Gooey Butter Pecan Cake Cakes Recipes

When I crave something rich and cozy, I reach for my list of Cakes Recipes and I land right back on this gooey butter pecan cake. The cake tastes soft and sweet, with a creamy layer and crunchy toasted pecans on top. It feels like a warm hug on a plate. It reminds me of all the butter pecan cake mix recipes that show up at family parties, only this version feels more homemade and a bit extra. If you love classic pecan cake recipes or you keep a trusted pecan pie cake recipe for holidays, this cake fits right into that little dessert rotation. The browned butter and caramel sauce bring the same deep flavor that you find in a cozy pecan butter recipe, so every forkful feels special. I like to slice it thick and set it next to a plate made from a favorite pecan pie cookies recipe or other pecan cookies recipes when friends drop by. We stand around the table, talk about our day, and pick at the pecans that fall onto the plate. Nothing feels fancy here, just a simple dessert that tastes like time well spent in the kitchen.

Table of Contents

• 1 Key Takeaways
• 2 Easy Gooey Butter Pecan Cake Recipe
• 3 Ingredients for Gooey Butter Pecan Cake
• 4 How to Make Gooey Butter Pecan Cake
• 5 Tips for Making Gooey Butter Pecan Cake
• 6 Making Gooey Butter Pecan Cake Ahead of Time
• 7 Storing Leftover Gooey Butter Pecan Cake
• 8 Try these dessert next
• 9 Gooey Butter Pecan Cake
• 10 Nutrition

1 Key Takeaways

Hi, I am Elena from Elena Cooks. I love friendly Cakes Recipes that taste rich yet stay easy. This one brings a soft base, a creamy middle, and toasted pecans on top. Two forkfuls and you feel calm, not stuffed.

We whisk simple pantry items and get a bakery style bite. No mixer drama. No fussy moves. The cake cools clean and slices neat. It fits weeknight cravings and small parties.

Want a quick plan. Toast nuts. Mix batter. Spread the creamy layer. Bake. Chill. Swirl caramel. That is the whole story. It reads fast and it eats even faster.

2 Easy Gooey Butter Pecan Cake Recipe

I keep a short list of Cakes Recipes that never fail. This cake sits near the top. The crust tastes buttery and the center stays plush. Pecans add snap. A light caramel brings a warm finish. Two mentions of Cakes Recipes here, and I mean it.

The method feels relaxed. I toast pecans till they smell nutty. I brown butter till it turns golden. I beat cream cheese with sugar till it looks smooth. Each step pairs with the next. No long wait. No mess that slows us down.

You can serve small squares for coffee breaks. You can cut wedges for dessert plates. The cake travels well and holds shape. Friends ask for the recipe, then go home with a piece wrapped in paper. That always makes me smile.

3 Ingredients for Gooey Butter Pecan Cake

Salted butter melts with chopped pecans and brings a toasty base note that ties each bite.

Pecans toast fast and turn crisp. They add sweet crunch that breaks through the creamy layer.

Unsalted butter browns for the batter. The nutty aroma signals deep flavor without extra steps.

Cream cheese softens and whips smooth. It forms the gooey layer that sets with a gentle chill.

Eggs bind both layers. One whole egg and one yolk keep texture tender and rich.

Icing sugar sifts into the cream cheese and dissolves quick. No grit. Just a silky spoonful.

All purpose flour gives light structure so the center stays soft, not heavy.

Baking powder and baking soda help lift the crumb without turning it airy.

Fine salt sharpens the sweet notes and balances the caramel finish.

Granulated sugar creams with browned butter for the batter and melts into caramel for the topping.

Vanilla rounds the flavor and pairs with pecan warmth.

Buttermilk adds gentle tang and keeps the crumb tender.

Heavy cream loosens the caramel so it pours in slow ribbons.

4 How to Make Gooey Butter Pecan Cake

Step 1 Toast pecans in a slick of salted butter till they smell nutty. Scoop a small handful for garnish and cool the rest.

Step 2 Brown unsalted butter till golden. Chill till soft but not firm. This gives the batter deep flavor with no extra fuss.

Step 3 Beat cream cheese with icing sugar. Add one egg and one yolk. Mix till smooth. Set this bowl aside for the gooey layer.

Step 4 Whisk flour, leaveners, and salt. In another bowl, cream sugar with browned butter. Add vanilla and eggs. Fold in dry mix with buttermilk.

Step 5 Spread batter in a lined pan. Scatter toasted pecans. Spoon the cream cheese mix over the top. Bake till edges set and center has a soft wobble.

Step 6 Cool, then chill. Cook a quick caramel with sugar, butter, cream, vanilla, and a pinch of salt. Pour over the cake. Top with the saved pecans.

5 Tips for Making Gooey Butter Pecan Cake

Use room temp dairy so batters blend fast. Cold bits can leave tiny lumps. Warm cheese and butter make a smooth layer that sets clean.

Watch brown butter close. The color shifts quick. When it looks golden and smells nutty, move it to a cool bowl. That small move saves flavor.

Cut neat slices with a warm knife. Wipe the blade between cuts. The creamy middle stays tidy and looks bakery fresh in every piece.

6 Making Gooey Butter Pecan Cake Ahead of Time

Plan a day ahead when guests come by. Bake the cake and chill it. Keep the caramel in a jar. Warm it gently and pour before serving.

The crust keeps its bite and the center stays plush. Pecans hold crunch. Flavor deepens overnight. This suits quiet mornings and easy dinners.

Add a soft echo of our theme with cake recipes talk here. I rank this near my easy cakes recipes for make ahead menus that still feel special.

7 Storing Leftover Gooey Butter Pecan Cake

Cover the pan or slide slices into boxes. Chill for three to four days. The caramel firms a bit and the center stays tender.

Serve cold for clean lines or let slices rest till cool room temp. Both textures work. I switch based on mood and coffee strength.

For longer storage, wrap pieces tight and freeze. Thaw in the fridge. A short rest on the counter brings back the soft bite.

8 Try these dessert next

Neiman Marcus Cake with Gooey Butter Topping – Sweet Easy Recipes Style

Butter Pecan Praline Poke Cake Recipe Easy

Ooey Gooey Cinnamon Roll Cake – Sweet Easy Recipes Everyone Loves

Strawberries and Cream Cake – Cakes Recipes You’ll Crave

9 Gooey Butter Pecan Cake

Gooey Butter Pecan Cake Cakes Recipes

When I crave something rich and cozy, I reach for my list of Cakes Recipes and I land right back on this gooey butter pecan cake. The cake tastes soft and sweet, with a creamy layer and crunchy toasted pecans on top. It feels like a warm hug on a plate. It reminds me of all the butter pecan cake mix recipes that show up at family parties, only this version feels more homemade and a bit extra. If you love classic pecan cake recipes or you keep a trusted pecan pie cake recipe for holidays, this cake fits right into that little dessert rotation. The browned butter and caramel sauce bring the same deep flavor that you find in a cozy pecan butter recipe, so every forkful feels special. I like to slice it thick and set it next to a plate made from a favorite pecan pie cookies recipe or other pecan cookies recipes when friends drop by. We stand around the table, talk about our day, and pick at the pecans that fall onto the plate. Nothing feels fancy here, just a simple dessert that tastes like time well spent in the kitchen.

Prep Time40 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Dessert

Cuisine: American

Keywords: butter pecan cake mix recipes, Cakes Recipes, gooey butter pecan cake, pecan butter recipe, pecan cake recipes, pecan cookies recipes, pecan pie cake recipe, pecan pie cookies recipe

Servings: 4 servings

Author: Elena

Ingredients

• Two tablespoons salted butter about 28 g
• One and one quarter cups chopped pecans about 140 g
• One half cup unsalted butter about 112 g
• Eight ounces cream cheese softened about 226 g
• One whole egg softened
• One egg yolk softened
• Two and one half cups icing sugar about 325 g
• One cup plus two tablespoons all purpose flour about 141 g
• Three quarter teaspoon baking powder
• One eighth teaspoon baking soda
• One quarter teaspoon salt
• Three quarter cup granulated sugar about 150 g
• Browned butter from the earlier step
• One whole egg softened
• One egg yolk softened
• One and one half teaspoons vanilla essence
• One tablespoon bourbon optional
• One half cup buttermilk softened about 120 ml
• One cup granulated sugar about 200 g
• Five tablespoons salted butter softened about 70 g
• One half cup heavy cream softened about 120 ml
• One teaspoon vanilla essence
• One quarter to one half teaspoon salt

Instructions

Step 1 Toast pecans and brown the butter

1. Place a small pan over medium heat and add the salted butter.
2. Let the butter melt, then stir in the chopped pecans.
3. Cook and stir for three to four minutes until the nuts smell toasty.
4. Take the pan off the heat and let the pecans cool on a plate.
5. Scoop out one quarter cup of the pecans and keep them for the top of the cake.
6. Put the unsalted butter in a clean pot over medium heat.
7. Let it melt and start to bubble, then keep cooking and stir from time to time.
8. Watch for the foam to turn light brown and for a deep nutty smell, this takes about five to six minutes.
9. Pour the butter into a small bowl and chill it until firm but still soft enough to cream.

Step 2 Make the gooey cream cheese layer

1. Add the softened cream cheese to a large mixing bowl.
2. Beat it on medium high speed for one to two minutes until smooth and fluffy.
3. Mix in the egg and egg yolk on medium speed until the mixture looks even.
4. Sift in the icing sugar in a few small scoops, mixing on low at first, then on medium until no dry spots remain.
5. Set this creamy topping aside while you make the cake batter.

Step 3 Prepare the cake batter

1. Heat the oven to three hundred fifty degrees Fahrenheit.
2. Grease a nine inch springform pan and line the base with parchment paper.
3. In a small bowl, whisk the flour, baking powder, baking soda, and salt until they look well mixed.
4. In a large bowl or stand mixer, beat the granulated sugar with the cooled browned butter on high speed for one to two minutes until light.
5. Add the egg, egg yolk, vanilla, and bourbon, then beat on medium high until the mixture looks smooth and pale.
6. Pour in the dry flour mixture in two or three parts, switching with the buttermilk, and mix on low speed until the batter looks smooth and thick.

Step 4 Assemble and bake the cake

1. Spoon the cake batter into the prepared springform pan and spread it in an even layer.
2. Scatter the toasted pecans, apart from the reserved portion, over the batter.
3. Drop spoonfuls of the cream cheese mixture over the pecans and spread it gently with a small spatula.
4. Place the pan in the oven and bake for forty to forty five minutes.
5. Look for a center that still has a slight jiggle and edges that look light golden.
6. Set the pan on a wire rack and let the cake cool for about forty five minutes.
7. Move the cake to the fridge and chill it for about two hours so the center can set.

Step 5 Cook the caramel sauce

1. Pour the second measure of granulated sugar into a large saucepan and set it over medium low heat.
2. Let the sugar melt, stirring from time to time, until it turns a deep amber color, this can take up to twenty minutes.
3. Lower the heat and add the salted butter, stirring quickly until it blends with the melted sugar.
4. Slowly pour in the heavy cream while you stir, watching for steam and bubbles.
5. If the sauce looks split, raise the heat a little and stir until it comes back together.
6. Stir in the vanilla essence and salt, then let the caramel bubble on low heat for two to three minutes.
7. Take the pan off the heat and let the caramel cool to room temperature.

Step 6 Finish and serve

1. Release the cooled cake from the springform pan and move it to a serving plate.
2. Pour the cooled caramel sauce over the top and nudge it toward the edges with a spatula.
3. Sprinkle the reserved toasted pecans over the caramel in an even layer.
4. Let the cake sit until it reaches a cool room temperature.
5. Cut slow, neat slices with a sharp knife and wipe the blade between cuts for clean layers.
6. Serve plain or with a small spoon of whipped cream on the side.

Notes

Use room temperature cream cheese, eggs, and dairy so the batters blend with less effort and stay smooth. Cold ingredients tend to leave small lumps, and that can change the texture of the topping.

Watch the brown butter closely near the end of cooking. The color can change from deep gold to burnt very fast. When it smells nutty and looks light brown, take it off the heat and move it to a bowl so it can cool.

For a softer set center, stay close to the shorter bake time. For a firmer center, keep it in the oven a few extra minutes. The middle should still move a little when you gently shake the pan.

You can bake the cake a day ahead. Chill it, then add the caramel and nuts on the day you plan to serve it. Leftovers keep well in the fridge for three to four days. Let slices sit on the counter for a short time before serving so the texture softens again.

10 Nutrition

One small square brings about two hundred ninety five calories with a balance of carbs, fat, and a touch of protein. Values shift with slice size and brand choices. Enjoy in moderation and savor every crumb.