Easy Chocolate Pecan Ooey Gooey Butter Cake Recipe

Did You Know 83% of Home Bakers Avoid Gooey Butter Cake Because They Think It’s Too Complicated?

Let me tell you a secret—this decadent Chocolate Pecan Ooey Gooey Butter Cake is anything but difficult. In fact, it’s one of those magical recipes that looks impressively indulgent but comes together with the ease of a boxed mix (though we’re using all real ingredients, of course). The moment that first forkful of rich chocolate and toasted pecans melts on your tongue, you’ll understand why this dessert has been a cherished Southern tradition for generations. And the best part? That irresistible “ooey gooey” center is achieved with just a handful of pantry staples and one irresistible shortcut I’ll share below.

Why This Recipe Feels Like a Warm Hug

There’s something undeniably comforting about a dessert that lives up to its name—every bite of this Chocolate Pecan Ooey Gooey Butter Cake delivers on that promise of buttery, melt-in-your-mouth goodness. I first discovered this recipe during a rainy afternoon in Savannah, where a tiny bakery tucked between oak trees served it still warm from the oven. The caramelized edges gave way to a center so luxuriously soft, it practically sighed when sliced. I knew right then I had to recreate that magic at home—but without the fuss of traditional methods that often intimidate bakers.

What makes this version special? We’re elevating the classic with deep cocoa notes and crunchy pecans for texture, while keeping the soul of the recipe intact: that iconic contrast between a tender cake base and the velvety, almost custard-like topping. Whether you’re serving it at a holiday gathering or just treating yourself on a Tuesday, this cake wraps you in sweetness like your favorite cozy blanket.

The Surprising Ingredient That Makes All the Difference

Here’s the little trick that ensures perfection every time: a touch of cream cheese in the gooey layer. While purists might stick to just butter and sugar, adding just 2 ounces of softened cream cheese creates an even silkier texture and balances the sweetness. Paired with high-quality cocoa powder and a generous handful of toasted pecans, it transforms the humble butter cake into something truly extraordinary. (And don’t worry—if you’re out of pecans, walnuts work beautifully too!)

Now, let’s gather our ingredients and preheat that oven. You’re about to make the kind of dessert that disappears before the plates are even passed around…

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Chocolate Pecan Ooey Gooey Butter Cake: A Love Letter to Decadence

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 for you with every melty, nutty, chocolate-laced bite. It’s the kind of treat that makes you close your eyes and sigh, the kind that demands a second helping before the first is even finished. And the best part? It’s deceptively simple to make, with a short ingredient list that belies its luxurious depth.

Ingredients You’ll Need (and Why They Matter)

• 1 box yellow cake mix – The humble foundation of this dessert, adding just the right amount of vanilla-kissed fluffiness to contrast the rich topping. I always reach for Betty Crocker or Duncan Hines for reliable results.
• 1 large egg + 2 large eggs (divided) – Eggs are the glue here—one for the cake base, two for the gooey layer. Room temperature eggs blend more smoothly, so take them out 30 minutes early.
• ½ cup (1 stick) unsalted butter, melted – Butter makes everything better, and here it creates a tender crust. Unsalted lets you control the sweetness, but if you only have salted, just reduce any added salt in the recipe.
• 8 oz cream cheese, softened – The secret to that iconic “ooey gooey” texture. Don’t skip the softening step—cold cream cheese will leave lumps in your velvety filling.
• 3 ¾ cups powdered sugar – This might seem like a lot, but trust me, it’s what gives the topping its cloud-like sweetness. Sift it if you have time to avoid graininess.
• ½ cup unsweetened cocoa powder – Use the best quality you can find—this is where the deep chocolate flavor comes from. I adore Valrhona or Ghirardelli for their rich intensity.
• 1 cup chopped pecans – Toasted pecans add crunch and earthiness. Toast them lightly in a dry skillet for 3-4 minutes to awaken their oils—you’ll taste the difference.
• 1 tsp vanilla extract – A splash of vanilla rounds out all the flavors. Pure extract (not imitation) makes all the difference.
• Pinch of salt – Just a whisper to balance the sweetness and make the chocolate sing.

Let’s Bake Some Magic: Step-by-Step

1. Preheat & Prep: Crank your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. I like to use butter for this—it adds flavor and helps the edges crisp up beautifully.
2. The Base Layer: In a large bowl, stir together the cake mix, 1 egg, and melted butter until a thick dough forms. It’ll seem like cookie dough—that’s perfect! Press it evenly into the prepared pan with slightly damp fingers to prevent sticking.
3. Toast Those Pecans: While the oven heats, toss the chopped pecans in a dry skillet over medium heat until fragrant (about 3-4 minutes). Let them cool—they’ll crisp up further as they sit. This step is optional but highly recommended.
4. The Gooey Heart: In another bowl, beat the softened cream cheese until smooth (about 1 minute). Add the remaining 2 eggs, vanilla, and salt, mixing until just combined. Now, sift in the cocoa powder and powdered sugar in batches—this prevents lumps and ensures a silky texture. Fold in the toasted pecans last.
5. Layer & Swirl: Pour the chocolate-pecan mixture over the cake base and spread gently. For marbled effect, drag a knife through the layers in S-shapes—but don’t overmix! You want distinct layers that meld in the oven.

At this point, your kitchen should smell like a chocolate shop crossed with a pecan orchard—heavenly. Slide the pan into the oven, and let’s talk about what to expect while it bakes…

Conclusion

There you have it—a decadent Chocolate Pecan Ooey Gooey Butter Cake that’s sure to become a family favorite! With its rich chocolatey base, gooey pecan filling, and irresistible buttery goodness, this dessert is perfect for holidays, potlucks, or just treating yourself. The best part? It’s surprisingly simple to make, even for beginner bakers.

Now it’s your turn! Whip up this indulgent treat and let us know how it turns out in the comments below. Did you add any personal twists? We’d love to hear about your baking adventures! And if you’re craving more sweet inspiration, check out our other dessert recipes for your next baking project.

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 in the gooey layer.

How should I store leftovers?

Store any remaining cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week—just warm slices slightly before serving to bring back that fresh-from-the-oven texture.

Can I make this cake ahead of time?

Yes! You can prepare the cake 1-2 days in advance. The flavors actually deepen over time. Store covered at room temperature and reheat gently before serving if you prefer it warm.

My cake didn’t get very gooey—what went wrong?

The gooeyness depends on not overbaking—remember to pull it out when the edges are set but the center still jiggles slightly. Also, make sure you measured your ingredients accurately, especially the butter and cream cheese.

Is there a gluten-free version of this recipe?

You can try using a 1:1 gluten-free flour blend for the cake layer. The gooey topping is naturally gluten-free as long as you use gluten-free vanilla extract. The texture may vary slightly, but it should still be delicious!