Okay, let’s talk about those days when you just need something… extra. You know the ones. A regular cookie won’t cut it, and a simple brownie feels like it’s not even trying.
You need something messy, decadent, and so good it should probably be illegal. I’m going to show you how to make the cake that solves this exact problem: the Chocolate Pecan Ooey Gooey Butter Cake.
It sounds fancy, but I promise it’s one of the easiest things you’ll ever bake. This is the dessert that will make everyone think you’re a baking genius, and we’ll keep the secret of how simple it was.
What You’ll Need
This recipe is broken down into two parts: the crust on the bottom and the gooey filling on top. Don’t let that scare you. It’s just mixing two separate bowls of stuff. Super simple.
First up, the crust. This is the solid foundation for all that gooey goodness.
| Ingredient | Amount |
|---|---|
| Yellow Cake Mix | 1 box (15.25 oz) |
| Large Egg | 1 |
| Unsalted Butter | ½ cup (1 stick) |
Now for the main event, the part that makes this cake famous. The filling.
| Ingredient | Amount |
|---|---|
| Cream Cheese | 1 block (8 oz) |
| Large Eggs | 2 |
| Confectioners’ Sugar | 3¾ cups |
| Unsalted Butter | ½ cup (1 stick) |
| Vanilla Extract | 1 tsp |
| Semi-Sweet Chocolate Chips | 1 cup |
| Pecan Halves | 1 cup |
A quick note on ingredients. Don’t get the low-fat cream cheese. Just don’t. We’re making an ooey gooey butter cake, not a sad diet dessert. Go for the full-fat, block-style cream cheese. It makes a huge difference in the texture. For the butter, make sure it’s melted but not sizzling hot. Let it cool down for a minute or two after you pull it from the microwave.
The Right Tools for the Job
You don’t need a bunch of professional equipment for this. Your kitchen probably already has everything you need. Having it all out and ready makes the whole process feel way less chaotic.
| Tool | Purpose |
|---|---|
| 9×13 inch Baking Pan | The vessel for our masterpiece |
| Large Mixing Bowl | For the filling |
| Medium Mixing Bowl | For the crust |
| Electric Hand Mixer | Makes the filling smooth |
| Spatula | For scraping the bowl clean |
| Measuring Cups/Spoons | For, well, measuring |
If you don’t have a hand mixer, you can technically do it with a whisk and a lot of arm power. But seriously, the mixer is your best friend for getting that cream cheese perfectly smooth. Nobody wants a lumpy filling.
Pro Tips from My Kitchen
I’ve made this cake more times than I can count, and I’ve made a few mistakes along the way so you don’t have to. Here are the little things that make a big difference.
1. Room Temperature is a Rule, Not a Suggestion
Your cream cheese and eggs must be at room temperature. I know, it’s annoying to wait. But if you try to mix cold cream cheese, you’ll get a lumpy, sad filling. Just set them on the counter for about an hour before you start. Trust me on this. It’s the most important step for that silky smooth texture.
2. Toast Those Pecans!
You can totally just throw the pecans in raw, but if you want to elevate the flavor, toast them first. Just spread them on a baking sheet and pop them in the oven at 350°F for about 5-7 minutes. They get this deep, nutty aroma that is just incredible. Just watch them carefully because they can go from toasted to burnt in a heartbeat.
3. The Jiggle is Key
The hardest part of this recipe is knowing when to take it out of the oven. It’s not like a normal cake that gets a clean toothpick. You want the edges to be set and golden brown, but the center should still have a little jiggle to it when you gently nudge the pan. That jiggle is the “gooey” part. If you bake it until the center is firm, you’ll have a tasty cake, but you’ll miss the magic. It will finish setting up as it cools.
Let’s Get Baking: The Step-by-Step Guide
Alright, are you ready? Let’s do this. It’s going to be fun, and your kitchen is about to smell amazing.
Step 1: Get Ready
First things first, preheat your oven to 350°F (175°C). Grab your 9×13 inch pan and give it a good spray with non-stick cooking spray. You want to be able to get those perfect slices out later.
Step 2: Make the Crust
In your medium bowl, dump in the yellow cake mix, one egg, and your ½ cup of melted butter. Mix it all together. I usually use a fork at first, then switch to my hands. It’s going to be a thick, crumbly dough, not a liquid batter. That’s totally normal.
Step 3: Press the Crust
Now, dump that dough into your greased pan. Use your fingers or the back of a spatula to press it down into an even layer. Make sure it covers the whole bottom of the pan. This is your crust. That was easy, right?
Step 4: Mix the Gooey Filling
Set the crust aside. In your large bowl, beat the room temperature cream cheese with your electric mixer until it’s super smooth and creamy. No lumps! This should only take a minute or two.
Step 5: Add the Rest
Add the two eggs and the vanilla extract to the cream cheese and beat again until they’re just combined. Then, slowly add the confectioners’ sugar while the mixer is on low. If you dump it all in at once, you’ll have a sugar cloud all over your kitchen. Once the sugar is in, pour in the other ½ cup of melted butter and mix until everything is smooth and happy.
Step 6: Fold in the Good Stuff
Turn off the mixer. Now, pour in your chocolate chips and toasted pecans. Use your spatula to gently fold them into the filling. Don’t overmix here; just make sure they’re evenly distributed.
Step 7: Put It All Together
Pour the glorious filling mixture evenly over the crust in the pan. Spread it out so it reaches all the corners. It’s okay if it looks like a beautiful mess.
Step 8: Time to Bake
Carefully place the pan in your preheated oven. Bake for 40-50 minutes. Remember my pro tip: look for golden brown edges and a slightly jiggly center. Every oven is a little different, so start checking around the 40-minute mark.
Step 9: The Hardest Part… Waiting
Once it’s done, take it out of the oven and place it on a wire rack to cool completely. I mean completely. This can take a couple of hours. The cake needs this time to set up properly. If you cut into it while it’s warm, it will be a soupy mess (a delicious mess, but a mess nonetheless).
Step 10: Cut and Serve
Once cooled, you can slice it into squares. You can dust it with a little extra confectioners’ sugar if you’re feeling fancy. Then, take a bite and prepare for happiness.
Substitutions and Fun Variations
One of the great things about this cake is that it’s easy to customize. You can swap things out based on what you have or what you’re in the mood for.
- Different Nuts: Not a pecan fan? Walnuts work great. So do sliced almonds. Or, if you need a nut-free version, just leave them out completely.
- Chocolate Overload: Use a chocolate fudge cake mix for the crust instead of yellow. It creates an intensely rich, double-chocolate experience.
- Other Chips: Try butterscotch chips, white chocolate chips, or peanut butter chips instead of semi-sweet. A mix of white and semi-sweet chocolate is also fantastic.
- A Touch of Salt: Add a sprinkle of flaky sea salt on top right after it comes out of the oven. The sweet and salty combination is just incredible.
Let’s Talk About Leftovers (If You Have Any)
This cake is seriously good the next day. Sometimes I think it’s even better after a night in the fridge.
Storage:
Store any leftovers in an airtight container in the refrigerator. They will keep for up to 5 days. The texture changes a bit when it’s cold—the crust gets firmer and the filling becomes almost like a dense fudge. It’s amazing straight from the fridge.
Can you freeze it?
Yes, you can! Let the cake cool completely, then slice it into individual squares. Wrap each square tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To eat, just let a slice thaw on the counter for an hour or so.
Frequently Asked Questions
Q1. My filling was lumpy! What happened?
Ans: Your cream cheese was likely too cold. It needs to be at true room temperature to mix up smoothly.
Q2. Can I use a different size pan?
Ans: You can, but you’ll have to adjust the baking time. An 8×8 or 9×9 pan will result in a thicker cake that needs more time in the oven, probably closer to an hour. Just keep an eye on it.
Q3. Can I make this recipe gluten-free?
Ans: Absolutely. Just use your favorite brand of gluten-free yellow cake mix. The rest of the ingredients are naturally gluten-free.
Q4. I overbaked it and the center isn’t gooey. Can I fix it?
Ans: You can’t really “un-bake” it, but don’t worry! You’ll still have a delicious, rich butter cake. It will just have a more traditional cake texture instead of the gooey center. Serve it with a scoop of vanilla ice cream and nobody will complain.
Q5. Can I prepare this ahead of time?
Ans: Yes, this is a great dessert to make a day ahead. Just bake it as directed, let it cool, then cover it and pop it in the fridge. It’s perfect for parties because you’re not rushing to bake something on the day of the event.
Wrapping Up
See? That wasn’t so bad, was it? You now have the power to create one of the most crowd-pleasing desserts on the planet. It’s the perfect thing for a potluck, a family gathering, or just a Tuesday night when you feel like treating yourself.
The combination of the soft cakey crust, the rich and gooey cream cheese filling, the melted chocolate, and the crunchy pecans is just something special. It hits all the right notes.
Now it’s your turn. Get in the kitchen and give it a try. I’d love to hear how it goes for you. Did you try any fun variations? Did your family devour it in minutes? Leave a comment below and let me know
