Gooey Butter Pecan Cake

This Gooey Butter Pecan Cake is a decadent dessert that combines buttery pecans, a soft brown butter cake, a creamy cream cheese layer, and a drizzle of salted caramel sauce. I love how each bite melts in my mouth with a balance of sweet, nutty, and rich flavors. It’s the kind of cake I bring out when I want to impress guests or treat myself to something indulgent.

Why You’ll Love This Recipe

I like how this cake layers flavors and textures into one irresistible dessert. The buttered pecans give a toasty crunch, the gooey cream cheese layer adds richness, and the brown butter cake base ties everything together with a nutty aroma. The salted caramel on top is the finishing touch that makes it unforgettable. I also enjoy that I can make it ahead and serve it for special occasions without stress.

Ingredients

For the Buttered Pecans
▢2 tbsp (28 g) salted butter
▢1 1/4 cups (140 g) roughly chopped pecans

For the Brown Butter
▢1/2 cup (112 g) unsalted butter

For the Gooey Cream Cheese Layer
▢8 oz (226 g) cream cheese, at room temperature
▢1 egg, at room temperature
▢1 egg yolk, at room temperature
▢2 1/2 cups (325 g) powdered sugar

For the Brown Butter Cake
▢1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
▢3/4 tsp baking powder
▢1/8 tsp baking soda
▢1/4 tsp salt
▢3/4 cup (150 g) granulated white sugar
▢brown butter from above
▢1 egg, at room temperature
▢1 egg yolk, at room temperature
▢1 1/2 tsp vanilla
▢1 tbsp bourbon , optional
▢1/2 cup (120 ml) buttermilk, at room temperature

For the Salted Caramel Sauce
▢1 cup (200 g) granulated white sugar
▢5 tbsp (70 g) salted butter, at room temperature
▢1/2 cup (120 ml) heavy cream, at room temperature
▢1 tsp vanilla
▢1/4-1/2 tsp salt

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by toasting the pecans in a skillet with butter until golden and fragrant, then set them aside.
2. To make the brown butter, I melt butter over medium heat, stirring until it turns golden brown with a nutty aroma, then let it cool slightly.
3. For the cream cheese layer, I beat cream cheese until smooth, then mix in the egg, egg yolk, and powdered sugar until creamy.
4. To make the cake batter, I whisk flour, baking powder, baking soda, and salt together. In another bowl, I beat sugar with the brown butter, then add the egg, egg yolk, vanilla, bourbon (if using), and buttermilk. I gently fold in the dry ingredients until just combined.
5. I spread the cake batter into a greased pan, layer the cream cheese mixture on top, and sprinkle with buttered pecans.
6. I bake until the cake is set around the edges but still slightly gooey in the center.
7. While the cake cools, I make the caramel by melting sugar until golden, stirring in butter, then adding cream, vanilla, and salt. I drizzle this over the cooled cake before serving.

Servings and Timing

This recipe makes about 12 servings. The total time is around 1 hour and 10 minutes, with 25 minutes of prep time and 45 minutes of baking time.

Variations

I sometimes swap the bourbon for maple syrup for a cozy fall flavor. If I want a crunchier texture, I add extra pecans on top. For a holiday twist, I mix in a little cinnamon or nutmeg to the cake batter. I’ve also tried it with chocolate chips in the cream cheese layer for an extra indulgent version.

Storage/Reheating

I keep leftovers covered in the fridge for up to 5 days. When I want to reheat a slice, I warm it in the microwave for about 20 seconds so it tastes freshly baked again. The caramel can be reheated separately if it thickens, just by microwaving it in short bursts or warming it on the stovetop.

FAQs

Can I make this cake ahead of time?

Yes, I like to bake it a day ahead and store it covered in the fridge. It actually tastes even better the next day as the flavors settle.

Can I freeze Gooey Butter Pecan Cake?

I can freeze it without the caramel topping for up to 2 months. I wrap slices tightly in plastic and thaw in the fridge before reheating.

Do I need to use bourbon?

No, I skip it sometimes. It just adds a subtle depth of flavor, but the cake is still delicious without it.

Can I use store-bought caramel sauce?

Yes, I’ve done this when short on time. Homemade caramel is richer, but store-bought works fine.

Can I make it nut-free?

Yes, I leave out the pecans or replace them with something like chocolate chips or toffee bits.

How do I know when the cake is done?

I bake until the edges are set but the center still jiggles slightly. That’s what gives it the gooey texture.

Can I use a boxed cake mix?

Yes, I can substitute the brown butter cake layer with a yellow cake mix, but I still prefer making it from scratch for better flavor.

Can I double this recipe?

Yes, I bake it in a larger pan if I need more servings, but I keep an eye on the baking time since it may take longer.

What size pan should I use?

I usually bake it in a 9×13-inch pan, which gives the perfect thickness for the layers.

Can I serve this warm?

Yes, I like it slightly warm with extra caramel drizzled on top and sometimes a scoop of vanilla ice cream.

Conclusion

I love making this Gooey Butter Pecan Cake because it brings together everything I want in a dessert: rich, gooey, nutty, and sweet. The layers make it feel special, but the process is simple enough that I can whip it up without stress. It’s a crowd-pleaser every time I serve it, and it’s one of those recipes I keep coming back to whenever I crave a truly indulgent cake.

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