Get ready to meet your new favorite dessert: the Chocolate Pecan Ooey Gooey Butter Cake. This isn’t just a cake; it’s an experience. Imagine a firm, buttery crust topped with a rich, decadent layer of gooey, chocolate-pecan-cream-cheese filling that melts in your mouth. Every bite is an incredible combination of textures and flavors, from the crunchy toasted pecans to the velvety smooth chocolate center. It’s the kind of dessert that has people begging for the recipe after just one taste, and thankfully, it’s surprisingly simple to make.
Whether you’re a seasoned baker or just starting, this recipe is designed to be foolproof. We’re taking the beloved St. Louis classic and giving it a luxurious upgrade with rich chocolate and crunchy pecans, creating a truly unforgettable treat for any occasion.
What Makes This Chocolate Pecan Ooey Gooey Butter Cake So Irresistible?
The magic of this cake lies in its distinct layers. The foundation is a dense, buttery crust made from yellow cake mix, which provides the perfect sturdy base. On top of that sits the star of the show: a glorious, gooey filling. We blend cream cheese, powdered sugar, and eggs to create a custard-like texture, then swirl in melted chocolate and toasted pecans. As it bakes, the top forms a delicate, crackly crust while the center remains wonderfully soft and gooey. It’s a textural masterpiece.
Essential Ingredients for the Perfect Ooey Gooey Cake
While the results taste complex, the ingredient list is refreshingly simple. Here’s what you’ll need:
For the Crust:
- Yellow Cake Mix: This is our secret weapon for a perfect, no-fuss crust.
- Egg: Acts as a binder to bring the crust together.
- Unsalted Butter: Melted butter adds richness and flavor.
For the Filling:
- Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for a smooth, lump-free filling.
- Eggs: These give the filling its unique, custard-like consistency.
- Unsalted Butter: More butter for more flavor! Make sure it’s melted.
- Vanilla Extract: A splash of pure vanilla enhances all the other flavors.
- Powdered Sugar: This dissolves beautifully into the filling, ensuring a silky-smooth texture without any graininess.
- Semi-Sweet Chocolate Chips: Melted chocolate brings a deep, rich flavor that perfectly complements the tangy cream cheese.
- Pecans: Chopped and lightly toasted, they add a delightful crunch and nutty flavor.
Step-by-Step Instructions: Your Path to Gooey Perfection
Follow these simple steps to create the most decadent dessert imaginable. The process is straightforward and yields spectacular results every time.
Preparing the Buttery Pecan Crust
- Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Combine Crust Ingredients: In a medium bowl, combine the yellow cake mix, one egg, and the melted butter for the crust. Mix until it forms a thick, cookie-dough-like consistency.
- Press into Pan: Press the crust mixture evenly into the bottom of your prepared pan. Use your fingers or the back of a spatula to create a smooth, even layer.
Mixing the Rich Chocolate Gooey Filling
- Beat Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until it’s light and fluffy, with no lumps.
- Add Wet Ingredients: Add the two eggs, melted butter, and vanilla extract to the cream cheese. Beat until everything is well combined and smooth.
- Incorporate Sugar: Gradually add the powdered sugar, mixing on low speed until it’s just combined. Scrape down the sides of the bowl, then beat on medium speed for about one minute until the filling is smooth and glossy.
- Fold in Chocolate and Pecans: Gently melt the semi-sweet chocolate chips in the microwave in 30-second intervals. Let it cool slightly, then pour it into the cream cheese mixture. Gently fold it in, creating beautiful swirls. Be careful not to overmix. Finally, fold in the chopped, toasted pecans.
Assembling and Baking
- Pour and Spread: Pour the chocolate pecan filling over the prepared crust in the pan. Gently spread it into an even layer.
- Bake to Perfection: Bake for 40-50 minutes. The edges should be golden brown and set, but the center should still have a slight jiggle to it. This jiggle is the key to the “gooey” texture.
- Cool Completely: Let the cake cool completely in the pan on a wire rack. This is a crucial step, as the center will continue to set as it cools. For best results, chill it in the refrigerator for at least 2 hours before slicing and serving.
Pro Tips for the Best Ooey Gooey Butter Cake
- Room Temperature Ingredients: For the smoothest filling, ensure your cream cheese and eggs are at room temperature before you begin.
- Don’t Overbake: The biggest mistake you can make is overbaking. Keep an eye on it and pull it from the oven when the center is still slightly wobbly.
- Toast Your Pecans: Toasting the pecans for a few minutes in a dry skillet brings out their nutty flavor and adds a superior crunch.
- Clean Slices: For perfectly clean slices, chill the cake thoroughly and use a sharp, hot knife. Wipe the knife clean between each cut. Looking for another dessert with that perfect slice? Try these delicious pecan pie bars.
Fun Variations to Try
While this Chocolate Pecan Ooey Gooey Butter Cake is perfection on its own, you can easily customize it. Try swirling in a spoonful of caramel sauce along with the chocolate, or substitute walnuts or almonds for the pecans. For an even richer chocolate flavor, you could try these fudgy cream cheese brownies. If you love this pie-like cake, you must check out this amazing chocolate chip cookie pie next!
How to Store Your Chocolate Pecan Ooey Gooey Butter Cake
Because of the cream cheese filling, this cake should be stored in the refrigerator. Cover the pan tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh and delicious for up to 5 days. You can serve it chilled straight from the fridge or let it sit at room temperature for about 20-30 minutes before serving.
Frequently Asked Questions
Absolutely! This cake is perfect for making ahead. You can bake it a day or two in advance and store it, covered, in the refrigerator. In fact, many people think the flavor and texture are even better the next day.
Using a yellow cake mix is the traditional and easiest method for creating the classic dense crust of an ooey gooey butter cake. While scratch-made crusts are possible, the cake mix provides a reliably perfect texture with minimal effort.
Due to the cream cheese in the filling, the cake must be stored in the refrigerator. Keep it in an airtight container or tightly covered with plastic wrap for up to 5 days.
An ooey gooey butter cake is a dessert that originated in St. Louis, Missouri. It traditionally has two distinct layers: a firm, buttery cake-like crust on the bottom and a sweet, gooey filling made from cream cheese, sugar, and eggs on top.
The most common reason for a gooey butter cake not being gooey is overbaking. It’s crucial to pull the cake from the oven when the center still has a slight jiggle. The filling will continue to set as it cools, achieving the perfect gooey consistency.
More Decadent Desserts You’ll Love
If you’ve fallen in love with this recipe, your culinary journey doesn’t have to end here. Explore other crowd-pleasing desserts that are sure to satisfy your sweet tooth and impress your guests. We have a wide range of recipes perfect for any skill level or occasion.
Did you make this recipe? We’d love to hear from you! Leave a comment below and let us know how it turned out. Don’t forget to share your creations and follow us on Pinterest for more delicious inspiration!
Chocolate Pecan Ooey Gooey Butter Cake Recipe
Chocolate Pecan Ooey Gooey Butter Cake (The Ultimate Recipe)
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, combine the yellow cake mix, one egg, and 1/2 cup of melted butter for the crust. Mix until a thick dough forms. Press this mixture evenly into the bottom of the prepared pan.
- In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the two eggs, the other 1/2 cup of melted butter, and the vanilla extract. Beat until well combined.
- Gradually add the powdered sugar, mixing on low speed until just combined. Then, beat on medium speed for one minute until the filling is smooth.
- Gently fold in the melted semi-sweet chocolate and the chopped, toasted pecans.
- Pour the filling over the crust and spread evenly.
- Bake for 40-50 minutes, or until the edges are golden brown and the center is almost set (it should still have a slight jiggle).
- Let the cake cool completely in the pan on a wire rack before slicing. For best results, chill in the refrigerator for at least 2 hours to fully set.
Notes
Do not overbake the cake; a slight jiggle in the center is key to the gooey texture.
Store the cake covered in the refrigerator for up to 5 days.
