Dessert

Delicious Gooey Butter Pecan Cake Recipe

ByCleo Brixton February 24, 2026February 24, 2026

Introduction

This Delicious Gooey Butter Pecan Cake is a rich, creamy dessert that combines buttery pecans with a soft, gooey texture. Perfect for gatherings or a special treat, it offers a delightful balance of sweetness and nutty flavor.

A slice of pecan cheesecake is shown on a white plate sitting on a white marbled textured surface. The bottom layer is a crumbly, light brown crust with a rough texture. Above that is a thick, smooth, cream-colored cheesecake layer. The top layer is a shiny caramel glaze covered with a generous amount of whole, glossy pecans, rich brown in color, that are slightly spilling over the sides. The pecans look crunchy and are tightly packed. Warm light falls on the slice, creating soft shadows and highlights on the caramel and nuts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons salted butter
1 1/4 cups chopped pecans
8 ounces cream cheese
1 whole egg
1 egg yolk
2 1/2 cups icing sugar
1 cup plus 2 tablespoons all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons vanilla essence
1/2 cup buttermilk
5 tablespoons salted butter
1/2 cup heavy cream
1/4 to 1/2 teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly.
Step 2: In a bowl, mix together 2 tablespoons of salted butter and the cream cheese until smooth. Add the whole egg, egg yolk, and vanilla essence, then mix until well combined.
Step 3: In a separate bowl, combine the all-purpose flour, icing sugar, and salt. Gradually add this dry mixture to the cream cheese mixture, alternating with the buttermilk. Mix gently until just combined.
Step 4: Fold in the chopped pecans carefully to distribute them evenly without overmixing.
Step 5: Pour the batter into the prepared pan, smoothing the top. Bake for 30 to 35 minutes until the edges are set but the center remains slightly gooey.
Step 6: Allow the cake to cool completely in the pan before slicing and serving to let it set properly.

Tips & Variations

For extra crunch, toast the pecans lightly before folding them into the batter.
Substitute buttermilk with a mixture of milk and a teaspoon of lemon juice if you don’t have buttermilk on hand.
Try adding a pinch of cinnamon or nutmeg for a warm spice twist.
Use a mixture of different nuts like walnuts or almonds to change up the flavor profile.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days. Reheat gently in a microwave for a few seconds if you prefer it warm and gooey again.

How to Serve

A close-up view of a slice of layered dessert on a white plate, placed on a white marbled surface. The bottom layer is a crumbly, light brown crust with a rough texture. Above it is a thick, smooth creamy white layer. On the top is a glossy layer of mixed nuts, mostly pecans and walnuts, with a sticky caramel glaze dripping slightly down the sides. Warm sunlight softly highlights the rich colors and textures of the nuts and cream. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can substitute unsalted butter but add a pinch of salt to balance the flavors.

Is this cake suitable for freezing?

Yes, you can freeze the cake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Cleo Brixton