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Chocolate Pecan Ooey Gooey Butter Cake
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Chocolate Pecan Ooey Gooey Butter Cake

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
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16
Course: Dessert
Calories: 420
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
  2. 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.
  3. In another large bowl, beat the softened cream cheese until smooth. Add the eggs and vanilla extract and mix until fully combined.
  4. 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.
  5. Fold in the chopped pecans.
  6. Pour the filling over the cake crust and spread it evenly.
  7. Bake for 40–45 minutes. The edges should be set, but the center should still look slightly jiggly—that's what makes it gooey.
  8. 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.