Delicious Gooey Butter Pecan Cake Recipe

Welcome to the wonderful world of desserts! If you’re looking for a sweet treat that will warm your heart and tickle your taste buds, you’ve found it. This Delicious Gooey Butter Pecan Cake is a crowd-pleaser that’s perfect for any occasion. Whether it’s a family gathering, a holiday celebration, or simply a cozy night in, this cake is sure to impress.

This cake is not just about its delightful flavors; it’s about the experience of baking something truly special. The gooey, buttery texture combined with the crunch of pecans makes each bite a heavenly experience. Plus, it’s so simple to make! With minimal ingredients and straightforward steps, even novice bakers can create this masterpiece.

Why You’ll Love This Recipe

When you think of comfort food, this cake ticks all the boxes. It’s rich, sweet, and has that perfect gooeyness that makes it irresistible. The combination of cream cheese and butter gives it a luscious texture, while the chopped pecans add a nutty crunch that elevates the flavors. Whether served warm or at room temperature, this cake is a decadent delight!

Ingredients

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a small saucepan, melt 2 tablespoons of salted butter over low heat. Once melted, add 1 1/4 cups of chopped pecans and toast them lightly until fragrant. Set aside.
3. In a large mixing bowl, combine 1/2 cup of unsalted butter and 8 ounces of softened cream cheese. Beat them together until creamy.
4. Add in 1 whole egg and 1 egg yolk to the butter and cream cheese mixture. Mix well.
5. Gradually add 2 1/2 cups of icing sugar, ensuring there are no lumps. Mix until smooth.
6. In a separate bowl, whisk together 1 cup plus 2 tablespoons of all-purpose flour, 3/4 teaspoon of baking powder, 1/8 teaspoon of baking soda, and 1/4 teaspoon of salt.
7. Slowly add the flour mixture to the wet ingredients, mixing until just combined.
8. Fold in the toasted pecans and the browned butter from step two.
9. Pour the batter into the prepared cake pan and smooth the top.
10. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
11. While the cake is baking, prepare the cream. In a mixing bowl, combine 1 cup of granulated sugar, 5 tablespoons of softened salted butter, 1/2 cup of heavy cream, 1 teaspoon of vanilla essence, and 1/4 to 1/2 teaspoon of salt. Beat until fluffy.
12. Once the cake is done, let it cool for about 10 minutes, then spread the cream mixture over the top while the cake is still warm.
13. Allow the cake to cool completely before serving for the best gooey texture.

Tips & Variations

• Nut Substitutions: If you’re not a fan of pecans, feel free to swap them out for walnuts or almonds!
• Flavor Boost: Adding a tablespoon of bourbon to the batter gives it a wonderful depth of flavor.
• Make It Chocolatey: You can fold in some chocolate chips for a chocolate pecan twist!
• Storage: Store any leftovers in an airtight container in the fridge for up to a week.

Serving Suggestions

This Delicious Gooey Butter Pecan Cake is wonderful on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, drizzle some caramel sauce over the top. You can also serve it with a cup of coffee or tea for a delightful afternoon treat.

Conclusion

In conclusion, this Delicious Gooey Butter Pecan Cake is not just another dessert. It’s a comforting hug in cake form! Whether you are celebrating a special occasion or simply indulging in a sweet moment, this recipe is guaranteed to become a favorite in your kitchen. So gather your ingredients, and let’s get baking!

FAQ

Can I make this cake ahead of time?

Absolutely! This cake actually tastes better the next day as the flavors meld together. Just store it in an airtight container in the fridge.

Can I freeze this cake?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It should last for up to three months.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make your own by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using it in the recipe.

Is this cake suitable for kids?

Yes, this cake is kid-friendly! Just be cautious with the optional bourbon, as it can be omitted for a non-alcoholic version.

Delicious Gooey Butter Pecan Cake Recipe

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

350

kcal

Discover how to make a delicious gooey butter pecan cake that’s perfect for any occasion. Easy, tasty, and a real treat!

Ingredients

• 2 tablespoons salted butter2 tablespoons salted butter

• 1 1/4 cups chopped pecans1 1/4 cups chopped pecans

• 1/2 cup unsalted butter1/2 cup unsalted butter

• 8 ounces cream cheese, softened8 ounces cream cheese, softened

• 1 whole egg, softened1 whole egg, softened

• 1 egg yolk, softened1 egg yolk, softened

• 2 1/2 cups icing sugar2 1/2 cups icing sugar

• 1 cup plus 2 tablespoons all-purpose flour1 cup plus 2 tablespoons all-purpose flour

• 3/4 teaspoon baking powder3/4 teaspoon baking powder

• 1/8 teaspoon baking soda1/8 teaspoon baking soda

• 1/4 teaspoon salt1/4 teaspoon salt

• 3/4 cup granulated sugar3/4 cup granulated sugar

• Browned butter from earlier stepBrowned butter from earlier step

• 1 whole egg, softened1 whole egg, softened

• 1 egg yolk, softened1 egg yolk, softened

• 1 1/2 teaspoons vanilla essence1 1/2 teaspoons vanilla essence

• 1 tablespoon optional bourbon1 tablespoon optional bourbon

• 1/2 cup buttermilk, softened1/2 cup buttermilk, softened

• 1 cup granulated sugar1 cup granulated sugar

• 5 tablespoons salted butter, softened5 tablespoons salted butter, softened

• 1/2 cup heavy cream, softened1/2 cup heavy cream, softened

• 1 teaspoon vanilla essence1 teaspoon vanilla essence

• 1/4 to 1/2 teaspoon salt1/4 to 1/2 teaspoon salt

Directions

• Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
• In a small saucepan, melt 2 tablespoons of salted butter over low heat. Once melted, add 1 1/4 cups of chopped pecans and toast them lightly until fragrant. Set aside.
• In a large mixing bowl, combine 1/2 cup of unsalted butter and 8 ounces of softened cream cheese. Beat them together until creamy.
• Add in 1 whole egg and 1 egg yolk to the butter and cream cheese mixture. Mix well.
• Gradually add 2 1/2 cups of icing sugar, ensuring there are no lumps. Mix until smooth.
• In a separate bowl, whisk together 1 cup plus 2 tablespoons of all-purpose flour, 3/4 teaspoon of baking powder, 1/8 teaspoon of baking soda, and 1/4 teaspoon of salt.
• Slowly add the flour mixture to the wet ingredients, mixing until just combined.
• Fold in the toasted pecans and the browned butter from step two.
• Pour the batter into the prepared cake pan and smooth the top.
• Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
• While the cake is baking, prepare the cream. In a mixing bowl, combine 1 cup of granulated sugar, 5 tablespoons of softened salted butter, 1/2 cup of heavy cream, 1 teaspoon of vanilla essence, and 1/4 to 1/2 teaspoon of salt. Beat until fluffy.
• Once the cake is done, let it cool for about 10 minutes, then spread the cream mixture over the top while the cake is still warm.
• Allow the cake to cool completely before serving for the best gooey texture.