Delicious Gooey Butter Pecan Cake Recipe

When it comes to desserts that truly warm your heart, nothing beats a gooey butter pecan cake! This delightful cake is rich, buttery, and absolutely packed with flavor. Imagine the perfect combination of sweet cream cheese and toasted pecans, all wrapped up in a soft, moist cake. Whether you’re looking to impress guests at a gathering or treat yourself to something special, this cake is sure to be a hit!

What makes this gooey butter pecan cake so irresistible? It’s not just the incredible taste; it’s also the ease of preparation. You’ll be amazed at how simple it is to whip up this masterpiece. Plus, it’s perfect for any occasion, from family gatherings to cozy nights in. Let’s dive into the details and get baking!

Ingredients

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a small saucepan, melt 2 tablespoons of salted butter over medium heat. Add the chopped pecans and toast them until they are fragrant, about 3-4 minutes. Remove from heat and let cool.
3. In a large bowl, beat together 1/2 cup of unsalted butter and 8 ounces of softened cream cheese until smooth and creamy.
4. Add in 1 whole egg and 1 egg yolk, mixing well until fully combined.
5. Gradually add in 2 1/2 cups of icing sugar, 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. Mix until just combined.
6. Next, add the toasted pecans, 3/4 cup of granulated sugar, and the browned butter. Stir gently to mix.
7. In another bowl, beat together 1 whole egg, 1 egg yolk, and 1 1/2 teaspoons of vanilla essence. If you’re using bourbon, add it in now. Mix in the 1/2 cup of buttermilk until well blended.
8. Combine the wet and dry ingredients, mixing until just combined. Pour the batter into the prepared baking dish.
9. Bake for about 1 hour, or until the center is set and a toothpick comes out clean.
10. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the batter.
• If you want to make it gluten-free, substitute all-purpose flour with a gluten-free blend.
• Top your cake with whipped cream or a scoop of vanilla ice cream for a decadent finish.
• Try adding chocolate chips for a delightful twist on this classic recipe.

Serving Suggestions

This gooey butter pecan cake is best served warm, straight from the oven, but it’s also fantastic at room temperature. Pair it with:

• A dollop of whipped cream
• Freshly brewed coffee or tea
• A scoop of vanilla ice cream
• Caramel sauce drizzled on top

Conclusion

Making a delicious gooey butter pecan cake is not only easy, but it’s also a joyful experience. The flavors blend together beautifully, creating a dessert that’s perfect for any occasion. Whether it’s a birthday, holiday, or just a regular Tuesday, this cake will bring smiles and satisfaction to anyone who tastes it. So, gather your ingredients, roll up your sleeves, and enjoy the process of creating this delightful treat!

FAQ

Can I make this cake ahead of time?

Absolutely! This cake keeps well for a few days in an airtight container. You can also freeze it for longer storage.

What can I use instead of buttermilk?

You can substitute buttermilk with a mixture of regular milk and vinegar or lemon juice. Just use 1/2 cup of milk and add 1/2 tablespoon of vinegar or lemon juice, letting it sit for a few minutes before using.

Can I use other nuts instead of pecans?

Yes! Walnuts or almonds can be great alternatives if you prefer a different flavor or texture.

How do I know when the cake is done baking?

The cake is done when the edges pull away from the pan and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

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

450

kcal

Indulge in this gooey butter pecan cake that’s rich, easy to make, and perfect for any occasion!

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 9×13 inch baking dish.
• In a small saucepan, melt 2 tablespoons of salted butter over medium heat. Add the chopped pecans and toast them until they are fragrant, about 3-4 minutes. Remove from heat and let cool.
• In a large bowl, beat together 1/2 cup of unsalted butter and 8 ounces of softened cream cheese until smooth and creamy.
• Add in 1 whole egg and 1 egg yolk, mixing well until fully combined.
• Gradually add in 2 1/2 cups of icing sugar, 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. Mix until just combined.
• Next, add the toasted pecans, 3/4 cup of granulated sugar, and the browned butter. Stir gently to mix.
• In another bowl, beat together 1 whole egg, 1 egg yolk, and 1 1/2 teaspoons of vanilla essence. If you’re using bourbon, add it in now. Mix in the 1/2 cup of buttermilk until well blended.
• Combine the wet and dry ingredients, mixing until just combined. Pour the batter into the prepared baking dish.
• Bake for about 1 hour, or until the center is set and a toothpick comes out clean.
• Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.