Stepping into my kitchen, the warm, nutty aroma of toasting pecans fills the air, immediately transporting me to cozy Southern bakeries where desserts tell their own sweet stories. Today, I’m thrilled to share my version of a buttery delight: Gooey Butter Pecan Cake. This dessert isn’t just a crowd-pleaser; it’s a slice of creamy, luscious heaven that combines rich textures and flavors with minimal effort. With just the right balance of sweetness and nuttiness, it’s perfect for everything from casual evenings to special gatherings. Plus, it’s easily adaptable, making it friendly for those with dietary needs. Who doesn’t love a dessert that feels indulgent but is simple to whip up? Let’s dive into this heavenly creation together—are you ready for a delicious journey?
Why is this Butter Pecan Cake irresistible?
Decadent Delight: This Gooey Butter Pecan Cake is a perfect balance of creamy and nutty flavors, making it an unforgettable treat for any dessert lover.
Easy to Adapt: With gluten-free options and nut substitutes available, it’s versatile enough for everyone to enjoy.
Minimal Effort, Maximum Reward: Thanks to straightforward ingredients and easy instructions, you can impress friends and family without spending all day in the kitchen.
Perfectly Gooey Texture: The rich, gooey center paired with crunchy pecans creates a dessert experience reminiscent of the best cheesecake meets pecan pie!
Ideal for Sharing: It’s a crowd-pleaser, making it the star of gatherings, much like our Honey Butter Chicken or Biscoff Cake Butter.
Get ready to savor a slice of this gooey delight that’s sure to become a staple in your dessert rotation!
Butter Pecan Cake Ingredients
• Here’s everything you need to create a sensational Butter Pecan Cake that’s equal parts creamy and nutty!
For the Cake
- Butter – Adds richness and moisture; margarine is a suitable substitute.
- Pecans – Provide a delightful crunch and nutty flavor; swap with walnuts or almonds for nut allergies.
- Cream Cheese – Creates the creamy topping; mascarpone enhances richness, while Greek yogurt lightens it up.
- All-Purpose Flour – Gives structure to the cake; use a gluten-free flour blend at a 1:1 ratio for those with gluten sensitivities.
- Sugar – Sweetens the cake; brown sugar deepens the flavor profile.
- Eggs – Bind everything together; avoid substitutions for this recipe.
- Vanilla Extract – Adds depth of flavor; opt for pure vanilla for best results.
- Baking Powder & Baking Soda – Essential for the cake to rise; ensure freshness for proper leavening.
- Salt – A touch that enhances the overall flavor balance.
- Buttermilk – Adds tenderness and acidity; you can make a quick DIY buttermilk with milk and vinegar or lemon juice.
For the Caramel Sauce
- Granulated Sugar – Used as the main ingredient for a glossy sauce; keep an eye on it as it melts to avoid burning.
- Unsalted Butter – Adds richness and flavor to the sauce; always use unsalted for control over salt content.
- Heavy Cream – Ensures a silky texture; can be substituted with whole milk for a lighter version.
- Salt – Balances the sweetness of the sauce and enhances flavor.
- Vanilla Extract – Adds warmth and depth; use pure vanilla for the best flavor.
Dive into the making of a Butter Pecan Cake that’s not just a dessert, but a flavorful journey that delights each taste bud!
Step‑by‑Step Instructions for Butter Pecan Cake
Step 1: Toast the Pecans
Begin by melting a couple of tablespoons of butter in a skillet over medium heat. Once melted, add the chopped pecans and toast them for 3-4 minutes until they are fragrant and lightly browned. Stir frequently to prevent burning. Once done, set aside about ¼ cup of the toasted pecans for garnish, and let the rest cool.
Step 2: Brown the Butter
In a saucepan over medium heat, melt ½ cup of butter, swirling occasionally. Keep an eye on it as it begins to foam and turn a golden-brown color, which should take about 5-6 minutes. You’ll know it’s ready when it develops a nutty aroma. Remove it from heat and let it cool slightly before transferring it to the refrigerator to solidify.
Step 3: Prepare the Cream Cheese Mixture
In a mixing bowl, beat 8 ounces of cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in one egg and a cup of powdered sugar, continuing to mix until the mixture is completely free of lumps. Set aside this creamy layer, as it will add a luscious texture to your Butter Pecan Cake.
Step 4: Preheat the Oven
While preparing your mixtures, preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper for easy release. This step is essential to ensure your Butter Pecan Cake comes out perfectly without sticking.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and a pinch of salt. This mixture will provide the necessary structure for your Butter Pecan Cake. Once combined, set aside this dry mix as you’ll incorporate it with the wet ingredients shortly.
Step 6: Combine Wet Ingredients
In a large mixing bowl, cream together your cooled browned butter and 1 cup of sugar using an electric mixer until it’s light and fluffy, about 3 minutes. Beat in one egg, 1 teaspoon of vanilla extract, and if desired, 1 tablespoon of bourbon for an extra depth of flavor. Your batter should be smooth and creamy.
Step 7: Combine Mixtures
Gradually add the dry ingredient mixture to your wet ingredients, alternating with ½ cup of buttermilk. Mix until just combined, ensuring not to overmix; a few small lumps are okay. The goal is to achieve a smooth batter for your Butter Pecan Cake, ready to be transformed into a delectable dessert.
Step 8: Assemble the Cake
Pour half of the batter into the prepared springform pan. Spread it evenly and sprinkle the toasted pecans on top. Then, dollop the cream cheese mixture over the pecans, spreading it lightly. Finally, pour the remaining batter over to cover everything completely, creating a delightful layered effect.
Step 9: Bake the Cake
Place the assembled cake in the preheated oven and bake for 40-45 minutes. The edges will turn golden brown, while the center should jiggle slightly when gently shaken. Once done, remove the cake and allow it to cool in the pan for about 45 minutes to achieve a gooey texture.
Step 10: Make the Caramel Sauce
In a saucepan over medium heat, melt 1 cup of granulated sugar until it turns golden brown, about 5 minutes. Carefully stir in ½ cup of unsalted butter and ½ cup of heavy cream. Allow it to simmer for an additional minute, then remove from heat, add a pinch of salt and 1 teaspoon of vanilla extract. Let this rich caramel sauce cool slightly.
Step 11: Serve the Cake
Once the Butter Pecan Cake has cooled, remove it from the springform pan and place it on a serving plate. Pour the warm caramel sauce generously over the top, and sprinkle with the reserved toasted pecans. Serve at room temperature, allowing each slice to bask in its gooey, decadent glory.
Make Ahead Options
These Gooey Butter Pecan Cakes are a real lifesaver for busy home cooks looking to streamline their dessert preparation! You can prepare the batter up to 24 hours in advance. Simply follow the initial steps until the cake is assembled in the pan, then cover it tightly with plastic wrap and refrigerate. This also applies to the cream cheese mixture, which can be made ahead and stored in the fridge for up to 3 days. When you’re ready to bake, take the cake out, let it sit for about 30 minutes at room temperature, and then pop it in the oven. This simple prep ensures that your dessert stays just as delicious with minimal effort when it’s time to serve!
What to Serve with Gooey Butter Pecan Cake?
A slice of this decadent dessert deserves some delightful companions to elevate your meal experience.
-
Whipped Cream: A dollop of freshly whipped cream adds a light and airy texture, perfectly balancing the cake’s richness.
-
Vanilla Ice Cream: Served alongside or over the warm cake, it melts slowly into the gooey layers, creating a delicious harmony of flavors.
-
Coffee: A warm cup of strong coffee complements the buttery sweetness, enhancing the cake’s nutty undertones for a cozy dessert moment.
-
Caramel Drizzle: Extra caramel sauce drizzled on your plate adds an indulgent touch—perfect for those who can’t get enough sweetness!
-
Fresh Berries: Bright, tart berries like raspberries or strawberries cut through the richness, providing a refreshing contrast that elevates every bite.
-
Chopped Nuts: Sprinkle more toasted pecans on top or alongside the slice for a crunchy element that enhances the cake’s nutty flavor profile.
Pair these suggestions with your delicious Butter Pecan Cake for a well-rounded dessert experience that will leave everyone asking for seconds!
Butter Pecan Cake Variations & Substitutions
Feel free to get creative with this Butter Pecan Cake—your personal touch will only enhance its delight!
- Nut-Free: Use sunflower seeds or pumpkin seeds instead of pecans to maintain crunch without the nuts.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend, ensuring everyone can indulge.
- Creamy Twist: Swap cream cheese for mascarpone for an even richer topping that elevates the cake.
- Citrusy Boost: Add zest from an orange or lemon to the batter for a refreshing, bright flavor.
- Chocolaty Delight: Stir in mini chocolate chips into the batter for a decadent chocolate-peanut twist.
- Bourbon-Free: Replace bourbon with vanilla extract or maple syrup for a flavorful, alcohol-free alternative.
- Lower Sugar: Use half the sugar or natural sweeteners like honey to adjust the sweetness without sacrificing taste.
- Caramel Variations: Experiment with flavored caramel sauces, like a salted caramel, to add depth to your cake’s topping.
Looking for more tantalizing inspiration? Try pairing this gorgeous Butter Pecan Cake with our Garlic Butter Honey BBQ Chicken Tacos for a savory option, or indulge in a warm bowl of Beef Garlic Butter Pasta to complete your meal. Enjoy customizing your baking experience!
Expert Tips for Butter Pecan Cake
-
Brown the Butter Right: Ensure the butter becomes a deep golden brown for a complex, nutty flavor. Watch closely to avoid burning!
-
Mix with Care: When combining wet and dry ingredients, mix just until blended. Overmixing can lead to a denser Butter Pecan Cake.
-
Cooling Time Matters: Allow your cake to cool completely before icing with caramel sauce. Otherwise, it may slide off, ruining that amazing presentation!
-
Check for Freshness: Ensure your baking powder and baking soda are fresh. Stale leavening agents can affect the rise and texture of your cake.
-
Customize for Allergies: If needed, substitute pecans with walnuts or almonds, and use gluten-free flour to adapt for nut allergies or gluten sensitivities.
-
Serve Comfortably: Serve the cake at room temperature for the best gooey texture experience; don’t refrigerate right before serving!
Storage Tips for Butter Pecan Cake
Room Temperature: Keep the Butter Pecan Cake in an airtight container at room temperature for up to 3 days, ensuring it stays moist and delicious.
Fridge: For longer freshness, refrigerate your cake in an airtight container; it will last for up to a week. Allow it to come to room temperature before serving for the best taste.
Freezer: You can freeze the cake for up to 3 months; wrap it tightly in plastic wrap and then aluminum foil. Thaw in the fridge overnight before enjoying.
Reheating: To enjoy a warm slice, gently reheat in the microwave for 15-20 seconds, taking care not to overheat and lose that gooey texture!
Gooey Butter Pecan Cake Recipe FAQs
What type of pecans should I choose for the best texture and flavor?
Absolutely! The fresher the pecans, the better the flavor. Look for pecans that are light brown without dark spots or any signs of rancidity. If you’re avoiding nuts, walnuts or almonds are excellent alternatives with a similar crunch.
How can I store leftover Butter Pecan Cake?
Very simply! Keep the Butter Pecan Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week. Just let it come to room temperature before indulging again for that gooey goodness!
Can I freeze the Butter Pecan Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and warm up in the microwave for that fresh-from-the-oven feel.
What if my cake turns out too dense or gummy?
No worries, it happens! This might be a result of overmixing the batter or using stale leavening agents (like baking powder or baking soda). Next time, mix just until combined and always check the freshness of your ingredients. For a fluffier texture, consider sifting the flour before measuring.
Are there any adjustments I should make for dietary restrictions?
Definitely! If anyone in your family has nut allergies, feel free to swap the pecans for sunflower seeds or pumpkin seeds for a similar crunch without the allergens. You can also use a gluten-free flour blend at a 1:1 ratio to replace all-purpose flour. Additionally, Greek yogurt can replace cream cheese for a lower-calorie version that still maintains creaminess.
Is it safe to give Butter Pecan Cake to my pets?
It’s best to keep this delicious cake away from pets! The cake contains ingredients like sugar and cream cheese that may not sit well with them. Instead, consider making special dog-friendly treats if your furry friends want a taste of something sweet.
These FAQs should help guide you on your journey to creating the perfect Gooey Butter Pecan Cake! Enjoy this decadent delight for dessert lovers!
Gooey Butter Pecan Cake: Decadent Delight for Dessert Lovers
Ingredients
Equipment
Method
- Toast the pecans in a skillet over medium heat with melted butter for 3-4 minutes until fragrant.
- In a saucepan, brown the butter over medium heat until it turns golden brown and develops a nutty aroma.
- Beat cream cheese until smooth; add 1 egg and powdered sugar until lump-free.
- Preheat the oven to 350°F (175°C) and prepare the springform pan.
- Whisk together dry ingredients: flour, baking powder, baking soda, and salt.
- Cream together browned butter and sugar until light and fluffy. Add egg and vanilla extract.
- Combine the dry mix with the wet ingredients, alternating with buttermilk.
- Pour half the batter in the pan, sprinkle with pecans, add cream cheese mixture, and top with remaining batter.
- Bake in the oven for 40-45 minutes until golden and slightly jiggly in the center.
- Make the caramel sauce by melting sugar, followed by butter and cream; add salt and vanilla extract.
- Once cooled, remove the cake, drizzle with caramel sauce, and garnish with pecans.