Gooey Butter Pecan Cake
A delightful treat that combines rich flavors of butter, cream cheese, and pecans with a gooey, sweet center in a moist cake.
Ingredients
Main Ingredients
- 2 tablespoons salted butter For greasing the baking pan
- 8 ounces cream cheese Should be at room temperature
- 1 whole egg
- 1 egg yolk egg yolk
- 2 1/2 cups icing sugar
- 1 cup all-purpose flour Plus 2 tablespoons
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla essence For flavor
- 1/2 cup buttermilk Can substitute with regular milk
- 5 tablespoons salted butter For mixing
- 1/2 cup heavy cream For serving option
- 1/4 to 1/2 teaspoon salt
- 1 1/4 cups chopped pecans Use fresh for best flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking pan with salted butter.
- In a large mixing bowl, cream together unsalted butter and cream cheese until smooth.
- Add the whole egg and egg yolk, mixing well before gradually incorporating icing sugar.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture until just combined.
- Fold in the chopped pecans gently.
Baking
- Pour the batter into the prepared pan and bake for about 60 minutes or until a toothpick comes out clean.
Serving
- Let it cool before slicing and enjoy!
Notes
This cake can be served warm or at room temperature, plain or with a scoop of vanilla ice cream. Drizzle with heavy cream or chocolate sauce for extra flavor. To store, cover tightly with plastic wrap; lasts up to two days at room temperature or up to a week refrigerated.