Gooey Butter Pecan Cake

The kitchen in my small New York apartment wakes up long before I do. Pots clink softly while the kettle hums, and there is this tiny, orange-streaked light that slips in through the blinds. On the counter, a bowl of chopped pecans waits like little treasures. The smell of brown sugar and butter coming together makes the whole place feel like home.

On weekends, when the city feels softer and the girls are still asleep, I make something that always brings them to the table: Gooey Butter Pecan Cake. It is one of those simple wonders that manages to be rich and honest at once. I grab a wooden spoon, turn on a record if I have time, and let the kitchen become a small stage for a warm, nutty song. If you like buttery, cozy baking, you might also enjoy these Buttery Apple Pie Bars that my sister swears by.

Why Make This Gooey Butter Pecan Cake

This cake is comfort you can slice. It is not fussy. It fits into real life, right between piano lessons and unpacking groceries. The texture is what catches everyone: a tender, cakey top that gives way to a sweet, dense center that almost oozes. The pecans add welcome crunch and a warm, toasty flavor.

I make this when I need a little celebration that does not take a table full of effort. Birthdays, school pickups, a small thank-you for a neighbor it works. My husband loves it with black coffee in the morning. The kids like it warm with a scoop of vanilla ice cream after dinner. It brings people together in the way a simple, honest dessert does. When I bring a pan to a potluck, people ask for the recipe, and that always makes me smile.

I should say too that this cake is versatile. You can make it as a showpiece for guests or as a quiet, comforting slice for yourself. It keeps well, so you can plan ahead and save time on busy days. Once it’s ready, the kitchen fills with a rich, sweet aroma that feels like a hug. There is comfort in preparation, and this cake gives you that, every time.

How to Make Gooey Butter Pecan Cake

“Every time I stir this pot, it smells just like Sunday at home.”

Before we list ingredients, let me paint the process. The butter melts and becomes glossy. The sugars and eggs beat together until the mix looks pale and generous. Pecans sizzle softly in the pan when you toast them; their oil wakes up and smells like toasted bread and fall afternoons.

You will notice color shifts as you work. The batter glows golden after the yolks fold in. As it bakes, the top becomes lightly browned with darker patches near the edges. The center holds a gentle wobble at first, and then it sets into that perfect gooey texture. The smell is nutty, slightly caramel, and it fills the house in a way that makes neighbors peek over the fence.

Tools matter, but not too much. You need a sturdy mixing bowl, a whisk or mixer, a 9×13 inch pan, and an oven that holds steady at 350°F. A spatula and a set of measuring cups will do the rest. Trust your senses: watch for the shine of the batter, listen for the faint warmth in the oven, and check the center with a toothpick.

Ingredients You’ll Need

1 cup unsalted butter, softened
4 cups powdered sugar
1 cup packed brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup pecans, chopped
1/2 teaspoon salt
1 cup buttermilk

Use fresh, good-quality pecans if you can. Toast them lightly in a dry pan until they smell warm. It brings out their sweetness and adds depth. For the butter, unsalted gives you control over salt. If your butter is cold, give it time to soften on the counter. It will cream more easily and make the batter smoother.

Step-by-Step Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
   Tip: Use parchment paper for easy lifting afterward.
2. In a large bowl, cream together the softened butter, powdered sugar, and brown sugar until light and fluffy.
   Tip: Beat about 2-3 minutes. Stir until creamy.
3. Beat in the eggs one at a time, then stir in the vanilla.
   Tip: Scrape the bowl between eggs for even texture.
4. Gradually add the flour and salt, mixing until just combined.
   Tip: Watch for lumps. Do not overmix.
5. Fold in the chopped pecans and buttermilk until well incorporated.
   Tip: From there, fold gently so the batter stays tender.
6. Pour the batter into the prepared baking dish and smooth the top.
   Tip: Use an offset spatula if you have one. It helps even the surface.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
   Tip: Watch for golden edges and a slightly wobbly center for the best gooey texture.
8. Allow to cool before serving. Enjoy your delicious gooey butter pecan cake!
   Tip: Once it’s cool, slice with a sharp knife. Warm slices pair beautifully with ice cream.

These steps are straightforward, but I love to add little gestures. Meanwhile, I toast extra pecans and keep them to sprinkle on the warm cake. Afterward, I let the cake cool just long enough so it is safe for small hands, then cut generous squares and let everyone choose how they want it: plain, with whipped cream, or with a spoonful of jam.

Serving Gooey Butter Pecan Cake at the Family Table

When I serve this cake, the table feels casual and kind. I set mismatched plates and a big coffee pot. The kids crowd close, elbows nearly touching, and someone always asks if they can have a second piece. The cake sends up soft steam for a few minutes after slicing. It looks golden with darker, sticky centers.

I like to add a handful of toasted pecans on top for presentation and crunch. Sometimes, I drizzle a little warmed caramel for a Sunday treat. The laugh that comes when my youngest gets a bit of frosting on her nose is worth the whole baking process.

Pairing ideas work well here. Serve it with hot coffee, strong tea, or milk. For a fancier touch, add a scoop of vanilla or butter pecan ice cream. If you are serving it after a heavier meal, keep sides light a fresh fruit plate or a small green salad with citrus dressing balances the richness.

A single pan goes a long way at our house. We set the cake in the center and pass it around. There is clinking of spoons, quiet conversation, and sometimes a story. Cake like this creates small rituals that make everyday life feel a little more special.

Storing and Reheating Gooey Butter Pecan Cake

This cake holds up well. Once it cools fully, wrap it tightly in plastic wrap or foil. Store it at room temperature for up to two days. After that, move it to the fridge to keep it fresh for up to a week.

To freeze, wrap individual slices in plastic and place them in a sealed container. They will keep for up to three months. Thaw overnight in the fridge before reheating.

To reheat, place a slice on a baking tray and warm at 300°F for 8-10 minutes. You can also microwave briefly for 10-20 seconds if you are in a hurry. If you like a slightly crisp top, pop it under the broiler for a minute, but watch closely so it does not burn.

The flavors deepen overnight. If you make this a day in advance, you may find the center becomes even more velvety. Leftovers can also be repurposed: crumble over yogurt, use as a base for a trifle, or blend into a sweet bread pudding for a cozy breakfast.

Quick Tips from My Kitchen

Tip 1: Toast your pecans. It takes only a few minutes in a dry pan. The aroma is a small wonder and it improves the nutty flavor.

Tip 2: Measure flour by spooning it into a cup, then leveling it off. Scooping directly can compact the flour and make the cake dense.

Tip 3: Bring eggs and buttermilk to room temperature before you start. They combine more easily with the batter and create a smoother texture.

Tip 4: If you want a lighter crust, cover the cake loosely with foil halfway through baking. This prevents excessive browning while keeping the center gooey.

Tip 5: For the very gooey center, take the cake out when the middle still has a slight wobble. It will set as it cools and stay melty in the best way.

These are the little tricks I use after years of baking for family and friends. They help the cake come out reliably, whether I make it on a rainy Monday or a sunny holiday morning.

Variations on Gooey Butter Pecan Cake

I love switching this cake up depending on mood and season. Once, during a cold snap, I added a teaspoon of cinnamon and a pinch of nutmeg. It made the cake smell like a hug. Another time, I swapped half the buttermilk for sour cream. It gave the center extra richness.

For a lighter version, reduce the powdered sugar slightly and add a splash more buttermilk. You can swap pecans for walnuts or almonds if that is what you have on hand. A little citrus zest in the batter brightens the flavor for spring gatherings.

My New York spin is simple: fold in a handful of finely chopped dried cherries and top with a crumb made of oats, butter, and brown sugar. It tastes like an old bakery on a rainy afternoon. If you want something festive, add a drizzle of bourbon caramel for adults. For holiday sharing, cut into small squares and wrap each in wax paper for neighbors.

If you want baking inspiration beyond this cake, I often turn to recipes that remind me of home and holidays. I recommend trying this holiday favorite Christmas Sprinkle Buttermilk Bread for mornings when the house must be filled with warm scent and music.

Gooey Butter Pecan Cake

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• Author: natali
• Total Time: 50 minutes
• Yield: 12 servings
• Diet: Vegetarian

Print Recipe

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Description

A rich and gooey butter pecan cake that combines tender cake with a sweet, dense filling, perfect for celebrations or cozy family gatherings.

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Ingredients

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup pecans, chopped
• 1/2 teaspoon salt
• 1 cup buttermilk

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. In a large bowl, cream together the softened butter, powdered sugar, and brown sugar until light and fluffy (about 2-3 minutes).
3. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually add the flour and salt, mixing until just combined.
5. Fold in the chopped pecans and buttermilk until well incorporated.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool before serving.

Notes

For added crunch, sprinkle toasted pecans on top before serving. Pairs well with ice cream or whipped cream.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

FAQs About Gooey Butter Pecan Cake

A Final Thought

I bake this cake when I want something that says welcome without needing a lot of planning. The act of mixing butter and sugar, of hearing the oven click on, of letting pecans toast in a small pan these are tiny rituals that return us to each other.

There is comfort in the ordinary. Feeding people you love is a kind of care. When someone takes a bite and closes their eyes, you know the work and warmth are worth it. I hope this cake becomes one of those recipes you reach for on quiet mornings and for small celebrations.

Conclusion

If you want to compare versions or look for more ideas inspired by bakers around the country, these resources have helpful takes on similar recipes. For a classic take, try the Butter Pecan Gooey Cake on Just A Pinch: Butter Pecan Gooey Cake | Just A Pinch Recipes. For a bakery-style interpretation, see this approach at In Bloom Bakery: Gooey Butter Pecan Cake – In Bloom Bakery. And if you like the idea of mixing seasonal flavors, this Betty Crocker recipe for a pumpkin version with pecans is a lovely inspiration: Gooey Pumpkin Butter Cake with Pecans Recipe – BettyCrocker.com.

Thank you for letting me share this little piece of my kitchen. Whether you bake it for a crowd or for the quiet of your own company, I hope the Gooey Butter Pecan Cake brings a bit of warmth and connection to your table.