Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar, divided
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream or plain Greek yogurt (for a slight tang and moisture)
- 1 1/2 cups chopped pecans, toasted
- Optional substitution: For dairy-free, use coconut oil in place of butter and a non-dairy yogurt.
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup. I like to toast my pecans first—spread them on a baking sheet and toast for about 5-7 minutes until fragrant. This simple step brings out their nutty flavor and adds a wonderful crunch to the cake.
- In a large mixing bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. When my kids were little, I’d let them help with this part—and yes, the counters got messy, but those moments are some of my favorite kitchen memories.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The batter should be smooth and glossy.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Overmixing can make the cake tough—something I learned after many trial-and-error attempts in my own kitchen.
- Fold in the sour cream or Greek yogurt gently until fully incorporated. This ingredient keeps the cake moist and adds a subtle tang that balances the buttery sweetness.
- Reserve about 1/2 cup of the toasted pecans for topping. Stir the remaining pecans into the batter, making sure they’re evenly distributed.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle the reserved pecans evenly on top, pressing them lightly into the batter.
- Bake in the preheated oven for 45-50 minutes. The edges should be set and golden brown, while the center remains slightly gooey—it’ll firm up as it cools. A toothpick inserted near the center should come out with a few moist crumbs but not wet batter.
- Allow the cake to cool completely in the pan before slicing. This step is crucial for that gooey texture to set properly. I often let it cool while tidying the kitchen or playing with the kids—because, let’s be honest, who has time to wait around?
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Gooey Butter Pecan Cake, recipe, cooking, food
