Chocolate fudge cake mix, cream cheese, butter, cocoa powder, and eggs come together for the gooey, chocolatey cake of your dreams.
Okay, so here’s the thing: I never meant for this Chocolate Gooey Butter Cake to become a family legend. I just wanted something easy, ridiculously chocolatey, and comforting to bake one night after the kind of Monday that just won’t quit. You know the ones—laundry everywhere, emails piling up, and a toddler who decided pants were optional that day. Classic.
Anyway, I made this gooey butter cake, and y’all… I barely got a slice.
My husband went in for seconds before dinner. My sister-in-law texted me at 11 PM asking if I had “any of that chocolate thing” left. And now? It’s requested at literally every gathering. Thanksgiving? Yep. Birthdays? Of course. Random Tuesday when someone’s feeling blue? You bet.
There’s just something magical about that gooey layer. Like if a brownie, a cheesecake, and a warm chocolate hug had a baby. And the best part? It’s easy. I mean like box-mix-and-a-bowl easy. Let’s get into it.
Why You’ll Love This Chocolate Gooey Butter Cake Recipe?
Let me break it down real quick:
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It’s gooey. Like, borderline molten-center gooey. But still holds together like a champ once it cools.
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Boxed cake mix = less stress. We’re not baking from scratch today, and that’s okay. You deserve a shortcut.
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That top layer? Unreal. Cream cheese, cocoa, powdered sugar… It bakes into this glossy, fudge-like topping that’s both rich and silky.
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Minimal cleanup. One bowl for each layer. You’ll have this thing in the oven before your coffee’s cold.
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It’s always a hit. Every single time. I’ve never seen anyone turn this cake down. Ever.
Ingredient Notes:
This cake is unfussy and forgiving—like your favorite pair of stretchy jeans.
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Chocolate Fudge Cake Mix: You can totally use Devil’s Food or German Chocolate if that’s what you’ve got. Just make sure it’s about 15 oz.
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Butter: Go salted. It gives the cake a bit more flavor depth. Don’t @ me, unsalted people.
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Eggs: Four total, split between the base and the gooey layer. Room temp is ideal, but let’s not pretend we always remember that.
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Cream Cheese: Full-fat. Don’t mess around with light here.
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Cocoa Powder: Adds an extra oomph of chocolate, and it’s so worth it.
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Powdered Sugar: Four cups sounds dramatic, but trust me—it’s doing important work here.
How To Make Chocolate Gooey Butter Cake?
Step 1. Preheat your oven and grease your pan.
Set that baby to 350°F. Grab a 9×13 pan, grease it up real good. I use butter or baking spray—whatever I’m not out of.
Step 2. Mix the bottom layer.
Throw the cake mix, melted butter, two eggs, and vanilla (if you’re using it) into a bowl. Mix it up until it looks like thick brownie batter. Press it into your pan.
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Step 3. Time for the gooey magic.
In another bowl, beat the softened cream cheese and cocoa powder until smooth. Then add the other two eggs, and gradually mix in the powdered sugar. It’ll be thick but spreadable. Pour it over the cake base and smooth it out.
Step 4. Bake it, baby.
Pop it into the oven for 45-ish minutes. Don’t overbake—edges should be set, but the center should still jiggle a little. That’s where the gooey lives.
Step 5. Now walk away.
Seriously. Let it cool completely. It sets as it cools, and if you cut it too soon… well, you’ll have lava cake (which honestly still sounds good).
Storage Options:
If you somehow don’t inhale the whole pan immediately, congrats. You’ve got self-control. Just wrap the pan tightly with foil or pop slices into an airtight container. It’ll stay good in the fridge for 3–4 days. Reheat in the microwave for 10 seconds to bring back that just-baked softness.
Oh—and yes, it freezes well too. Just wrap it individually and thaw whenever your chocolate craving attacks.
Variations and Substitutions:
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Swap the base: Use yellow cake mix and skip the cocoa powder for a classic butter version.
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Add-ins: Chopped pecans, mini chocolate chips, or even crushed pretzels in the gooey layer? Game changer.
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Top it: A scoop of vanilla ice cream, caramel drizzle, a pinch of sea salt—go wild.
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Make it minty: Add a little peppermint extract to the top layer around the holidays and watch it disappear faster than your will to clean the kitchen.
What to Serve with Chocolate Gooey Butter Cake?
Besides a fork and zero shame?
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Coffee: The bold bitterness is perfect with the sweetness of the cake.
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Milk: Classic combo. Never fails.
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Berries: Raspberries or strawberries give a fresh, tart contrast.
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Whipped cream: If you’re feeling fancy. Or lazy. Both valid.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. It actually gets better as it sits. Just bake, cool, and chill overnight.
Can I cut back the sugar?
Ehh… not really. It’s kind of the whole point of the gooey layer. If you want something less sweet, this might not be your jam.
Is this more of a brownie or a cake?
Honestly? Both. Think of it as the lovechild of a brownie and a cheesecake. It’s got that chewy edge and gooey middle combo that dreams are made of.
This Chocolate Gooey Butter Cake is a full-on crowd-pleaser with very little effort. It’s perfect for last-minute desserts, potlucks, or just when you need to bake your feelings into something fudgy and delicious.
So go ahead—save this, share it, or scribble it down on a butter-stained notecard like your grandma would. And when you make it? Come back and tell me how fast it disappeared.
Can’t wait to hear what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Gooey Butter Cake
Ingredients
- Chocolate Fudge Cake Mix: 15 ¼ oz such as Betty Crocker®
- Salted Butter: ½ c melted
- Eggs: 4 divided
- Vanilla Extract: 1 tsp Optional
- Cream Cheese: 1 8 oz package, softened
- Cocoa Powder: 5 tbsp
- Powdered Sugar: 4 c
Instructions
- Set your oven to 350°F (175°C). Prepare a baking pan measuring 9x13 inches by greasing it.
- In a bowl combine the chocolate fudge cake mix, melted butter, 2 eggs and vanilla extract (if desired). Mix everything thoroughly until well combined. Press this mixture evenly into the greased baking pan.
- In another bowl use a mixer to blend the cream cheese and cocoa powder. Add the remaining 2 eggs. Gradually incorporate the sugar while beating until it forms a fully mixed consistency.
- Pour the cream cheese mixture, over the cake base, in the pan ensuring even distribution. Place it in your preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before cutting and serving. This step is essential as it helps to set the cake and enhances its gooey texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
While the Chocolate Gooey butter cakes was amazing …maybe it was me, but the second layer was going me trouble, I figured it out and it was amazing. I just wish I could print it for future reference…