This Gooey Butter Pecan Cake has been a weekend ritual in my kitchen for years. I first adapted this version while chasing a perfect holiday dessert that felt both homey and a little decadent. The first time I served it, a friend closed their eyes mid-bite and announced it was the best dessert they had in months. That moment convinced me this nearly impossible-to-resist combination of toasted pecans, browned butter depth, and a cream cheese–rich filling belonged in my regular rotation.

The texture is the real star: a slightly crisp, nut-studded base yields to a ribbon of ultra-soft filling that is both custardy and airy. The browned butter gives the entire cake a subtle caramel note, and the pecans add crunch and a toasty, buttery warmth against the tender center. It always arrives at the table looking effortless, and more often than not, guests ask for the recipe. I developed this version to be forgiving — you can make elements ahead, swap bourbon for a bright fruit juice or vinegar if you prefer, and still end up with that spectacular gooeyness every time.

Ingredients

• Chopped pecans: Use 1 1/4 cups of chopped pecans (about 140 g); buy fresh, not rancid. Toast them briefly in a dry skillet until fragrant to amplify flavor and preserve crunch.
• Butter: The recipe separates salted and unsalted butter. Use a quality stick butter such as Land O Lakes or Kerrygold; unsalted butter (1/2 cup) for the base lets you control seasoning while salted butter (2 tablespoons + 5 tablespoons later) deepens savory balance.
• Cream cheese: 8 ounces (one standard block) of full-fat cream cheese, softened to room temperature; I prefer Philadelphia for consistent texture and tang.
• Sugars: Use 2 1/2 cups powdered sugar for the base sweetness and separate granulated sugar for the filling and topping. Caster sugar will dissolve faster if you have it on hand.
• Flour and leavener: 1 cup plus 2 tablespoons all-purpose flour with 3/4 teaspoon baking powder and a pinch (1/8 teaspoon) baking soda gives the cake body while keeping the filling tender.
• Eggs: Two whole eggs (one in base, one in filling) plus two yolks in total supply richness and help achieve that glossy, slightly set center.
• Dairy: 1/2 cup buttermilk and 1/2 cup heavy cream soften the topping and contribute moisture and tang; full-fat yields the best texture.

Instructions

Step 1 - Toast the Pecans and Brown the Butter: Preheat the oven to 350°F (177°C). Place 1 1/4 cups chopped pecans on a baking tray and toast for 6 to 8 minutes until aromatic and slightly deepened in color. Meanwhile, brown 1/2 cup unsalted butter in a pale skillet over medium heat: swirl until milk solids turn golden brown and smell nutty. Immediately pour into a heatproof bowl to stop cooking. Save 1/4 cup of this browned butter (cooled slightly) for the filling and set the rest aside for the topping and base. Visual cue: you want deep golden solids, not black bits, and a warm, nutty aroma. Step 2 - Prepare the Cake Base: Reduce oven to 325°F (163°C). In a bowl, cream 2 tablespoons salted butter with 8 ounces softened cream cheese until smooth. Add 1 whole egg and 1 egg yolk, mixing until homogeneous. Stir in 2 1/2 cups powdered sugar until a thick, pliable dough forms. Fold in 1 cup plus 2 tablespoons all-purpose flour, 3/4 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/4 teaspoon salt until just combined. Finally, fold in the toasted pecans and press the mixture evenly into a greased 9-inch square or similar pan to form the base. Step 3 - Make the Gooey Filling: In a clean bowl, whisk 3/4 cup granulated sugar with the reserved 1/4 cup browned butter until smooth. Add 1 whole egg and 1 egg yolk, followed by 1 1/2 teaspoons vanilla extract. If you want the bourbon flavor but without liquor, substitute 1 tablespoon of apple juice or light vinegar for a bright tang. Pour this mixture over the prepared base. The batter will be loose — that’s intentional; it yields the characteristic gooey layer. Step 4 - Bake to Set: Bake at 325°F (163°C) for 30 to 35 minutes. The edges should be set and slightly golden while the center remains jiggly but not liquid. Resist the temptation to overbake; the filling continues to set as it cools. Visual cues: golden edges, slightly domed center with a glossy sheen. Begin checking at 28 minutes to avoid dryness. Step 5 - Finish the Topping: While the cake bakes, combine 1/2 cup buttermilk, 1 cup granulated sugar, 5 tablespoons softened salted butter, 1/2 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 to 1/2 teaspoon salt. Whisk until smooth and slightly aerated. After the cake has baked and while still warm, spoon the topping over and gently spread to create a glossy finish. Return to the oven for an additional 5 minutes if you like the topping slightly caramelized. Allow to cool for at least 1 hour before slicing to let the filling stabilize.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag; freeze up to 3 months. When reheating, thaw in the refrigerator overnight and warm gently in a 300°F (150°C) oven for 10 to 12 minutes to revive the gooey texture without drying out the edges. If bringing to room temperature for serving, allow at least 30 minutes so the filling softens and regains that signature gloss.

Ingredient Substitutions

If you need to swap ingredients, use the following ratios: replace pecans with toasted walnuts or almonds in a 1:1 ratio; use light olive oil or vegan butter for a dairy-free attempt, though texture will differ; substitute 1 cup sour cream for the buttermilk at a 1:1 ratio. For a boozy nuance, 1 tablespoon bourbon blends well into the filling; if you prefer no alcohol, 1 tablespoon apple juice or white wine vinegar will brighten the custard notes without overpowering sweetness.

Serving Suggestions

Serve warm with a small scoop of vanilla bean ice cream or a dollop of softly whipped cream for contrast. A drizzle of salted caramel or a scattering of extra toasted pecans elevates presentation. This dessert pairs beautifully with coffee or a lightly spiced tea and is equally at home as a finish to a holiday meal or as a decadent afternoon treat with friends.

Cultural Background

The gooey butter cake has roots in Midwestern American baking traditions and is often linked to St. Louis classics. This version leans into Southern nut-forward desserts by incorporating toasted pecans and browned butter to create a hybrid that nods to both regions. Over time, home cooks adapted the original concept — a dense, buttery base with a custardy layer — to include local ingredients such as pecans and brown butter for deeper flavor.

Seasonal Adaptations

In autumn, fold a teaspoon of cinnamon or pumpkin spice into the filling and substitute chopped toasted pecans with candied pecans. For spring and summer, stir 2 tablespoons of fresh orange zest into the topping and use toasted almonds for a lighter flavor. Holiday versions can add a tablespoon of rum or 1 teaspoon allspice for warmth; just remember to slightly reduce other liquids to keep the filling stable.

Meal Prep Tips

Assemble the base and refrigerate for up to 24 hours before adding the gooey filling and baking — this short rest helps the base hold together and reduces bake time. Toast nuts and brown butter ahead of time; keep them refrigerated and bring to room temperature before using. Portion into individual ramekins for single-serve presentations; bake for a shorter time (20 to 25 minutes) and serve warm for an impressive plated dessert.

There’s a special satisfaction in serving this cake: it looks elegant but comes together from simple ingredients. Make it for a gathering, and you’ll see how quickly it becomes the most-requested item on the table.