Chocolate Pecan Ooey Gooey Butter Cake – Rich, Decadent, and Totally Indulgent
Chocolate Pecan Ooey Gooey Butter Cake is a dessert that lives up to its name—ooey, gooey, and irresistible. This Southern-inspired treat is a rich mashup of chocolate cake, buttery filling, and a crunchy pecan topping that hits every sweet tooth craving at once. The base is a dense, fudgy chocolate cake layer, topped with a cream cheese and butter mixture that bakes into a gooey, custard-like layer. Throw in toasted pecans, and you’ve got a showstopping dessert that’s perfect for the holidays, potlucks, or anytime you want to impress a crowd.
What Makes This Cake Special?
Unlike traditional layered cakes, this one is built in two luscious parts: a moist, chocolatey cake crust on the bottom and a gooey, sweet, and buttery cream cheese layer on top. The toasted pecans give it that nutty crunch that balances the richness perfectly. It’s indulgent, it’s over-the-top, and it’s everything a dessert should be. Best of all? It’s simple to make and delivers big flavor with minimal fuss.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 1 hour
- Servings: 12–16 squares
Ingredients
For the Base:
- 1 box chocolate cake mix (15.25 oz)
- ½ cup unsalted butter, melted
- 1 large egg
For the Filling:
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- 4 cups powdered sugar
- ½ cup unsalted butter, melted
- 1 cup chopped pecans (toasted, optional for more flavor)
Instructions
1. Prepare the Cake Base
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
In a mixing bowl, combine the chocolate cake mix, melted butter, and egg. Mix until a thick dough forms. Press the dough evenly into the bottom of the prepared pan to form the crust.
2. Make the Gooey Filling
In another large bowl, beat the softened cream cheese until smooth. Add the eggs and vanilla extract and mix until fully combined.
Add the cocoa powder and powdered sugar gradually, mixing slowly to avoid a cloud of sugar. Pour in the melted butter and beat until smooth and creamy.
Fold in the chopped pecans.
3. Assemble and Bake
Pour the filling over the cake crust and spread it evenly.
Bake for 40–45 minutes. The edges should be set, but the center should still look slightly jiggly—that’s what makes it gooey.
Remove from the oven and cool completely in the pan before slicing into squares.
Variations
- Caramel Drizzle: Drizzle caramel sauce on top before serving for extra decadence.
- Nut-Free Option: Skip the pecans for a smoother texture or swap with chocolate chips.
- German Chocolate Style: Add coconut flakes along with the pecans for a twist on a classic.
- Espresso Kick: Add a teaspoon of instant espresso powder to the filling for a deeper chocolate flavor.
Equipment You’ll Need
- 9×13-inch baking dish
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula or spoon
- Parchment paper (optional for easy removal)
Nutritional Information (Approx. Per Serving)
- Calories: ~420
- Carbohydrates: 52g
- Fat: 22g
- Protein: 4g
- Sugar: 40g
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for up to 1 week in the fridge. Serve chilled or bring to room temp.
- Freezing: Freeze individual squares for up to 2 months. Thaw overnight in the fridge.
My Cooking Experience
This cake is a total crowd-pleaser and one of my favorite make-ahead desserts. I often serve it for holiday dinners or potlucks, and there’s never a single piece left. The cream cheese layer bakes into the perfect gooey texture, and the toasted pecans add that satisfying crunch that balances out the richness. It’s decadent, but so easy to pull off—it always impresses without stressing me out in the kitchen.
Conclusion
Chocolate Pecan Ooey Gooey Butter Cake is the definition of a comfort dessert. With layers of rich chocolate, buttery filling, and the crunch of pecans, it delivers indulgence in every bite. Whether you’re baking for a holiday, a special celebration, or just because, this cake brings the wow factor with minimal effort. One bite, and you’ll understand why it’s a dessert everyone asks for again and again.
Chocolate Pecan Ooey Gooey Butter Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a mixing bowl, combine the chocolate cake mix, melted butter, and egg. Mix until a thick dough forms. Press the dough evenly into the bottom of the prepared pan to form the crust.
- In another large bowl, beat the softened cream cheese until smooth. Add the eggs and vanilla extract and mix until fully combined.
- Add the cocoa powder and powdered sugar gradually, mixing slowly to avoid a cloud of sugar. Pour in the melted butter and beat until smooth and creamy.
- Fold in the chopped pecans.
- Pour the filling over the cake crust and spread it evenly.
- Bake for 40–45 minutes. The edges should be set, but the center should still look slightly jiggly—that’s what makes it gooey.
- Remove from the oven and cool completely in the pan before slicing into squares.
Notes
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for up to 1 week in the fridge. Serve chilled or bring to room temp.
- Freezing: Freeze individual squares for up to 2 months. Thaw overnight in the fridge.
