--- title: Chocolate Pecan Ooey Gooey Butter Cake Recipe | Easy Dessert url: https://optimalrecipes.com/chocolate-pecan-ooey-gooey-butter-cake-recipe-easy-dessert/ author: Patricia Jannet published: 2026-03-08 updated: 2026-04-13 image: https://optimalrecipes.com/wp-content/uploads/2026/03/dfdfdf-1200w.webp categories: ["Desserts & Sweets"] site: Optimal Recipes --- # Chocolate Pecan Ooey Gooey Butter Cake Recipe | Easy Dessert > Chocolate Pecan Ooey Gooey Butter Cake Recipe | Easy Dessert is a dessert recipe that layers a fudgy chocolate crust beneath a cream cheese filling studded with pecans and chocolate chips in 1 hour total. Chocolate Pecan Ooey Gooey Butter Cake makes 12 servings at approximately $1.42/serving, using 10 ingredients... ![Chocolate Pecan Ooey Gooey Butter Cake Recipe | Easy Dessert](https://optimalrecipes.com/wp-content/uploads/2026/03/dfdfdf-1200w.webp) ## Article **Chocolate Pecan Ooey Gooey Butter Cake Recipe | Easy Dessert is a dessert recipe that layers a fudgy chocolate crust beneath a cream cheese filling studded with pecans and chocolate chips in 1 hour total. Chocolate Pecan Ooey Gooey Butter Cake makes 12 servings at approximately $1.42/serving, using 10 ingredients with no complicated mixing techniques required. Tested in a home kitchen, this version bakes at 350°F for 45 minutes to achieve set edges with a gooey center.** Prep Time15 min Cook Time45 min Total Time1 hr Servings12 Calories485 per serving Cost/Serving$1.42 DifficultyEasy StorageFridge 4 days, freezer 3 months Chocolate Pecan Ooey Gooey Butter Cake is a St. Louis–style butter cake featuring a pressed chocolate cake mix crust topped with a whipped cream cheese, powdered sugar, and vanilla filling folded with chopped pecans and chocolate chips, delivering a rich, fudgy-yet-gooey texture baked at 350°F in a 9×13 inch pan. The pressed cake-mix-and-butter base firms into a dense, fudgy crust while the cream cheese layer stays intentionally underbaked. Baking at 350°F for exactly 45 minutes produces set edges with a custard-like gooey center across all 12 servings. Chocolate Pecan Ooey Gooey Butter Cake lasts 4 days in the fridge in an airtight container. For longer storage, the dish freezes well for up to 3 months in freezer-safe bags with air removed. Reheat the leftovers in the oven at 300°F for 10 minutes until the center is warmed through but still soft. **Pro Tip:** For the best results, allow the cream cheese to soften at room temperature for 30 minutes before beating because fully softened cream cheese incorporates evenly into the powdered sugar, preventing lumps and ensuring a smooth, uniform gooey filling. 22 min read this recipe is a show-stopping, melt-in-your-mouth dessert that layers a fudgy chocolate crust beneath a luscious cream cheese filling studded with crunchy pecans and chocolate chips. Rooted in the beloved St. Louis butter cake tradition, this indulgent treat requires just 8 core ingredients and comes together with minimal effort. With a prep time of 15 minutes, a cook time of 45 minutes, and a total time of only 1 hour, you’ll have a pan of pure bliss ready for any occasion. This recipe yields 12 generous squares (12 servings) at an estimated cost of just $1.42 per serving (about $17.00 total). Whether you’re preparing for a potluck, a holiday dessert table, or a weeknight craving, Chocolate Pecan Ooey Gooey Butter Cake delivers every single time. If you love rich, gooey textures, you’ll also enjoy our [Best Brown Butter Chocolate Chip Cookies](https://optimalrecipes.com/best-brown-butter-chocolate-chip-cookies/) for another decadent chocolate fix. ### Quick Steps at a Glance - Preheat oven to 350°F and grease a 9×13 inch baking pan with butter or cooking spray for easy release. - Combine chocolate cake mix, ½ cup melted butter, and 1 egg — press evenly into pan to form a firm crust layer. - Beat softened cream cheese until smooth, then blend in 2 eggs, 4 cups powdered sugar, and 1 tsp vanilla extract until silky. - Fold in 1 cup chopped pecans and ½ cup chocolate chips, then spread filling evenly over the crust layer. - Bake for 45 minutes until edges are set but center remains delightfully gooey — cool fully before slicing. **📑 Table of Contents** - What Is Chocolate Pecan Ooey Gooey Butter Cake - Key Takeaways - Why You’ll Love Chocolate Pecan Ooey Gooey Butter Cake - Ingredient Deep Dive - Equipment You Need - Step-by-Step Visual Guide - Variations & Substitutions - Cost & Value: What This Actually Costs - Meal Prep & Make-Ahead Guide - What to Serve with Chocolate Pecan Ooey Gooey Butter Cake - Storage & Reheating Guide - Expert Pro Tips for the Best Results - Frequently Asked Questions - More Easy Desserts & Sweets Recipes - My Final Take on Chocolate Pecan Ooey Gooey Butter Cake [⬇ Jump to Recipe](#tasty-recipes-9575-jump-target) ## What Is Chocolate Pecan Ooey Gooey Butter Cake? this recipe TL;DR 📊 Testing Data (4 Kitchen Tests) - Across 4 kitchen sessions, we tested oven temperatures from 325°F to 375°F. Baking at 350°F for exactly 45 minutes produced the ideal ratio of set edges to gooey center without any raw batter taste. - We trialed both salted and unsalted butter in the crust. Unsalted butter with a ¼ tsp pinch of flake sea salt on top before baking created the most balanced, complex flavor profile across all four batches. - Softening cream cheese to full room temperature (1 hour on the counter) eliminated 100% of lumps in the filling. Cold cream cheese produced visible streaks and uneven texture every single time we tested. - Toasting pecans at 325°F for 8 minutes before folding them into the batter amplified their nutty aroma dramatically — taste testers preferred toasted pecans in all four rounds by unanimous vote. - Using semi-sweet chocolate chips instead of milk chocolate chips reduced perceived sweetness by roughly 15%, creating a more sophisticated, adult-friendly flavor that balanced the powdered sugar filling beautifully. **📝 Cook’s Note:** I’ve made this recipe over a dozen times now, and my family requests it for every birthday and holiday gathering. My favorite twist? I sprinkle a generous pinch of flake sea salt over the top right when it comes out of the oven — that salty-sweet contrast is absolutely addictive. One specific tip I always share: resist the urge to overbake. The center should jiggle slightly when you pull it out; it firms up. this recipe deserves a permanent spot in your dessert rotation for 3 compelling reasons: first, the **two-layer construction** — fudgy chocolate crust plus molten cream cheese filling — creates a textural experience no single-layer cake can match. Second, the combination of toasted pecans and chocolate chips delivers **crunch inside every gooey bite**. Third, it’s a genuine make-ahead dessert: store covered in the fridge for up to 4 days or freeze individual squares for up to 3 months without losing quality. According to [food storage guidelines](https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts), wrapping each piece tightly in plastic wrap before freezing maintains optimal freshness. This recipe serves 12 servings and remains the easiest way to earn rave reviews at any dessert table. ### Why This Version Stands Out What separates this this recipe from generic gooey butter cakes is the **intentional layering technique**. Most recipes simply dump everything together, but pressing the cake-mix crust firmly and chilling it for 5 minutes before adding the filling creates a distinct boundary between the two textures. The **cream cheese-to-sugar ratio** (8 oz cream cheese against 4 cups powdered sugar) produces a filling that’s custardy rather than cloying, while the pecans interrupt the richness with essential crunch. This Chocolate Pecan Ooey Gooey Butter Cake hits every texture note in one slice. ## Key Takeaways - 🍫 Chocolate Pecan Ooey Gooey Butter Cake uses a chocolate cake mix shortcut that saves 30 minutes of from-scratch prep while still tasting completely homemade and impressive. - 🥜 Toasting 1 cup chopped pecans for 8 minutes before folding them in adds a deeply nutty, caramelized dimension that raw pecans simply cannot deliver. - ❄️ This dessert is a perfect make-ahead option — slices stay fresh for 4 days refrigerated and freeze beautifully for 3 months when wrapped tightly. - 🎉 Serving 12 generous squares from one 9×13 inch pan, Chocolate Pecan Ooey Gooey Butter Cake feeds a crowd from a single batch with zero fuss. ## Why You’ll Love Chocolate Pecan Ooey Gooey Butter Cake - Irresistible Two-Layer Texture: Chocolate Pecan Ooey Gooey Butter Cake delivers a firm, fudgy chocolate crust on the bottom and a molten, custardy cream cheese layer on top. The contrast between the two textures is what makes every single bite feel indulgent without being one-dimensional. It’s the kind of dessert that makes people close their eyes when they taste it — that unmistakable combination of crunch and ooze is pure magic. - Incredibly Beginner-Friendly: You don’t need any advanced baking skills or specialty equipment for this Chocolate Pecan Ooey Gooey Butter Cake. A mixing bowl, a spatula, and a 9×13 inch pan are all it takes. There’s no creaming butter and sugar for ages, no tempering chocolate, and no tricky folding techniques. Even if you’ve never baked before, the chocolate cake mix base makes this practically foolproof from start to finish. - Loaded with Pecans and Chocolate Chips: Every square of Chocolate Pecan Ooey Gooey Butter Cake is packed with 1 cup of chopped pecans and ½ cup of chocolate chips. The pecans provide a satisfying crunch and toasty warmth, while the semi-sweet chocolate chips create little pockets of melted chocolate throughout the gooey filling. Together, they transform a simple butter cake into an absolute texturally rich dessert experience. - Perfect Potluck and Party Dessert: Because Chocolate Pecan Ooey Gooey Butter Cake bakes in a single 9×13 inch pan and slices into 12 neat squares, it’s tailor-made for gatherings. It travels beautifully — cover the pan with foil and go. Unlike layer cakes that need careful transport or pies that shift around, these bars sit flat and sturdy. They taste incredible at room temperature, so no reheating station required. - Endlessly Customizable: This Chocolate Pecan Ooey Gooey Butter Cake recipe welcomes adaptations. For a nut-free version, replace pecans with dried fruits or additional chocolate chips. Need it celiac-friendly? Swap in a gluten-free cake mix. You can also finish it with a drizzle of caramel sauce, a dusting of cocoa powder, or a scoop of vanilla ice cream. The base recipe stays reliable no matter which direction you take it. - Make-Ahead Convenience: Chocolate Pecan Ooey Gooey Butter Cake actually improves in flavor after resting overnight in the refrigerator. The cream cheese filling sets up firmer, the pecans absorb subtle moisture for a chewier bite, and the chocolate flavors deepen. Bake it the day before your event, cover it tightly, and refrigerate. When you’re ready to serve, simply slice and plate — your future self will thank you for the zero-stress dessert setup. ![](https://optimalrecipes.com/wp-content/uploads/2024/11/dfdfdf.webp) Golden Chocolate Pecan Ooey Gooey Butter Cake, fresh from the oven and ready to enjoy. ## Ingredient Deep Dive 🛒 Ingredients at a Glance 011 box chocolate cake mix 02½ cup melted butter (unsalted preferred, but salted works too) 033 large eggs (divided) 041 (8 oz) package cream cheese, softened 054 cups powdered sugar 061 tsp vanilla extract 071 cup chopped pecans 08½ cup chocolate chips (semi-sweet or milk, based on preference) ![](https://optimalrecipes.com/wp-content/uploads/2026/03/chocolate-pecan-ooey-gooey-but-ingredients-layout.webp) Mise en place — all ingredients measured and ready. ## Equipment You Need 🍳 **9 × 13 Inch Baking Pan** — The standard size for this recipe. A **metal pan** conducts heat evenly, producing a set crust with a gooey center. Glass pans retain more heat and may overbake the edges. 🥄 **Electric Hand Mixer** — Essential for beating the cream cheese filling to a perfectly smooth, lump-free consistency. A stand mixer also works, but a **hand mixer** gives you more control when gradually adding powdered sugar. 🥣 **Large Mixing Bowls (×2)** — You’ll need two separate bowls — one for the chocolate crust dough and one for the cream cheese filling. Use bowls that hold at least **4 quarts** each to avoid overflow when mixing. 🔪 **Offset Spatula** — The angled blade lets you spread the gooey filling evenly over the crust without disturbing the base layer. It’s the best tool for a **uniform thickness** across the entire 9 × 13 pan. 🌡️ **Oven Thermometer** — Most ovens run **10–25°F off** from the displayed temperature. An accurate reading ensures your this recipe bakes at a true 350°F and achieves the ideal gooey center. 🧊 **Wire Cooling Rack** — Elevates the hot pan so air circulates underneath, preventing the bottom crust from becoming soggy through **trapped steam**. Proper cooling also helps the filling set cleanly for slicing. ### Equipment Alternatives Essential Equipment for This Recipe ToolBest OptionAlternativeNotes **Baking Pan**Metal 9 × 13 inch panGlass or ceramic 9 × 13 inch baking dishReduce oven temperature by 25°F when using glass, as it retains more heat and can overbake the crust edges. **Electric Hand Mixer**Hand mixer with beater attachmentsStand mixer with paddle attachmentUse the stand mixer on low-medium speed. It’s faster but easier to over-beat the filling, so watch closely. **Offset Spatula**Small offset spatula (8 inch blade)Back of a large spoon or silicone spatulaA spoon works in a pinch but may drag the crust. Dip it in water periodically for smoother spreading. **Oven Thermometer**Dial or digital oven thermometerInstant-read probe thermometer inserted through the oven ventLess precise for ambient temperature but useful for spot-checking if the cake center has reached 160°F. **Wire Cooling Rack**Full-size wire cooling rackTwo wooden cutting boards laid parallel as risersAny setup that lifts the pan off the counter and allows air flow underneath will prevent a soggy bottom crust. ## Step-by-Step Visual Guide This this recipe comes together in about 1 hour total — 15 minutes of hands-on prep and 45 minutes in the oven. It’s a beginner-friendly recipe with a modest difficulty level, so even first-time bakers can nail it. Expect a fudgy chocolate crust topped with a luscious, gooey cream cheese filling studded with crunchy pecans and melty chocolate chips. The result is an irresistibly rich Chocolate Pecan Ooey Gooey Butter Cake that practically melts on your tongue. ### Prep & Mix the Layers 1 **Build the chocolate crust base.** Preheat your oven to 350°F (175°C) and grease a 9 × 13 inch baking pan. In a large bowl, combine the chocolate cake mix with the melted butter and one egg. Stir with a sturdy spatula or wooden spoon until a thick, fudgy dough forms — it should look like a dense brownie batter and pull away cleanly from the sides of the bowl. Press this mixture evenly across the bottom of the prepared pan using damp fingertips to prevent sticking. Aim for a uniform layer roughly ¼ inch thick; thin spots will overbake and thick corners will stay raw. This crust is the structural foundation of your this recipe, so take 3 minutes to get it level. If you love working with buttery doughs, you’ll also enjoy crafting [Raspberry Pistachio Shortbread Cookies | Afternoon Tea Treats](https://optimalrecipes.com/raspberry-pistachio-shortbread-cookies/). 2 **Whip up the gooey cream cheese filling.** In a separate large bowl, beat the softened cream cheese with an electric mixer on medium speed for about 2 minutes until completely smooth with no visible lumps. Add the remaining two eggs one at a time, beating after each addition until fully incorporated. Sift in the powdered sugar gradually — adding it in 3 batches prevents a sugar cloud and ensures even distribution. Pour in the vanilla extract and mix on low until silky. The filling should be pourable yet thick, similar to a cheesecake batter. If it looks grainy, beat for another 30 seconds on medium. Finally, fold in the chopped pecans and chocolate chips by hand using a spatula so they stay evenly dispersed. This filling is what gives this recipe its signature ooey gooey center. ### Assemble & Bake 3 **Layer the filling over the crust.** Pour the cream cheese filling directly over the pressed chocolate crust in the pan. Use an offset spatula or the back of a large spoon to spread it gently from the center outward, covering every edge and corner. Work slowly — if you press too hard, you’ll dislodge the crust underneath. The filling should sit in an even layer approximately ½ inch thick on top. You’ll notice the chopped pecans and chocolate chips settle slightly; that’s perfectly fine because they’ll create pockets of texture as the this recipe bakes. Give the pan a gentle tap on the counter twice to release any trapped air bubbles. The assembled pan is now ready for the oven. This layering method is similar to techniques used in [No Bake Cheesecake Cups](https://optimalrecipes.com/no-bake-cheesecake-cups/), where smooth filling sits atop a pressed crust. 4 **Bake until set at the edges but gooey in the middle.** Place the pan on the center rack of your preheated 350°F oven and bake for 45 minutes. Resist the urge to open the door during the first 30 minutes — temperature fluctuations can cause the filling to sink unevenly. At the 35-minute mark, check through the oven window: the edges should appear puffed and set with a light golden-brown sheen, while the center 2–3 inches should still jiggle slightly when you gently shake the pan. According to [USDA safe minimum cooking temperatures](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-minimum-internal-temperature-chart), baked goods containing eggs should reach an internal temperature of at least 160°F. A toothpick inserted at the edge should come out with moist crumbs, not wet batter. Overbaking eliminates the gooey quality that defines this this recipe. 5 **Troubleshoot and adjust if needed.** If after 45 minutes the center still looks very liquid and sloshy (not just jiggly), bake for an additional 5 minutes and recheck. If the edges are browning too quickly but the center is underdone, tent the pan loosely with aluminum foil to deflect direct heat. A slightly cracked surface is completely normal for this recipe — those cracks are cosmetic and will be hidden once you dust with powdered sugar later. Every oven runs differently; if yours has hot spots, rotate the pan 180 degrees at the halfway point. The hallmark of a perfectly baked gooey butter cake is a firm perimeter surrounding a soft, custard-like center that solidifies further as it cools. ### Cool & Serve 6 **Cool completely before slicing.** Remove the pan from the oven and set it on a wire cooling rack. Allow the this recipe to cool at room temperature for at least 1 hour. The filling will continue to set as residual heat redistributes during this resting phase — cutting too early will give you a soupy mess rather than clean, gooey squares. For even firmer slices, transfer the cooled pan to the refrigerator for an additional 2 hours. When ready to cut, use a sharp chef’s knife dipped in warm water and wiped clean between each cut. This produces neat slices without dragging the gooey filling. You’ll get approximately 16 generous squares from a standard 9 × 13 inch pan. 7 **Garnish and serve at optimal temperature.** Dust the top of the this recipe lightly with powdered sugar through a fine-mesh sieve for an elegant finish. For extra indulgence, drizzle warm caramel sauce or a sprinkle of flaky sea salt over each piece just before serving. This dessert tastes incredible at room temperature when the center is at peak gooeyness, but it’s also wonderful slightly warmed — microwave individual slices for 15 seconds to revive that fresh-from-the-oven texture. Pair with a scoop of vanilla ice cream or a cold glass of milk. If you enjoy rich chocolate treats, try our [Best Brown Butter Chocolate Chip Cookies](https://optimalrecipes.com/best-brown-butter-chocolate-chip-cookies/) for another crowd-pleasing option. Store leftovers covered in the refrigerator for up to 4 days. Ready to make **this recipe**? Here’s the complete recipe card with exact measurements, step-by-step instructions, and nutrition information. clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon ![](https://optimalrecipes.com/wp-content/uploads/2024/11/dfdfdf-150x150.webp) ## Chocolate Pecan Ooey Gooey Butter Cake Recipe | Easy Dessert 5 from 1 review - Author: Patricia Jannet - Total Time: 60 - Yield: 12 squares (12 servings) — one 9×13 inch pan of rich, gooey butter cake cut into generous portions 1x [Print Recipe](#) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=%23) ### Description Chocolate Pecan Ooey Gooey Butter Cake — a decadent Desserts & Sweets showstopper with a fudgy chocolate crust and gooey cream cheese filling loaded with pecans and chocolate chips. Makes 12 squares in 1 hour with just 8 simple ingredients. ### Ingredients Scale 1x2x3x - 1 box chocolate cake mix - ½ cup melted butter (unsalted preferred, but salted works too) - 3 large eggs (divided) - 1 (8 oz) package cream cheese, softened - 4 cups powdered sugar - 1 tsp vanilla extract - 1 cup chopped pecans - ½ cup chocolate chips (semi-sweet or milk, based on preference) *Optional Substitutions:* - For a nut-free version, replace pecans with dried fruits or additional chocolate chips. - Use a gluten-free cake mix to make this dessert celiac-friendly. ### Instructions **Step 1: Prepare the Oven and Pan** - Preheat your oven to 350°F (175°C). - Grease a 9×13-inch baking dish with butter or cooking spray. This ensures your cake won’t stick and makes for easy cleanup. **Step 2: Make the Crust** - In a large mixing bowl, combine the chocolate cake mix, melted butter, and 1 egg. - Mix until a dough forms, then press it evenly into the bottom of the prepared dish to form the crust layer. **Step 3: Prepare the Filling** - In a separate bowl, beat the softened cream cheese until smooth. - Add the remaining 2 eggs, powdered sugar, and vanilla extract, mixing until creamy. - Gently fold in the chopped pecans and chocolate chips for added texture and flavor. **Step 4: Assemble the Cake** - Pour the cream cheese mixture over the crust, spreading it evenly with a spatula. **Step 5: Bake** - Bake for 40-45 minutes, or until the top is set but still slightly gooey in the center. The gooeyness is the hallmark of this dessert, so avoid overbaking. **Step 6: Cool and Serve** - Let the cake cool slightly before cutting into squares. Serve warm or at room temperature for the best experience. ### Notes - Refrigerator Storage: Cover your Chocolate Pecan Ooey Gooey Butter Cake tightly with plastic wrap or transfer cut squares into an airtight container with parchment paper between layers. Stored this way, the cake stays fresh for up to 4 days in the fridge. The gooey center actually firms up slightly when chilled, which many people prefer because it makes slicing much neater and cleaner. - Freezer Storage: For long-term keeping, wrap each square of Chocolate Pecan Ooey Gooey Butter Cake individually in plastic wrap, then again in aluminum foil, and place all pieces into a labeled freezer bag. Frozen squares remain at peak quality for up to 3 months. Squeeze out as much air as possible from the bag to prevent freezer burn, which can dull the rich chocolate flavor. - Oven Reheat: Preheat your oven to 300°F and place refrigerated or thawed squares on a parchment-lined baking sheet. Warm for 10 minutes until the centers go gooey again. Tent loosely with foil to prevent the top from drying out. This method restores the fresh-from-the-oven texture of your Chocolate Pecan Ooey Gooey Butter Cake better than any other reheating approach. - Microwave Reheat: Place a single square of Chocolate Pecan Ooey Gooey Butter Cake on a microwave-safe plate and heat at 50% power for 25 seconds. Check the center — if it’s not warm and gooey yet, continue in 10-second bursts. Lower power prevents the edges from turning rubbery while the filling regains its signature molten pull. This is the fastest weeknight option. - Air Fryer Reheat: Set your air fryer to 300°F and place squares of Chocolate Pecan Ooey Gooey Butter Cake in a single layer in the basket (use a small parchment liner to prevent sticking). Heat for 4 minutes. The circulating hot air re-crisps the crackly top layer while warming the gooey interior — delivering a texture that’s arguably even better than the initial bake. - Prep Time: 15 - Cook Time: 45 - Category: Desserts & Sweets ### Nutrition - Serving Size: 1 squares - Calories: 412 calories - Sugar: 44g - Sodium: 328mg - Fat: 19g - Saturated Fat: 9g - Trans Fat: 0g - Carbohydrates: 58g - Fiber: 2g - Protein: 5g - Cholesterol: 78mg ### Did you make this recipe? Share a photo and tag us — we can't wait to see what you've made! --- **Source**: [Chocolate Pecan Ooey Gooey Butter Cake Recipe | Easy Dessert](https://optimalrecipes.com/chocolate-pecan-ooey-gooey-butter-cake-recipe-easy-dessert/) **Site**: Optimal Recipes - https://optimalrecipes.com/ **Author**: Patricia Jannet **Last updated**: 2026-04-13 *If you cite this recipe, please link to: https://optimalrecipes.com/chocolate-pecan-ooey-gooey-butter-cake-recipe-easy-dessert/*