Rich Chocolate Pecan Butter Cake

This chocolate pecan ooey gooey butter cake transforms any ordinary day into a celebration with its decadent layers of fudgy chocolate and buttery richness. Each bite delivers the perfect balance of crunchy pecans and melt-in-your-mouth cake that will have everyone asking for seconds.

I first served this at my daughter's graduation party where it disappeared faster than any other dessert on the table. Now it has become our signature family celebration cake that everyone expects whenever we host gatherings.

Ingredients

• Chocolate cake mix: Creates the perfect foundation with minimal effort
• Large eggs: Bind everything together while adding richness to both layers
• Unsalted butter: Provides that unmistakable buttery flavor that makes this cake special
• Cream cheese: Creates the velvety smooth texture in the filling
• Vanilla extract: Enhances all the chocolate notes without overpowering
• Powdered sugar: Gives the filling its signature gooey texture
• Unsweetened cocoa powder: Delivers deep chocolate flavor without excessive sweetness
• Chopped pecans: Add essential texture contrast and nutty flavor

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 350°F and take time to properly prepare your baking dish. A light coating of cooking spray ensures nothing sticks or use parchment paper with overhang for easy removal later.

Create the Cake Base:

Combine the chocolate cake mix with a single egg and half cup of melted butter until you achieve a thick consistency similar to cookie dough. The mixture will seem dry at first but keep mixing until everything comes together. Press this mixture firmly and evenly into your prepared pan using the back of a measuring cup for a perfectly level base.

Prepare the Filling:

Beat the cream cheese until completely smooth with no lumps whatsoever. This may take several minutes but is crucial for texture. Add eggs and vanilla and mix thoroughly before slowly incorporating the melted butter. The mixture should look silky and uniform. Gradually add the powdered sugar and cocoa powder about half a cup at a time mixing well between additions. This prevents any dry pockets from forming. Gently fold in the pecans making sure they distribute evenly throughout the filling.

Assemble and Bake:

Pour the filling over the cake base being careful to maintain an even layer from edge to edge. Bake for exactly 40 minutes then check for doneness. The edges should be set with slight cracking while the center remains soft but not liquid. The cake will continue setting as it cools so resist the urge to overbake.

The cocoa powder is truly the secret ingredient that elevates this recipe. I once tried making it with melted chocolate instead but the texture was completely different. The fine powder distributes perfectly throughout the filling creating that signature melt away consistency that makes this cake irresistible.

Serving Suggestions

This cake reaches peak deliciousness when served slightly warm with a scoop of vanilla ice cream on the side. The contrast between the warm gooey cake and cold creamy ice cream creates a sensory experience that will have your guests talking for weeks. For special occasions drizzle each serving with warm chocolate sauce or caramel before serving.

Storage Instructions

Room temperature storage works well for up to two days in an airtight container. The cake actually develops even more flavor complexity after sitting overnight. For longer storage refrigerate for up to five days though you will want to bring slices back to room temperature before serving for the best texture experience.

Variation Ideas

This versatile recipe welcomes creative adaptations. Try swapping pecans for walnuts or adding a layer of caramel between the base and filling. White chocolate chips folded into the filling create beautiful flavor contrast while a tablespoon of espresso powder intensifies the chocolate notes. During holiday seasons add a teaspoon of peppermint extract to the filling for a festive twist.

Frequently Asked Questions

→ Can I use a different type of nut instead of pecans?

Yes, you can substitute pecans with walnuts, almonds, or even hazelnuts. Toasting them earlier will enhance their flavor.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individual servings for up to 2 months.

→ Can this cake be made gluten-free?

Yes, you can use a gluten-free chocolate cake mix in place of the regular cake mix to make this dessert gluten-free.

→ Should the center of the cake be gooey after baking?

Yes, the center should remain slightly gooey while the edges set fully. This texture is part of what makes the dessert irresistible.

→ Do I need to toast the pecans before adding them?

Toasting the pecans is optional but recommended for enhanced flavor and aroma. Simply toast them in a dry skillet over medium heat for a few minutes until fragrant.