Chocolate Gooey Butter Cake Recipe

If you’re on the hunt for a dessert that’s rich, fudgy, and has that perfect ooey-gooey center, then you’re absolutely going to want to try this Chocolate Gooey Butter Cake Recipe. I remember the first time I baked this cake—it was love at first bite! What makes it stand out is the luscious cream cheese layer combined with a deeply chocolatey cake base. Whether you’re making it for a family gathering or a cozy night in, I promise this recipe will win hearts (and taste buds!).

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Ingredients You’ll Need

The beauty of this Chocolate Gooey Butter Cake Recipe is how simple ingredients come together for a spectacular result. I always suggest using room temperature eggs and cream cheese—this little trick ensures your batter is smooth and mixes perfectly.

• Cream cheese: Make sure it’s softened to room temperature for a silky gooey layer.
• Eggs: Using fresh, room temperature eggs helps avoid clumps in your batter.
• Powdered sugar: Adds sweetness and smooth texture to the gooey filling.
• Cocoa powder: You’ll need both Dutch process and regular unsweetened cocoa for depth.
• All-purpose flour: Spoon and level it for accurate measurement, which makes a difference in texture.
• Baking powder & baking soda: Both work together to give the cake just the right lift.
• Butter: Unsalted and softened, it adds richness and moisture.
• Granulated sugar: Sweetens and helps create a lovely crumb.
• Vanilla extract: Rounds out the flavors beautifully.
• Buttermilk: Brings tenderness and slight tang—don’t skip it!
• Hot coffee: Trust me on this—it intensifies the chocolate flavor perfectly.
• Semi-sweet chocolate: For the ganache, choose good quality chocolate for a glossy finish.
• Heavy cream: Use fresh cream to make the ganache silky and smooth.

Variations

I love how versatile this Chocolate Gooey Butter Cake Recipe is—you can easily tweak it for your own taste or dietary needs. I often try a few tweaks depending on my mood or event.

• Peanut butter swirl: I once mixed some creamy peanut butter into the cream cheese layer—it was a total hit with my family!
• Salted caramel drizzle: For a fancy twist, I drizzle caramel on top right before serving—it balances the chocolate perfectly.
• Gluten-free adaptation: Swap all-purpose flour with a gluten-free blend, and you still get that gooey magic.
• Dark chocolate ganache: Use bittersweet chocolate for a richer, less sweet ganache if you like bold flavors.

How to Make Chocolate Gooey Butter Cake Recipe

Step 1: Cream the Gooey Chocolate Filling

Start by beating your softened cream cheese in a large bowl on medium-high speed until silky smooth—this usually takes about 1-2 minutes. Then, add the egg and egg yolk, mixing gently until combined. The key here is to sift in your powdered sugar and cocoa powder gradually—this prevents any lumps and keeps the filling super smooth. Set this luscious creation aside while you prep the cake base.

Step 2: Prepare the Chocolate Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper—this makes the final cake easy to remove. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl. In a bigger bowl, beat sugar and softened butter on high speed until fluffy (around 2 minutes). Add egg, egg yolk, and vanilla, mixing until the batter turns pale and smooth. Alternate adding your dry ingredients and buttermilk to the wet mixture, mixing on low speed after each addition for a perfectly smooth batter. Finally, stir in the hot coffee—the aroma alone will make you swoon!

Step 3: Assemble and Bake

Pour the chocolate cake batter into your greased pan, then gently spread the cream cheese mixture evenly over the top using a small offset spatula. It’s ok if it looks a bit like two layers—they will bake into one gorgeous gooey cake. Bake for 38 to 42 minutes until the edges are set but the center still jiggles slightly—that’s exactly what you want for that moist, gooey texture.

Step 4: Cool and Chill the Cake

Once your cake is out of the oven, transfer it to a wire rack and let it cool for 45 minutes. Then pop it into the fridge for at least 2 hours so the gooey layer firms up beautifully. This cooling step is crucial—skip it, and you’ll end up with a mess instead of that iconic luscious texture!

Step 5: Make the Chocolate Ganache

While the cake chills, chop your semi-sweet chocolate into small pieces and place in a bowl. Heat the heavy cream on the stove until just steaming, then pour it over the chocolate. Let it rest for 2 minutes, then stir gently until the mixture is glossy and smooth. Leave the ganache to cool for about 10 minutes, so it thickens slightly but is still pourable.

Step 6: Final Assembly and Serve

Remove the chilled cake from the pan carefully and transfer it to a serving plate. Pour the ganache over the top and spread evenly with an offset spatula for that perfect shiny finish. Pop the cake back in the fridge for 10 minutes to set the ganache. Just before serving, I love sprinkling a few chocolate shavings and a pinch of flaky sea salt on top—it adds a wonderful texture and flavor pop. If you’re prepping the cake ahead, let it come to room temperature for about an hour before serving for the best gooey effect.

How to Serve Chocolate Gooey Butter Cake Recipe

Garnishes

I’m a big fan of simple yet impactful garnishes. A handful of chocolate shavings adds texture and visual appeal, and flaky sea salt sprinkled on top balances the sweetness gorgeously. Fresh berries on the side add color and a bit of tartness that cuts through the rich chocolate, too.

Side Dishes

This cake stands beautifully on its own, but if you want to make it a bit more special, try serving it with a scoop of vanilla bean ice cream or some lightly whipped cream. A cup of strong coffee or rich hot chocolate on the side really brings out the chocolate flavors and rounds out the dessert experience perfectly.

Creative Ways to Present

For birthdays or special occasions, I like to serve this cake in individual mini springform pans so everyone gets their own personal gooey delight. You can drizzle extra ganache artistically across a white plate or add edible gold leaf accents for an elegant touch. It’s fun to play around with presentation to make the cake feel ultra-special.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Chocolate Gooey Butter Cake in an airtight container in the fridge. It keeps well for about 3-4 days. When refrigerated, the gooey layer firms up a bit, so I like to pull slices out and let them come to room temperature before serving to enjoy that luscious texture again.

Freezing

If you want to freeze the cake, wrap it tightly with plastic wrap and then aluminum foil to avoid freezer burn. From my experience, it freezes beautifully for up to 2 months. Thaw overnight in the fridge for best texture.

Reheating

To enjoy leftovers warm, I recommend microwaving a slice for about 10-15 seconds or until just warmed through. This temporarily revives the gooey center without drying out the cake. Just be careful not to overheat—it’s easy to lose that perfect texture!

FAQs

Final Thoughts

This Chocolate Gooey Butter Cake Recipe has truly become a favorite in my kitchen—I love it because it’s a crowd-pleaser without being complicated. The moment you bite into that fudgy, creamy center, you’ll understand why. If you want to impress guests or just treat yourself, this cake is the perfect go-to. Give it a try, and I’d bet you’ll be making it again and again, just like I do!

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