Chocolate Pecan Ooey Gooey Butter Cake Recipe

Chocolate Pecan Ooey Gooey Butter Cake is a rich, indulgent dessert that lives up to its name with a fudgy chocolate base, a buttery cream cheese topping, and toasted pecans sprinkled throughout. Every bite is soft, sticky, and filled with decadent flavor. I love making this for holidays, potlucks, or anytime I want a dessert that feels over-the-top and unforgettable.

Why You’ll Love This Recipe

I love how this cake combines the texture of a brownie with the richness of a cheesecake—and then adds the nutty crunch of pecans for good measure. It’s easy to prepare with a cake mix base, but it tastes like something from a bakery. The top gets slightly crisp while the center stays gooey and soft. This dessert feeds a crowd and always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the base layer:

• chocolate cake mix (devil’s food or chocolate fudge)

• unsalted butter (melted)

• egg

• chopped pecans

For the gooey topping:

• cream cheese (softened)

• eggs

• vanilla extract

• powdered sugar

• unsweetened cocoa powder

• unsalted butter (melted)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. For the base, I mix the cake mix, melted butter, egg, and chopped pecans until it forms a thick dough. I press this evenly into the bottom of the pan.

3. In a separate bowl, I beat the cream cheese until smooth, then add in the eggs, vanilla, cocoa powder, and melted butter. I gradually mix in the powdered sugar until fully incorporated.

4. I pour the gooey mixture over the chocolate base and spread it evenly.

5. I bake the cake for 40–45 minutes. The edges should be set, but the center will still look a little jiggly—that’s what gives it the gooey texture.

6. I let the cake cool completely before slicing, so the center sets up enough to cut cleanly.

Servings and timing

This recipe serves about 12 to 16 people, depending on how I slice it. It takes 15 minutes to prep, 40–45 minutes to bake, and at least 30 minutes to cool. I usually plan for about 1½ to 2 hours total.

Variations

Sometimes I add chocolate chips or swirl in caramel sauce before baking for extra richness. I’ve also made a peanut butter version by adding peanut butter chips to the base and using a peanut butter swirl in the topping. For a lighter twist, I reduce the powdered sugar slightly or use a dark chocolate cake mix.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5. To reheat, I microwave a slice for 10–15 seconds to bring back that warm, gooey texture. It also freezes well—just wrap slices individually and thaw as needed.

FAQs

Can I use a different type of cake mix?

Yes, I’ve used German chocolate or regular chocolate cake mix and it works great. Just pick something rich and fudgy for the best result.

Do I need to toast the pecans first?

I usually don’t, but toasting them adds even more depth and crunch if I have time.

Can I make this in advance?

Definitely. I often bake it the day before and let it cool completely. It tastes even better the next day once the flavors have settled.

Can I leave out the pecans?

Yes, if I need a nut-free version, I just skip the pecans or replace them with chocolate chips or toffee bits.

Why is the center still soft after baking?

That’s exactly how it should be. I make sure not to overbake—it will set more as it cools and keep that gooey texture.

Conclusion

Chocolate Pecan Ooey Gooey Butter Cake is a rich, decadent dessert that brings together everything I love: chocolate, cream cheese, and buttery, gooey layers. It’s easy to make, impressive to serve, and always the first thing gone on the dessert table. Whether I’m baking for a special occasion or just craving something sweet, this cake never fails to satisfy.