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Gooey Butter Pecan Cake

Featured in Sweet Stuff Worth Making.

Enjoy this rich pecan cake layered with brown butter and toasted pecans. Start with prepping pecans by toasting them in melted butter, saving a few for garnish. Create the cheese topping by smoothly mixing eggs, powdered sugar, and softened cream cheese. Assemble the cake batter by blending sugar, eggs, vanilla, bourbon, and flour with cooled butter until even. Layer the batter into the pan, sprinkle pecans, top with cream cheese mix, then bake for about 45 minutes. Once chilled, drizzle with caramel and add pecan tops for a show-stopping finish. Serve at room temp for full flavor.
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Updated on Sun, 30 Mar 2025 00:22:05 GMT
Luscious Buttery Pecan Cake Pin it
Luscious Buttery Pecan Cake | cookscoop.com

This decadent Melty Butter Pecan Cake blends toasty browned butter, crunchy pecans, and a silky cream cheese swirl. Every bite delivers waves of sweet caramel surrounded by buttery goodness, making a treat that feels fancy yet homey. You can't resist the wonderful smell of toasted nuts and browned butter filling your kitchen.

This cake has become my go-to fall tradition. The first time I brought it to our Thanksgiving dinner, everyone thought I'd spent big bucks at a fancy bakery. Now they ask for it at every family get-together, and the amazing smell always brings everyone wandering into the kitchen.

Essential Ingredients

  • Unsalted Butter: Used for browning and controlling salt yourself
  • Whole Pecans: Give them a quick toast for better taste
  • Full-Fat Cream Cheese: Make sure it's not cold for best mixing
  • Large Eggs: Take them out early to warm up
  • All-Purpose Flour: Scoop gently and level off for right amount
  • Heavy Cream (36%): Creates smooth caramel topping
  • Pure Vanilla Extract: Skip the fake stuff
  • Fresh Baking Powder: Needed for good lift

Making It Step-by-Step

1. Browning the Butter:
First, melt unsalted butter over medium heat. Wait for the foam to settle, then look for a golden-brown color and nutty smell, taking about 5-7 minutes. Transfer to a heat-safe dish right away so it won't burn. Let it cool a bit.
2. Preparing the Pecans:
Toast your pecans at 350°F for 8-10 minutes until they smell good, giving them a stir halfway. Let them cool completely, then chop half into tiny pieces and leave the rest bigger for different textures.
3. Dry Ingredients:
Run flour, baking powder, and salt through a sifter. This makes sure everything mixes evenly and gets rid of clumps. Put it aside while you work on the wet stuff.
4. Cream Cheese Layer:
Mix room-temp cream cheese until it's really smooth, around 3 minutes. Slowly add sugar, then mix in eggs one by one. Add vanilla and mix just until it's all combined. Set it aside.
5. Assembling the Cake Batter:
Mix the cooled brown butter with sugars until it's fluffy, about 4-5 minutes. Add eggs one at a time, scraping the bowl between each. Switch between adding dry ingredients and buttermilk, starting and finishing with the flour mixture.
Butter Pecan Cake Pin it
Butter Pecan Cake | cookscoop.com

Key Pointers

  • Keep an eye on your butter when browning - it turns fast
  • Ingredients need to be room temperature
  • Don't mix too much after adding flour
  • Make sure your baking powder isn't old
  • Let brown butter cool down before using

In my many years of baking, I've found that browning butter is like a little kitchen magic that takes regular cakes to new heights. My grandma always told me to use my nose - when you catch that nutty smell, it's good to go.

Delicious Gooey Butter Pecan Cake Recipe Pin it
Delicious Gooey Butter Pecan Cake Recipe | cookscoop.com

Handy Baking Tricks

  • The butter's fizzing noise will quiet down when it's browning right
  • Save some pecans for decorating the top
  • Check your cake a bit early, about 5 minutes before time's up
  • Don't rush warming up your ingredients
  • Bake in a light-colored pan to see the browning better

Making this Melty Butter Pecan Cake feels like putting together a flavor concert - every part works together to create something amazing. It always wows people at holidays and special events.

Keeping and Planning Ahead

You can keep this cake fresh in a sealed container in your fridge for about 5 days. For the best taste, let it sit out for at least 30 minutes before eating so the caramel gets soft and the gooey texture comes back. If you want to make it ahead, you can do the cake parts and caramel sauce separately - keep the sauce in a container and warm it up gently before putting everything together. You can also wrap the unfrosted cake well and freeze it for up to 2 months.

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Gooey Butter Pecan Cake | cookscoop.com

Getting the Temperature Just Right

This cake's secret is all about the right temperature. Too cold and the caramel gets hard, losing that gooey goodness. Too warm and it turns mushy. I've learned that letting it sit out for exactly 30 minutes before serving works best - the caramel gets just runny enough while the cake stays intact. For fancy occasions, I pop individual slices in the microwave for 10-15 seconds and add a scoop of vanilla ice cream on top, creating that yummy hot-cold combo.

Frequently Asked Questions

→ Can I leave out the bourbon?
Sure, it's not essential. Use vanilla extract instead for a similar vibe.
→ What can I use if I don't have a springform pan?
A regular 9-inch round pan works too. Just handle with care when removing the cake.
→ How long is it good for?
In the fridge, it lasts up to 3 days. Let it warm to room temp before serving.
→ Can this cake be frozen?
Definitely! Freeze it without caramel for up to 2 months. Thaw overnight and finish it fresh.
→ Is it nut-allergy friendly?
No, this dish isn't safe for nut allergy sufferers since it uses pecans.

Gooey Butter Pecan Cake

Soft pecan cake topped with a creamy cheese layer and caramel drizzle. It's the perfect dessert for every sweet tooth and occasion.

Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes
By: Adriana

Category: Desserts & Sweets

Difficulty: Difficult

Cuisine: American

Yield: 10 Servings (1 cake)

Dietary: Vegetarian

Ingredients

→ Brown Butter and Toasted Pecans

01 28 g (2 tablespoons) salted butter
02 140 g (1 1/4 cups) pecans, finely chopped
03 112 g (1/2 cup) unsalted butter

→ Topping with Cream Cheese

04 226 g (8 ounces) softened cream cheese
05 1 large egg, at room temperature
06 1 egg yolk, at room temperature
07 325 g (2 1/2 cups) powdered sugar

→ For the Batter

08 141 g (1 cup plus 2 tablespoons) plain flour
09 3/4 teaspoon baking powder
10 1/8 teaspoon baking soda
11 1/4 teaspoon fine salt
12 150 g (3/4 cup) white sugar
13 Use brown butter prepared earlier
14 1 whole egg, softened
15 1 soft egg yolk
16 1 1/2 teaspoons vanilla extract
17 1 tablespoon bourbon (optional)
18 120 ml (1/2 cup) buttermilk at room temperature

→ Sweet Caramel Sauce

19 200 g (1 cup) white sugar
20 70 g (5 tablespoons) softened salted butter
21 120 ml (1/2 cup) warmed heavy cream
22 1 teaspoon vanilla extract
23 Salt, to taste (1/4 to 1/2 teaspoon)

Instructions

Step 01

In a small pan, melt salted butter over a medium flame. Add pecan pieces and toast them for a few minutes until they smell fragrant. Scoop out 1/4 cup to use as garnish later. In another pan, cook unsalted butter over medium heat, stirring, until it gets golden and nutty, which takes 5-6 minutes. Let it cool, then chill until it's solid but still easy to work with.

Step 02

Soften the cream cheese by beating it until smooth and creamy. Mix in the whole egg and yolk until they blend nicely. Gradually stir in powdered sugar a bit at a time until everything is combined. Put aside for now.

Step 03

Heat your oven to 350°F. Prepare a 9-inch springform pan by greasing it and placing parchment on the bottom. Stir together the dry ingredients until mixed. Beat white sugar and brown butter until it's pale and fluffy. Incorporate the eggs, vanilla, and bourbon (if using) until smooth. Add the dry mix and buttermilk a little at a time, alternating, until the batter is creamy.

Step 04

Spread the batter evenly into your prepared pan. Sprinkle on the toasted pecans, then spoon the cream cheese mix over the top. Bake for 40 to 45 minutes, or until the edges look golden and the middle appears shiny. Let it cool for 45 minutes, then refrigerate for a couple of hours before serving.

Step 05

In a regular saucepan, heat sugar over medium-low until it melts entirely and gains a golden color. Lower the heat and stir in the softened butter quickly. Pour in the heavy cream, stirring really fast to mix completely. If it starts separating, turn the heat up a bit and keep stirring. Add a pinch of salt, vanilla, and simmer for about 2 minutes. Let the sauce cool all the way down.

Step 06

Take your cake out of the pan and transfer it to a dish or cake stand. Drizzle on the cooled caramel sauce and sprinkle with the reserved pecan pieces. Serve at room temperature for the best taste.

Notes

  1. Cooking the butter until browned gives it a deliciously nutty depth, adding richness to the dish.
  2. Before pouring caramel on top, make sure it’s fully cooled down to avoid melting the cream cheese layer.

Tools You'll Need

  • Springform pan, 9-inch
  • Baking parchment
  • Big mixing bowl
  • Electric or handheld mixer
  • Small pot
  • Flat spatula
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes wheat (flour)
  • Includes dairy (butter, cream cheese, heavy cream)
  • Includes nuts (pecans)
  • Includes eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 500
  • Total Fat: 28 g
  • Total Carbohydrate: 55 g
  • Protein: 6 g