Melt-In-Your-Mouth Charleston Chewy Cake Recipe

Picture this: you’re walking down the streets of Charleston and the sweet aroma of freshly baked goods envelopes you. You follow the scent until you find yourself standing in front of a charming brick building – the Old Post Office Restaurant. You take a step inside, and your senses are overwhelmed with the sights, sounds, and smells of delicious southern cuisine. It’s no wonder that this iconic restaurant has been delighting visitors for over thirty years.

Now, imagine if you could recreate that same magic right in your own home. Well, I have some good news for you. Today, I am sharing with you one of the most beloved recipes straight from the Old Post Office Restaurant’s kitchen – The Charleston Chewy Cake. This cake is a true classic and comes with a whole lot of history.

Rumor has it that this recipe was passed down by a former head baker who worked at the Charleston Post Office in the 1940s. The original recipe was discovered years later by the owners of the Old Post Office Restaurant, who subsequently introduced it to their menu as a staple.

This cake is decadent yet simple, with its signature texture being perfectly chewy, moist, and packed with pecans. Trust me; it’s everything you want from something called “chewy cake.” So, put on your apron and get ready to taste a piece of history.

Why You’ll Love This Recipe

The place that Old Post Office Charleston Chewy Cake recipe originated from
The place that Old Post Office Charleston Chewy Cake recipe originated from

This Old Post Office Charleston Chewy Cake Recipe is the stuff of legends. You’ll love it because it’s not just any old cake – it’s a chewy, melt-in-your-mouth masterpiece. This dessert has been perfected over generations and is sure to be the star of any meal.

What sets this cake apart are the ingredients: butter, brown sugar, flour, eggs, pecans, light brown sugar, vanilla extract, and salt. These basic components come together to create a symphony of flavors that are both sweet and savory.

One bite of this deliciousness will transport you back in time to the Old Post Office restaurant in Edisto Beach, where locals and tourists alike lined up for a slice of this heavenly cake.

But don’t let its simplicity fool you; this cake is anything but basic. The texture is unlike any other – soft and gooey on the inside with a slightly crispy exterior. The pecan chewies add an accent of Southern flair that will have your taste buds singing.

This recipe is perfect for any occasion, whether it’s a family gathering or dinner party with friends. It pairs well with coffee or tea and makes a great dessert option for those who don’t like traditional cheesecake or pineapple upside-down cake.

But don’t just take my word for it – try it out for yourself! This recipe has been hailed as one of the best by food connoisseurs and bloggers alike, including sites such as Smitten Kitchen. And if you’re feeling adventurous, mix things up by adding freeze-dried fruits or chocolate chips to create a new twist on an old classic.

So what are you waiting for? Give this Old Post Office Charleston Chewy Cake recipe a try and experience pure bliss in every bite.

Ingredient List

Sure, here are 11 photo captions for the Old Post Office Charleston Chewy Cake recipe:
Sure, here are 11 photo captions for the Old Post Office Charleston Chewy Cake recipe:

Here are the Ingredients You Will Need:

  • Butter: Use unsalted, room temperature butter for this recipe. It’s important to allow the butter to come to room temperature before using it in the recipe so it can combine easier with the rest of the ingredients.
  • Light brown sugar: This will give your cake a caramel-like flavor and texture.
  • Eggs: You’ll need 2 large eggs for this recipe. Make sure they’re at room temperature.
  • Vanilla extract: This will give your cake a wonderful flavor. Use pure vanilla extract if possible.
  • Flour: Use all-purpose flour in this recipe. Make sure to measure it correctly by spooning and leveling it or by weighing it.
  • Salt: A little salt helps enhance the sweetness of the cake.
  • Pecans: This recipe calls for chopped pecans that add nuttiness and crunchiness to the texture. If you don’t like them, feel free to omit them or substitute them with another type of nuts.
  • Baking powder: The leavening agent that makes the cake rise slightly.

Using these exact ingredients will result in a deliciously chewy cake that everyone will love!

The Recipe How-To

Charleston Chews

Follow these easy steps to make your own Old Post Office Charleston Chewy Cake at home:

Step 1: Prep Work

First things first, preheat your oven to 350°F. Grease a 9×13 inch baking dish with butter or cooking spray.

Step 2: Combine Ingredients

In a large mixing bowl, combine 1 cup of softened butter, 2 cups of light brown sugar, and 2 teaspoons of vanilla extract. Beat well until the mixture is light and fluffy.

Add in 4 eggs, one at a time, beating well after each addition.

Step 3: Mix Remaining Ingredients

In a separate bowl, mix together 2 cups of sifted all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.

Add the dry ingredients into the butter mixture in three parts, beating well after each addition.

Fold in 1 cup of chopped pecans into the batter.

Step 4: Bake and Cool

Pour the cake batter into the prepared dish and spread it evenly. Bake the cake for 30-35 minutes or until it turns golden brown and is soft but slightly firm to the touch when pressed.

Let it cool down completely before slicing it into squares.

That’s it! You made your own Old Post Office Charleston Chewy Cake. Enjoy with your favorite hot beverage or serve as dessert!

Substitutions and Variations

 The perfect cake for any occasion.
The perfect cake for any occasion.

This recipe is incredibly versatile and can be altered to your liking. Here are a few substitutions and variations to consider:

– Instead of pecans, try walnuts or almonds for a different flavor and texture.

– Swap out the vanilla extract for almond or maple extract for a unique taste.

– For a gluten-free option, use a cup-for-cup flour substitute or cassava flour instead of all-purpose flour.

– If you’re looking for a healthier alternative, use coconut sugar instead of brown sugar.

– To add extra sweetness and texture, mix in some chocolate chips or freeze-dried pineapple chunks into the batter before baking.

– If you want to turn this into a cheesecake, add 8 ounces of cream cheese into the mixing bowl with butter and brown sugar before beating well.

– Alternatively, swap out the pecans for other nuts, such as hazelnuts, cashews, or macadamia nuts to create unique chewy cake recipes.

Remember to adjust cooking times as necessary. With these various substitutions and options in mind, the possibilities are endless when it comes to this classic old post office Charleston Chewy Cake Recipe. Get creative and experiment!

Serving and Pairing

 Indulge in a slice of heaven.
Indulge in a slice of heaven.

Once you’ve baked the Old Post Office Charleston Chewy Cake, there’s no doubt that you’ll want to dig in right away. Trust me, I know how irresistible the chewy texture and nutty flavor is. But before you dive in, let me suggest some fantastic pairing options to elevate your cake experience.

The cake is great served alongside a warm cup of coffee or tea for your morning breakfast or afternoon snack. It is truly the perfect crumb cake with a buttery-rich flavor and a subtle crunch from the pecans. The mixture of flavors will complement the aroma of the coffee or tea well, making it a perfect way to kick off your day.

If you’re feeling a bit more indulgent, why not try topping the cake with a scoop of vanilla ice cream? Letting the ice cream melt over the hot cake creates a deliciously creamy and chocolaty topping. You can also try adding fresh berries, whipped cream, or caramel sauce for an extra flavor boost.

For an elegant twist on this southern classic, consider cutting it into smaller slices and serving it with rich cheesecake, sliced pineapple or even chocolate drizzle sauce for dessert. This unexpected combination will have your guests raving about both the unique taste and presentation!

Lastly, try freezing leftover cake slices! Before doing so, wrap them individually in plastic before placing them in freezer bags or an airtight container. When you need a quick bite or craving a chewy treat, grab one from frozen and enjoy. Trust me; it tastes just as good after freezing!

With so many easy-to-find ingredients and preparation instructions, the Old Post Office Charleston Chewy Cake Recipe is easily one of my go-to recommendations for any gathering or potluck party dessert. Satisfyingly sweet and crunchy flavors are apparent in every bite making it truly unforgettable!

Make-Ahead, Storing and Reheating

 Heavenly aroma alert!
Heavenly aroma alert!

Now, let’s move on with how to store and preserve the deliciousness of this cake. If you are making this cake ahead of time, you can store it well-wrapped in plastic wrap at room temperature for up to 2 days, or in the refrigerator for up to a week.

If you need to store it for more than a week, you have the option to freeze it. Once wrapped well with plastic wrap and aluminum foil, it will last up to 3-4 months in the freezer. I wouldn’t say this is my personal favourite way of storing as it may affect its texture slightly but desperation calls sometimes ;-).

When it’s time to serve, bring the cake to room temperature on the counter before unwrapping as condensation may form on the surface that could make the topping slightly soft. You can choose to dust some confectioners sugar over a colander and then serve.

If you’re reheating leftovers, preheat your oven to 325°F (165°C) then bake uncovered 15-20 minutes until the cake is warm and crispy on top but still chewy on the inside––the perfect combination! However, to ensure maximum freshness and flavor, try eating them at room temperature.

For those who need something quick or don’t have an oven available, simply pop into microwave oven for 10-15 seconds which should get it hot enough without drying out as long as its not left for too long (microwaves are notorious for destroying freshness).

No matter how you choose to enjoy your Old Post Office Charleston Chewy Cake, from fresh out of the oven to reheated leftovers or stored in a deep freeze for another day’s treat, I guarantee that with these tips and tricks you’ll be able to relive that first-time excitement all over again- still delicious!

Tips for Perfect Results

When baking an Old Post Office Charleston Chewy Cake, there are a few tips to perfect your delicious dessert delicacy. Here are some tips that you will want to follow to ensure that your cake comes out perfectly chewy and moist – just like they make it at the Post Office Restaurant in Edisto Beach.

First, make sure all of your ingredients are at room temperature before mixing. This includes the eggs, butter, and any other dairy products. Room temperature ingredients mix together smoother and fold into the batter easily than those straight from the fridge.

Second, sift the flour before mixing. This will help ensure that there are no lumps in your batter and will make it easier to mix all of the ingredients evenly. Use a fine mesh sieve for best results.

Third, don’t overmix the batter once you have added in the flour mixture. Over-mixing can develop gluten and cause your cake to come out tough instead of chewy. So be gentle with your mixing after adding in the flour mixture.

Fourth, if you want pecans or any other nuts mixed into your cake, toast them first before adding them in. Toasting nuts brings out their natural oils for a richer flavor that will complement the sweetness of this cake perfectly.

Fifth, keep an eye on your baking time as ovens vary in their baking temperature and times. Set the timer for five to ten minutes less than what’s written in the recipe. Keep checking back every five minutes until you see a light golden hue on top with lightly crisp edges. This ensures that you do not overbake your cake or dry it out.

In summary, following these tips will help you create a perfect Old Post Office Charleston Chewy Cake every time!

Bottom Line

In conclusion, the Old Post Office Charleston Chewy Cake Recipe is the perfect dessert for any occasion. Its chewy texture and nutty flavor make it a crowd favorite, while its versatility allows for endless variations and pairings. Whether you’re looking to impress guests at a party or indulge in a sweet treat at home, this cake recipe won’t disappoint.

With simple ingredients like flour, butter, and sugar, this recipe is easy to make and perfect for those who are new to baking. Plus, with substitutions like adding chocolate chips or pineapple chunks, you can truly make it your own.

Lastly, be sure to follow the tips for achieving perfect results outlined in this article. Don’t be discouraged if it doesn’t turn out perfectly the first time – practice makes perfect!

So what are you waiting for? Get baking and enjoy the delicious taste of Charleston Chewy Cake today!

Charleston Chews

Old Post Office Charleston Chewy Cake Recipe

A friend made these, and I had to have the recipe from her! It originated from The Post & Courier newspaper, May 2000. Wonderful flavor with a nice little chewy texture. YUMMY!
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Bars, Beginner Cook, Cookie and Brownie, Dessert, Easy, For Large Groups, Inexpensive, Mixer, Oven, Potluck, Small Appliance
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 1 9×13 pan of bars
Calories: 162kcal


  • 1/4 cup butter, melted
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 1/4 teaspoon salt
  • 2 cups sifted flour (sift before measuring)
  • 1 teaspoon vanilla extract
  • 1 cup pecans


  • Combine butter and brown sugar in mixing bowl and beat well.
  • Beat in eggs, one at a time.
  • Add salt and sifted flour, mixing well.
  • Stir in vanilla and pecans.
  • Pour into a greased and floured (or use Bakers’ Joy) 9×13-inch cake pan.
  • Bake at 325 degrees for 30 minutes or until cake tests done.
  • Cut into bars.

Your Own Notes


Serving: 40g | Calories: 162kcal | Carbohydrates: 26.5g | Protein: 2g | Fat: 5.7g | Saturated Fat: 1.6g | Cholesterol: 22.7mg | Sodium: 51mg | Fiber: 0.7g | Sugar: 17.9g