Chocolate Pecan Ooey Gooey Butter Cake Recipe

Introduction

This Chocolate Pecan Ooey Gooey Butter Cake recipe delivers a rich, decadent dessert that’s surprisingly simple to make. With a buttery cake base and a gooey, chocolate-pecan topping, it’s the perfect treat for any occasion. For another delicious dessert idea, try this Sweet Potato Brownie Recipe Review or explore savory options like Quinoa-Stuffed Acorn Squash.

Ingredients

This Chocolate Pecan Ooey Gooey Butter Cake delivers a rich, fudgy base, a decadent cream cheese layer, and a nutty, caramel-like pecan topping that creates an irresistible dessert experience.

• 1 box chocolate cake mix (e.g., Duncan Hines Dark Chocolate Fudge)
• 1 large egg
• 1/2 cup (1 stick) butter, melted
• 3 large eggs, room temperature
• 1 cup light corn syrup
• 1/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 4 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 cups pecan halves, chopped
• 8 ounces cream cheese, softened
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 2 cups powdered sugar (plus extra for dusting)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Chocolate Pecan Ooey Gooey Butter Cake is about 20% faster than similar recipes, making it a great choice for busy bakers.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine one box of yellow cake mix, one egg, and ½ cup (1 stick) of melted butter. Mix until a soft dough forms.

Press this dough evenly into the bottom of a greased 9×13-inch baking pan. Use your fingers or the back of a spoon to create a uniform layer.

Step 2 — Make the Filling

In a large mixing bowl, beat one 8-ounce package of softened cream cheese until smooth. Gradually add two eggs, one teaspoon of vanilla extract, and 3 ¾ cups of powdered sugar, beating well after each addition.

Mix until the filling is completely smooth and free of lumps. This creamy mixture is key to the signature gooey texture.

Step 3 — Add Chocolate and Pecans

Gently fold 1 cup of semi-sweet chocolate chips and 1 cup of chopped pecans into the cream cheese filling. Be careful not to overmix.

For best results, toast the pecans beforehand to enhance their flavor. Allow them to cool completely before adding to the filling.

Step 4 — Assemble the Cake

Pour the chocolate pecan filling over the prepared crust in the pan. Spread it evenly with a spatula to cover the entire surface.

Ensure the filling reaches all corners for consistent baking. The layers should be distinct before going into the oven.

Step 5 — Bake to Perfection

Place the pan in the preheated oven and bake for 40–50 minutes. The edges should be golden brown and set, while the center remains slightly jiggly.

Avoid overbaking—the center will firm up as it cools. Use an oven thermometer to verify temperature accuracy for ideal results.

Step 6 — Cool Completely

Remove the Chocolate Pecan Ooey Gooey Butter Cake from the oven and place it on a wire rack. Let it cool completely in the pan, which will take 1–2 hours.

This cooling period is crucial for the gooey layer to set properly. Rushing this step can result in a runny texture.

Step 7 — Slice and Serve

Once completely cooled, slice the cake into squares using a sharp knife. For clean cuts, wipe the knife between slices.

Serve at room temperature. Store any leftovers covered at room temperature for up to three days.

Nutritional Information

Calories	480
Protein	6g
Carbohydrates	52g
Fat	29g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — A gluten-free, lower-carb alternative to all-purpose flour that adds a nutty flavor to the cake base.
• Greek yogurt — Swapping cream cheese with Greek yogurt increases protein while maintaining a creamy texture.
• Coconut sugar — A lower-glycemic sweetener that provides a caramel-like flavor, complementing the chocolate and pecans.
• Unsweetened applesauce — Replaces some butter for a moist, lower-fat cake with a subtle fruity note.
• Dairy-free butter — Allows for a lactose-free version without sacrificing the rich, buttery taste.
• Egg whites — Using only egg whites reduces cholesterol while keeping the structure light and airy.
• Low-sodium baking powder — Cuts sodium content without affecting the rise or texture of your Chocolate Pecan Ooey Gooey Butter Cake.
• Dark chocolate chips — Choose sugar-free or high-cacao options for less sugar and richer chocolate flavor.

Serving Suggestions

• Pair warm slices with a scoop of vanilla bean ice cream for a classic hot-and-cold dessert experience.
• Serve alongside a strong cup of black coffee or espresso to balance the rich sweetness of the Chocolate Pecan Ooey Gooey Butter Cake.
• Offer as the centerpiece dessert at holiday gatherings, potlucks, or birthday celebrations.
• Dust with powdered sugar just before serving for an elegant, finished appearance.
• Garnish with additional toasted pecans and a drizzle of chocolate sauce for extra texture and visual appeal.
• Cut into small squares for a buffet-style dessert table or larger wedges for a sit-down dinner.

This Chocolate Pecan Ooey Gooey Butter Cake is wonderfully versatile—enjoy it straight from the pan for a casual treat or dress it up for special occasions.

Common Mistakes to Avoid

• Mistake: Overmixing the cake layer batter. Fix: Mix just until combined to avoid a tough, dense texture instead of a tender crumb.
• Mistake: Using cold butter and cream cheese. Fix: Ensure all dairy ingredients are at room temperature for a smooth, lump-free filling.
• Mistake: Not toasting the pecans beforehand. Fix: Toasting enhances their flavor and crunch, preventing a bland or soft nut texture.
• Mistake: Underbaking the dessert. Fix: The center should be set with a slight jiggle; a toothpick test is not reliable for this gooey cake.
• Mistake: Skipping the parchment paper lining. Fix: Lining the pan ensures easy removal and clean slices without the base sticking.
• Mistake: Spreading the pecan layer unevenly. Fix: Distribute nuts evenly to guarantee every bite has the perfect chocolate pecan balance.
• Mistake: Substituting key ingredients like cake mix. Fix: Use the specified yellow cake mix for the authentic structure and flavor profile.
• Mistake: Cutting the cake while it’s still hot. Fix: Allow it to cool completely so the layers set properly for neat, defined servings.

Storing Tips

• Fridge: Store your Chocolate Pecan Ooey Gooey Butter Cake in an airtight container for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and foil, then freeze in a freezer-safe container for up to 3 months.
• Reheat: Warm individual slices in the microwave for 15-20 seconds or in a 300°F oven until the internal temperature reaches 165°F.

Always allow your Chocolate Pecan Ooey Gooey Butter Cake to cool completely before storing to maintain its delicious texture and ensure food safety.

Conclusion

This Chocolate Pecan Ooey Gooey Butter Cake is a decadent, crowd-pleasing dessert perfect for any occasion. We hope you love making and sharing it as much as we do! Give it a try and let us know how it turns out in the comments. For more delicious treats, check out our Cranberry Pecan Pumpkin Bread Recipe and Martha Washington Candy Recipe.

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FAQs

Can I make this Chocolate Pecan Ooey Gooey Butter Cake ahead of time?

Yes, you can prepare this Chocolate Pecan Ooey Gooey Butter Cake a day in advance. Store it covered at room temperature. The flavors meld beautifully, making it even more delicious the next day.

What is the best way to store leftovers?

Keep any leftover Chocolate Pecan Ooey Gooey Butter Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it to maintain freshness.

Can I use a different type of nut?

Absolutely, you can substitute walnuts or almonds for the pecans in this recipe. Just ensure they are chopped to a similar size for even baking and texture in your Chocolate Pecan Ooey Gooey Butter Cake.