If you have a soft spot for rich, decadent desserts that melt in your mouth and satisfy every chocolate craving, this Gooey Chocolate Pecan Cake Recipe is about to become your new best friend in the kitchen. Imagine a deeply chocolatey cake, tender and moist, with the perfect crunchy pecan bites throughout, all coming together to create a dessert so indulgent and comforting that one slice will leave you dreaming about the next. Whether it’s a special occasion, or just a reason to treat yourself, this cake hits every mark with luscious texture and unforgettable flavor.
Ingredients You’ll Need
This Gooey Chocolate Pecan Cake Recipe calls for simple, pantry-friendly ingredients that each play a key role in building layers of flavor and texture. From the rich cocoa powder to the crunchy chopped pecans, every addition enhances the cake’s deliciousness and keeps things perfectly balanced.
- All-purpose flour: Provides structure and a tender crumb, essential for that soft yet sturdy cake base.
- Cocoa powder: Adds deep chocolate flavor and beautiful dark color.
- Baking powder and baking soda: Work together to give the cake a light rise and airy texture.
- Salt: Enhances all the sweet flavors and balances the richness.
- Granulated sugar: Sweetens while helping create a lovely moist crumb.
- Brown sugar: Adds a subtle caramel note and keeps the cake extra moist.
- Melted butter (or coconut oil): Infuses the cake with richness and deep flavor.
- Milk (or dairy-free alternative): Keeps the batter smooth and tender.
- Vanilla extract: Lifts the chocolate flavors and adds warmth.
- Eggs (or flax eggs for vegan option): Bind the ingredients and create structure.
- Chopped pecans: Bring a satisfying crunch and nutty flavor contrast.
- Chocolate chips: Melt down into delicious gooey pockets throughout the cake.
- Optional toppings: Powdered sugar or whipped cream for extra indulgence and presentation.
How to Make Gooey Chocolate Pecan Cake Recipe
Step 1: Preparing Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan thoroughly or line it with parchment paper—this simple step ensures your cake will release easily after baking and keeps the crust lovely and uniform.
Step 2: Mixing the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Combining these now means your cake will have consistent texture and the perfect balance between rise and moistness. Set this bowl aside for later—it’s the backbone of your batter.
Step 3: Creaming Sugars and Butter
Grab a large bowl and mix the granulated sugar, brown sugar, and melted butter until smooth and glossy. This step creates the perfect base for moisture and sweetness, creating a tender but rich crumb once baked. The brown sugar here is a secret weapon for that gorgeous chewy texture inside.
Step 4: Adding Wet Ingredients
To your sugar and butter mixture, whisk in the milk, vanilla extract, and eggs (or flax eggs if you prefer a vegan version). Mixing them well ensures your batter is uniform and silky, which helps the cake to rise beautifully and stay soft.
Step 5: Combining Dry and Wet
Slowly fold the dry ingredients into the wet mixture. Be gentle and avoid overmixing to keep the cake tender. You want just enough mixing to combine everything without toughening the batter—this balance is what yields that irresistibly soft, gooey texture.
Step 6: Folding in Pecans and Chocolate Chips
Now it’s time to add the show-stoppers: chopped pecans and chocolate chips. Folding these in at the end ensures you get crunchy nuts and melted chocolate pockets sprinkled throughout the cake, delivering harmonious textures and bursts of flavor with every bite.
Step 7: Baking the Cake
Pour your luscious batter into the prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out with a few sticky, moist crumbs—this part is key so the cake remains gooey and not dry.
Step 8: Cooling and Finishing Touches
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This resting time helps the cake set just right. When it’s slightly cooled, dust with powdered sugar or dollop with whipped cream for a perfect finishing touch that elevates this Gooey Chocolate Pecan Cake Recipe to stunning dessert perfection.
How to Serve Gooey Chocolate Pecan Cake Recipe
Garnishes
A light dusting of powdered sugar instantly adds a lovely, snowy touch, while freshly whipped cream pairs beautifully to balance the richness. You can also sprinkle extra toasted pecans or even a drizzle of warm caramel sauce to take things to the next level of indulgence.
Side Dishes
This cake is rich and satisfying on its own, but serving it alongside a scoop of vanilla ice cream or a fresh berry compote brings refreshing contrast and a hint of brightness that complements the deep chocolate flavor exquisitely.
Creative Ways to Present
For a fun twist, serve individual portions in ramekins or mini cast iron skillets to highlight gooey, molten textures. Alternatively, create layered parfait-style desserts by crumbling the cake and layering it with whipped cream, chopped pecans, and chocolate shavings in glasses for an elegant presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Gooey Chocolate Pecan Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. For longer freshness, refrigeration is recommended but bring it back to room temperature before serving for the best texture.
Freezing
This cake freezes wonderfully. Wrap it securely in plastic wrap and then foil to prevent freezer burn. Freeze for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge and bring it to room temperature before serving.
Reheating
To recapture that warm, gooey feeling, gently warm individual slices in the microwave for about 15-20 seconds or in a low oven (around 300°F) for 10 minutes. This step revives the melty chocolate and makes every bite feel freshly baked.
FAQs
Can I make this cake vegan?
Absolutely! Simply swap 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 in place of butter. The texture remains just as gooey and delicious.
Is it possible to use other nuts?
Yes, you can substitute pecans with walnuts or almonds. Each nut offers a different flavor profile and texture but will still provide that delightful crunch that complements the gooey chocolate beautifully.
Can I use regular chocolate instead of chips?
If you prefer, chop your favorite chocolate bar into chunks and fold them into the batter. This can create larger pockets of melted chocolate, enhancing the gooey experience of the cake.
What if I don’t have cocoa powder?
You can use melted unsweetened baking chocolate as a substitute for cocoa powder, but adjust quantities accordingly (one ounce of unsweetened baking chocolate equals about 3 tablespoons of cocoa powder). This option adds even more intense chocolate richness.
How do I know when the cake is perfectly gooey and not underbaked?
The key is testing with a toothpick; it should come out with moist crumbs, not wet batter. If it seems too wet, give it a few extra minutes. This balance keeps the cake gooey but fully cooked and safe to eat.
Final Thoughts
This Gooey Chocolate Pecan Cake Recipe is one of those rare gems that feels like a warm hug on a plate. Its effortless combination of rich chocolate, crunchy pecans, and decadent gooeyness makes it a perennial favorite to bake and share. I hope you enjoy making it as much as I adore eating it—this cake truly brings smiles and is a must-have for anyone who loves a luscious dessert. Don’t hesitate to try it today and savor every bit of goodness!
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 complemented by crunchy pecans and melty chocolate chips. Perfectly gooey on the inside with a tender crumb, it’s an easy-to-make treat ideal for gatherings or indulgent everyday moments.
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)
Add-ins
- 1 cup chopped pecans
- 1/2 cup chocolate chips
Optional Toppings
- Powdered sugar
- Whipped cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This will evenly distribute the leavening agents and cocoa for a consistent texture and flavor.
- Cream Sugars and Butter: In a large bowl, mix the granulated sugar, brown sugar, and melted butter until the mixture is smooth and well combined, providing a rich and tender base for the cake.
- Add Milk, Vanilla, and Eggs: Stir in the milk, vanilla extract, and eggs (or flax eggs) until the batter is smooth and homogeneous, ensuring the liquids are fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently but thoroughly. Avoid overmixing to prevent a dense cake.
- Fold in Pecans and Chocolate Chips: Carefully fold in the chopped pecans and chocolate chips to evenly distribute the mix-ins without deflating the batter.
- Bake: Pour the batter into the prepared pan and smooth 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, indicating a gooey center.
- Cool and Serve: Allow the cake to cool for about 10 minutes in the pan before transferring it to a wire rack. Optionally, dust with powdered sugar or serve with whipped cream for an extra special touch.
Notes
- For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- You can substitute melted butter with coconut oil for a dairy-free variation.
- If using a dairy-free milk alternative, almond or oat milk works well.
- Do not overmix the batter to keep the cake light and gooey.
- Check the cake at 25 minutes to avoid overbaking; the center should remain slightly moist.
