Easy Delicious Gooey Butter Pecan Cake Recipe
There are some smells that just feel like home. You know, the kind that wraps around you like a warm hug and brings back memories of laughter, love, and maybe a dash of chaos? That’s how I feel every time I bake my Delicious Gooey Butter Pecan Cake. It’s a cake that has a long-standing love affair with my kitchen, and I can’t wait to share it with you.
I discovered this recipe quite by accident. One chilly autumn afternoon, I was scrolling through old family recipes, my cat perched on the windowsill basking in the sunlight. I stumbled upon a crinkled paper with the title of this gooey goodness written in my grandmother’s loopy handwriting. Honestly, I was intrigued. “Gooey butter cake? What a peculiar name,” I thought. But knowing Grandma, it had to be comfort food at its finest.
So I decided to give it a go. Let’s just say that my initial baking attempt was nothing short of a kitchen disaster. I forgot to add sugar (oops!), and what was supposed to be an indulgent gooey cake turned into a sad, dense lump. But after several tries and a few giggles along the way, I honed this recipe into what it is today—an ultra-comforting, melt-in-your-mouth cake that makes any occasion feel extra special.
Imagine pulling this cake out of the oven, the smell of butter and toasted pecans wafting through the air. The golden-brown crust contrasted with the rich, gooey center makes it pretty much irresistible. This cake has a magical quality, one that turns a simple Sunday afternoon into a festive celebration of flavors. As I slice into it, the freshly baked cake appears almost like a warm embrace.
You really can’t get much cozier than this elegant little cake. It’s perfect for family gatherings, cozy nights in, or simply because it’s Tuesday and you can use a little sweetness in your life!
Why You’ll Love This Recipe
-
It’s easy to make: No complicated techniques or fancy equipment are needed here—just a bowl, a whisk, and a love for decedent pastries.
-
Comfort food vibes: It automatically feels like a hug in a bowl.
-
The flavor—oh boy! Cream cheese, butter, and toasty pecans come together to create a warm atmosphere that even the pickiest of eaters can’t resist.
-
It stores beautifully. So yes, you can indulge today and enjoy the leftovers later.
-
It’s budget-friendly, making it a great choice for quick family meals that don’t break the bank.
-
Bonus: It’s a great dessert to impress friends and family with minimal effort!
What Makes This Recipe Special?
This Delicious Gooey Butter Pecan Cake goes beyond flavor; it’s about nostalgia, joy, and comfort. Each bite transports me back to my childhood kitchen, where my grandmother would bake up a storm, filling the house with smells that lingered long after the last slice was gone. The use of pecans adds a special nutty crunch, complementing the soft, buttery texture perfectly. This cake is unique because it’s not just a dessert; it’s a sweet bridge to memories, to laughter, and to time well spent with loved ones.
Ingredients
2 tablespoons salted butter: This gives the cake a rich flavor right from the start. The salted butter balances out the sweetness beautifully.
1 1/4 cups chopped pecans: These little nuggets are about to elevate your cake game. They add a lovely crunch and nutty taste.
8 ounces cream cheese: The star of this cake! It creates that ooey-gooey texture that makes every bite irresistibly creamy.
1 whole egg + 1 egg yolk: This duo helps achieve that perfect balance of fluffiness and richness.
2 1/2 cups icing sugar: Yes, you read that right! This sugar adds sweetness and creates a wonderful topping that will remind you of a frosting without being overly cloying.
1 cup + 2 tablespoons all-purpose flour: This is the backbone of the cake, giving it structure while still allowing that gooey center.
3/4 cup granulated sugar: For an extra punch of sweetness—because life’s too short to skimp on sugar!
1 1/2 teaspoons vanilla essence: It won’t just smell divine; the flavor will wrap around the cake like a warm blanket.
1/2 cup buttermilk: This ingredient acts like little magic, adding moisture and giving the cake a tender crumb.
5 tablespoons salted butter: More butter? Yes, please! This is for greasing the pan, but it also contributes to the luscious flavor of the cake.
1/2 cup heavy cream: A little luxe! It adds richness just when you thought it couldn’t get any better.
1/4 to 1/2 teaspoon salt: Don’t skip this! A little salt enhances all the sweet notes beautifully.
Don’t worry if you’re not a baking pro—I’ll share some personal tips along the way!
How to Make It Step-by-Step
Okay, grab your apron and let’s get baking! Preheat that oven to 350°F (175°C), and while it warms up, let’s prepare the pan. I always use salted butter for greasing because it adds a touch of flavor. A little dab will do ya!
In a large mixing bowl, start creaming together unsalted butter (2 tablespoons) and cream cheese (8 ounces). Don’t rush this step, as incorporating air is key to a lovely texture. Whip it until it’s smooth and creamy, just like I like my coffee: full-bodied and rich!
Now, add in 1 whole egg and 1 egg yolk. Mix until they’re fully joined in the creamy goodness. Here’s my confession: the first time I made this cake, I tossed all the eggs in at once, and my cake didn’t rise quite as well. Whoops! So make sure to follow this step closely.
Gradually start introducing 2 1/2 cups icing sugar. I find it helps to sift the sugar first to avoid any lumps. As you mix, the batter will get thick and almost frosting-like. The smell of sweetness fills the kitchen, and I daresay it’s one of the best parts.
In a separate bowl, whisk together 1 cup + 2 tablespoons all-purpose flour, baking powder, baking soda, and 1/4 to 1/2 teaspoon salt. It’s like a little dry party going on! Don’t skip the baking powder and soda; they work together to make everything light and fluffy. Gradually fold this dry mix into the wet batter. Be gentle—overmixing is a rookie mistake that could lead to a dense cake. We want fluffy here!
Now, jump into the fun part: gentle folding in the chopped pecans (1 1/4 cups). Honestly, an extra handful of these crunchies won’t hurt; they’re that good. Also, don’t fret if a few pecans try to escape—just scoop them back in lovingly.
Once combined, pour the batter into your prepared pan and spread it evenly. You might marvel at how thick and rich it looks—don’t panic; it’s supposed to be that way! Bake it for about 60 minutes, or until a toothpick comes out clean. You’ll know it’s done when your kitchen smells like a bakery, and the edges are golden brown. Don’t be tempted to open the oven door too soon; otherwise, you risk a sunken middle—a baking disaster for sure.
After it’s fully baked, let the cake cool for a bit before you slice into it. This waiting game is the hardest part! Moments before diving in, I like to drizzle a little heavy cream (1/2 cup) on top for added indulgence.
Tips for Best Results
Don’t skip the room-temperature ingredients! This is crucial for that creamy texture. It helps the ingredients to meld flawlessly.
If you’re feeling adventurous, toss in some chocolate chips or raisins for a twist. Change things up according to your mood, and embrace those creative urges!
When measuring flour, spoon it into the measuring cup instead of scooping it directly. This prevents packing, which can lead to a dry cake.
Ingredient Substitutions & Variations
Want to switch things up a bit? Here’s how:
-
Flour: If you’re looking for a gluten-free option, substitute with a 1:1 gluten-free flour blend.
-
Sugar: Swap out some icing sugar with a sugar-free alternative if you’re keeping an eye on calories.
-
Pecans: Almonds or walnuts can be used if you prefer a different nut.
Feel free to experiment!
Serving Suggestions
This Delicious Gooey Butter Pecan Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It’s like the cake and ice cream duo gives a high-five of sweetness!
Imagine curling up on the couch with a slice and your favorite rom-com while the rain taps on your window. It’s pure bliss. Trust me, this cake is perfect for just about any occasion. Just grab a fork and dig in!
How to Store and Reheat Leftovers
Now, let’s get real because leftovers are a big deal here. If you have any cake left (which, honestly, should be a crime), store it in an airtight container at room temperature for up to three days. Honestly, it might not even last that long!
If, however, you want to prolong its life, toss it in the fridge for up to a week. Reheat slices in the microwave for about 15-20 seconds before indulging. It’s heavenly warm!
Make-Ahead and Freezer Tips
You can make this cake in advance! Just cover it well and store it in the fridge. If you want to go a step further, slice it before storing. Wrap slices tightly in plastic wrap and place them in a freezer-safe bag to freeze for up to three months. When you’re ready to eat one, just let it defrost at room temperature.
Common Mistakes to Avoid
-
Don’t open the oven door too early! This is a biggie for bakers everywhere.
-
Skipping the room temperature ingredients can lead to a grainy texture—yikes!
-
Forgetting to grease the pan properly might result in some gooey disaster when you try to release that lovely cake.
Frequently Asked Questions (FAQ)
How can I know if the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is good to go!
Can I use different nuts?
Absolutely! Almonds or even walnuts work great as a substitute.
How should I serve this cake?
You can serve it plain, with ice cream, or drizzled with caramel sauce.
What’s the best way to freeze the cake?
Slice the cooled cake, wrap tightly in plastic, and store in a freezer-safe bag.
Cooking Tools You’ll Need
- Mixing Bowls: A couple of different sizes are great for wet and dry mixes.
- Whisk or Electric Mixer: For perfect creaminess.
- Measuring Cups and Spoons: Essential for accurate measurement.
- Baking Dish: An 8×8 or 9×9 inch pan works beautifully.
- Toothpick: For testing your cake.
- Airtight Container: For storing leftovers (or just for snacking later!)
Final Thoughts
This recipe is so much more than just a cake; it’s a small slice of childhood memories and cozy evenings spent gathering around the table. Whenever I whip it up, I feel a little spark of nostalgia mixed with happiness.
So, roll up your sleeves, gather your loved ones, and get ready for a baking adventure. I’d love to hear how your Delicious Gooey Butter Pecan Cake turns out!
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Let’s keep spreading the joy of baking together!
Delicious Gooey Butter Pecan Cake
Ingredients
For the Cake
- 2 tablespoons salted butter For creaming with cream cheese.
- 8 ounces cream cheese Key ingredient for gooey texture.
- 1 whole egg Adds fluffiness.
- 1 egg yolk egg yolk Provides richness.
- 2.5 cups icing sugar Used for sweetness and topping.
- 1.125 cups all-purpose flour The backbone of the cake.
- 3/4 cup granulated sugar For an extra punch of sweetness.
- 1.5 teaspoons vanilla essence Adds flavor.
- 1/2 cup buttermilk Increases moisture.
- 5 tablespoons salted butter For greasing the pan.
- 1/2 cup heavy cream Adds richness.
- 1/4 to 1/2 teaspoon salt Enhances sweetness.
For Folding
- 1.25 cups chopped pecans Adds crunch and nutty flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking pan by greasing it with 5 tablespoons of salted butter.
- In a large mixing bowl, cream together 2 tablespoons of salted butter and 8 ounces of cream cheese until smooth and creamy.
- Add 1 whole egg and 1 egg yolk, mixing until combined.
- Gradually mix in the 2.5 cups of icing sugar until the batter is thick and frosting-like.
- In a separate bowl, whisk together 1 cup + 2 tablespoons of all-purpose flour, 1/4 to 1/2 teaspoon of salt, and any baking powder or soda needed.
- Gently fold the dry mixture into the wet batter to avoid overmixing.
- Fold in 1.25 cups of chopped pecans.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake in the preheated oven for about 60 minutes or until a toothpick inserted comes out clean.
- Let the cake cool for a few minutes before slicing.
- Before serving, drizzle 1/2 cup of heavy cream on top for added indulgence.
