Divine Gooey Butter Pecan Cake: A Decadent Delight

Ingredients

Cake Batter

• 2 ½ cups all‑purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• ¾ cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 3 large eggs, room temperature
• 1 cup whole milk, warmed
• 2 teaspoons pure vanilla extract

Butter‑Pecan Swirl & Glaze

• 1 cup pecan halves, toasted
• ¼ cup unsalted butter
• ⅓ cup pure maple syrup
• ½ cup dark brown sugar
• ¼ cup heavy cream
• Pinch of flaky sea salt

Instructions

Incorporating Wet Ingredients

1. Add Eggs One at a Time. Beat in each egg until fully incorporated before adding the next. This prevents curdling and ensures a smooth batter.
2. Combine Milk and Vanilla. Warm the milk slightly (about 110°F) and stir in vanilla extract. Gradually pour the mixture into the butter‑sugar blend, mixing on low speed until just combined.
3. Fold in Dry Ingredients. Gently stir the flour mixture into the wet batter using a spatula, stopping as soon as the flour disappears. Over‑mixing would develop gluten and make the cake dense.
4. Swirl the Butter‑Pecan Mixture. In a small saucepan, melt ¼ cup butter, then whisk in maple syrup, dark brown sugar, and heavy cream. Simmer for 2‑3 minutes until glossy. Remove from heat, stir in toasted pecans, and let cool slightly.
5. Layer and Swirl. Pour half of the cake batter into the prepared pan, drizzle half of the pecan mixture over it, then repeat with the remaining batter and pecan sauce. Use a knife to create gentle marble swirls.