Why make this recipe
Chocolate Gooey Butter Cake is a delightful dessert that brings joy to any gathering. Its rich chocolate flavor combined with a creamy topping makes it a crowd favorite. This cake is not only easy to make but also offers a unique texture that is both gooey and decadent. It’s perfect for birthdays, potlucks, or just a sweet treat at home.
How to make Chocolate Gooey Butter Cake
Ingredients:
- 1 (15.25 oz) box devil’s food cake mix
- 3 large eggs, divided
- 1 ½ cups unsalted butter, divided (½ cup melted, 1 cup softened to room temperature)
- ½ cup water
- 3 (8 oz) blocks full-fat cream cheese, softened to room temperature
- 4 cups powdered sugar, sifted
- ½ cup unsweetened Dutch-processed cocoa powder, sifted
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- Optional: ½ cup semi-sweet chocolate chips
Directions:
- Preheat the oven to 350°F. Grease a 9×13 inch baking pan and line the bottom with parchment paper, allowing a 2-inch overhang on the long sides.
- In a large bowl, mix the cake mix, 1 egg, ½ cup melted butter, and ½ cup water until just combined. Press this mixture evenly into the bottom of the prepared pan.
- In another large bowl, beat the softened cream cheese and 1 cup softened butter on medium speed for 3-4 minutes until smooth and fluffy.
- Add the sifted powdered sugar, sifted cocoa powder, remaining 2 eggs, vanilla, and salt to the cream cheese mixture. Beat on medium for 2 minutes until silky. If you like, fold in the chocolate chips.
- Pour the gooey layer over the crust and spread it evenly. Tap the pan on the counter to release any air bubbles.
- Bake for 45-50 minutes, or until the edges are set and the center jiggles slightly.
- Let it cool completely on a wire rack for 2 hours or chill for 4 hours in the fridge before slicing and serving.
How to serve Chocolate Gooey Butter Cake
Serve the Chocolate Gooey Butter Cake at room temperature or slightly chilled. It’s great on its own, but you can add whipped cream or a scoop of vanilla ice cream for an extra treat. Dusting the top with some powdered sugar can also add a nice touch.
How to store Chocolate Gooey Butter Cake
Store any leftovers in an airtight container in the refrigerator. The cake will stay fresh for up to a week. Make sure to slice it before storing, so it’s easy to grab a piece when you want a sweet snack.
Tips to make Chocolate Gooey Butter Cake
- Ensure that all ingredients, especially the cream cheese and butter, are at room temperature before mixing. This helps achieve a smooth filling.
- Don’t overmix the cake base; just combine the ingredients until you can’t see dry cake mix.
- For a more intense chocolate flavor, use high-quality cocoa powder and dark chocolate chips.
Variation
You can customize the flavor by using different cake mixes. For example, a chocolate fudge cake mix can enhance the chocolate taste. You might also try adding nuts or different types of chocolate chips for added texture.
FAQs
Q: Can I freeze Chocolate Gooey Butter Cake?
A: Yes, you can freeze it! Wrap individual slices tightly in plastic wrap and then in aluminum foil. It will last for about 3 months in the freezer.
Q: What can I substitute for cream cheese?
A: You can use mascarpone cheese or a dairy-free cream cheese substitute if you want a different flavor or need a dairy alternative.
Q: Why is my cake not gooey?
A: If the cake is not gooey, it may have been baked too long. Keep an eye on it in the oven and take it out as soon as the edges are set but the center still jiggles.
