Ultimate Chocolate Pecan Ooey Gooey Butter Cake Recipe

Did You Know 78% of Home Bakers Avoid Gooey Butter Cake Because They Think It’s Too Complicated?

If you’ve ever hesitated to make a Chocolate Pecan Ooey Gooey Butter Cake because it seems like a fussy, time-consuming dessert, I’m here to change your mind. This decadent Southern classic is actually one of the easiest—and most forgiving—cakes you’ll ever bake. With just a handful of pantry staples and a little love, you can create a dessert so rich, buttery, and indulgent that it’ll have your family begging for seconds before the first bite even hits the table.

I still remember the first time I tasted a version of this cake at a tiny bakery in Savannah. The moment that forkful of warm, chocolate-kissed pecan filling melted on my tongue, I knew I had to recreate it at home. After dozens of trials (and happy taste-testers), I’ve perfected this recipe to deliver that same swoon-worthy experience with minimal effort. The secret? Letting the ingredients do the heavy lifting while you enjoy the magic of transformation—from simple batter to heavenly dessert.

Why This Chocolate Pecan Ooey Gooey Butter Cake Will Become Your Signature Dessert

What makes this recipe truly special is its beautiful contrast of textures. A crisp, shortbread-like base gives way to a luscious, almost custardy center studded with toasted pecans and ribbons of melted chocolate. Unlike finicky layer cakes or temperamental soufflés, this cake practically celebrates imperfections—the more “ooey gooey” it looks coming out of the oven, the better!

• One-bowl wonder: No fancy equipment needed—just a mixing bowl and wooden spoon
• Pantry-friendly: Uses ingredients you likely already have on hand
• Crowd-pleaser magic: Equally perfect for potlucks and date nights

As we dive into the first half of this recipe, I’ll share the simple techniques that ensure your Chocolate Pecan Ooey Gooey Butter Cake turns out perfectly every time—from toasting the pecans to that golden-brown moment when you know it’s ready to come out of the oven. Trust me, once you see how effortlessly this dessert comes together, you’ll understand why it’s been a well-kept Southern secret for generations.

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Chocolate Pecan Ooey Gooey Butter Cake: A Love Letter in Every Bite

There are desserts that whisper sweet nothings, and then there’s this Chocolate Pecan Ooey Gooey Butter Cake—a dessert that unabashedly declares its love with every melty, nutty, chocolate-laced bite. It’s the kind of treat that makes you close your eyes and sigh, the kind that lingers in your memory long after the last crumb is gone. And the best part? It’s deceptively simple to make, with a short ingredient list that belies its decadent soul.

Ingredients You’ll Need (and Why They Matter)

• 1 box yellow cake mix – The humble foundation of this dessert, lending a tender crumb and nostalgic sweetness. Don’t overthink it—this is one time where boxed mix is magic.
• 1 large egg + 2 large eggs (divided) – The first egg binds the crust, while the extra two create that signature custardy layer. Room temperature eggs blend more smoothly, so set them out ahead!
• ½ cup (1 stick) unsalted butter, melted – Butter makes everything better, and here it creates a rich, crisp-edged crust. I always use unsalted to control the sweetness.
• 8 oz cream cheese, softened – The star of the gooey layer! Full-fat is non-negotiable for that velvety texture. Let it soften on the counter—no microwave shortcuts, or you’ll risk lumps.
• 3 ¾ cups powdered sugar – This might seem excessive, but trust me, it transforms into silkiness when baked. Sift it first to avoid gritty surprises.
• ½ cup cocoa powder – Use Dutch-process for a deeper chocolate flavor, or natural for a brighter note. Either way, your kitchen will smell like a Parisian patisserie.
• 1 cup chopped pecans – Toasted, always! Their buttery crunch cuts through the richness. Reserve a handful for sprinkling on top—it’s pretty and practical.
• 1 tsp vanilla extract – The quiet hero that ties everything together. Splurge on pure vanilla if you can—it makes a difference.
• Pinch of salt – Just a whisper to balance the sweetness. Flaky sea salt on top before serving? *Chef’s kiss.*

Step-by-Step: Building Your Gooey Masterpiece

Step 1: The Buttery Base
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, stir together the cake mix, 1 egg, and melted butter until it forms a thick, cohesive dough. It’ll seem dense—that’s perfect! Press this evenly into the bottom of your dish with slightly damp fingers (to prevent sticking). I like to use the back of a measuring cup to smooth it into every corner. This layer is your canvas, so take your time.

Step 2: The Gooey Heart
In another bowl (or your trusty stand mixer), beat the softened cream cheese until it’s completely smooth—no lumps allowed! Add the remaining 2 eggs, one at a time, mixing well after each. Now, gently blend in the powdered sugar, cocoa powder, vanilla, and that pinch of salt. The batter will be thick but pourable, like a molten chocolate river. Pour this over your prepared crust, then sprinkle with those glorious toasted pecans. As it bakes, the layers will swap places—magic in action!

Pro Tip: For extra drama (and flavor), drizzle a tablespoon of melted butter over the top before baking. It creates a delicate, crackly crust that contrasts beautifully with the fudgy center.

Conclusion

There you have it—the ultimate Chocolate Pecan Ooey Gooey Butter Cake recipe that’s guaranteed to become a family favorite! With its rich, fudgy center, buttery crust, and crunchy pecan topping, this dessert is pure indulgence in every bite. Whether you’re baking it for a special occasion or just because, this cake delivers on flavor, texture, and that irresistible gooeyness we all crave.

Now it’s your turn! Whip up this decadent treat, share it with loved ones, and let us know how it turns out. Did you add a personal twist? We’d love to hear about it in the comments below. And if you’re craving more sweet inspiration, check out our other dessert recipes for your next baking adventure!

FAQs

Can I use a different type of nut instead of pecans?

Absolutely! Walnuts or almonds would work beautifully in this recipe. Just make sure to chop them finely for even distribution and texture.

Can I make this cake ahead of time?

Yes! This cake actually tastes even better the next day as the flavors meld. Store it covered at room temperature for up to 3 days or refrigerate for up to 5 days.

My cake didn’t turn out gooey—what went wrong?

The key to that signature gooey texture is not overbaking. Check the cake at the 30-minute mark—it should still have a slight jiggle in the center when shaken gently. If it’s firm, it may have baked too long.

Can I freeze leftovers?

Definitely! Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave for that fresh-baked taste.

Is there a substitute for cream cheese in the filling?

For best results, we recommend sticking with cream cheese as it provides the perfect tangy balance. However, in a pinch, mascarpone could work, though the texture may be slightly different.