Easy Chocolate Pecan Butter Cake Recipe That Melts Hearts

Decadent chocolate meets nutty richness in this irresistible chocolate pecan butter cake recipe that promises pure indulgence.

butter-soft crumb and deep chocolate notes dance together in every heavenly slice.

Pecans add a delightful crunch that elevates this dessert from ordinary to extraordinary.

Each ingredient works harmoniously to create a cake so moist and flavorful, you’ll want to savor every single bite.

The blend of chocolate and pecans creates a symphony of textures that melts seamlessly on your palate.

Warm from the oven or enjoyed at room temperature, this cake delivers comfort and sophistication in one delectable package.

Prepare to fall in love with a dessert that turns any moment into a celebration of pure deliciousness.

Chocolate Pecan Ooey Gooey Butter Cake Reasons You’ll Love Every Bite

• A decadent dessert with three incredible texture-packed layers that create a mouthwatering chocolate and pecan experience.
• Super simple mixing method requires no complicated techniques, making it perfect for bakers of all skill levels.
• Guaranteed to impress at potlucks, family gatherings, and holiday celebrations with its rich, gooey texture and irresistible flavor combination.
• Easily adaptable for different occasions, from casual weekend gatherings to elegant dinner parties, this cake brings instant happiness to any table.

What You’ll Need for Ooey Gooey Butter Cake

• Brownie Mix: A pre-packaged mix that forms the foundational layer of the dessert.
• Pecans: Crunchy nuts that add texture and rich, nutty flavor to the cake.
• Cream Cheese: Soft cheese that creates a rich and smooth layer in the dessert.
• Brown Sugar, White Sugar, Powdered Sugar: Sweet ingredients that provide depth of flavor and help create the cake's signature gooey texture.
• Eggs: Essential for binding the layers and adding structure to the cake.
• Corn Syrup: Adds moisture and helps create a smooth, glossy pecan layer.
• Butter: Provides richness and helps blend the ingredients together.
• Vanilla: A classic flavoring that adds depth and warmth to the dessert.

Cake-Baking Tools and Essentials

• 9×13 inch baking dish: Essential for layering and baking the cake.
• Electric mixer: Perfect for blending brownie base, pecan layer, and creamy layer smoothly.
• Mixing bowls: Needed for preparing different cake layers separately.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Wire rack: Helps cake cool evenly after baking.
• Whisk: Useful for mixing ingredients without lumps.
• Spatula: Great for spreading layers and scraping bowls clean.
• Foil: Optional for covering cake during baking if browning too quickly.

How to Create Chocolate Pecan Butter Cake

Step 1: Warm Up the Oven

Prepare your oven by heating it to 325F.

Generously coat a 9×13 inch baking dish with butter or cooking spray to prevent sticking.

Step 2: Create the Brownie Foundation

• 1 egg
• Melted butter

Mix until the batter becomes thick and rich.

Spread the mixture evenly across the bottom of the prepared baking dish, creating a solid base for your cake.

Step 3: Develop the Nutty Pecan Layer

• Eggs
• Brown sugar
• White sugar
• Melted butter
• Corn syrup

Fold in fresh pecans, ensuring they’re well distributed.

Carefully pour this sweet, nutty mixture over the brownie base, creating a luxurious second layer.

Step 4: Whip Up the Creamy Topping

• Cream cheese
• Melted butter
• Eggs
• Vanilla extract

Gradually incorporate powdered sugar until smooth.

Gently spoon this velvety mixture over the pecan layer, creating the final decadent topping.

Step 5: Bake to Perfection

Place the cake in the preheated oven.

Bake for 55-75 minutes, watching carefully.

The center should have a slight jiggle, while the creamy layer firms up.

If the top begins browning too quickly, loosely cover with aluminum foil.

Step 6: Let It Rest

Remove from the oven and place on a wire cooling rack.

Allow the cake to cool completely before slicing.

This resting period helps the layers set and intensifies the flavors.

Pro Tips for the Gooey Butter Texture

• Tent the cake with aluminum foil if the top starts to brown too quickly, ensuring an even, golden finish without burning.
• Let cream cheese sit at room temperature for 30 minutes before mixing to achieve a silky, lump-free creamy layer.
• Gently shake the pan – the center should have a slight jiggle while the edges look set, indicating perfect baking.
• Refrigerate leftovers in an airtight container for up to 4 days, allowing flavors to meld and texture to remain decadent.
• Let the cake cool completely before slicing for clean cuts and optimal gooey texture that melts in your mouth.

Cake Flavor Ideas and Twists

• Gluten-Free Chocolate Pecan Cake: Replace brownie mix with gluten-free brownie mix and use gluten-free flour for thickening.
• Vegan Chocolate Nut Dessert: Substitute eggs with flax eggs, use vegan butter, and replace cream cheese with cashew cream.
• Dairy-Free Chocolate Pecan Treat: Use coconut cream instead of cream cheese and swap butter with coconut oil or plant-based margarine.
• Nutless Chocolate Layer Cake: Remove pecans and replace with chopped almonds or skip nuts entirely for an allergy-friendly version.

How to Present Butter Cake Beautifully

• Sweet Sidekick Suggestion: Serve this decadent cake with a scoop of vanilla bean ice cream to balance the rich, chocolatey flavors and provide a cool contrast to the warm, gooey texture.
• Dessert Wine Pairing: Complement the deep chocolate and nutty pecan notes with a glass of port wine or a sweet dessert moscato, enhancing the cake's luxurious profile.
• Garnish Glory: Sprinkle extra chopped pecans or a light dusting of powdered sugar on top to add visual appeal and create a delightful textural crunch that elevates the dessert's presentation.
• Coffee Companion: Brew a strong espresso or rich dark roast coffee to serve alongside the cake, as the robust coffee flavor beautifully cuts through the sweetness and intensifies the chocolate undertones.

Storage Suggestions for Ooey Gooey Butter Cake

• Store leftovers in an airtight container for up to 5 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Slice cake into individual portions, wrap each piece in plastic wrap, then place in freezer-safe container. Freeze for maximum 2 months.
• Remove frozen cake from freezer and let sit in refrigerator overnight. Avoid room temperature thawing to maintain texture.
• Warm individual slices in microwave for 15-20 seconds on medium power. Alternatively, reheat in oven at 300F for 10-12 minutes until slightly warm.

FAQs

• What makes the texture of this cake unique?

The cake combines three distinct layers: a dense brownie base, a gooey pecan layer, and a creamy cheesecake-like topping, creating a rich, multi-textured dessert that’s both soft and decadent.

• Is this recipe difficult to make for beginners?

No, this recipe is quite straightforward. It uses pre-made brownie mix and requires simple mixing techniques, making it accessible even for novice bakers who want to create an impressive dessert.

• Can I substitute ingredients if I don't have exactly what the recipe calls for?

You can swap brown sugar with white sugar, use different nuts like walnuts instead of pecans, and potentially use margarine in place of butter, though the flavor might slightly change.

Chocolate Pecan Butter Cake Recipe

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4.9 from 27 reviews

• Total Time: 1 hour 40 minutes
• Yield: 12 1x

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Description

Chocolate pecan butter cake elevates dessert with rich, nutty flavors from Southern United States. Pecans add depth while chocolate creates smooth, indulgent layers you’ll savor with pure delight.

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Ingredients

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Main Ingredients:

• 1 box (18 oz / 510 g) brownie mix
• 5 eggs
• 2 cups pecans, coarsely chopped
• 8 ounces (226 g) cream cheese, softened
• 1 cup unsalted butter, melted and divided

Sugars and Sweeteners:

• 1/3 cup light brown sugar
• 1/4 cup granulated sugar
• 1 cup light corn syrup
• 3 1/3 cups powdered sugar

Flavor Enhancers:

• 1 1/2 teaspoons vanilla extract

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Instructions

1. Preheat the oven to 325°F and thoroughly grease a 9×13 inch baking dish, ensuring complete coverage to prevent sticking.
2. Create the brownie base by blending brownie mix with one egg and melted butter until a thick, consistent mixture forms. Carefully spread the mixture evenly across the prepared baking dish.
3. Craft the pecan layer by whisking together eggs, brown sugar, white sugar, melted butter, and corn syrup until smooth. Gently fold in pecans, then carefully pour the mixture over the brownie base, distributing evenly.
4. Prepare the creamy layer by beating cream cheese with remaining melted butter and eggs. Incorporate vanilla extract, then gradually fold in powdered sugar until the mixture becomes silky and well-integrated.
5. Delicately spoon the creamy layer over the pecan layer, ensuring gentle and uniform coverage.
6. Place the assembled dessert in the preheated oven and bake for 55-75 minutes. Monitor the surface, covering with aluminum foil if browning occurs too quickly. The center should have a slight jiggle while the creamy layer appears firm.
7. Remove from oven and allow to cool completely on a wire rack, which helps set the layers and enhance flavor development.
8. Once cooled, slice into squares and serve at room temperature for optimal texture and taste.

Notes

• Chill the cream cheese beforehand to ensure smooth blending without lumps when creating the creamy layer.
• Toast pecans briefly in a dry skillet to enhance their nutty flavor and add depth to the dessert’s overall taste profile.
• Use parchment paper for easy removal and clean slicing, preventing the cake from sticking to the baking dish.
• Consider reducing sugar by 1/4 cup if you prefer a less sweet dessert, as the brownie mix and layers already contain significant sweetness.

• Prep Time: 25 minutes
• Cook Time: 75 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 420
• Sugar: 34 g
• Sodium: 290 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 105 mg