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Gooey Butter Pecan Cake

Delicious Gooey Butter Pecan Cake

This Delicious Gooey Butter Pecan Cake features a rich brown butter cake base, a luscious cream cheese topping, toasted pecans, and a silky homemade caramel sauce. With its gooey center and nutty crunch, this indulgent dessert is perfect for special occasions or whenever you crave a decadent Southern-inspired treat.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Toasted Pecans
  • 2 tablespoons salted butter
  • 1 1/4 cups chopped pecans measure after chopping
Cream Cheese Topping
  • 2 1/2 cups icing sugar
  • 1 large egg yolk
  • 8 oz cream cheese, softened
  • 1 large egg
Cake Batter
  • 3/4 cup granulated sugar
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup unsalted butter, browned and cooled
  • 1 1/2 teaspoons vanilla essence
  • 1/8 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
Caramel Sauce
  • 5 tablespoons salted butter
  • 1 cup granulated sugar
  • 1/2 cup heavy cream, warmed
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon salt adjust to taste

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. For the toasted pecans, melt butter in a small saucepan over medium heat. Add chopped pecans and toast for 3–4 minutes until fragrant. Cool completely and reserve 1/4 cup for topping.
  3. Brown the butter for the cake batter by simmering until foamy and golden brown with a nutty aroma, about 5–6 minutes. Cool until solid but still soft.
  4. For the cream cheese topping, beat cream cheese until smooth. Mix in egg and egg yolk, then gradually add icing sugar until fully combined. Set aside.
  5. In a bowl, whisk flour, baking powder, baking soda, and salt.
  6. Cream sugar and cooled brown butter until fluffy. Add egg, egg yolk, vanilla, and mix until smooth. Alternate adding dry ingredients and buttermilk, mixing until just combined.
  7. Pour batter into prepared pan. Sprinkle toasted pecans over batter, then spread cream cheese mixture evenly on top.
  8. Bake for 40–45 minutes until edges are golden and center is slightly jiggly. Cool 45 minutes, then refrigerate for 2 hours.
  9. For the caramel sauce, melt sugar in a saucepan over medium-low heat until golden. Add butter and stir quickly, then add warmed cream, salt, and vanilla. Simmer 2–3 minutes and cool.
  10. Remove cake from pan, pour caramel over top, and sprinkle reserved pecans. Serve at room temperature.

Notes

If preferred, omit the bourbon or substitute with 1 teaspoon of milk for additional moisture. Store refrigerated for up to 4 days and allow to come to room temperature before serving for the best texture.