If you have a craving for something irresistibly rich and delightfully nutty, this Gooey Chocolate Pecan Cake Recipe is exactly what you need to satisfy that sweet tooth. With a luxuriously fudgy texture, the perfectly roasted pecans adding a wonderful crunch, and the deep, comforting chocolate flavor, this cake feels like a warm hug on a plate. Whether you’re baking for a cozy family gathering or simply treating yourself to a homemade indulgence, this recipe’s simplicity and decadence make it an absolute winner every time.
Ingredients You’ll Need
Gathering these ingredients is straightforward, and each one plays a crucial role in creating that perfect balance between gooey chocolate bliss and crunchy pecan surprise. From the cocoa powder’s intense chocolate essence to the brown sugar’s caramel notes, every element works together harmoniously to deliver both texture and flavor.
- 1 cup all-purpose flour: The base that gives the cake structure without weighing it down.
- 1/2 cup cocoa powder: Brings rich, deep chocolate flavor that’s the heart of the cake.
- 1/2 teaspoon baking powder: Helps the cake rise slightly for that soft yet dense texture.
- 1/2 teaspoon baking soda: Works alongside the baking powder for perfect leavening.
- 1/4 teaspoon salt: Balances sweetness and enhances all the chocolate notes.
- 3/4 cup sugar: Adds sweetness and supports the gooey texture when combined with the butter.
- 1/2 cup brown sugar: Imparts a subtle molasses flavor and moistness.
- 1/2 cup melted butter (or coconut oil): Provides richness and moisture so every bite melts in your mouth.
- 1/2 cup milk (or dairy-free alternative): Keeps the batter smooth and tender.
- 1 teaspoon vanilla extract: Brightens the chocolate flavors with a warm, aromatic note.
- 2 large eggs (or flax eggs for vegan option): Bind everything together while contributing to the cake’s luscious texture.
- 1 cup chopped pecans: Roasted nuts add crunch and a toasty, nutty flavor that pairs perfectly with the chocolate.
- 1/2 cup chocolate chips: Extra bursts of melted chocolate throughout the cake for that gooey surprise.
- Optional: powdered sugar or whipped cream for topping: Perfect finishing touches that add elegance and extra sweetness.
How to Make Gooey Chocolate Pecan Cake Recipe
Step 1: Preheat & Prepare
Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper to ensure your cake releases smoothly. This simple step sets the stage for a flawless cake texture and easy cleanup.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This blend forms the dry base of your batter, evenly distributing raising agents and cocoa so your cake bakes uniformly dense and chocolatey.
Step 3: Combine Wet Ingredients
In a large bowl, beat the granulated sugar, brown sugar, and melted butter until they’re smoothly combined. The melted butter helps dissolve the sugars, creating a luscious batter that will remind you of fudge in every bite.
Step 4: Incorporate Liquids
Add the milk, vanilla extract, and eggs to the sugar-butter mixture and whisk until everything is fully blended. These ingredients not only enhance flavor but also ensure the cake batter is perfectly moist and rich for that melt-in-your-mouth experience.
Step 5: Fold Ingredients Together
Gradually add the dry ingredients into the wet ingredients, stirring gently to combine. Be careful not to overmix here—stir just until everything is blended to keep your cake tender and gooey rather than dense.
Step 6: Add Mix-ins
Fold in the chopped pecans and chocolate chips evenly throughout the batter. These mix-ins are where the texture magic happens: the pecans add delightful crunch and depth, while the chocolate chips create pockets of molten chocolate goodness.
Step 7: Bake
Pour your batter into the prepared pan, smoothing the top with a spatula. Bake for 25 to 30 minutes. You’ll know it’s ready when a toothpick inserted comes out with a few moist crumbs clinging to it—the hallmark of a perfectly gooey cake.
Step 8: Cool & Serve
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack. Dust with powdered sugar or add a dollop of whipped cream if you like. This resting period lets the cake set just enough for neat slices without sacrificing that amazing gooey center.
How to Serve Gooey Chocolate Pecan Cake Recipe
Garnishes
Simple garnishes like a light dusting of powdered sugar or a swirl of whipped cream elevate this cake to dessert-table royalty. You can even sprinkle extra chopped pecans on top to boost the nutty crunch and visual appeal. A drizzle of caramel sauce also pairs beautifully with the chocolate-pecan combo.
Side Dishes
This cake is a star on its own but pairing it with vanilla ice cream or fresh berries adds a refreshing counterpoint to the rich chocolate. A cup of strong coffee or a creamy latte also complements the sweetness perfectly, making your dessert experience truly complete.
Creative Ways to Present
Try serving the cake warm in individual ramekins with a scoop of ice cream on top for a personalized touch. Another fun idea is to cut the cake into small squares and serve them as bite-sized treats at a party. You can also layer slices with whipped cream and berries to make a deconstructed chocolate-pecan trifle.
Make Ahead and Storage
Storing Leftovers
Store any leftover Gooey Chocolate Pecan Cake Recipe in an airtight container at room temperature for up to two days. If you want to keep it a bit longer, refrigeration is fine but let it come to room temperature before serving to restore the gooey texture.
Freezing
This cake freezes wonderfully. Wrap it tightly in plastic wrap, then foil, and it can be frozen for up to three months. Thaw it overnight in the fridge, then warm it gently before serving to revive those luscious, gooey qualities.
Reheating
Reheat slices in the microwave for about 20 seconds or warm them briefly in the oven. This helps soften the cake and reactivates the melt-in-your-mouth gooeyness, making every bite as indulgent as freshly baked.
FAQs
Can I make this cake vegan?
Absolutely! Swap the eggs for flax eggs and use coconut oil instead of butter, along with a dairy-free milk alternative. The cake remains just as rich and gooey with these simple substitutions.
Will the cake be too sweet with both granulated and brown sugars?
The combination balances sweetness perfectly—the brown sugar adds moisture and depth while the granulated sugar keeps the cake from being overly rich. The result is indulgent but not cloying.
Can I use walnuts instead of pecans?
Definitely. Walnuts work great to provide that nutty crunch and earthy flavor. Just remember they have a slightly different texture and taste, which adds a nice variation to the classic.
What’s the best way to check if the cake is done?
Use a toothpick inserted into the center of the cake. It should come out with just a few moist crumbs for that perfect gooey texture. If it’s wet batter, give it a few more minutes.
Is it okay to substitute chocolate chips with chopped chocolate?
Yes! Chopped chocolate will melt beautifully and may create even more luscious pockets of chocolate throughout the cake, making it extra indulgent.
Final Thoughts
This Gooey Chocolate Pecan Cake Recipe is one of those rare desserts that feels both special and effortlessly simple to make. Its rich chocolate flavor combined with the toasty pecan crunch creates a texture and taste you’ll fall in love with instantly. Don’t hesitate to try it for your next celebration or when you just need a sweet pick-me-up—you’re going to want to keep this recipe close forever.
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 rich, moist dessert featuring a deep chocolate flavor combined with crunchy pecans and melty chocolate chips. Perfectly balanced with a tender crumb and a gooey center, it’s an easy-to-make treat ideal for chocolate lovers looking for a comforting cake. The recipe offers vegan alternatives for eggs and dairy as well as optional toppings like powdered sugar or whipped cream.
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 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)
Add-ins
- 1 cup chopped pecans
- 1/2 cup chocolate chips
Optional Toppings
- Powdered sugar
- Whipped cream
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. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large bowl, mix granulated sugar, brown sugar, and melted butter until the mixture is smooth and well blended.
- Incorporate Liquids: Add milk, vanilla extract, and eggs to the wet mixture. Whisk everything together until thoroughly combined and smooth.
- Fold Ingredients Together: Gradually add the dry ingredient mixture into 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 your prepared cake pan and smooth the surface. Bake in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
- Cool & Serve: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Optionally, dust the top with powdered sugar or serve with whipped cream before slicing and serving.
Notes
- You can substitute melted butter with coconut oil for a dairy-free version.
- Use flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) for a vegan alternative.
- Do not overmix the batter to avoid a dense cake.
- Check the cake about 5 minutes before minimum bake time, ovens vary.
- For added texture, toast pecans lightly before adding.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for 4 days.
