Dessert

Chocolate Gooey Butter Cake Recipe

BySimon Carel November 3, 2025November 3, 2025

Introduction

Craving something sinfully delicious? This Chocolate Gooey Butter Cake will satisfy all your chocolate fantasies with its rich, moist layers and irresistible gooey topping. It’s a perfect treat for chocolate lovers looking for an easy yet decadent dessert.

A slice of layered chocolate cake with three thick layers, dark brown with crumbly texture, separated by two creamy pale yellow layers that look smooth and rich. The top layer is a thick, creamy pale yellow frosting with light brown chocolate shavings sprinkled gently on top. The slice sits on a white plate with thin dark lines near the edge, on a white marbled surface. A woman's hand is seen holding the plate from the side, and a silver fork lies beside the slice on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box chocolate cake mix
3 large eggs
1 cup unsalted butter, melted (divided)
1 tsp vanilla extract
8 oz cream cheese, softened
4 cups powdered sugar
Optional: Chocolate shavings for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly.
Step 2: In a large bowl, combine the chocolate cake mix, 1 egg, 1/2 cup melted butter, and 1 teaspoon vanilla extract. Mix until well blended, then press this batter evenly into the bottom of the prepared pan.
Step 3: In a separate bowl, beat the softened cream cheese until smooth. Add the remaining 2 eggs and 1 teaspoon vanilla extract, mixing well.
Step 4: Gradually add the powdered sugar to the cream cheese mixture and blend until combined. Slowly mix in the remaining 1/2 cup melted butter.
Step 5: Pour the cream cheese mixture evenly over the chocolate cake layer in the pan.
Step 6: Bake for 40 to 45 minutes, or until the edges are browned but the center remains slightly gooey.
Step 7: Allow the cake to cool completely on a wire rack before garnishing with chocolate shavings, if desired. Slice and serve.

Tips & Variations

For extra chocolate intensity, fold mini chocolate chips into the cream cheese layer before baking.
Use full-fat cream cheese for the creamiest texture.
If you prefer a less gooey center, bake a few minutes longer, but watch carefully to avoid drying out the cake.
Swap chocolate cake mix for devil’s food cake mix for a richer chocolate flavor.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best gooey texture. You can also freeze individual slices wrapped tightly for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

A close-up of a slice of layered chocolate and cream cake on a white plate with black lines. The cake has three main layers: the bottom and middle layers are rich, dark chocolate with a slightly crumbly texture, and the top layer is thick, smooth cream with a pale yellow color. Between each layer, there is creamy frosting that looks soft and light, with small chocolate shavings scattered on top. The slice is slightly uneven, showing the moist texture of the chocolate layers and the thick cream layers. A woman's hand holds the fork near the plate, ready to take a bite. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of cake mix?

Yes, a homemade chocolate cake batter can be used as the base layer. Just press it into the pan like the mix and proceed with the recipe as instructed.

Why is my gooey layer not setting properly?

Make sure you bake the cake long enough for the edges to brown while the center remains gooey. Underbaking can cause a runny texture, and overbaking will dry it out. Your oven temperature may vary, so check symptoms rather than relying solely on time.