Sandra This Paula Deen Chocolate Gooey Butter Cake is a gooey and rich recipe, which is made with chocolate cake mix and cream cheese. It’s the ultimate indulgent dessert, ready in about an hour.
Paula Deen Chocolate Gooey Butter Cake Ingredients
- 2 sticks Butter, melted and divided, plus more for greasing pan
- 1 (18.25 oz) package chocolate cake mix
- 3 eggs, divided
- 1 (8-oz) package cream cheese, softened
- 3 to 4 tablespoons cocoa powder
- 1 (16-oz) box powdered sugar
- 1 teaspoon vanilla extract
- 1 cup nuts, chopped (pecans are classic)
How To Make Paula Deen Chocolate Gooey Butter Cake
- Prep oven and make the crust: Preheat your oven to 350°F. Lightly butter a 13×9-inch baking pan. In a large bowl, combine the chocolate cake mix, 1 egg, and 1 stick (8 tablespoons) of melted butter. Stir until well blended, then pat the mixture evenly into the bottom of the prepared pan.
- Make the cream cheese filling: In a stand mixer or with a hand mixer, beat the softened cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder and beat to combine.
- Finish the filling: With the mixer on low speed, gradually add the powdered sugar until it’s incorporated. Slowly pour in the remaining 1 stick (8 tablespoons) of melted butter and the vanilla, beating until the mixture is smooth.
- Assemble and bake: Use a spatula to stir in the chopped nuts. Spread this filling evenly over the cake crust in the pan. Bake for 40 to 50 minutes. The center should still be a little gooey.
- Cool and serve: Let the cake cool on a wire rack before cutting into squares and serving.
Recipe Tips
- How do you know when it’s done? The most important tip for a perfect gooey butter cake is to not over-bake it. The center should still be soft and slightly jiggly when you remove it from the oven. It will continue to set as it cools, but will retain that signature gooey texture.
- What kind of nuts are best? Chopped pecans are the classic and most popular choice for gooey butter cake, as their flavor pairs perfectly with the chocolate and butter.
- Can I make this without nuts? Absolutely. If you have a nut allergy or simply prefer a nut-free version, you can omit the nuts entirely with no other changes needed.
- Why is it important to use softened cream cheese? Using room temperature, softened cream cheese is crucial for a smooth, lump-free filling. If your cream cheese is too cold, it will not beat smoothly and you’ll have small white lumps in your finished topping.
What To Serve With Chocolate Gooey Butter Cake
This cake is incredibly rich, sweet, and decadent, so it’s perfect on its own. It needs very little accompaniment. A simple cup of black coffee or a cold glass of milk are the perfect beverages to balance its sweetness. A small scoop of vanilla ice cream can also be a delicious addition.
How To Store Chocolate Gooey Butter Cake
- Refrigerate: Because of the cream cheese filling, this cake must be stored in the refrigerator. Cover it tightly with plastic wrap or store it in an airtight container. It will keep well for up to 5 days and is delicious served chilled.
Chocolate Gooey Butter Cake Nutrition Facts
- Serving: 1 square (1/16th of cake)
- Calories: 480 kcal
- Carbohydrates: 65g
- Protein: 5g
- Fat: 24g
- Saturated Fat: 14g
- Sugar: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s a classic dessert originating from St. Louis. It has two distinct layers: a firm, chewy, cake-like crust on the bottom, and a rich, sweet, and soft gooey filling on top that’s similar in texture to a slightly under-baked cheesecake filling.
Yes. The traditional, original gooey butter cake is made with a yellow cake mix. You could use that for a non-chocolate version, or experiment with other flavors like German chocolate or dark chocolate fudge cake mix.
This is the most common issue and it is always caused by over-baking. Ovens can vary, so start checking your cake at the 40-minute mark. As soon as the edges are set and the center is no longer liquid but still very soft and jiggly, it’s ready to come out.
Try More Recipes:
Paula Deen Chocolate Gooey Butter Cake Recipe
Description
An ultra-rich and decadent two-layer dessert with a chewy chocolate cake base and a gooey, brownie-like cream cheese topping.
Ingredients
Instructions
- Preheat oven to 350°F and butter a 9×13-inch pan.
- For the crust, mix the cake mix, 1 egg, and 1 stick of melted butter. Pat this mixture into the bottom of the pan.
- For the filling, beat the softened cream cheese until smooth. Beat in the remaining 2 eggs and cocoa powder.
- Gradually mix in the powdered sugar, followed by the remaining 1 stick of melted butter and the vanilla.
- Stir in the chopped nuts, then spread the filling evenly over the crust.
- Bake for 40 to 50 minutes, until the center is set but still gooey.
- Cool on a wire rack before cutting into squares.
Notes
- The most important tip for this recipe is to not over-bake the cake; the center should remain gooey.
- Using room temperature, softened cream cheese is essential for a smooth, lump-free filling.
- For a classic Southern flavor, toasted chopped pecans are the best choice for the nuts.
