check it around the 25-minute mark.

Troubleshooting common issues

• Cake is too dense: Make sure you don’t overmix the batter once the wet and dry ingredients are combined.
• Buttercream too thin: If your frosting is too runny, add a little more powdered sugar or pop it in the fridge for 10-15 minutes to firm up.
• Pecan topping too runny: Let it cool slightly before spreading it on the cake; it will thicken as it cools.

FAQs

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake a day in advance and frost it the next day. Just keep the unfrosted cake covered at room temperature.

Q: Can I use dark brown sugar instead of light brown sugar?
A: Yes, but the flavor will be slightly richer and more molasses-forward. It’s a tasty swap if you enjoy a deeper caramel flavor.

Q: Can I skip the frosting?
A: You could, but the maple buttercream really adds a creamy contrast to the pecan topping. If you’re looking to cut sweetness, you could spread a thin layer instead.

Q: What’s a good substitute for buttermilk?
A: You can make a quick substitute by adding a teaspoon of vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.

Q: How do I prevent the cake from sticking to the pan?
A: Lining the pan with parchment paper and greasing it is the best way to ensure easy removal.

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