Chocolate Pecan Ooey Gooey Butter Cake

Decadent. Gooey. Irresistibly Chocolatey.

If you’re searching for the ultimate indulgent dessert to impress at a potluck, holiday table, or family get-together, this Chocolate Pecan Ooey Gooey Butter Cake is the answer. This Southern-inspired treat blends the rich essence of a gooey butter cake with deep chocolate tones and a sweet crunch from toasted pecans. Finished with a drizzle of caramel, each bite melts in your mouth with gooey goodness.

Whether you’re a baking newbie or a seasoned dessert connoisseur, this recipe is a must-try.

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Why You’ll Love This Cake

• Ultra Gooey Center: True to its name, the center remains soft and buttery, thanks to the cream cheese and melted butter.
• Crunchy Pecan Layers: Chopped pecans in the filling add bite and texture, while whole pecans on top provide an elegant look.
• No Stand Mixer Needed: You can easily mix everything by hand or with a simple hand mixer.
• Starts with a Cake Mix: Using a box of chocolate cake mix as the base simplifies prep without compromising flavor.

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The Magic of Ooey Gooey Butter Cake

Originally made famous in St. Louis, the traditional gooey butter cake features a dense cake crust topped with a luscious, creamy filling. Over time, bakers have adapted it with everything from pumpkin to red velvet. This version is all about chocolate and pecans—a Southern dessert lover’s dream.

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Ingredient Breakdown

Let’s take a look at what makes this cake so rich and gooey:

For the Crust:

• 1 box (15.25 oz) Chocolate cake mix – This provides a quick and moist foundation for the dessert. Devil’s food cake mix works beautifully too for an even deeper chocolate flavor.
• 1/2 cup Unsalted butter, melted – Adds richness and moisture.
• 1 Large egg – Helps bind the crust.

For the Filling:

• 8 oz Cream cheese, softened – The creamy base of the gooey layer. Be sure to let it come to room temperature for easier mixing.
• 2 Large eggs – These help set the gooey filling while adding richness.
• 1/4 cup Unsweetened cocoa powder – Intensifies the chocolate flavor.
• 1 tsp Vanilla extract – Balances the richness with warm, sweet notes.
• 1/2 cup Unsalted butter, melted – Yes, more butter! It’s part of what keeps this so “ooey.”
• 4 cups Confectioners’ sugar – Adds sweetness and structure without making the filling too dense.
• 1 cup Pecans, chopped – Adds crunch and nutty contrast to the softness.
• 1 cup Semi-sweet chocolate chips – Melty chocolate bits throughout? Yes, please.

For Garnish:

• Whole pecans – Optional but recommended for visual appeal and a crunchy top.
• Caramel sauce – Drizzle just before serving for a sweet finish.

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Step-by-Step Instructions

1. Preheat Your Oven

Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish. You can use parchment paper if you want cleaner edges for cutting.

2. Make the Crust

In a large bowl, combine:

• The chocolate cake mix
• Melted butter
• Egg

Mix until everything comes together into a thick dough. Press the mixture evenly into the bottom of your prepared dish. This is your sturdy, brownie-like base.

3. Prepare the Gooey Filling

In another bowl, beat the softened cream cheese until smooth. Add:

• Eggs
• Cocoa powder
• Vanilla

Beat until combined. Slowly add melted butter, then mix in confectioners’ sugar a cup at a time. Stir until the mixture is smooth and creamy.

Next, fold in:

• Chopped pecans
• Chocolate chips

Pour this luscious filling over your crust, smoothing it evenly.

4. Assemble and Decorate

Top the batter with whole pecans arranged however you like—rows, spirals, or randomly scattered for rustic charm.

5. Bake

Bake for 40–45 minutes, or until the edges are set and the center is still soft and slightly gooey. Do not overbake—the middle should jiggle a little when you take it out.

6. Cool and Serve

Let the cake cool completely in the pan before cutting. This helps the filling set. Slice into squares, drizzle with caramel sauce, and serve!

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Pro Tips for Success

• Room temperature cream cheese prevents lumps.
• Use parchment paper to easily lift out the cake after baking.
• Cool completely before cutting to avoid a runny center.
• Toast the pecans beforehand for even more flavor (spread them on a baking sheet and bake at 350°F for 5–7 minutes).

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Variations You Can Try

• Salted caramel drizzle for a salty-sweet kick.
• Swap chocolate chips with white chocolate or butterscotch chips.
• Add a splash of bourbon to the filling for a grown-up version.
• Make individual portions by baking in a muffin tin with liners.

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How to Store It

• Room Temperature: Store in an airtight container for up to 2 days.
• Fridge: Keeps for up to 5 days. Bring to room temp before serving.
• Freezer: Wrap squares tightly and freeze for up to 2 months. Thaw in the fridge overnight.

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Serving Suggestions

This cake is rich, so small squares go a long way! Serve with:

• Vanilla ice cream
• A dollop of whipped cream
• A side of fresh berries
• Or simply black coffee or espresso to cut the sweetness

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Perfect For:

• Thanksgiving or Christmas dessert tables
• Potlucks and parties
• Birthday celebrations
• Valentine’s Day chocolate fest

If you’re looking for a dessert that screams comfort and celebration, Chocolate Pecan Ooey Gooey Butter Cake deserves a permanent place in your baking rotation.

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