Introduction
Remember those moments as a kid, maybe at a potluck or a special birthday party, where a certain dessert just stole the show? That rich, chocolatey, impossibly gooey slice that made your eyes widen and your taste buds sing? Well, get ready to recreate that magic, because today we’re diving into a recipe for Creamy Chocolate Gooey Butter Cake that’s ridiculously easy and unbelievably delicious. It’s the kind of dessert that feels like a hug in cake form, perfect for any occasion, or, let’s be honest, just for a Tuesday!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, this cake comes together in a flash.
- Easy: No fancy techniques here, just simple mixing and baking.
- Giftable: Wrap it up beautifully and you’ve got a homemade gift that’s guaranteed to impress.
- Crowd-pleasing: Chocolate lovers rejoice! This cake is a guaranteed hit with everyone.
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need to make this dreamy chocolate creation:
- 1 box devil’s food cake mix: This is our secret shortcut to deep chocolate flavor and a tender crumb.
- 1/2 cup unsalted butter, melted: Make sure it’s melted and a little cooled, but not hot.
- 1 egg: For binding our cake layer.
- 1 (8 oz) package cream cheese, softened: The key to that luscious, gooey topping. Make sure it’s nice and soft so it blends smoothly.
- 2 eggs: These join the cream cheese for richness and structure.
- 2 cups powdered sugar: For that sweet, melt-in-your-mouth topping.
- 4 tablespoons unsweetened cocoa powder: For that intense chocolate punch!
- 1 teaspoon vanilla extract: A little bit of vanilla goes a long way in enhancing all those yummy chocolate flavors.
How to Make It
Alright, let’s get our aprons on! Making this cake is as simple as can be.
- Prep Your Pan: First things first, preheat your oven to 350°F (175°C). Then, grab a 9×13 inch baking pan and give it a good grease and flour. This will ensure your cake doesn’t stick and comes out beautifully.
- Mix the Cake Layer: In a medium bowl, toss together your box of devil’s food cake mix, the melted butter, and one egg. Mix it all up until it’s just combined. Don’t overmix!
- Press the Base: Now, take that cake mixture and press it evenly into the bottom of your prepared baking pan. You want a nice, solid base for our gooey topping.
- Start the Gooey Filling: In a separate, larger bowl, start by beating your softened cream cheese until it’s super smooth and creamy. No lumps allowed!
- Whip Up the Topping: Add the remaining two eggs, the powdered sugar, the unsweetened cocoa powder, and that lovely vanilla extract to the cream cheese. Beat everything together until it’s well combined, smooth, and oh-so-rich looking.
- Layer on the Gooeyness: Gently pour that luscious cream cheese mixture evenly over the cake layer you pressed into the pan. Spread it out carefully to cover the whole surface.
- Bake to Perfection: Pop your masterpiece into the preheated oven and bake for about 30-40 minutes. You’re looking for the edges to be set, but the center should still be a little bit gooey. That’s the magic!
- Cool Down: This is probably the hardest part – you need to let the cake cool completely before cutting into it. I know, I know, the temptation is real! But trust me, it needs time to set up properly.
Substitutions & Additions
Once you’ve mastered the basic recipe, feel free to get a little creative! Here are some ideas:
- Chocolate Chip Boost: Fold in about a cup of chocolate chips into the cream cheese mixture before pouring it over the cake layer for an extra chocolatey surprise.
- Peanut Butter Swirl: Swirl some melted peanut butter into the cream cheese mixture before spreading it on the cake. Hello, Reese’s vibes!
- Espresso Powder: Add a teaspoon of instant espresso powder to the cream cheese mixture to deepen the chocolate flavor. It won’t make it taste like coffee, just more intensely chocolatey!
- Different Cake Mixes: While devil’s food is perfect, you could experiment with a regular chocolate cake mix or even a dark chocolate cake mix for variations.
Tips for Success
A few little pointers to ensure your Gooey Butter Cake turns out perfectly every single time:
- Soften Your Cream Cheese: This is crucial for a smooth topping. If you forget to take it out of the fridge ahead of time, you can quickly soften it by microwaving it in short bursts (5-10 seconds) until pliable.
- Don’t Overbake: The “gooey” in Gooey Butter Cake is intentional! If you bake it until it’s completely firm in the center, you’ll lose that signature texture.
- Cooling is Key: As I mentioned, letting it cool completely allows the gooey center to set up. Patience will be rewarded!
- Prep Ahead: You can prepare the cake layer and topping separately and store them in the fridge. Assemble and bake when you’re ready.
How to Store It
This cake is best enjoyed fresh, but it does store well!
Keep any leftover cake covered tightly at room temperature for up to 2 days. For longer storage, you can refrigerate it, and it will last for about 4-5 days. When you’re ready to enjoy refrigerated cake, let it come to room temperature for a bit before slicing, or give it a gentle warm-up in the microwave for a few seconds to bring back some of that gooeyness.
FAQs
Q: Can I use a homemade cake mix for the base?
A: While this recipe is designed for convenience with a boxed mix, you could certainly adapt it using your favorite chocolate cake recipe for the base. Just ensure it bakes up to a similar consistency when pressed into the pan.
Q: My gooey topping looks a little curdled, what went wrong?
A: This can happen if the cream cheese wasn’t soft enough or if the eggs were added too quickly. Try beating the cream cheese until very smooth before adding other ingredients, and add the eggs one at a time, beating well after each addition.
Q: How do I know when it’s “slightly gooey” in the center?
A: The edges of the cake should look set and slightly pulled away from the sides of the pan. The center will still look moist and a bit jiggly when you gently shake the pan. It will firm up as it cools.
Creamy Chocolate Gooey Butter Cake
Equipment
- 9x13 inch baking pan
- Medium bowl
- Large bowl
Ingredients
Cake Layer
- 1 box devil's food cake mix
- 0.5 cup unsalted butter melted and cooled
- 1 egg
Gooey Topping
- 8 oz cream cheese softened
- 2 eggs
- 2 cups powdered sugar
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, combine devil's food cake mix, melted butter, and 1 egg. Mix until just combined.1 box devil's food cake mix
- Press the cake mixture evenly into the bottom of the prepared baking pan.
- In a large bowl, beat softened cream cheese until smooth.1 box devil's food cake mix
- Add the remaining 2 eggs, powdered sugar, cocoa powder, and vanilla extract to the cream cheese. Beat until well combined, smooth, and rich.1 box devil's food cake mix
- Gently pour the cream cheese mixture evenly over the cake layer and spread carefully to cover.
- Bake for 30-40 minutes, or until the edges are set and the center is still a little gooey.
- Let the cake cool completely before cutting.