Pecan Pie Snack Cake With Maple Buttercream Recipe

There’s something magical about fall baking that brings out all the cozy flavors we crave—warm spices, rich nuts, and sweet syrupy goodness. This pecan pie snack cake with maple buttercream hits all those notes, combining a tender, spiced cake with a gooey pecan pie topping and a luscious maple buttercream frosting. It’s like three desserts in one, but somehow manages to stay easy and approachable. If you’re looking for something a little different from the usual pumpkin-flavored treats, this is your cake!

this RECIPE

A little story: why this cake means so much to me 🍂

I first made this cake on a chilly Saturday afternoon, one of those days when the leaves were just starting to fall, and the air had that crisp edge to it. I wanted a dessert that felt like fall without going the typical pumpkin route. As I stirred together the pecan pie topping, the smell of brown sugar and butter filling the kitchen, I knew I’d found a winner. When I finally sliced into the finished cake, with its layers of soft spice cake, creamy maple buttercream, and nutty pecan topping, it felt like the perfect bite of fall. Now, this pecan pie snack cake has become one of my go-to recipes for cozy gatherings and family weekends alike.

The origins of pecan pie and its inspiration

Pecan pie is a beloved Southern dessert, known for its rich filling made with pecans, brown sugar, and corn syrup. It likely originated in the United States in the late 1800s, when pecans became more widely available. Over the years, pecan pie has evolved, with some bakers adding chocolate or even spices to create their own twists. This snack cake takes the classic flavors of pecan pie and transforms them into a more casual, snackable treat, perfect for any time of day. With a soft, spice-infused cake base and a topping inspired by traditional pecan pie filling, it’s a delicious homage to the original dessert.

Let’s talk ingredients: building the flavor

The ingredients in this cake are thoughtfully chosen to bring out the best of fall flavors:

• All-purpose flour: Provides the structure for our cake. If you’re looking for a gluten-free option, try swapping in a 1-to-1 gluten-free baking blend.
• Spices (cinnamon, nutmeg, ginger): These spices add warmth to the cake, giving it that classic fall flavor. Freshly ground spices work wonders here if you have them on hand.
• Brown sugar and granulated sugar: The combination of sugars adds depth. Brown sugar, in particular, brings a hint of molasses that pairs beautifully with the pecans and spices.
• Applesauce: Keeps the cake moist while adding a subtle fruitiness. If you don’t have applesauce, you could try mashed banana, though it will slightly alter the flavor.
• Buttermilk: Adds a slight tang and tenderness to the cake. If you don’t have buttermilk, you can make a substitute by mixing ½ cup of milk with ½ tablespoon of vinegar or lemon juice.
• Maple syrup: In the buttercream, maple syrup adds a natural sweetness and a distinct flavor that’s perfect for fall. Look for pure maple syrup if you can, as it has the best taste.
• Pecans: The star of the show! Their natural sweetness and crunch make the topping irresistible. For the best flavor, use fresh pecans and toast them lightly before adding to the topping.

Essential kitchen tools: what you’ll need

Here’s a quick rundown of the tools you’ll need to make this cake, along with a few tips to make the process smoother:

• Mixing bowls: You’ll need a couple of bowls—one for the dry ingredients, one for the wet. Make sure they’re large enough to give you plenty of room to mix.
• Whisk and spatula: A whisk is perfect for combining the dry ingredients and wet ingredients. A spatula will help you scrape every last bit of batter into the baking dish.
• 8×8-inch baking dish: This recipe is sized perfectly for an 8×8 pan, which gives you a nice, thick cake. If you only have a 9×9, it’ll still work; just keep an eye on the baking time, as it may cook a bit faster.
• Saucepan: You’ll need a small saucepan for making the pecan pie topping. A nonstick pan can make cleanup easier, as the topping can get a bit sticky.
• Electric mixer: For the frosting, an electric hand mixer or stand mixer will make quick work of beating the butter and powdered sugar into a fluffy, creamy frosting.

Step-by-step: how to make pecan pie snack cake with maple buttercream

1. Preheat the oven and prepare your baking dish
   Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper, leaving a bit of overhang on the sides for easy lifting later.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. Set this aside—it’s our spice mixture that will give the cake its cozy flavor.
3. Combine the wet ingredients
   In a separate bowl, mix the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, buttermilk, and vanilla extract. Whisk until everything is smooth and well combined. You want the sugars to dissolve as much as possible at this stage.
4. Mix wet and dry ingredients
   Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix here, as that can make the cake tough. Pour the batter into your prepared baking dish, smoothing the top with a spatula.
5. Bake the cake
   Bake for 36-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer it to a cooling rack to cool completely.
6. Make the pecan pie topping
   While the cake cools, melt the butter in a small saucepan over medium heat. Stir in the brown sugar, honey, heavy cream, and vanilla extract, cooking for 2-3 minutes until the mixture is smooth and bubbly. Stir in the chopped pecans and let the mixture cool slightly—it should be warm, not hot, when you add it to the cake.
7. Prepare the maple buttercream
   In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and maple syrup, beating until smooth and fluffy. Taste and adjust the maple syrup if you want a stronger flavor.
8. Assemble the cake
   Spread the maple buttercream over the cooled cake in an even layer. Then, carefully spoon the pecan pie topping over the buttercream, spreading it out to cover the cake. Slice and enjoy!

Mix it up! Variations to try

• Gluten-free: Use a gluten-free 1-to-1 baking flour to make this cake gluten-free.
• Vegan version: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), use a dairy-free butter substitute, and replace buttermilk with a plant-based milk + vinegar mix.
• Extra spices: For a twist, add a pinch of cloves or cardamom to the dry ingredients for even more warmth.
• Orange zest in the frosting: A hint of citrus zest in the buttercream pairs surprisingly well with the maple and pecan flavors.
• Chocolate pecan topping: Add a handful of mini chocolate chips to the pecan pie topping after it cools slightly for a chocolatey twist!

Serving suggestions and presentation tips

Serve this pecan pie snack cake on a pretty platter or cake stand for a festive look. You could sprinkle a few extra chopped pecans on top for texture or drizzle a little extra maple syrup over each slice. This cake is a great choice for casual gatherings, but it can easily be dressed up with a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Beverage pairings

This cake is full of warm spices and nutty sweetness, so it pairs beautifully with cozy beverages:

• Spiced chai tea: The warm spices in chai mirror the cake’s cinnamon and nutmeg, creating a harmonious pairing.
• Maple latte: A latte with a touch of maple syrup brings out the maple buttercream flavors. You can even add a pinch of cinnamon for an extra cozy feel.
• Apple cider: Hot or cold apple cider is a fantastic match for this cake. The tartness of the apple complements the sweetness of the maple and pecan topping.

Storing and reheating tips

Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. If you refrigerate it, let the slices come to room temperature before serving for the best texture. For a warm treat, you can pop a slice in the microwave for about 10 seconds—just enough to warm it slightly without melting the frosting.

Adjusting the recipe for different serving sizes

If you want to double the recipe, simply use a 9×13-inch pan and bake for a similar amount of time (check for doneness around 35 minutes). For a smaller cake, you could halve the recipe and bake in a loaf pan, but be sure to watch the bake time closely, as it may cook a bit faster.

Troubleshooting tips and tricks

If your cake is too dense, it might be from overmixing the batter—try to mix just until combined next time. If the pecan pie topping is too runny, you may need to cook it a little longer to let it thicken up. And if your frosting feels too thick, add a splash more maple syrup or a teaspoon of milk to smooth it out.

Frequently asked questions

Q: Can I make this cake ahead of time?
A: Absolutely! The cake actually tastes even better the next day, as the flavors have more time to meld. Just keep it covered.

Q: Can I freeze this cake?
A: Yes, you can freeze it. Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then add the frosting and topping fresh before serving.

Q: What can I use instead of applesauce?
A: You can use an equal amount of mashed banana or even Greek yogurt. Both will add moisture, though they might change the flavor slightly.

Q: Can I make the frosting less sweet?
A: Yes, try adding a pinch of salt to balance the sweetness, or use less powdered sugar and add a bit more maple syrup for a smoother, less sweet taste.

Q: Do I need to toast the pecans?
A: Toasting isn’t essential, but it does bring out the nuttiness in the pecans. Just pop them in the oven at 350°F for 5-7 minutes if you’d like to toast them.

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