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Neiman Marcus Cake

Neiman Marcus Cake is a decadent, buttery dessert that combines the richness of cream cheese, chocolate chips, and pecans in a luscious bar format that melts in your mouth. This cake features a two-layer construction with a buttery cake base topped with a sweetened cream cheese mixture that bakes into gooey perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box 15.25 oz German chocolate cake mix
  • 1/2 cup 1 stick unsalted butter, melted
  • 1 large egg
  • 1 cup chopped pecans divided
Cream Cheese Layer
  • 8 oz cream cheese softened to room temperature
  • 1 lb 16 oz powdered sugar
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips

Equipment

  • 9x13 inch baking pan
  • Electric hand mixer or stand mixer
  • Two large mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Sharp knife for chopping pecans

Method
 

  1. Preheat your oven to 350°F and grease your 9x13 inch baking pan generously with butter or non-stick spray. Consider lining the pan with parchment paper for easier removal.
  2. Combine the German chocolate cake mix, melted butter, and one egg in a large bowl using your electric mixer on medium speed until a thick, sticky dough forms, about 1 minute.
  3. Press the cake base mixture evenly into the bottom of your prepared pan using your hands or a rubber spatula, making sure to reach all corners. Sprinkle half of the chopped pecans (about 1/2 cup) evenly over this base layer.
  4. In a separate clean bowl, beat the softened cream cheese with your electric mixer on medium-high speed for about 2 minutes until completely smooth and fluffy with no lumps. Scrape down the sides of the bowl halfway through.
  5. Add the powdered sugar to the whipped cream cheese and beat on low speed until just combined, then increase to medium speed for 1 minute. Add the two eggs one at a time, beating well after each addition until the mixture is silky and pale.
  6. Remove the bowl from the mixer and use a rubber spatula to gently fold in the chocolate chips and remaining 1/2 cup of chopped pecans until evenly distributed.
  7. Pour the cream cheese mixture over the cake base in the pan, spreading it gently and evenly to cover the entire surface. Use your spatula to smooth the top.
  8. Place the pan in the preheated oven and bake for 40 to 45 minutes, until the top turns golden brown and the edges pull away slightly from the pan sides. The center should still have a slight jiggle when you gently shake the pan.
  9. Remove the pan from the oven and place it on a cooling rack. Let it cool at room temperature for at least 2 hours, or refrigerate for 1 hour before cutting. For the cleanest cuts, use a large sharp knife wiped clean with a hot damp towel between each cut.

Notes

Store the cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days. The cake can be frozen for up to 3 months. For best results, let cream cheese sit at room temperature for at least 1 hour before starting. Toast pecans in a dry skillet for 3 to 4 minutes before chopping to intensify flavor. The cake actually improves after a day as flavors meld together.