Print

Gooey Butter Pecan Cake with Caramel Drizzle Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/gooey-butter-pecan-cake-with-caramel-drizzle-recipe/