Gooey Butter Pecan Cake with Caramel Drizzle Recipe

Introduction

This Gooey Butter Pecan Cake is a rich and decadent treat perfect for any occasion. Featuring a nutty brown butter cake topped with a creamy cream cheese layer, toasted pecans, and a luscious salted caramel sauce, this dessert will delight pecan lovers and cake enthusiasts alike.

Ingredients

• 2 tbsp (28 g) salted butter
• 1 1/4 cups (140 g) roughly chopped pecans
• 1/2 cup (112 g) unsalted butter
• 8 oz (226 g) cream cheese, at room temperature
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 2 1/2 cups (325 g) powdered sugar
• 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (150 g) granulated white sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 1/2 tsp vanilla extract
• 1 tbsp bourbon (optional)
• 1/2 cup (120 ml) buttermilk, at room temperature
• 1 cup (200 g) granulated white sugar (for caramel)
• 5 tbsp (70 g) salted butter, at room temperature (for caramel)
• 1/2 cup (120 ml) heavy cream, at room temperature (for caramel)
• 1 tsp vanilla extract (for caramel)
• 1/4-1/2 tsp salt (for caramel)

Instructions

1. Step 1: For the buttered pecans, melt 2 tablespoons salted butter in a small saucepan over medium heat. Add the chopped pecans and toast for 3-4 minutes until fragrant. Remove from heat and let cool completely. Set aside 1/4 cup of pecans for topping later.
2. Step 2: Prepare the brown butter by heating 1/2 cup unsalted butter over medium heat. Let it simmer until foamy and nutty-smelling with a golden brown color, about 5-6 minutes. Remove from heat and transfer to a small bowl. Chill in the fridge until solid but still malleable.
3. Step 3: Make the gooey cream cheese layer by beating the cream cheese in a large bowl on medium-high speed until smooth (1-2 minutes). Add 1 egg and 1 egg yolk, mixing until combined. Gradually sift in powdered sugar, mixing on low then medium speed until fully combined. Set aside.
4. Step 4: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
5. Step 5: In a small bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
6. Step 6: In a large bowl, cream 3/4 cup granulated sugar and the chilled brown butter on high speed until fluffy, about 1-2 minutes. Add 1 egg, 1 egg yolk, 1 1/2 tsp vanilla extract, and bourbon (if using), mixing until smooth and pale, about 1-2 minutes. Scrape the bowl as needed.
7. Step 7: Add the flour mixture and 1/2 cup buttermilk alternately to the wet ingredients, mixing on low speed until smooth.
8. Step 8: Pour the batter into the prepared pan. Sprinkle the toasted pecans evenly over the batter. Pour the cream cheese mixture on top and spread it evenly with a small offset spatula.
9. Step 9: Bake for 40-45 minutes or until the edges are light golden brown and the center is shiny with a slight jiggle.
10. Step 10: Cool the cake in the pan on a wire rack for 45 minutes, then refrigerate for 2 hours.
11. Step 11: To make the salted caramel sauce, heat 1 cup granulated sugar in a large saucepan over medium-low heat. As the sugar melts and turns golden (about 20 minutes), stir carefully to avoid burning. When mostly melted, reduce heat to low.
12. Step 12: Add 5 tablespoons butter and stir until incorporated. Pour in 1/2 cup heavy cream and stir quickly until smooth. If separation occurs, increase heat to medium-low and stir vigorously until combined.
13. Step 13: Stir in 1 tsp vanilla extract and 1/4-1/2 tsp salt. Simmer for 2-3 minutes, then remove from heat and cool completely before using.
14. Step 14: Remove the cake from the springform pan and place on a serving plate. Pour the caramel sauce evenly over the top and spread with an offset spatula. Sprinkle reserved pecans on top and serve.
15. Step 15: For best flavor, serve the cake at room temperature. If chilled overnight, allow it to sit for an hour before adding caramel and serving.

Tips & Variations

• Use fresh, high-quality pecans for the best flavor and texture.
• Substitute bourbon with vanilla extract if you prefer a non-alcoholic version.
• Letting the cake chill fully helps the layers set and makes slicing easier.
• The salted caramel sauce can be made ahead and refrigerated; warm gently before serving.
• For a different twist, try adding a pinch of cinnamon to the brown butter cake batter.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature for about an hour before serving to restore its gooey texture. Leftover caramel sauce can be stored in an airtight container in the fridge for up to a week and gently reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake benefits from chilling as it sets the layers. You can prepare it a day ahead, keep it refrigerated, and bring it to room temperature before serving.

Can I omit the bourbon?

Absolutely. The bourbon adds depth but is optional. Simply omit it or replace with extra vanilla extract for the same warm flavor.

Gooey Butter Pecan Cake with Caramel Drizzle Recipe

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4.9 from 57 reviews

This Gooey Butter Pecan Cake is a decadent layered dessert that features a rich brown butter cake base topped with a creamy, gooey cream cheese layer and toasted buttered pecans. Finished with a homemade salted caramel sauce, this cake offers a delightful combination of buttery, nutty, and sweet flavors with a luscious, slightly gooey texture that makes it irresistible. Perfect for celebrations or special occasions, the cake requires some patience with cooling and assembling but yields a stunning and indulgent treat.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Buttered Pecans

• 2 tbsp (28 g) salted butter
• 1 1/4 cups (140 g) roughly chopped pecans

Brown Butter Cake

• 1/2 cup (112 g) unsalted butter (to be browned)
• 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (150 g) granulated white sugar (brown butter cake)
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 1/2 tsp vanilla extract
• 1 tbsp bourbon (optional)
• 1/2 cup (120 ml) buttermilk, at room temperature

Gooey Cream Cheese Layer

• 8 oz (226 g) cream cheese, at room temperature
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 2 1/2 cups (325 g) powdered sugar

Salted Caramel Sauce

• 1 cup (200 g) granulated white sugar
• 5 tbsp (70 g) salted butter, at room temperature
• 1/2 cup (120 ml) heavy cream, at room temperature
• 1 tsp vanilla extract
• 1/4–1/2 tsp salt (preferably sea salt)

Instructions

1. Prepare the Buttered Pecans: Melt 2 tablespoons of salted butter in a small saucepan over medium heat. Add the roughly chopped pecans and toast them for 3-4 minutes until fragrant. Remove from heat and allow the pecans to cool completely. Set aside 1/4 cup of these toasted pecans for decorating the cake later.
2. Brown the Butter: In a separate pot, melt 1/2 cup unsalted butter over medium heat, bringing it to a simmer. Continue simmering until the butter becomes foamy, gives off a nutty aroma, and browns slightly, about 5-6 minutes. Remove from heat and transfer to a small bowl. Chill in the refrigerator until solid but still pliable.
3. Make the Gooey Cream Cheese Layer: While the brown butter cools, beat the cream cheese in a large mixing bowl on medium-high speed until smooth, about 1-2 minutes. Add 1 egg and 1 egg yolk, mixing on medium speed until combined. Gradually sift in powdered sugar a little at a time, mixing from low to medium speed until fully incorporated. Set this mixture aside.
4. Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a small bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. In a large bowl, cream the cooled brown butter and 3/4 cup granulated sugar together on high speed until fluffy, about 1-2 minutes. Add 1 egg, 1 egg yolk, vanilla extract, and bourbon (if using), mixing on medium-high speed until pale and smooth, about 1-2 minutes. Scrape the bowl as needed. Gradually mix the flour mixture and buttermilk into the wet ingredients on low speed until smooth.
5. Assemble the Cake Before Baking: Pour the cake batter into the prepared pan. Sprinkle the toasted pecans evenly over the batter. Carefully pour the cream cheese mixture over the pecans and spread it evenly with a mini offset spatula.
6. Bake the Cake: Bake in the preheated oven for 40-45 minutes until the center is shiny with a slight jiggle and edges are lightly golden. Remove from oven and cool in the pan on a wire rack for 45 minutes, then refrigerate for 2 hours to set.
7. Make the Salted Caramel Sauce: While the cake cools, heat 1 cup granulated sugar in a large saucepan over medium-low heat. The sugar will first crystallize, then melt and turn golden; this process takes about 20 minutes. Reduce heat to low to avoid burning once sugar is mostly melted. Quickly stir in 5 tablespoons butter until incorporated. Add heavy cream and stir vigorously to combine, increasing heat to medium-low if butter and cream separate. Stir in vanilla and salt. Simmer on low for 2-3 minutes, then remove from heat and cool completely.
8. Final Assembly and Serving: Remove the chilled cake from the springform pan and place on a serving plate. Pour the cooled salted caramel sauce evenly over the top and spread gently with an offset spatula. Sprinkle the reserved 1/4 cup toasted pecans over the caramel. The cake is best served at room temperature; if chilled overnight, allow it to sit for an hour before serving.

Notes

• Use room temperature ingredients for best mixing and texture.
• Bourbon is optional but adds a nice depth to the cake flavor.
• To toast pecans evenly, stir occasionally and watch closely to prevent burning.
• Brown butter should be cooled until firm but pliable to properly cream with sugar.
• The cake center should still have a slight jiggle to keep the gooey texture.
• Salted caramel sauce can be stored in the fridge and gently reheated before pouring over the cake.
• Allow cake to come to room temperature before serving for best flavor and gooey texture.
• Use a springform pan for easy removal of the cake without damaging the layers.

Keywords: Gooey Butter Pecan Cake, Brown Butter Cake, Cream Cheese Topping, Salted Caramel Sauce, Buttered Pecans, Dessert Cake