Gooey Chocolate Pecan Cake

A rich, fudgy, and Gooey Chocolate Pecan Cake with crunchy pecans, this dessert is perfect for satisfying a sweet tooth. It’s easy to make, packed with chocolatey goodness, and has the perfect balance of crunch and melt-in-your-mouth texture. Whether it’s for a special occasion or just because, this cake is sure to impress.

Why I Love This Recipe

It’s incredibly easy to make with simple ingredients.

The gooey texture makes every bite indulgent and satisfying.

The combination of chocolate and pecans adds a perfect balance of sweetness and crunch.

It can be made dairy-free or vegan with simple swaps.

Perfect for any occasion—serve it warm for extra decadence!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup brown sugar

3/4 cup 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)

1 cup chopped pecans

1/2 cup chocolate chips

Optional: powdered sugar or whipped cream for topping

Directions

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, mix the sugar, brown sugar, and melted butter until smooth.

Add the milk, vanilla extract, and eggs to the sugar mixture, whisking until well combined.

Gradually fold the dry ingredients into the wet mixture, stirring gently. Avoid overmixing.

Fold in the chopped pecans and chocolate chips.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs for a gooey texture.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Dust with powdered sugar or serve with whipped cream if desired.

Servings and Timing

Servings: 8

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories: 320 kcal per serving

Variations

Make it Vegan: Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and a dairy-free milk alternative.

Add More Texture: Mix in shredded coconut or chopped walnuts for a different crunch.

Extra Gooeyness: Drizzle melted chocolate or caramel sauce on top before serving.

Spiced Flavor: Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.

Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Keep in a sealed container for up to 5 days. Let it come to room temperature before serving.

Freezer: Wrap slices individually and store in a freezer-safe bag for up to 2 months.

Reheating: Warm in the microwave for 15–20 seconds for a gooey texture.

Related Recipes:

• Gooey Pecan Pie Brownies Recipe
• Peanut Butter Chocolate Gooey Butter Cake
• Pecan Pie Cheesecake

FAQs

How do I make this cake extra gooey?

Bake it for the shorter end of the time range (25 minutes) and check with a toothpick—if it comes out with moist crumbs, it’s perfectly gooey!

Can I use other nuts instead of pecans?

Yes, walnuts, almonds, or hazelnuts would work well in this recipe.

What’s the best way to serve this cake?

I love serving it warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

Can I make this cake in advance?

Yes! It keeps well for a few days, and you can even freeze it for longer storage. Just warm it up before serving.

Is this cake too sweet?

The chocolate and pecans balance the sweetness well, but if preferred, reduce the sugar slightly without compromising texture.

Conclusion

This Gooey Chocolate Pecan Cake is the ultimate treat for chocolate lovers. With its rich, fudgy texture and crunchy pecans, it’s a dessert that never fails to impress. Whether served warm with a scoop of ice cream or enjoyed on its own, it’s bound to become a favorite.

---

📖 Recipe:

Print