Yield:12 squares (12 servings) — one 9×13 inch pan of rich, gooey butter cake cut into generous portions 1x
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
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.
