Maple Pecan Snack Cake with Buttermilk Glaze

Cooking Time

30 minutes

Prep Time

20 minutes

Serving Size

9-12 servings

This Maple Pecan Snack Cake is the perfect blend of cozy comfort and everyday ease. Made with Wesson Canola Oil for a moist, tender crumb, this cake comes together with simple pantry staples and delivers big on fall flavor. Each bite is rich with warm maple sweetness, nutty pecans, and a light drizzle of tangy buttermilk glaze that ties it all together.

Perfect for brunch, afternoon coffee, or a casual dessert, this cake looks and tastes like something special—without any fuss. It’s a bake-on-a-whim kind of treat that feels right at home on any table, whether you’re hosting friends or just craving something sweet and homemade.

Recipe creation by @simplylakita

CONTAINS:

Dairy, eggs, nuts

Ingredients

Cake

All-purpose flour 1 1/2 cups.

Baking powder 1 tsp.

Baking soda 1/2 tsp.

Salt 1/2 tsp.

Wesson Canola Oil 1/2 cup.

Pure maple syrup 1/2 cup.

Brown sugar, packed 1/2 cup.

Eggs 2 large.

Buttermilk 1/2 cup.

Vanilla extract 1 tsp.

Pecans, chopped 1/2 cup.

Buttermilk Glaze

Powdered sugar 1/2 cup.

Buttermilk 2 tbsp.

Vanilla extract 1/4 tsp.

Method

Cake

Preheat the oven: to 350°F (175°C).

Grease and line an 8-inch square baking pan with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, whisk together Wesson Canola Oil, maple syrup, brown sugar, eggs, buttermilk, and vanilla until smooth.

Stir the dry ingredients into the wet ingredients until just combined. Fold in the chopped pecans.

Assembly Method

Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool for 10–15 minutes. Whisk the glaze ingredients together until smooth and drizzle over the cooled cake.

Recipe Tips

Don’t overmix the batter. Stir just until the flour disappears, this keeps the cake soft and tender instead of dense.

Use room-temperature ingredients. Cold eggs or buttermilk can cause the batter to separate slightly. Let them sit out for 10–15 minutes before mixing for a smoother texture.

Check for doneness early. Every oven bakes differently, start testing at 25 minutes. The cake should spring back lightly when touched in the center.

Add a little crunch. Sprinkle extra chopped pecans or a pinch of flaky sea salt over the glaze for texture and balance.