If you’ve ever craved a dessert that’s rich, indulgent, and a little bit different, this Chocolate Pecan Ooey Gooey Butter Cake is just what you need. With its sweet, buttery base topped with a luscious chocolate layer, crunchy pecans, and a gooey, melt-in-your-mouth texture, this cake is the perfect combination of everything you love in a dessert. Whether you’re preparing for a special occasion or just want a decadent treat, this cake will definitely hit the spot.
Decadent Layers of Chocolate and Pecan
The beauty of this cake lies in its irresistible layers. The first layer is a soft, buttery crust that serves as the perfect base for the gooey filling. The middle layer is made up of chocolate, cream cheese, and sugar, all blended together to create a silky smooth texture. As it bakes, the gooey filling firms up just enough to give it that perfect, indulgent bite. To top it off, the pecans add a lovely crunch and a slightly nutty flavor that balances the richness of the cake.
Whether you serve it for a holiday feast, a family get-together, or simply enjoy it with a cup of coffee, this cake is sure to become a go-to favorite. Plus, it’s incredibly easy to make—perfect for bakers of all skill levels who want to create something impressive without a lot of effort.
Ingredients for Chocolate Pecan Ooey Gooey Butter Cake
To bring this indulgent cake to life, you’ll need just a few simple ingredients that combine to create the perfect balance of sweet, salty, and crunchy flavors.
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For the crust:
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1 box of yellow cake mix (use a high-quality brand for the best results)
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1/2 cup unsalted butter, melted
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1 large egg
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For the gooey filling:
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8 oz cream cheese, softened
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup unsalted butter, melted
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1 (16 oz) package powdered sugar
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1/2 cup cocoa powder (use a good-quality unsweetened cocoa for a rich chocolate flavor)
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1 cup pecans, chopped (add more if you love pecans)
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How to Make Chocolate Pecan Ooey Gooey Butter Cake
Making this cake is incredibly simple, and you’ll be amazed at how effortlessly it comes together. Follow these steps to create this heavenly dessert.
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or line it with parchment paper for easy removal.
Step 2: Prepare the crust. In a medium bowl, combine the yellow cake mix, melted butter, and egg. Mix well until a dough-like consistency forms. Press the dough into the bottom of the prepared pan, creating an even layer.
Step 3: Prepare the gooey filling. In a large mixing bowl, beat the softened cream cheese with the eggs, vanilla extract, and melted butter until smooth. Gradually add the powdered sugar and cocoa powder, continuing to beat until everything is fully combined and smooth. The mixture will be thick, but that’s exactly what you want.
Step 4: Pour the gooey filling over the crust, spreading it out evenly with a spatula. Be sure to cover the crust entirely with the filling.
Step 5: Sprinkle the chopped pecans evenly on top of the filling. This will give the cake a lovely crunch and a nutty flavor that complements the gooey chocolate center.
Step 6: Bake for 40-45 minutes, or until the center is set but still a little wobbly. The top should have a slight golden brown color, and the cake will firm up as it cools.
Step 7: Allow the cake to cool in the pan for at least 30 minutes before cutting into squares. This will help it set and prevent the filling from being too runny. Serve it warm or at room temperature for the best texture and flavor.
Enjoy your Chocolate Pecan Ooey Gooey Butter Cake as a decadent dessert that will wow anyone who tries it!
How Long to Bake the Cake
Baking times for this cake can vary slightly depending on your oven and the size of your pan, but here are some general guidelines to ensure that the cake is baked perfectly:
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For a 9×13-inch pan – Bake for 40-45 minutes at 350°F (175°C). The top should be golden and slightly cracked, and the center should be soft but not liquid. If you insert a toothpick, it should come out with a few moist crumbs.
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For smaller pans (like an 8×8-inch pan) – Bake for 30-35 minutes, checking for the same visual cues.
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For larger pans (like a 10×15-inch pan) – Bake for 45-50 minutes. You may need to adjust slightly depending on the depth of the batter.
Remember that the cake will continue to set as it cools, so it’s important to avoid overbaking. If the edges start to become too brown, you can tent the cake with aluminum foil to prevent them from getting too crispy while the center continues to bake.
How to Store Leftovers
If you have any leftovers (which is unlikely, but just in case!), here’s how to store them for the best results:
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Refrigeration – Let the cake cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 3 days. You can enjoy it cold or reheat it in the microwave for a few seconds to bring back the gooey texture.
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Freezing – If you want to store the cake for a longer period, you can freeze individual slices. Wrap each slice tightly in plastic wrap and store them in an airtight container or freezer bag. They’ll keep in the freezer for up to 1 month. To reheat, thaw in the refrigerator overnight and then warm up in the microwave.
Tips for Perfect Chocolate Pecan Ooey Gooey Butter Cake
To ensure your cake turns out perfectly every time, here are a few helpful tips:
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Use Room Temperature Ingredients – Make sure the cream cheese and butter are at room temperature before mixing. This helps everything come together smoothly and prevents lumps in the batter.
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Be Careful Not to Overmix – When preparing the filling, beat until everything is just combined. Overmixing can make the texture too dense, and we want that soft, gooey filling to shine through.
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Go Easy on the Pecans – If you’re not a big fan of nuts, feel free to reduce the amount of pecans. If you’re a fan, you can add even more for a crunchy contrast to the gooey filling.
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Don’t Overbake – As mentioned earlier, the gooey filling should be soft and wobbly when you remove it from the oven. Overbaking will make the center firm up too much, and you’ll miss that perfect, gooey texture.
With these tips in mind, you’re sure to create a perfect Chocolate Pecan Ooey Gooey Butter Cake every time!
Frequently Asked Questions
1. Can I use a different type of nut instead of pecans?
Yes! If you’re not a fan of pecans, you can easily swap them out for another type of nut. Walnuts or almonds would work great in this recipe. You could also omit the nuts entirely if you prefer a nut-free version.
2. Can I make this cake ahead of time?
Absolutely! This cake can be made in advance and stored in the refrigerator for up to 3 days. In fact, the flavors often improve after a day or two. Just be sure to let it cool completely before covering and refrigerating. You can also freeze individual slices for up to 1 month and reheat them as needed.
3. Can I use a different cake mix flavor?
While yellow cake mix is the classic choice for this recipe, you can experiment with other flavors. A butter cake mix or even a chocolate cake mix could be used for a different twist. Just be mindful that the flavor profile will change slightly.
4. Can I substitute the butter with margarine?
While you can use margarine in place of butter, it might affect the texture and taste slightly. Butter gives this cake its rich, decadent flavor, so for the best result, I recommend sticking with unsalted butter. If you’re vegan or dairy-free, you can use a plant-based butter substitute, but the texture may vary.
Chocolate Pecan Ooey Gooey Butter Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
These Chocolate Pecan Ooey Gooey Butter Cakes are the perfect combination of chocolatey richness, buttery goodness, and crunchy pecans. With every bite, you’ll experience a gooey center surrounded by a soft, buttery crust that’s simply irresistible. Whether you’re serving it for a family gathering or as a treat for yourself, this dessert is bound to impress!
Ingredients
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1 box of yellow cake mix
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1/2 cup unsalted butter, melted
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1 large egg
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8 oz cream cheese, softened
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2 large eggs
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1 tsp vanilla extract
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1/2 cup unsalted butter, melted
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1 (16 oz) package powdered sugar
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1/2 cup cocoa powder
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1 cup pecans, chopped (optional)
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or line it with parchment paper for easy removal.
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In a medium bowl, combine the yellow cake mix, melted butter, and egg. Mix until a dough-like consistency forms. Press the dough into the bottom of the prepared pan, creating an even layer.
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In a large mixing bowl, beat the softened cream cheese with the eggs, vanilla extract, and melted butter until smooth. Gradually add the powdered sugar and cocoa powder. Continue to beat until fully combined and smooth.
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Pour the gooey filling over the crust, spreading it evenly with a spatula.
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Sprinkle the chopped pecans (if using) over the top of the cake.
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Bake for 40-45 minutes or until the top is golden brown and slightly cracked, and the center is set but soft.
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Let the cake cool in the pan for 30 minutes before cutting it into squares. Serve warm or at room temperature.
Notes
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Add chopped walnuts or almonds for extra crunch if desired.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold.
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Substitute the pecans with another type of nut like walnuts or almonds for a different flavor.
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For a stronger flavor profile, try swapping the pecans for chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 45 minutes