Neiman Marcus Cake Recipe: Easy Chocolate Pecan Decadence Step-by-Step

Posted on November 28, 2025

Introduction

Let me paint you a picture—the rich, buttery aroma of chocolate mingling with roasted pecans wafting through your kitchen, sneaking out into the hallway and calling everyone to gather. The first time I pulled this Neiman Marcus Cake out of my oven, I swear, I stood there in awe for a moment. The top was golden and crinkled, the chocolate was oozing at the edges, and those toasted pecans just looked like little jewels scattered across the surface. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This cake isn’t just any old dessert. Years ago, when I was knee-high to a grasshopper, my grandma would whip up something similar for holiday gatherings—her secret weapon for winning over even the pickiest eaters. I stumbled upon the Neiman Marcus Cake recipe while trying to recreate those childhood flavors, and honestly, it was love at first bite. The blend of fudgy chocolate, crunchy pecans, and a gooey cream cheese layer is dangerously easy to make and pure, nostalgic comfort in every slice.

My family couldn’t stop sneaking pieces off the cooling rack (I caught my partner swiping a corner before it even cooled, and I can’t really blame them). This Neiman Marcus Cake has become a staple for potlucks, bake sales, and cozy Sunday afternoons. It’s the kind of dessert that brightens up your Pinterest board and makes you look like a baking rockstar, even if you’re just starting out. I’ve tested it more times than I can count—in the name of research, of course—and every time, it feels like a warm hug. If you’re searching for an easy, decadent chocolate pecan cake that’s sure to win hearts, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

If there’s one cake guaranteed to spark joy (and a little bit of chocolate-induced bliss), it’s this Neiman Marcus Cake. I’ve baked it for birthday parties, office celebrations, and late-night cravings, and it never fails to impress. Here’s why you’ll love making—and eating—this cake:

Quick & Easy: Comes together in under an hour, so you can whip it up for unexpected company, last-minute potlucks, or when that sweet tooth strikes.
Simple Ingredients: No fancy grocery trips required; you probably have most of the essentials in your pantry right now.
Perfect for Any Occasion: Great for brunch, family gatherings, cozy dinners, or holiday mornings when you want something extra special.
Crowd-Pleaser: Kids and adults alike go wild for the gooey chocolate and crunchy pecans. I’ve watched entire trays disappear in minutes!
Unbelievably Delicious: The texture is pure magic—crisp edges, fudgy center, creamy topping, and those buttery pecans giving every bite a bit of crunch.

What sets this Neiman Marcus Cake apart? The magic is in the cream cheese topping and the generous scatter of pecans. The cake mix base gives you a shortcut, but I add a little espresso powder for deeper flavor (trust me, you’ll thank me later). Unlike the classic recipe, mine uses a blend of semi-sweet and dark chocolate for that rich, almost brownie-like depth.

This isn’t just another chocolate cake—it’s the kind that makes you close your eyes after the first bite and savor every crumb. It’s comfort food reimagined: faster, easier, and still totally soul-soothing. Whether you’re impressing guests or just treating yourself, this cake makes any day a little brighter. And let’s face it—you deserve a slice of decadence that’s as easy as it is delicious!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, gooey texture without any fuss. Most are pantry staples, and a couple can be swapped out to suit your preferences or dietary needs. Here’s what you’ll need for the best Neiman Marcus Cake:

For the Cake Base:

1 box (15.25 oz / 432 g) chocolate cake mix (I like Duncan Hines for the moist texture)
1/2 cup (115 g) unsalted butter, melted (adds richness)
1 large egg, room temperature
1 teaspoon instant espresso powder (optional, deepens the chocolate flavor)

For the Cream Cheese Layer:

1 package (8 oz / 227 g) cream cheese, softened
2 large eggs, room temperature
1/2 cup (115 g) unsalted butter, melted
3 3/4 cups (450 g) powdered sugar (also called icing sugar)
1 teaspoon vanilla extract (pure, if you can)

For the Topping:

1 cup (120 g) pecan halves or pieces, lightly toasted
1/2 cup (90 g) semi-sweet chocolate chips (Ghirardelli or Guittard are my go-tos)
1/4 cup (45 g) dark chocolate chunks (optional, for extra decadence)
Pinch of flaky sea salt (optional, balances the sweetness)

Ingredient Notes: If you’re gluten-free, swap in your favorite GF chocolate cake mix. Dairy-free folks can use vegan butter and a dairy-free cream cheese alternative (I’ve had good luck with Kite Hill). Pecans can be replaced with walnuts or left out entirely if you need a nut-free version—just add more chocolate chips for extra oomph. If you’re out of espresso powder, skip it or use instant coffee granules.

Pro tip: Toasting the pecans brings out their nutty flavor, so don’t skip that step if you can help it! For an even richer cake, use European-style butter.

Equipment Needed

You don’t need fancy kitchen gadgets to make Neiman Marcus Cake, just a few basics:

9×13-inch (23×33 cm) baking pan (glass or metal works—metal gives crisper edges)
Large mixing bowl (for the cake base)
Medium mixing bowl (for the cream cheese layer)
Electric mixer or hand whisk (I use my old hand mixer—works like a charm!)
Spatula (for spreading layers)
Measuring cups and spoons (accuracy matters here)
Parchment paper (optional, helps with easy removal)
Wire rack (for cooling—if you want to avoid soggy bottoms)

If you don’t have an electric mixer, just use some elbow grease and a sturdy whisk. For budget-friendly options, I’ve picked up baking pans at the dollar store, and they work just as well as my pricier ones. When it comes to maintenance, a quick soak and gentle scrub keeps your mixer and pans in top shape (trust me, chocolate cake batter sticks like glue if you wait too long).

If you only have a square pan, the cake will be thicker—just watch the baking time and check for doneness. No wire rack? Just let the pan cool on your stovetop. This cake is forgiving!

Preparation Method

Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch pan, or line with parchment paper for easy lifting. (Parchment helps if you want perfect Pinterest-worthy slices!)
Make the Cake Base: In a large bowl, combine 1 box chocolate cake mix, 1/2 cup melted butter, 1 large egg, and 1 teaspoon instant espresso powder. Mix until just combined—don’t overwork it, or the cake can get tough. The batter will be thick and sticky. Spread evenly into the bottom of your pan. Use a spatula to level it out.
Prepare the Cream Cheese Layer: In a medium bowl, beat together 8 oz cream cheese and 1/2 cup melted butter until smooth. Add 2 eggs and 1 teaspoon vanilla, then beat until creamy. Gradually add 3 3/4 cups powdered sugar, mixing until you have a thick, smooth frosting-like consistency. (If it’s too stiff, let it sit for a few minutes—powdered sugar absorbs moisture!)
Assemble: Pour the cream cheese mixture over the cake base. Gently spread with a spatula, making sure to cover every inch evenly. The layer will be thick—don’t worry!
Add the Toppings: Sprinkle 1 cup toasted pecans evenly over the cream cheese layer, followed by 1/2 cup semi-sweet chocolate chips and 1/4 cup dark chocolate chunks. You can press the pecans in lightly if you like them nestled into the top. Add a pinch of flaky sea salt if you’re using it.
Bake: Bake for 35-40 minutes, until the edges are golden and slightly pulled away from the pan, and the center is just set but still a little gooey. (Don’t overbake—the top should jiggle slightly!) If using a glass pan, check at 35 minutes; metal pans may finish faster.
Cool: Let the cake cool in the pan for at least 30 minutes before slicing. The center will firm up as it cools. (If you cut too soon, the cream cheese layer may ooze—still delicious, just messier.)
Slice & Serve: Use a sharp knife to cut into squares or rectangles. Wipe the blade between cuts for clean edges. Serve warm or at room temperature.

Troubleshooting: If your cream cheese layer sinks, your cake mix base may have been too thin—add a tablespoon or two of flour next time. If the top is browning too quickly, tent with foil for the last 10 minutes. For perfect texture, err on the side of underbaking rather than overbaking. The cake will set as it cools.

Efficiency tip: Melt butter in the microwave and let it cool slightly before using. Have all ingredients at room temperature for best mixing. Set out your pecans while the oven preheats—they’ll toast up beautifully!

Cooking Tips & Techniques

After dozens of batches (and a few comical disasters), I’ve picked up a handful of tricks for making Neiman Marcus Cake the best it can be:

Room Temperature Ingredients: Make sure your eggs, butter, and cream cheese are at room temp—it helps everything blend smoothly and prevents lumps.
Don’t Overmix: The cake base should be just combined. Overmixing makes it dense and tough—learned that the hard way after a midnight bake-a-thon.
Layer Evenly: Use a spatula to spread both the cake base and cream cheese layer. If the topping is uneven, some squares will be gooier than others (not always a bad thing, but for presentation, aim for evenness).
Toast Those Pecans: Toss pecans on a baking sheet and toast at 350°F (175°C) for 5-7 minutes. It makes all the difference in flavor!
Baking Time Matters: Check the cake at 35 minutes. The center should be set but soft—the top will crackle a bit, and that’s what you want. If it’s too wobbly, give it another 5 minutes.
Let It Cool: I know, waiting is tough, but cooling helps the layers set and makes slicing easier. I’ve rushed it before and ended up with tasty but messy squares everywhere.
Consistency Tip: Always use fresh baking mix and check your baking powder dates. Older mixes can affect rise and texture.

If multitasking, toast the pecans while prepping the batter to save time. Clean-up’s a breeze if you line your pan with parchment paper. And if you’re making this for a crowd, double the recipe and use two pans—trust me, one isn’t enough!

Variations & Adaptations

One of the best things about Neiman Marcus Cake is how easily you can switch things up to suit your tastes, dietary needs, or whatever you’ve got in the pantry. Here are my favorite ways to mix things up:

Gluten-Free: Use a gluten-free chocolate cake mix. The texture is just as gooey, especially if you add an extra egg to the base.
Nut-Free: Skip the pecans and swap in extra chocolate chips or chopped dried cherries for a fun twist. You can also use sunflower seeds for crunch.
Seasonal Flavors: In autumn, sprinkle in cinnamon and nutmeg or add a swirl of pumpkin puree to the cream cheese layer. In summer, try white chocolate and fresh raspberries instead of pecans and dark chocolate.
Dairy-Free: Use plant-based butter and cream cheese. I’ve tried this with Earth Balance and Kite Hill, and it’s still luscious.
Extra Decadence: Add a drizzle of salted caramel on top before baking, or swirl in peanut butter for a nutty kick.

Personally, my go-to adaptation is a double-chocolate version: I use both dark and milk chocolate chips, and sometimes add a little instant coffee for a mocha vibe. The best part is, this cake is practically foolproof—feel free to get creative and make it your own!

Serving & Storage Suggestions

For maximum deliciousness, I recommend serving Neiman Marcus Cake slightly warm, when the chocolate is melty and the cream cheese layer is soft. A scoop of vanilla ice cream or a dollop of whipped cream takes it over the top—seriously, it’s a showstopper at dessert tables.

If you’re serving for a party, cut into neat squares and arrange on a platter. Add a sprinkle of powdered sugar or a few extra pecans for a Pinterest-worthy presentation. Coffee or cold milk makes the perfect pairing, and if you’re feeling fancy, try an espresso martini on the side!

Storage is simple—just cover the pan tightly with foil or plastic wrap and refrigerate for up to 5 days. The flavors deepen as it sits, so leftovers are even better. You can freeze individual squares in airtight containers for up to 2 months; thaw overnight in the fridge and reheat gently in the microwave for 10-15 seconds. The top will be a little softer but still delicious.

Pro tip: If you want crispy edges, pop a square in the toaster oven for a few minutes before serving. The chocolate gets gooey, and the pecans stay crunchy!

Nutritional Information & Benefits

This cake is definitely a treat, but let’s peek at what’s inside. One generous square (about 1/16 of the pan) has roughly 340-380 calories, 22g fat, 40g carbs, 4g protein, and 18g sugar. The pecans bring healthy fats, antioxidants, and fiber, while dark chocolate chips add a dose of magnesium and iron.

If you’re gluten-free or dairy-free, swapping in alternative ingredients keeps things inclusive. The cake is vegetarian, and you can make it nut-free with simple swaps. Be mindful—this dessert does contain eggs, dairy, wheat, and tree nuts. Always check labels if you have allergies!

From a wellness perspective, I think treats like this are all about balance. I love that you get some antioxidants from the dark chocolate and healthy fats from the pecans, plus a whole lot of joy in every bite. So go ahead and enjoy—guilt isn’t invited to this party!

Conclusion

If you’re looking for a show-stopping, easy dessert that’s packed with chocolate and pecan goodness, this Neiman Marcus Cake is absolutely worth a try. It’s quick, customizable, and guaranteed to win over everyone at your table—even the folks who claim to “not like chocolate” (I’ve converted a few!).

Don’t be afraid to tweak the recipe based on your pantry or preferences. Make it gluten-free, swap the nuts, or add a swirl of caramel—every version I’ve tried has been a hit.

Personally, I adore this cake for its nostalgia and its wow-factor. It’s the kind of treat that brings people together, sparks big smiles, and disappears faster than you’d expect. Give it a go, share your twists in the comments, and let me know how your Neiman Marcus Cake turns out. Happy baking, and don’t forget to save a slice for yourself!

FAQs

Can I make Neiman Marcus Cake ahead of time?

Absolutely! You can bake it a day in advance—just store it covered in the fridge and bring it to room temperature before serving for best flavor and texture.

Do I need to toast the pecans?

Toasting isn’t required, but it really amps up the flavor. Just bake pecans on a sheet at 350°F (175°C) for 5-7 minutes before adding to the cake.

Can I freeze Neiman Marcus Cake?

Yes, you can freeze individual squares in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently in the microwave or toaster oven.

What’s the best way to get clean slices?

Let the cake cool completely, then use a sharp knife wiped clean between cuts. Lining the pan with parchment paper makes lifting and slicing much easier.

Can I use a different type of cake mix?

You sure can! Yellow or butter cake mix works well, or try red velvet for a colorful twist. Just keep the base proportions the same for best results.