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Chocolate Pecan Ooey Gooey Butter Cake Recipe

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This Chocolate Pecan Ooey Gooey Butter Cake is rich, decadent, and loaded with layers of fudgy chocolate and crunchy pecans. With a buttery cake base and a creamy filling, it’s the ultimate indulgent dessert perfect for any gathering or celebration.

Ingredients

Scale

For the Cake Base:

  • 1 box (15.25 oz/432g) chocolate cake mix
  • 1 large egg
  • ½ cup (115g) unsalted butter, melted

For the Filling:

  • 8 oz (225g) cream cheese, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (115g) unsalted butter, melted
  • 4 cups (500g) powdered sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 1 cup (120g) chopped pecans

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
  2. Prepare the Cake Base:
    • In a large bowl, combine the chocolate cake mix, egg, and melted butter. Mix until a thick dough forms.
    • Press the dough evenly into the bottom of the prepared baking dish.
  3. Prepare the Filling:
    • In another large bowl, beat the softened cream cheese until smooth. Add the eggs and vanilla extract, mixing until combined.
    • Gradually beat in the melted butter, powdered sugar, and cocoa powder until smooth and creamy.
    • Stir in the chopped pecans.
  4. Assemble the Cake:
    • Pour the filling over the cake base, spreading it evenly with a spatula.
  5. Bake:
    • Bake in the preheated oven for 40-45 minutes. The edges should be set, but the center will remain slightly gooey.
    • Remove from the oven and allow the cake to cool completely in the pan.
  6. Serve:
    • Dust with additional powdered sugar, if desired. Slice into squares and serve at room temperature or slightly warmed.


Notes

  • For an extra nutty flavor, toast the pecans before adding them to the filling.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • This cake freezes well. Wrap individual squares tightly and freeze for up to 2 months. Thaw at room temperature before serving.