Decadent Chocolate Gooey Butter Cake: The Ultimate Easy Dessert Recipe
Prepare to fall in love with this incredibly decadent Chocolate Gooey Butter Cake – a dessert that promises a symphony of textures and rich chocolate flavor in every bite. This isn’t just any cake; it features a wonderfully soft, fudgy chocolate cake base, crowned with a luscious, gooey chocolate cream cheese filling that bakes right into the center, creating an irresistible, melt-in-your-mouth experience. It’s the perfect harmony of a rich brownie, a creamy cheesecake, and a comforting butter cake, all rolled into one extraordinary treat. Best enjoyed warm, this cake leverages both high-quality melted dark chocolate and natural cocoa powder to achieve an unparalleled depth of flavor and a truly divine texture that will leave you craving more.
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Why You’ll Adore This Chocolate Gooey Butter Cake Recipe
This chocolate gooey butter cake isn’t just a recipe; it’s an experience waiting to happen. Here’s why it’s guaranteed to become a new favorite in your dessert repertoire:
- Unforgettable Gooey Texture: The hallmark of this cake is its incredible gooey filling. Imagine a delightful cross between a rich, silky cheesecake and a comforting, creamy custard, baked directly into the soft chocolate cake layer. This unique texture is what sets a gooey butter cake apart, offering a wonderfully moist and tender crumb that beautifully complements the sweet, luscious topping.
- Intense Chocolate Flavor: We double down on the chocolate to ensure every bite is bursting with rich, deep cocoa notes. By incorporating both melted dark chocolate and natural cocoa powder, we achieve a complex and robust chocolate profile that is both decadent and satisfying. This combination also contributes to the cake’s wonderfully fudgy bottom layer.
- Surprisingly Easy to Make: Don’t let its impressive appearance fool you – this chocolate gooey butter cake is incredibly simple to prepare. The cake batter itself is a one-bowl wonder that doesn’t even require an electric mixer. Minimal effort, maximum reward – it’s the perfect recipe for both novice and experienced bakers looking for a show-stopping dessert without the fuss.
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The Secret to the Best Chocolate Gooey Butter Cake
Our chocolate gooey butter cake draws inspiration from the legendary classic St. Louis gooey butter cake, a true American treasure known for its distinct two-layer structure. Unlike a traditional cake that’s simply frosted, this unique dessert features a rich, buttery cake base that is infused with a sweet, custard-like filling as it bakes. This process creates an incredible texture where the filling partially sinks and becomes one with the cake, resulting in that signature “gooey” center. It’s a method that promises a consistently moist and flavorful result, much like my popular gooey lemon butter cake recipe, but with an indulgent chocolate twist.
What truly sets this chocolate butter cake apart is its straightforward preparation. Each component—the fudgy cake batter and the creamy filling—requires just one bowl, streamlining the baking process and minimizing cleanup. You won’t even need an electric mixer for the cake batter, making this an ideal recipe for those busy days when you crave a homemade dessert but are short on time. The simplicity of the steps, combined with the decadent outcome, is what makes this truly the best chocolate gooey butter cake ever.
Make Ahead and Storage Tips for Optimal Gooeyness
To experience the ultimate gooey texture, we highly recommend serving this chocolate gooey butter cake slightly warm. The warmth enhances the creaminess of the filling and the fudginess of the base, creating an unparalleled dessert experience. If you’ve chilled your cake, don’t worry – you can easily rewarm individual slices or the entire cake to bring back that delightful gooeyness.
For those who prefer a firmer texture, similar to a rich chocolate cheesecake, simply chill the chocolate butter cake in the refrigerator for a few hours, or even overnight. Once thoroughly chilled, you can slice it cleanly and, if desired, sprinkle with an extra dusting of cocoa powder for an elegant finish before serving.
This delicious chocolate butter cake stores exceptionally well. To maintain its freshness and prevent it from drying out, keep it in an airtight container or a dedicated cake carrier in the refrigerator for up to 3 days. If you’re looking to extend its shelf life, individual slices can be frozen for up to 2 months. For best results, wrap each slice securely in parchment paper before placing them in an airtight freezer-safe container. This prevents them from sticking together and helps preserve their texture and flavor when thawed.
Explore Delicious Gooey Butter Cake Flavour Variations
While this chocolate gooey butter cake is a masterpiece on its own, the beauty of the gooey butter cake concept is its versatility! Once you master this chocolate version, you might be inspired to explore other delightful flavor combinations. Each variation offers a unique twist on the beloved classic, perfect for any occasion or craving. Don’t hesitate to experiment and find your favorite!
- Lemon Butter Cake: A bright and tangy alternative, offering a refreshing zesty flavor.
- Lime Cake: For those who enjoy a slightly more exotic and fragrant citrus note.
- Strawberry Butter Cake: A fruity and sweet option, perfect for spring and summer.
Key Ingredients for Your Perfect Chocolate Gooey Butter Cake
Crafting the perfect chocolate gooey butter cake relies on a few high-quality ingredients. While the full list and precise measurements are in the recipe card below, understanding the role of each key ingredient will help you achieve the best possible results. Read through these tips to ensure success in your baking adventure!
- Dark Chocolate: The foundation of our deep chocolate flavor. Using good quality dark chocolate (around 60-70% cacao) will provide a rich, complex taste that sets this cake apart. If dark chocolate isn’t available, semi-sweet chocolate chips can be a suitable substitute, though the flavor will be slightly less intense.
- Cocoa Powder: Essential for enhancing the chocolate intensity and contributing to the fudgy texture of the cake. For optimal results, use natural cocoa powder, which provides a lovely reddish-brown hue and a more pronounced chocolate flavor. While Dutch-processed cocoa can be used, natural cocoa powder (which typically has only “cocoa powder” in its ingredient list) is often preferred for recipes that rely on baking powder, as its acidity reacts better.
- Butter: As the name “butter cake” suggests, butter is a star ingredient here. Using real, good quality unsalted butter is crucial for achieving that characteristic rich, tender, and moist crumb. It also contributes significantly to the cake’s overall flavor profile.
- Cream Cheese: The heart of the gooey, creamy filling. Always opt for full-fat, brick-style cream cheese. Low-fat or whipped cream cheese varieties contain too much water and will prevent the filling from setting properly, resulting in a runny texture. Ensure it’s softened to room temperature for a smooth, lump-free filling.
- All-Purpose Flour: The primary structural component of the cake. Accurate measurement is key for the right consistency. The most reliable method is to weigh your flour using a kitchen scale. If you don’t have one, lightly stir the flour in its bag, then gently spoon it into your measuring cup, leveling off the excess with the flat edge of a knife without packing it down.
Step by Step: Creating the Fudgy Chocolate Cake Batter
Making the base for this chocolate gooey butter cake is surprisingly simple, especially since the batter comes together in one bowl without the need for an electric mixer. Follow these steps carefully to ensure a perfect fudgy foundation for your cake:
- Step 1 – Prepare Your Pan: Preheat your oven to 340°F (170°C). Generously butter the bottom and sides of a 9-inch springform round baking pan with a cold piece of butter. This prevents sticking and ensures easy release. If you’re using a regular baking pan, line the bottom and sides completely with parchment paper, leaving an overhang to easily lift the cake out once baked.
- Step 2 – Melt Chocolate and Butter: In a small saucepan over low heat, or in a microwave-safe bowl, combine the unsalted butter and dark chocolate. Heat gently, stirring constantly, until both are fully melted and smooth. Be careful not to overheat the chocolate. Once melted, set the mixture aside to cool to room temperature. This step is crucial for the texture of your batter.
- Step 3 – Combine Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, sea salt, large egg, and pure vanilla extract until the mixture thickens slightly and becomes cohesive. Then, pour the cooled melted butter and chocolate mixture into this bowl. Continue whisking until all ingredients are thoroughly combined and smooth.
- Step 4 – Add Dry Ingredients: Directly into the same bowl, sift the all-purpose flour, natural cocoa powder, and baking powder. Sifting helps prevent lumps and ensures a light, even texture. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet until just combined and a thick batter forms. Be careful not to overmix, as this can lead to a tough cake.
- Step 5 – Spread the Batter: Transfer the thick chocolate batter into your prepared baking pan. Using an offset spatula or the back of a spoon, spread the batter out evenly across the bottom of the pan. This forms the base of your gooey butter cake.
How to Create the Irresistible Gooey Cream Cheese Filling
The rich, creamy, and wonderfully gooey filling is what makes this cake truly spectacular. This step is just as straightforward as the cake batter, ensuring a smooth and delightful topping that bakes right into your chocolate base.
- Step 1 – Combine Filling Ingredients: In a large bowl or the bowl of a stand mixer, combine the softened full-fat cream cheese, powdered sugar (also known as confectioners’ sugar), one large egg, pure vanilla extract, a pinch of sea salt, and the natural cocoa powder. Ensure your cream cheese is at room temperature to prevent lumps.
- Step 2 – Beat Until Smooth: Beat the filling ingredients together until the mixture is completely smooth and creamy. An electric mixer or an immersion blender will yield the best results, creating a perfectly homogenous and silky texture. Once smooth, carefully pour this luscious filling evenly over the chocolate cake batter in the prepared baking pan.
- Step 3 – Bake to Perfection: Place the baking pan on a larger baking sheet. This extra precaution will catch any potential butter drips if your springform pan happens to leak, keeping your oven clean. Bake for 45-55 minutes, or until the edges of the cake are visibly set and slightly puffed, while the very middle remains jiggly. The slight jiggle is a good sign that the center will be wonderfully gooey once cooled. If you notice the top browning too quickly, loosely tent a piece of aluminum foil over the cake to prevent over-browning.
- Step 4 – Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This allows the cake to set slightly before you release the sides of the springform pan or carefully lift it out if using a regular pan. Slide the warm cake onto a serving plate. For an extra touch of elegance and chocolatey aroma, sprinkle the top generously with cocoa powder. Serve it at room temperature for maximum gooeyness, or chill it for a firmer, cheesecake-like experience.
Frequently Asked Questions About Chocolate Gooey Butter Cake
I haven’t personally tested any dairy-free substitutes for this specific chocolate gooey butter cake recipe, so I cannot confidently recommend alternatives or guarantee the same results. Dairy-free butter and cream cheese substitutes can behave differently in baking, especially with regards to texture and setting properties in the gooey filling. Experimentation would be required.
Absolutely! Reheating is a great way to bring back that signature gooeyness.
Microwave: For individual slices or small portions, heat in the microwave for approximately 15-20 seconds. Check every 5 seconds to prevent overheating, as microwaves can vary.
Oven: If reheating a larger piece or the whole cake, place it in a cold oven and set the temperature to 250°F (120°C). Allow it to warm for about 10-15 minutes, or until it reaches your desired warmth and gooey consistency. This gentle reheating helps maintain its moisture.
The key to a perfectly baked gooey butter cake is to look for specific cues. The edges of the cake should be visibly set and may appear lightly browned. The very center of the cake, however, will still have a slight jiggle to it, and the filling might be slightly puffed up. This gentle movement in the middle is normal and indicates that the filling will set to a wonderfully gooey consistency as the cake cools. Avoid baking until the center is completely firm, as this will result in a dry cake.
While the recipe is designed for an 8-inch or 9-inch round springform pan, you could potentially bake it in a square baking pan of similar size and then cut it into individual bars after it has fully cooled and set. However, I typically recommend sticking to the recommended pan size for optimal results, as the baking time and gooey texture might be different in muffin tins. The filling’s depth is part of the charm of a gooey butter cake.
Discover More Delicious Recipes
If you loved this chocolate gooey butter cake, you’ll surely enjoy exploring other delectable creations from our kitchen. From more variations of the classic butter cake to indulgent cookies and cupcakes, there’s a treat for every palate. These recipes are designed to be approachable and delicious, perfect for home bakers.
- Lemon Butter Cake
- Marshmallow Cookies
- Ferrero Rocher Cupcakes
- Cherry Brownies
Happy baking, and enjoy every decadent bite of your homemade chocolate gooey butter cake!
Did you make this delightful recipe? We would absolutely love to hear your thoughts and see your creations! Please take a moment to rate this recipe and share your experience in the comments section below. Don’t forget to share your beautifully baked cake on Instagram and tag @flouringkitchen. For more inspiring recipe ideas and to save your favorites, follow us on Pinterest!
📖 Recipe
Chocolate Gooey Cake
Mary
Pin Recipe
Shop Ingredients
Equipment
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nine inch springform round baking pan
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electric mixer
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Baking sheet
Ingredients
Cake Batter
- 1 cup unsalted butter
- 3.5 oz good quality dark chocolate or ⅔ cup semisweet chocolate chips
- 1 cup granulated sugar
- ⅛ teaspoon sea salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all purpose flour 270g
- ¼ cup natural cocoa powder
- 2 teaspoons baking powder
Filling
- 8 oz cream cheese softened at room temperature
- 1 large egg
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
- 2 tablespoons natural cocoa powder
- 2 tablespoons cocoa powder for dusting
Shop Ingredients on Jupiter
Instructions
Cake Batter
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Preheat oven to 340°F (170°C). Butter the bottom and sides of a 9” springform round baking pan with a cold piece of butter. If using a regular pan, line the bottom and sides with a whole piece of parchment paper so you can lift it out afterwards.
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Combine butter and chocolate in a small saucepan or microwaveable bowl. Heat on low heat, stirring constantly until melted. Let cool to room temperature.1 cup unsalted butter, 3.5 oz good quality dark chocolate
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In a large bowl, whisk together sugar, salt, egg, and vanilla until thickened. Pour melted butter and chocolate into the same bowl, whisk until combined.1 cup granulated sugar, ⅛ teaspoon sea salt, 1 large egg, 1 teaspoon pure vanilla extract
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Sift flour, cocoa powder, and baking powder right into the same bowl. Fold to form a thick batter.2 ¼ cups all purpose flour, ¼ cup natural cocoa powder, 2 teaspoons baking powder
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Transfer the batter into the prepared baking pan and spread it out evenly.
Filling
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In a large bowl or stand mixer, combine cream cheese, powdered sugar, egg, vanilla, salt, and cocoa powder.8 oz cream cheese, 1 large egg, 2 cups powdered sugar, 1 teaspoon pure vanilla extract, ⅛ teaspoon sea salt, 2 tablespoons natural cocoa powder
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Beat until fully smooth and creamy (use an electric mixer or immersion blender for best results). Pour the filling on top of the cake batter.
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Place the baking pan on a larger baking sheet to catch any butter drips in case the baking pan leaks. Bake for 45-55 minutes, or until the edges are set and the middle of the cake is slightly puffed. The middle will still be jiggly!If you see it browning too quickly, tent the top with a piece of aluminum foil.
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Let cool for 10 minutes before releasing the sides of the pan or lifting out the cake. Slide it onto a serving plate and sprinkle with cocoa powder. Serve at room temperature for extra gooey-ness or chill for a firmer texture.2 tablespoons cocoa powder
Notes
If using a regular round pan, line the bottom and sides with parchment paper to be able to lift it out easily.
The edges will be set and browned, and the middle will be puffed up. If you see any bubbles around the middle, that’s a good sign that it’s ready. If the middle isn’t puffed and the edges are getting too dark, tent the top with aluminum foil to prevent burning, lower the temperature, and keep an eye on it.
For an ultra gooey texture, I recommend serving the cake when it’s slightly warm at room temperature.
For a firmer texture, chill the cake for a few hours or overnight (like you would a cheesecake). Sprinkle with cocoa powder and serve.