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Gooey Butter Pecan Cake

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

This rich butter pecan cake is loaded with flavor and texture. Start by browning butter and toasting pecans, saving some for topping. Beat eggs, powdered sugar, and softened cream cheese for the topping. For the batter, mix cooled brown butter with sugar until fluffy, then add eggs, bourbon, and vanilla. Slowly incorporate buttermilk and flour. Layer the batter in a springform pan, add toasted pecans, and then spread the cream cheese layer. Bake for about 40-45 minutes and chill. Finish with caramel sauce and reserved pecans for garnish before serving at room temperature.
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Updated on Tue, 06 May 2025 12:49:55 GMT
Irresistible Butter Pecan Cake Pin it
Irresistible Butter Pecan Cake | chefmelt.com

A decadent Melty Butter Pecan Cake that mixes nutty browned butter, crunchy toasted pecans, and a smooth cream cheese swirl. Every bite delivers waves of sweet caramel wrapped in buttery goodness, making a treat that feels fancy yet homey. You can't resist the nutty smell of browned butter mixed with toasted pecans.

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

Essential Ingredients

  • Unsalted Butter: Perfect for browning and controlling saltiness
  • Fresh Pecans: Don't forget to toast them first
  • Full-Fat Cream Cheese: Make sure it's not cold
  • Large Eggs: Let them warm up first
  • All-Purpose Flour: Measure carefully for best results
  • Heavy Cream (36%): Makes the caramel sauce extra smooth
  • Pure Vanilla Extract: Always go with the real stuff
  • Fresh Baking Powder: Helps your cake puff up nicely

Making Your Cake

1. Getting the Butter Ready:
Melt unsalted butter on medium heat. Wait for the foam to go down, then look for it to turn golden brown with a nutty smell - usually takes 5-7 minutes. Pour it into a heat-safe bowl right away so it won't burn. Let it cool a bit.
2. Fixing Up the Pecans:
Put pecans in the oven 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 nice texture.
3. Mixing Dry Stuff:
Mix flour, baking powder, and salt through a sifter. This spreads everything evenly and gets rid of lumps. Put it aside while you work on the wet ingredients.
4. Making the Cream Cheese Part:
Beat softened cream cheese until it's totally smooth, about 3 minutes. Slowly add sugar, then mix in eggs one by one. Add vanilla and mix just until it's all combined. Set this mixture aside.
5. Putting the Cake Mix Together:
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 ending with the flour mix.
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Butter Pecan Cake | chefmelt.com

Crucial Advice

  • Keep an eye on butter while it browns - it can burn fast
  • Make sure your ingredients aren't cold
  • Don't mix too much after adding flour
  • Check that your baking powder isn't old
  • Let browned butter cool down before using it

In my years of baking, I've found that getting butter just right changes a basic cake into something amazing. My grandma always told me to trust my nose - when you catch that nutty smell, you know it's ready.

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

Baker's Smart Tricks

  • The butter's done browning when it stops making noise
  • Save some pecans to put on top
  • Check if it's done 5 minutes early
  • Don't rush warming up cold ingredients
  • Bake in a light-colored pan to see the browning better

Making this Melty Butter Pecan Cake is like putting together a flavor concert - each part does its job to create something amazing. It always wows people at parties and holiday dinners.

Keeping It Fresh

You can keep this cake in the fridge for up to 5 days if you store it in a sealed container. For the best taste, take it out at least 30 minutes before you want to eat it so the caramel gets soft and the gooey texture comes back. If you want to make it ahead of time, you can make the cake parts and caramel sauce separately - keep the sauce in a jar and warm it up before putting everything together. You can also wrap the cake without frosting and freeze it for up to 2 months.

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Gooey Butter Pecan Cake | chefmelt.com

Perfect Serving Ideas

Getting the temperature right makes all the difference with this cake. If it's too cold, the caramel gets hard and loses its gooey magic. Too warm and it falls apart. I've found that letting it sit out for exactly 30 minutes before serving works best - the caramel gets just runny enough while the cake stays together. For fancy occasions, I pop individual slices in the microwave for 10-15 seconds and add a scoop of vanilla ice cream, which creates a yummy hot-and-cold combo.

Frequently Asked Questions

→ Do I have to use bourbon?
No, it's optional. You can skip it or swap with a bit of extra vanilla.
→ What if I don't own a springform pan?
A 9-inch round pan works too, but be careful removing the cake to avoid breaking it.
→ How long does it keep fresh?
It'll stay good for up to 3 days in the fridge. Let it reach room temp before serving.
→ Can I freeze it?
You can freeze it without the caramel for about 2 months. Defrost overnight, then add topping.
→ Is it nut-free?
No, there's pecans in it, so it's not safe for those with nut allergies.

Gooey Butter Pecan Cake

This soft butter pecan cake pairs a nutty, moist base with a smooth cream cheese topping and homemade caramel drizzle. Great for all occasions!

Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes

Category: Dessert Recipes

Difficulty: Difficult

Cuisine: American

Yield: 10 Servings (1 cake)

Dietary: Vegetarian

Ingredients

→ Browned Butter & Crispy Pecans

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

→ Velvety Cream Cheese Layer

04 226 g (8 oz) softened cream cheese
05 2 1/2 cups powdered sugar (325 g)
06 1 medium egg, brought to room temp
07 1 extra egg yolk, softened

→ Fluffy Cake Mixture

08 3/4 tsp baking powder
09 3/4 cup sugar (150 g)
10 1 tbsp bourbon (optional)
11 1/4 tsp salt
12 1 1/2 tsp vanilla extract
13 1 large whole egg, softened
14 120 ml buttermilk, room temp
15 141 g (1 cup + 2 tbsp) all-purpose flour
16 Browned butter made earlier
17 1 extra egg yolk, softened
18 1/8 tsp baking soda

→ Silky Caramel Drizzle

19 1/2 cup heavy cream, warmed (120 ml)
20 1/4–1/2 tsp sea salt
21 1 tsp natural vanilla essence
22 5 tbsp salted butter, softened (70 g)
23 200 g (1 cup) sugar

Instructions

Step 01

In a small pan, gently melt salted butter. Toss in pecans and toast for 3-4 minutes until they smell nutty. Pull out 1/4 cup pecans to save for garnish. Separately, heat unsalted butter in a pot until it turns golden brown and fragrant (5-6 minutes). Let it cool, then chill till it's set but still soft.

Step 02

Use a mixer to beat the cream cheese until fluffy. Crack in the egg and yolk, mixing till smooth. Add icing sugar bit by bit and fully combine. Put aside for later.

Step 03

Set your oven at 350°F and prep a 9-inch springform pan with parchment and grease. Stir dry ingredients in one bowl. Cream sugar and the cooled browned butter together 'til light. Add eggs, vanilla, and bourbon, mixing briefly. Gradually fold in the flour mixture along with buttermilk, stirring till smooth.

Step 04

Pour batter into your pan, throw on toasted pecans, then spoon the cream cheese topping over it. Bake 40-45 minutes, checking for a shiny middle and firm edges. Fully cool (about 45 minutes), then chill for 2 hours.

Step 05

In a small pot over low-medium heat, melt sugar slowly until fully liquid and golden. Add softened butter, stirring quickly. Mix in warmed cream, stirring like crazy if it separates. Bring up the heat a little if needed. Add a pinch of salt and vanilla. Let simmer 2-3 minutes before cooling completely.

Step 06

Pop the cake out of its pan and onto a nice platter. Drizzle chilled caramel sauce all over it, then sprinkle on the pecans you saved earlier. Serve at room temp.

Notes

  1. Browning butter creates a distinct nutty taste that makes the cake richer.
  2. Let the caramel cool down fully before drizzling it. This avoids it smudging the cream cheese layer.

Tools You'll Need

  • Parchment-lined 9-inch pan
  • Small saucepan
  • Mixer (hand or stand)
  • Large bowl for mixing
  • Rack for cooling
  • Spatula for spreading

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Flour contains wheat.
  • Dairy is in butter, cream cheese, and cream.
  • Pecans are a type of nut.
  • This has 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