This cake has become my go-to dessert for Eid gatherings because it delivers comfort and celebration in every bite. I first made it one Ramadan evening when I wanted something special that could be shared easily after prayer: nothing too fussy, but still festive. The combination of brown sugar and butter gives a caramel-like depth, the semisweet chips add little pockets of melted chocolate, and the pecans introduce a nutty crunch that contrasts with a tender crumb. The cinnamon is subtle but essential — it wakes up the palate without turning this into a spice cake.

What I love most is how reliably the recipe performs. It comes together in one bowl with basic techniques that even a new baker can follow, yet the result feels luxurious enough for company. Over the years I’ve adjusted quantities, swapped mix-ins for seasonal variations, and discovered the small details — like toasting nuts and using room-temperature eggs — that consistently improve texture and flavor. The cake slices beautifully, keeps well for a few days, and always invites requests for the recipe. At Festive Cooks we make it every Eid, and watching it disappear is one of those simple joys that makes holiday cooking so rewarding.

Ingredients

• Unsalted butter: 1 cup (2 sticks), at room temperature. Use European-style or high-fat butter for a richer flavor; room temperature ensures smooth creaming with the sugars and a light crumb.
• All-purpose flour: 2 1/4 cups, spooned and leveled. Measure by spooning into the cup then leveling with a knife to avoid a dense cake. King Arthur or Gold Medal are reliable brands.
• Baking soda: 1 teaspoon. Gives lift and helps with browning; make sure it’s fresh for best rise.
• Salt: 1 teaspoon. Balances sweetness — if you use salted butter, reduce added salt to 1/2 teaspoon.
• Cinnamon: 1/2 teaspoon. Adds warmth and aroma; use Ceylon cinnamon for a delicate, refined note.
• Dark brown sugar: 1 cup packed. The molasses in dark brown sugar deepens flavor and keeps the cake moist; press into the cup to measure.
• Granulated sugar: 1/2 cup. Balances the brown sugar and helps with structure and crumb.
• Large eggs: 2, at room temperature. Room-temperature eggs incorporate more easily and help with volume and tender texture.
• Vanilla extract: 2 teaspoons. Pure vanilla enhances the chocolate and nut flavors; avoid imitation extract if possible.
• Semisweet chocolate chips: 1 1/2 cups, plus more for topping if desired. Ghirardelli or Guittard chips melt evenly and add pockets of melted chocolate.
• Pecan halves: 1 cup, roughly chopped, plus extra for topping. Toast briefly in a dry pan for extra aroma and crunch before folding into the batter.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan or line it with parchment, leaving an overhang for easy removal. Lightly flour the pan or dust with cocoa powder for a cleaner release. Position an oven rack in the middle to ensure even baking. Dry mix: In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1/2 teaspoon cinnamon. Sifting is optional but helps distribute the leavening evenly and reduces lumps. Cream butter and sugars: In a separate mixing bowl, beat 1 cup unsalted butter with 1 cup packed dark brown sugar and 1/2 cup granulated sugar until pale and fluffy, about 2 to 3 minutes with a hand mixer on medium. Proper creaming traps air and contributes to a tender crumb. Add eggs and vanilla: Beat in the 2 large room-temperature eggs one at a time, mixing for 20 seconds after each addition so the batter emulsifies. Stir in 2 teaspoons vanilla extract. If the batter looks curdled, add a tablespoon of flour to stabilize it. Combine wet and dry: Fold the dry ingredients into the butter mixture in two additions, mixing gently to avoid overworking the gluten. Stop when you no longer see streaks of flour; the batter should be thick but scoopable. Overmixing yields a tougher texture. Fold in chips and nuts: Fold in 1 1/2 cups semisweet chocolate chips and 1 cup roughly chopped toasted pecans with a spatula. Reserve a handful of chips and pecans to sprinkle on top for an attractive finish and extra crunch. Transfer and bake: Spread the batter evenly in the prepared pan and smooth the top. Sprinkle remaining chips and pecans. Bake at 350 degrees F for 30 to 40 minutes, rotating halfway through if your oven has hot spots. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Cool and finish: Cool the pan on a wire rack for 15 minutes, then lift the cake out using the parchment overhang. Allow it to cool completely before slicing so the crumb sets and slices hold cleanly. For a glossy finish, warm a few extra chocolate chips and brush melted chocolate on the top.

Storage Tips

Store at room temperature covered tightly with plastic wrap or in an airtight container for 1 to 2 days. For longer storage, refrigerate for up to 5 days; bring to room temperature before serving to refresh texture. For freezing, slice and place parchment between layers in an airtight container, or wrap whole cake tightly with plastic and foil and freeze up to 3 months. Thaw in the refrigerator overnight, then warm in a 300 degrees F oven for 10 minutes to revive freshly baked character.

Ingredient Substitutions

If you need to make changes, swap pecans for walnuts or chopped almonds at a 1:1 ratio. For a nut-free version, omit the pecans and increase chocolate chips to 2 cups or add 1 cup dried cranberries. To reduce sweetness, use 1 cup dark brown sugar and 1/3 cup granulated sugar. For a richer profile, replace 1/4 cup butter with mascarpone, but expect a denser crumb.

Serving Suggestions

Serve slices warm with whipped cream, a scoop of vanilla ice cream, or lightly sweetened labneh for a Middle Eastern twist. Garnish with whole toasted pecans and a dusting of confectioners’ sugar for an elegant look. The cake pairs well with cardamom coffee, mint tea, or a simple black tea for postprayer gatherings.

Cultural Background

While this cake does not claim a single origin, it fits comfortably within Eid traditions where shared sweets and simple, generously portioned desserts are common. Nuts and spices like cinnamon are often used in celebratory sweets across the region, and this recipe blends those familiar flavors with Western-style baking for an approachable, festive treat.

Seasonal Adaptations

In winter, fold in 1 cup chopped dried figs and swap half the chips for dark chocolate chunks for a richer seasonal version. In summer, lighten the batter by adding the zest of one orange and substituting half the butter with Greek yogurt (reduce bake time slightly) to create a fresher finish. For Ramadan, double the recipe to ensure there’s plenty for Iftar guests.

Meal Prep Tips

Make the batter the evening before and refrigerate covered overnight; bring to room temperature and bake as directed for fresh morning service. For grab-and-go portions, slice into squares and freeze individually. Pack slices in parchment with an insulated snack bag and include a small fork or napkin for easy sharing during festivities.

There’s something joyful about presenting a simple cake that carries so much warmth: it’s easy to personalize, reliably delicious, and perfect for the communal spirit of Eid. Try it once and you’ll find the small adjustments that make it yours.