Delicious Gooey Butter Pecan Cake

Why You’ll Love This Recipe

I love this recipe because it hits all the right notes: gooey, buttery, nutty, and sweet. The pecans add crunch, the cream cheese layer melts into the cake base, and everything bakes up into a golden, slightly crisp top with a soft, molten interior. Whether I’m baking it for a holiday table, a potluck, or just because I need a slice of comfort, it never fails to be the star of the dessert spread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tbsp salted butter (for greasing)

• 1 1/4 cups chopped pecans

• 8 oz cream cheese

• 1 whole egg

• 2 1/2 cups icing sugar

• 1 cup plus 2 tbsp all-purpose flour

• 3/4 cup granulated sugar

• 1 1/2 tsp vanilla essence

• 1/2 cup buttermilk

• 5 tbsp salted butter

• 1/2 cup heavy cream

• 1/4 to 1/2 tsp salt

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a baking pan generously with salted butter.

2. In a large mixing bowl, I cream together the softened butter and cream cheese until smooth and fluffy. Then I beat in the whole egg and egg yolk, mixing until everything is well combined.

3. I gradually add the icing sugar to the mixture, stirring until it forms a thick, creamy base.

4. In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.

5. I slowly blend the dry ingredients into the wet mixture, stirring just until combined — I don’t overmix to keep the texture tender.

6. I fold in the chopped pecans gently for that signature crunch.

7. Once everything is ready, I pour the batter into the greased baking pan and smooth the top.

8. I bake the cake for about 60 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.

9. After baking, I let the cake cool slightly before slicing into generous squares.

Servings and timing

This recipe yields 12 slices.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

Sometimes I swap out the pecans for walnuts or mix in mini chocolate chips for a twist. When I want something extra indulgent, I drizzle the top with caramel sauce or a spoonful of sweetened condensed milk just before serving. For holidays, I like to add a touch of cinnamon or nutmeg to the batter to give it that warm, seasonal flavor.

storage/reheating

I store leftover slices in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want that fresh-from-the-oven gooeyness, I reheat individual slices in the microwave for about 15–20 seconds. It also freezes well — I wrap slices tightly in plastic and foil, then thaw and warm when I’m ready to enjoy.

FAQs

What makes this cake “gooey”?

The combination of cream cheese, icing sugar, and butter creates a rich, dense texture that stays moist and gooey in the center even after baking.

Can I make this cake in advance?

Yes, I often bake it a day ahead. It holds up well and tastes even better the next day after the flavors have settled.

Can I use unsalted butter instead?

I can, but I prefer using salted butter for added flavor and richness. If I do use unsalted, I usually add a small pinch of extra salt to balance it.

Do I need to toast the pecans first?

It’s not required, but I sometimes toast them lightly in a dry pan for a few minutes to enhance their nutty flavor before folding them into the batter.

What size pan should I use?

An 8×8 or 9×9-inch square baking pan works well. If I use a different size, I keep an eye on the baking time and adjust accordingly.

Conclusion

This Gooey Butter Pecan Cake is the kind of dessert that stops conversation and gets everyone asking for seconds. It’s soft, rich, sweet, and filled with layers of flavor and texture that I never get tired of. Whether I’m serving it warm with a drizzle of cream or just cutting a slice for an afternoon treat, this cake always delivers.

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