Butter Pecan Cake Recipe Easy Creamy Caramel Drizzle Dessert

Let me tell you, the aroma of toasted pecans mingling with sweet caramel and butter wafting out of my oven is the kind of scent that stops you in your tracks. The first time I whipped up this butter pecan cake recipe, I honestly couldn’t believe how decadent it smelled—even before the cake came out of the pan. You know how some desserts just make your whole kitchen feel like a warm hug? This Creamy Gooey Butter Pecan Cake with Caramel Drizzle does exactly that. The golden crust, the soft, creamy center, and those nutty, rich pockets of pecan make every bite a pure comfort moment.

I stumbled upon this recipe years ago, trying to recreate a slice of cake I’d tasted at a neighbor’s potluck when I was knee-high to a grasshopper. I remember pausing after my first attempt—spoon in hand, eyes closed, smiling—because I knew I’d hit on something truly special. My grandma always said, “If it’s got butter and pecans, it’s bound to be good,” and let’s face it, she wasn’t wrong.

My family couldn’t stop sneaking pieces off the cooling rack (I can’t blame them). And now, this butter pecan cake recipe is a staple for family gatherings, cozy birthdays, and as a sweet treat for gifting. Honestly, I wish I’d discovered this way sooner—it’s dangerously easy, delivers pure nostalgic comfort, and looks stunning on any dessert table. Perfect for potlucks, Sunday suppers, or to brighten up your Pinterest board; you’re going to want to bookmark this one. I’ve tested, tweaked, and perfected this recipe more times than I can count (all in the name of research, of course), and it never disappoints. If you crave desserts that feel like a celebration, this creamy gooey butter pecan cake with caramel drizzle is your go-to.

Why You’ll Love This Recipe

When I say this butter pecan cake recipe is a winner, I’m not just talking from my own kitchen adventures (though I’ve made it more times than I care to admit). Friends rave about it. My mom insists it’s better than any bakery version. And honestly, every time I share it, someone asks for the recipe—it’s that good.

• Quick & Easy: Comes together in under 60 minutes, making it perfect for busy weeknights or those last-minute “need something sweet” moments.
• Simple Ingredients: Pantry staples, no fancy grocery runs. Butter, eggs, flour, pecans, and a few extras you probably already have.
• Perfect for Any Occasion: Brunch, potlucks, family dinners, holiday mornings—it fits them all. It’s the kind of cake that gets oohs and ahhs at birthdays and baby showers.
• Crowd-Pleaser: Adults love the creamy richness, kids go nuts (literally) for the gooey caramel drizzle, and it’s always the first thing to disappear at parties.
• Unbelievably Delicious: The texture is next-level: moist, slightly dense, and meltingly creamy with crunchy toasted pecans in every bite. Plus, that caramel drizzle? It’s just unfair how good it is.

What sets this butter pecan cake recipe apart is the gooey, buttery base—think classic gooey butter cake meets Southern pecan pie. I blend in sour cream for extra creaminess and use a special technique (toasting the pecans first) for deeper flavor. Plus, my caramel drizzle isn’t just an afterthought; it’s made from scratch, so you get real, rich caramel flavor instead of something from a bottle.

Honestly, this is more than just a cake. It’s comfort food that makes you close your eyes after the first bite. It’s the dessert that turns a simple Tuesday into something memorable, and it’s the kind you’ll want to share (but you’ll probably keep the biggest slice for yourself). Fast, family-approved, and always impressive—what’s not to love?

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature creamy, gooey texture—without any fuss. Most of these are pantry staples, and a few can be swapped out if you need to make do with what’s on hand.

• For the Cake Base:
• 2 cups (240g) all-purpose flour
• 1 ½ cups (340g) granulated sugar
• 1 cup (226g) unsalted butter, softened (I always use real butter for fullest flavor)
• 4 large eggs, room temperature
• ½ cup (120ml) sour cream (adds creaminess—swap with Greek yogurt if needed)
• 1 tablespoon pure vanilla extract
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• Pecans:
• 1 ¼ cups (140g) pecan halves or pieces, toasted and chopped (toasting brings out that nutty aroma)
• For the Gooey Layer:
• 1 package (8 oz/226g) cream cheese, softened
• ½ cup (113g) unsalted butter, melted
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract
• For the Caramel Drizzle:
• ½ cup (100g) light brown sugar
• ¼ cup (60ml) heavy cream
• 2 tablespoons (28g) unsalted butter
• Pinch of salt (balances the sweetness)
• ½ teaspoon vanilla extract

Substitutions & Tips: If you’re avoiding gluten, swap in a 1-to-1 gluten-free baking blend. For dairy-free, use plant-based butter and vegan cream cheese. Pecans are classic, but walnuts work in a pinch. I love using Challenge brand butter and Philadelphia cream cheese for their reliable consistency. In summer, I sometimes toss in a handful of fresh berries for a twist. If you want it less sweet, reduce the powdered sugar in the gooey layer by ¼ cup.

All in all, this butter pecan cake recipe is forgiving—use what you’ve got and don’t stress the small stuff. The magic’s in the method and the melt-in-your-mouth result!

Equipment Needed

• 9×13-inch (23x33cm) baking pan (glass or metal both work—metal gives crisper edges)
• Mixing bowls (at least two: one for the cake batter, one for the gooey layer)
• Electric hand mixer or stand mixer (helps get that creamy texture, but a sturdy whisk and elbow grease will do in a pinch)
• Rubber spatula (for scraping every bit of batter and gooey layer)
• Whisk (for caramel sauce—makes it smoother)
• Small saucepan (for the caramel drizzle)
• Cooling rack (important for letting the cake set up properly)
• Measuring cups and spoons (accuracy matters for gooey cake!)

I’ve made this butter pecan cake recipe with both cheap and fancy equipment. My old hand mixer from college still does the job! If you don’t have a 9×13 pan, use two 8-inch square pans and adjust the baking time. For caramel, a nonstick saucepan is easier to clean. Always wash and dry your tools right after—especially anything sticky like caramel—to avoid scrubbing later. No need for gadgets; just trusty basics do the trick!

Preparation Method

1. Prep the Pan & Oven
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan with butter or nonstick spray. (Don’t skimp—gooey cakes stick!)
2. Toast the Pecans
   Spread pecans on a baking sheet. Bake for 7-8 minutes, until fragrant and lightly browned. Cool, then chop coarsely. (This step makes all the difference—don’t skip it.)
3. Mix the Cake Base
   In a large bowl, beat 1 cup (226g) softened butter and 1½ cups (340g) sugar until light and creamy—about 3 minutes. Add eggs one at a time, mixing well after each. Stir in ½ cup (120ml) sour cream and 1 tablespoon vanilla. In a separate bowl, whisk together 2 cups (240g) flour, 1½ teaspoons baking powder, and ½ teaspoon salt. Gradually add dry ingredients to wet, mixing just until combined. Fold in most of the toasted pecans (reserve a handful for topping).
4. Spread & Layer
   Spoon the batter into your greased pan. Smooth it out evenly with a spatula. (It’s thick—don’t worry, that’s normal.)
5. Make the Gooey Layer
   In a medium bowl, beat 8 oz (226g) cream cheese until fluffy. Add ½ cup (113g) melted butter, 2 cups (240g) powdered sugar, and 1 teaspoon vanilla. Mix until creamy and smooth—about 2 minutes. Pour the gooey layer over the cake batter and gently spread. It won’t be perfect; the gooeyness will settle as it bakes.
6. Bake
   Bake for 35-40 minutes, until the edges are golden and set but the center is still slightly soft. (A toothpick inserted near the edge should come out clean; the middle will be a bit gooey—don’t overbake!)
7. Cool
   Remove from oven and cool in the pan on a rack for at least 30 minutes. (This helps the gooey layer firm up.) Sprinkle reserved pecans over the top while still warm.
8. Make the Caramel Drizzle
   In a small saucepan, combine ½ cup (100g) light brown sugar, ¼ cup (60ml) heavy cream, 2 tablespoons (28g) butter, and a pinch of salt. Heat over medium, whisking constantly, until bubbling and smooth—about 3-4 minutes. Remove from heat and stir in ½ teaspoon vanilla. Let cool for 5 minutes to thicken.
9. Finish & Serve
   Drizzle warm caramel over the cake, slice, and serve. (For Pinterest-worthy presentation, swirl extra caramel and add a sprinkle of flaky salt.)

Prep Notes: If the batter seems too thick, add a tablespoon of milk. If you see the gooey layer browning too quickly, tent with foil. The cake might puff up and then settle—totally normal. If your caramel crystallizes, add a splash of cream and whisk again. For extra gooeyness, slightly underbake. Efficiency tip: toast pecans while prepping the rest.

Cooking Tips & Techniques

Here’s where my years of baking this butter pecan cake recipe really paid off. I’ve made my share of mistakes so you don’t have to—and trust me, I’ve learned a few things the hard way.

• Always toast your pecans: It’s tempting to skip this step, but it deepens the flavor and gives a richer nutty taste.
• Don’t overmix the batter: Mix just until combined to keep the cake tender. Overmixing leads to a dense cake (been there, done that).
• Room temp ingredients: Butter, eggs, and cream cheese blend better when not cold. If you forget, set them in warm water for a few minutes.
• Watch the gooey layer: The center should wobble slightly when you shake the pan. Overbaking makes it dry, so trust the gooeyness!
• Caramel troubleshooting: If your caramel seizes or separates, take it off the heat and whisk in a splash of cream. Don’t panic; caramel’s forgiving if you act fast.
• Multitasking: Toast pecans and start the caramel while the cake bakes; you’ll save time—and the kitchen will smell heavenly.

Consistency is key for gooey cakes. Use an oven thermometer if yours runs hot or cold. If you want extra gooeyness, bake on the lower end of the time range. And honestly, don’t worry if your caramel isn’t picture perfect—the drizzle covers a multitude of sins!

The best tip? Let the cake cool just enough before slicing. Too hot, and it falls apart. Too cold, and you lose that creamy texture. Somewhere in the middle is pure magic.

Variations & Adaptations

One of the best things about this butter pecan cake recipe is how easy it is to tweak for different tastes and dietary needs. Here are a few tried-and-true hacks for mixing things up:

• Gluten-Free: Swap the all-purpose flour for a 1-to-1 gluten-free blend. I’ve used Bob’s Red Mill with great results; everything else stays the same.
• Dairy-Free: Use plant-based butter and vegan cream cheese. For the caramel, coconut cream works as a sub for heavy cream—gives a fun tropical twist!
• Seasonal Flavors: In fall, add a teaspoon of cinnamon and a pinch of nutmeg to the batter. In summer, stir in a handful of chopped peaches or fresh berries.
• Nut-Free: Skip the pecans and add mini chocolate chips or dried cranberries for a kid-friendly version. (My niece loves it this way!)
• Cooking Methods: This cake works in muffin tins for individual servings—just reduce bake time to 20-25 minutes. Or try it in a cast iron skillet for crisp edges.

Personally, I love adding a spoonful of bourbon to the caramel for grown-up gatherings—that hint of warmth is irresistible. Don’t be afraid to get creative; this cake is a forgiving canvas, so adjust to your heart’s content!

Serving & Storage Suggestions

This butter pecan cake recipe shines brightest when served slightly warm, so that gooey layer is at its creamiest. Slice generous squares and drizzle with the caramel sauce right before serving for maximum wow factor.

Presentation: Dust with powdered sugar, add a handful of extra toasted pecans on top, or swirl extra caramel for Pinterest-worthy visuals. A scoop of vanilla ice cream or dollop of whipped cream on the side takes it over the top.

Pairings: Serve with fresh coffee, chai, or a cold glass of milk. For brunch, pair with fruit salad or savory egg dishes. At parties, it’s the stand-out on any dessert table.

Storage: Leftovers keep well in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days. If you want to freeze, wrap individual pieces tightly and freeze for up to a month. Thaw at room temp, then gently reheat in the microwave for 10-15 seconds. The flavors deepen as it sits—sometimes it’s even better the next day!

Nutritional Information & Benefits

Here’s the rundown for a typical serving (1/12 of the cake):

• Calories: ~420
• Fat: 26g
• Carbs: 45g
• Protein: 5g
• Sugar: 33g

Pecans are loaded with heart-healthy fats, fiber, and minerals like magnesium and zinc. Butter provides that satisfying richness, and eggs add protein. If you use gluten-free or dairy-free swaps, the cake stays fairly balanced. Be mindful if you have nut allergies (skip the pecans), and for those watching sugar, reduce the drizzle or swap in a sugar alternative. I love how this cake offers comfort and a little nutrition boost from the nuts—plus, it’s easy to adapt for different diets.

Conclusion

There’s just something about this creamy gooey butter pecan cake with caramel drizzle that keeps people coming back for seconds. It’s easy, it’s memorable, and it fits almost any occasion. Whether you’re baking for a crowd or treating yourself on a rainy afternoon, it’s the kind of dessert that feels like a celebration every time.

Don’t be afraid to make this butter pecan cake recipe your own—swap the nuts, add a dash of cinnamon, or drizzle with a bourbon caramel if you’re feeling fancy. For me, it’s all about that creamy texture and the sweet, nutty flavor that never gets old.

If you try it, I’d love to hear how it turned out! Drop a comment below, share your tweaks, and let’s swap stories. Pin this for later, share it with a friend, and—most importantly—enjoy every bite. Happy baking!

FAQs

Can I make this butter pecan cake recipe ahead of time?

Absolutely! Bake a day ahead, cool, and store covered. Drizzle with caramel right before serving for freshest flavor.

Do I have to toast the pecans?

No, but toasting adds a deeper, nuttier flavor. If you’re short on time, use raw pecans—they’ll still be tasty.

Can I freeze the cake?

Yes! Slice into squares, wrap tightly, and freeze for up to a month. Thaw and gently reheat before serving.

What if my caramel turns grainy?

Add a splash of cream and whisk over low heat until smooth again. Caramel can be finicky, but it’s usually fixable!

Is this recipe gluten-free?

Not as written, but use a 1-to-1 gluten-free flour blend and you’re good to go. Everything else stays the same.

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