Chocolate Pecan Ooey Gooey Butter Cake Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12-16 servings 1x
- Category: Dessert Cakes
- Method: Baking
- Cuisine: American
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
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- 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.
- 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.
- Assemble the Cake:
- Pour the filling over the cake base, spreading it evenly with a spatula.
- 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.
- 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.