Go Back
Gooey butter cake is a beloved dessert that has made its mark on American baking culture, particularly in the Midwest. Known for its rich, buttery flavor and unique texture, this cake has become a staple at family gatherings, potlucks, and celebrations. Its iconic status stems from the delightful contrast between a dense, cake-like base and a creamy, gooey top layer that melts in your mouth. Among the various adaptations of this classic recipe, the decadent chocolate pecan version stands out, offering a luscious twist that elevates the traditional gooey butter cake to new heights.

Chocolate Pecan Ooey Gooey Butter Cake

Discover the bliss of baking with this decadent chocolate pecan ooey gooey butter cake! This delightful twist on a classic features a rich chocolate base and a creamy, gooey topping enhanced with the crunch of toasted pecans. Perfect for any gathering, this indulgent dessert delivers an irresistible combination of flavors and textures. Celebrate the joy of homemade treats by trying this easy and delicious recipe that promises to be a hit with family and friends.
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 box of chocolate cake mix

1 large egg

½ cup unsalted butter, melted

For the gooey layer:

8 oz cream cheese, softened

2 large eggs

1 tsp vanilla extract

4 cups powdered sugar

½ cup unsweetened cocoa powder

½ cup chopped pecans

½ cup chocolate chips (optional)

For the topping:

½ cup chopped pecans

¼ cup chocolate chips (optional)

--

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter.

    Prepare the Crust: In a large mixing bowl, combine the chocolate cake mix, melted butter, and 1 large egg. Mix until well combined, forming a thick dough-like consistency. Press the mixture evenly into the bottom of the prepared baking dish to create the crust.

      Make the Gooey Layer: In a separate bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the 2 eggs and 1 tsp vanilla extract, and continue mixing until well combined.

        Add the Sugars: Gradually add the powdered sugar and unsweetened cocoa powder to the cream cheese mixture. Beat until everything is fully incorporated and smooth. Fold in the chopped pecans and chocolate chips (if using).

          Assemble the Cake: Pour the gooey mixture evenly over the chocolate cake crust in the baking dish. Spread it gently with a spatula to cover the crust completely.

            Bake: Bake in the preheated oven for 40-50 minutes. The edges should be set, while the center should be soft and gooey. Remember, the cake will continue to set as it cools.

              Cool and Top: Once baked, remove from the oven and let the cake cool in the pan for about 30 minutes. Sprinkle the top with extra chopped pecans and chocolate chips if desired.

                Serve: Cut into squares and serve warm or at room temperature. Enjoy your indulgent dessert with a scoop of vanilla ice cream or a dollop of whipped cream if desired!

                  ---

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12