The Ultimate Chocolate Pecan Ooey Gooey Butter Cake

Let’s be honest, some days just demand a dessert that’s over-the-top. A dessert that’s messy, decadent, and makes you forget about everything else for a moment.

This Chocolate Pecan Ooey Gooey Butter Cake is exactly that. It’s not your elegant, polite little slice of cake. It’s a glorious, rich creation with a buttery, cake-like crust and a gooey, cream cheese filling loaded with chocolate and pecans.

This recipe was born from a need for pure comfort. It’s the kind of treat you bake when you want to share something truly special with friends or just curl up on the couch with a fork and a smile. It’s ridiculously easy to make, but the result is pure magic.

What You’ll Need

Here’s the simple list of ingredients to create this masterpiece. No weird, hard-to-find items here.

For the Crust:

• 1 (18.25 ounce) box yellow cake mix
• 1 large egg
• 1/2 cup (1 stick) unsalted butter, melted

For the Filling:

• 1 (8 ounce) package cream cheese, softened to room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 pound (about 4 cups) powdered sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans

Required Tools

You probably have everything you need right in your kitchen. This isn’t a high-maintenance recipe.

• 9×13 inch baking pan
• Large mixing bowl
• Medium mixing bowl
• Electric mixer (handheld or stand mixer)
• Silicone spatula
• Measuring cups and spoons

Pro Tips

I’ve made this cake more times than I can count. Here are a few secrets I’ve picked up along the way to guarantee it turns out perfectly every single time.

1. Room Temperature is Key: Your cream cheese absolutely must be soft. If it’s cold, your filling will be lumpy. Set it out on the counter an hour before you start. If you forget, unwrap it and microwave it for 15-20 seconds.
2. Don’t You Dare Overbake: The name of the game is “ooey gooey.” Pull the cake out of the oven when the edges are golden brown, but the center still has a slight jiggle. It will set as it cools, leaving you with that perfect gooey texture.
3. Toast Those Pecans: This small step makes a huge difference. Tossing your chopped pecans in a dry skillet over medium heat for 3-5 minutes brings out their nutty flavor and adds a fantastic crunch. Just watch them closely so they don’t burn!
4. Let It Cool Completely: I know, the temptation to dig in is almost unbearable. But letting the cake cool completely on a wire rack is crucial. This allows the gooey center to set up properly, making it much easier to cut into clean squares.

How to Make Chocolate Pecan Ooey Gooey Butter Cake

Let’s get down to business. Follow these simple steps for dessert perfection.

Step 1: Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan with butter or non-stick spray.

Step 2: In a medium bowl, combine the yellow cake mix, one egg, and 1/2 cup of melted butter. The mixture will be thick and dough-like.

Step 3: Press this crust mixture evenly into the bottom of your prepared pan. Use your fingers or the back of a spatula to get it into the corners.

Step 4: In a separate large bowl, use an electric mixer to beat the softened cream cheese until it’s completely smooth and free of lumps.

Step 5: Add the two eggs and vanilla extract to the cream cheese, beating until just combined. Don’t overmix here.

Step 6: Gradually beat in the powdered sugar on low speed until it’s incorporated. Then, drizzle in the remaining 1/2 cup of melted butter and mix until smooth.

Step 7: Gently fold in about 3/4 cup of the chocolate chips and 3/4 cup of the chopped pecans with a spatula.

Step 8: Pour the cream cheese filling evenly over the crust in the pan.

Step 9: Sprinkle the remaining chocolate chips and pecans over the top of the filling.

Step 10: Bake for 40-45 minutes. The edges should look set and golden, but the center should still be a little soft and jiggly. Let the cake cool completely in the pan on a wire rack before cutting and serving.

Substitutions and Variations

Feel free to play around with this recipe! It’s very forgiving and easy to adapt to your tastes.

Make-Ahead Tips

This cake is a fantastic contender for making ahead of time. In fact, some people (myself included) think it tastes even better the next day.

You can bake the entire cake one day in advance. Let it cool completely, then cover it tightly with plastic wrap and store it in the refrigerator. The flavors meld together beautifully overnight.

Nutrition, Swaps, and Pairings

A little info for those who are curious. This is a treat, so the numbers reflect that!

Estimated Nutritional Information

Per serving (if cut into 16 squares)

Dietary Swaps:

• Gluten-Free: Simply use your favorite brand of gluten-free yellow cake mix. The rest of the ingredients are naturally gluten-free.
• Dairy-Free: This is a bit trickier due to the cream cheese, but possible! Use dairy-free butter sticks, a high-quality dairy-free cream cheese alternative, and ensure your cake mix is dairy-free.

Serving Suggestions:

This cake is incredibly rich on its own, but it pairs wonderfully with a few simple things:

• A small scoop of vanilla bean ice cream.
• A strong cup of black coffee or an espresso.
• A tall, cold glass of milk.

Tips for Leftovers and Storage

Because of the cream cheese filling, this cake must be stored in the refrigerator.

Place leftovers in an airtight container or keep them in the pan, tightly covered with plastic wrap. It will stay fresh and delicious for up to 5 days.

You can also freeze individual squares. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 3 months. Just let them thaw in the fridge before enjoying.

Frequently Asked Questions

Here are answers to a few common questions you might have.

Q1. My cake didn’t turn out “gooey.” What did I do wrong?

Ans: The most common culprit is overbaking. Every oven is a little different, so it’s important to watch for the visual cues: set, golden edges and a jiggly center. Pulling it out at that moment is the secret to the gooey texture.

Q2. Can I use a different size pan, like a round one?

Ans: You can, but you’ll need to adjust the baking time. A smaller, deeper pan will require a longer bake time, while a larger, thinner one will cook faster. Keep a close eye on it.

Q3. Can I make this recipe without an electric mixer?

Ans: Yes, but it will require some serious arm power! The key is to make sure your cream cheese is very, very soft. You’ll need a whisk and a lot of energy to get the filling completely smooth.

Q4. Why did my crust get soggy?

Ans: This can happen if the filling is too liquidy or if the cake isn’t baked long enough for the crust to set. Make sure you press the crust down firmly and bake until the edges are clearly done.

Wrapping Up

This Chocolate Pecan Ooey Gooey Butter Cake is more than just a recipe; it’s an experience. It’s a guaranteed crowd-pleaser and the ultimate comfort food dessert.

The combination of the buttery crust, the rich and tangy cream cheese filling, the pockets of melted chocolate, and the crunch of toasted pecans is just something you have to taste to believe.

So go ahead, give it a try! I promise you won’t be disappointed. When you do, come back and leave a comment below. I’d love to hear how it turned out for you or if you tried any fun variations!