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Christmas Gooey Butter Pecan Cake
Caroline

Christmas Gooey Butter Pecan Cake

A rich, festive gooey butter cake packed with cream cheese, toasted pecans, and warm vanilla — the perfect holiday dessert for any Christmas gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Holiday Baking
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp salted butter
  • 1 1/4 cups chopped pecans
  • 8 oz cream cheese
  • 1 whole egg
  • 2 1/2 cups icing sugar
  • 1 cup + 2 tbsp all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 tsp vanilla essence
  • 1/2 cup buttermilk
  • 5 tbsp salted butter, additional
  • 1/2 cup heavy cream
  • 1/4 to 1/2 tsp salt

Equipment

  • mixing bowls
  • Electric mixer or hand whisk
  • Rubber spatula
  • Baking pan
  • measuring cups and spoons
  • parchment paper (optional)

Method
 

  1. Preheat the oven to 350°F (175°C). Grease the baking pan with salted butter or line with parchment.
  2. In a large bowl, beat softened butter and cream cheese until smooth and creamy.
  3. Add the whole egg and mix. Gradually add icing sugar and blend until smooth.
  4. In a separate bowl, whisk flour, granulated sugar, salt, baking powder, and baking soda.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Pour in buttermilk, vanilla essence, and heavy cream, mixing gently.
  7. Fold in the chopped pecans.
  8. Transfer the batter to the baking pan and bake for about 60 minutes, or until a toothpick comes out clean.
  9. Allow the cake to cool before slicing and serving.

Notes

Toast the pecans for deeper flavor. Check for doneness at 50 minutes as oven temperatures vary. This cake is best enjoyed warm or at room temperature for peak gooey texture.