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Gooey Butter Pecan Cake

Featured in Sweet Treats and Baked Goods.

This gooey butter pecan cake is a decadent treat that combines layers of flavor and texture. Begin by toasting pecans in browned butter for added depth, then set aside some pecans for garnishing. Make the cream cheese topping by beating softened cream cheese, eggs, and powdered sugar until smooth. For the cake batter, cream together granulated sugar and cooled browned butter until fluffy, then mix in eggs, vanilla, and bourbon. Gradually add flour and buttermilk until smooth. Pour the batter into a prepared springform pan, sprinkle with toasted pecans, and spread the cream cheese mixture on top. Bake for 40-45 minutes, then chill the cake before preparing a homemade caramel sauce. Drizzle the cooled caramel over the cake and garnish with reserved pecans. Serve at room temperature for an unforgettable dessert experience.
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Fatiha
Updated on Thu, 13 Mar 2025 00:28:39 GMT
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An indulgent Gooey Butter Pecan Cake that combines rich browned butter, toasted pecans, and a velvety cream cheese layer. Each slice offers waves of caramel sweetness enveloped in buttery warmth, creating a dessert that's both luxurious and comforting. The nutty aroma of browned butter and toasted pecans makes this cake irresistible.

Making this cake has become my favorite autumn tradition. The first time I served it at Thanksgiving, my family couldn't believe it wasn't from a high-end bakery. Now it's requested at every gathering, and the house fills with an incredible aroma that draws everyone to the kitchen.

Key Ingredients

  • Unsalted Butter: For browning and precise salt control
  • Fresh Pecans: Toast before using for enhanced flavor
  • Full-Fat Cream Cheese: Room temperature for smoothness
  • Large Eggs: Room temperature for better incorporation
  • All-Purpose Flour: Spooned and leveled for accuracy
  • Heavy Cream (36%): For silky caramel sauce
  • Pure Vanilla Extract: Never use imitation
  • Fresh Baking Powder: For proper rise

Step-by-Step Preparation

1. Browning the Butter:
Start by browning unsalted butter over medium heat. Watch for the foaming to subside, then look for an amber color and nutty aroma to develop - about 5-7 minutes. Pour into a heatproof bowl immediately to prevent burning. Let cool slightly.
2. Preparing the Pecans:
Toast pecans at 350°F for 8-10 minutes until fragrant, stirring once. Let cool completely, then chop half finely and leave half in larger pieces for texture variation.
3. Dry Ingredients:
Sift together flour, baking powder, and salt. This ensures even distribution of leavening agents and prevents lumps. Set aside while preparing wet ingredients.
4. Cream Cheese Layer:
Beat room temperature cream cheese until completely smooth, about 3 minutes. Gradually add sugar, then incorporate eggs one at a time. Mix in vanilla until just combined. Set aside.
5. Assembling the Cake Batter:
Cream the cooled brown butter with sugars until light and fluffy, about 4-5 minutes. Add eggs one at a time, scraping the bowl between additions. Alternate adding dry ingredients and buttermilk, beginning and ending with the flour mixture.
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Important Tips

  • Watch butter carefully while browning - it can burn quickly
  • Room temperature ingredients are crucial
  • Avoid overmixing after adding flour
  • Use fresh baking powder for proper rise
  • Cool brown butter before using

Throughout my years of baking, I've learned that browning butter is an art form that transforms an ordinary cake into something extraordinary. My grandmother taught me to trust my nose - when you smell that nutty aroma, it's ready.

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Chef's Helpful Tips

  • Listen for the butter's sizzling to quiet when browning
  • Keep extra pecans for garnishing
  • Test the cake 5 minutes before the recommended time
  • Let ingredients truly come to room temperature
  • Use a light-colored pan to monitor browning

Creating this Gooey Butter Pecan Cake is like conducting a symphony of flavors - each component plays its part in the final masterpiece. Whether for holidays or special occasions, it never fails to impress.

Storage and Make-Ahead Tips

This cake maintains its delicious texture when stored in an airtight container in the refrigerator for up to 5 days. For best results, bring it to room temperature for at least 30 minutes before serving to allow the caramel to soften and the gooey texture to develop. If making ahead, you can prepare the cake layers and caramel sauce separately - store the sauce in a jar and gently reheat before assembling. The unfrosted cake can also be wrapped well and frozen for up to 2 months.

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Temperature and Serving Wisdom

The magic of this cake lies in its temperature control. Served too cold, the caramel becomes firm and the cake loses its signature gooey quality. Too warm, and it becomes overly soft. I've found the sweet spot is letting it sit at room temperature for exactly 30 minutes before serving - this allows the caramel to reach the perfect drizzling consistency while maintaining the cake's structure. For special occasions, I warm individual slices for 10-15 seconds in the microwave and serve with a scoop of vanilla ice cream, creating a delightful temperature contrast.

Frequently Asked Questions

→ Can I skip the bourbon?
Yes, the bourbon is optional. Omit it or replace it with additional vanilla essence for a similar flavor.
→ What if I don’t have a springform pan?
You can use a regular 9-inch round cake pan, but be cautious when removing the cake from the pan.
→ How long does the cake stay fresh?
The cake stays fresh for up to 3 days when stored in the refrigerator. Allow it to come to room temperature before serving.
→ Can I freeze the cake?
Yes, you can freeze the unfrosted cake for up to 2 months. Thaw overnight in the fridge before adding the caramel sauce and serving.
→ Is this recipe nut-free?
No, this recipe contains pecans and is not suitable for those with nut allergies.

Gooey Butter Pecan Cake

This gooey butter pecan cake combines a moist pecan-infused cake layer with a creamy cream cheese topping and a drizzle of homemade caramel sauce. A must-try dessert for any occasion.

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

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 10 Servings (1 cake)

Dietary: Vegetarian

Ingredients

→ Toasted Pecans and Brown Butter

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

→ Cream Cheese Topping

04 8 ounces cream cheese, softened (226 g)
05 1 whole egg, softened
06 1 egg yolk, softened
07 2 1/2 cups icing sugar (325 g)

→ Cake Batter

08 1 cup plus 2 tablespoons all-purpose flour (141 g)
09 3/4 teaspoon baking powder
10 1/8 teaspoon baking soda
11 1/4 teaspoon salt
12 3/4 cup granulated sugar (150 g)
13 Browned butter from earlier step
14 1 whole egg, softened
15 1 egg yolk, softened
16 1 1/2 teaspoons vanilla essence
17 1 tablespoon optional bourbon
18 1/2 cup buttermilk, softened (120 ml)

→ Caramel Sauce

19 1 cup granulated sugar (200 g)
20 5 tablespoons salted butter, softened (70 g)
21 1/2 cup heavy cream, softened (120 ml)
22 1 teaspoon vanilla essence
23 1/4 to 1/2 teaspoon salt

Instructions

Step 01

Melt butter in a small saucepan over medium heat and add chopped pecans. Toast for 3-4 minutes until fragrant. Reserve 1/4 cup of pecans for topping. In a separate pot, brown butter over medium heat until nutty and golden, about 5-6 minutes. Cool and refrigerate until solid but malleable.

Step 02

Beat softened cream cheese until smooth. Mix in the egg and egg yolk until combined. Gradually sift in powdered sugar and mix until fully incorporated. Set aside.

Step 03

Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Whisk dry ingredients together. Cream granulated sugar and cooled browned butter until fluffy. Add eggs, vanilla, and bourbon, mixing until pale. Gradually add dry ingredients and buttermilk, mixing until smooth.

Step 04

Pour the batter into the prepared pan. Sprinkle with toasted pecans and spread the cream cheese mixture on top. Bake for 40-45 minutes, or until the center is shiny and the edges are golden. Cool for 45 minutes, then chill for 2 hours.

Step 05

Heat granulated sugar in a saucepan over medium-low heat until melted and golden, stirring occasionally. Reduce heat to low and add butter, stirring quickly. Add heavy cream and vigorously stir to combine. If separation occurs, increase heat slightly and stir vigorously. Add sea salt and vanilla, simmer for 2-3 minutes, then cool completely.

Step 06

Remove the cake from the springform pan and transfer to a serving platter. Drizzle the cooled caramel sauce over the cake and sprinkle with reserved pecans. Serve at room temperature.

Notes

  1. Browning butter adds a nutty flavor to the cake, enhancing its richness.
  2. Ensure the caramel sauce cools completely before drizzling it over the cake to prevent melting the cream cheese topping.

Tools You'll Need

  • 9-inch springform pan
  • Parchment paper
  • Large mixing bowl
  • Stand mixer or hand mixer
  • Small saucepan
  • Offset spatula
  • Wire cooling rack

Allergy Information

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