If you’re craving a dessert that truly feels like a warm hug, this Gooey Chocolate Pecan Cake Recipe is exactly what you need. Imagine biting into a rich, fudgy chocolate cake with a luscious, gooey center, studded with crunchy pecans that add the perfect texture contrast. This cake is decadently sweet yet perfectly balanced, offering a delightful melt-in-your-mouth experience that’s ideal for any occasion. Whether you’re sharing it with friends or indulging in a quiet moment, this cake’s irresistibly moist crumb and deep chocolate flavor will quickly make it one of your favorites.
Ingredients You’ll Need
Simple, but absolutely essential ingredients come together in this cake to create a symphony of flavors and textures. Each component plays its part with care, whether that’s the cocoa powder bringing intense chocolate flavor or the pecans adding a satisfying crunch.
- 1 cup all-purpose flour: The base of our cake, providing structure and tenderness.
- 1/2 cup cocoa powder: For a rich, deep chocolate flavor that makes your taste buds sing.
- 1/2 teaspoon baking powder: Helps the cake rise just enough, keeping it light but still moist.
- 1/2 teaspoon baking soda: Works with the acids to create the perfect crumb texture.
- 1/4 teaspoon salt: Balances sweetness and enhances all the other flavors beautifully.
- 3/4 cup sugar: Adds sweetness and helps develop that gooey crust on top.
- 1/2 cup brown sugar: Brings a subtle hint of caramel and extra moisture.
- 1/2 cup melted butter (or coconut oil): Infuses richness and gives the cake a tender crumb.
- 1/2 cup milk (or dairy-free alternative): Keeps the batter smooth and adds softness to each bite.
- 1 teaspoon vanilla extract: Enhances the chocolate with warm, aromatic notes.
- 2 large eggs (or flax eggs for vegan option): Binds the ingredients while contributing to moistness and structure.
- 1 cup chopped pecans: Adds a delightful crunch that contrasts the gooey center perfectly.
- 1/2 cup chocolate chips: Pockets of melty chocolate to boost indulgence in every forkful.
- Optional: powdered sugar or whipped cream: For that extra touch of elegance and sweetness when serving.
How to Make Gooey Chocolate Pecan Cake Recipe
Step 1: Preheat and Prepare Your Pan
Getting the oven and your cake pan ready is the first step to baking success. Preheat your oven to 350°F (175°C), and make sure to grease an 8-inch round cake pan thoroughly or line it with parchment paper to prevent sticking. This little prep work ensures your cake will come out perfectly shaped and easy to serve.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This is where the magic of even mixing starts: combining these dry ingredients thoroughly ensures that each bite will have consistent texture and flavor without any lumps or clumps.
Step 3: Combine the Wet Ingredients
In a larger bowl, blend the granulated sugar, brown sugar, and melted butter until the mixture is smooth and glossy. This combination makes the base rich and sweet, while the butter brings that luxurious moistness we all love in gooey cakes.
Step 4: Incorporate Milk, Vanilla, and Eggs
Slowly add the milk, vanilla extract, and eggs to the sugar-butter mix, whisking until everything is perfectly combined into a smooth batter. This step is crucial for creating that irresistible gooey texture, as these wet ingredients add moisture and richness.
Step 5: Fold in the Dry Ingredients
Gently fold the whisked dry ingredients into the wet mixture, taking care not to overmix. Overdoing it can develop the gluten too much, leading to a tougher texture, so a light hand here keeps your cake tender and soft.
Step 6: Add Pecans and Chocolate Chips
Next, fold in the chopped pecans and chocolate chips—they add texture bursts and melty pockets of sweetness that make this cake downright addictive. Distribute them evenly to make sure every slice has a perfect balance.
Step 7: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 25 to 30 minutes, checking with a toothpick around the 25-minute mark. You want it to come out with just a few moist crumbs clinging on—it’s this bit of gooeyness in the center that makes this cake stand out.
Step 8: Cool and Finish
Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack. This resting time helps the cake set up without losing its ooey-gooey heart. If you’re feeling fancy, dust it with powdered sugar or serve with a dollop of whipped cream to elevate each bite.
How to Serve Gooey Chocolate Pecan Cake Recipe
Garnishes
Adding a sprinkle of powdered sugar or a spoonful of whipped cream not only looks beautiful but adds a light sweetness that complements the rich cake perfectly. Toasted pecans on top can also add a little crunch and a nutty aroma that amplifies the flavors.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of warm caramel sauce for those who want to get extra indulgent. Fresh berries can provide a refreshing contrast and a pop of color on the plate.
Creative Ways to Present
Try serving individual slices with a drizzle of melted chocolate or arrange small pieces on a dessert platter with nuts and chocolate chips scattered around for a rustic yet elegant presentation. This makes it perfect for parties or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Store any leftover Gooey Chocolate Pecan Cake in an airtight container at room temperature for up to two days to maintain its moistness. For longer storage, refrigerating is a good option, but be sure to bring the cake back to room temperature before serving to enjoy the full gooey texture.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge and warm gently in the oven for a few minutes to restore that fresh-baked texture.
Reheating
Warm slices in the microwave for about 15 seconds or in a low oven (around 300°F) for 10 minutes. This helps bring back the delightful gooeyness and makes it taste like it was just baked.
FAQs
Can I make this cake vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a dairy-free milk and coconut oil instead of butter. The Gooey Chocolate Pecan Cake Recipe adjusts nicely to these swaps without losing its charm.
What if I don’t have pecans? Can I use other nuts?
Yes, feel free to substitute pecans with walnuts, almonds, or even hazelnuts depending on your preference. Toasting the nuts beforehand will enhance their flavor and add more crunch.
Is this recipe gluten-free?
The original recipe uses all-purpose flour, so it’s not gluten-free. However, you can try a gluten-free flour blend containing xanthan gum to mimic the texture. Be aware the cake might be slightly denser but will still taste delicious.
How do I know when the cake is done?
Look for a toothpick inserted into the center that comes out with a few moist crumbs attached. This ensures the center remains gooey and fudgy, which is the highlight of this cake!
Can I make this cake in advance for a party?
Definitely. You can bake the cake the day before and store it covered at room temperature. Just add any garnishes right before serving to keep everything fresh and inviting.
Final Thoughts
There’s something incredibly comforting about a homemade Gooey Chocolate Pecan Cake Recipe that’s almost impossible to resist. With its rich chocolate flavor, crunchy pecans, and that irresistible gooey center, it’s a cake that feels special and made with love. I hope you’ll give this recipe a try and share some joyful moments around the table with it—it’s truly a dessert that brings smiles every time.
Print
Gooey Chocolate Pecan Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Gooey Chocolate Pecan Cake is a decadent dessert featuring a rich, moist chocolate base loaded with crunchy pecans and melty chocolate chips. Perfectly sweet and deeply chocolatey, it offers a gooey texture that’s irresistible, ideal for special occasions or an indulgent treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter (or coconut oil)
- 1/2 cup milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 2 large eggs (or flax eggs for vegan option)
Mix-ins & Toppings
- 1 cup chopped pecans
- 1/2 cup chocolate chips
- Optional: powdered sugar or whipped cream for topping
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, mix the granulated sugar, brown sugar, and melted butter until the mixture is smooth and well blended.
- Incorporate Liquids: Add the milk, vanilla extract, and eggs to the sugar and butter mixture. Whisk thoroughly until the wet ingredients are fully combined and smooth.
- Fold Ingredients Together: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently to combine. Be careful not to overmix to keep the cake tender.
- Add Mix-ins: Fold in the chopped pecans and chocolate chips evenly throughout the batter.
- Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool & Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, dust with powdered sugar or serve with whipped cream for an extra touch.
Notes
- For a vegan option, substitute eggs with flax eggs and use a dairy-free milk and coconut oil instead of butter.
- Do not overmix the batter to maintain a light and tender crumb.
- If a nut-allergy is a concern, pecans can be omitted or replaced with seeds like sunflower seeds.
- Use high-quality cocoa powder and chocolate chips for the best flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
