Chocolate Pecan Ooey Gooey Butter Cake is a rich, indulgent dessert that brings together the comforting flavors of chocolate, pecans, and creamy filling in one irresistible bite. This dessert is a delicious twist on the classic Ooey Gooey Butter Cake, a Midwestern staple known for its soft, buttery base and melt-in-your-mouth topping. The addition of chocolate and pecans adds both depth and crunch, making it a crowd-pleaser for holidays, potlucks, or any occasion that calls for something decadent. In this article, you’ll learn about the cake’s origins, what makes this version unique, and how to make the perfect Chocolate Pecan Ooey Gooey Butter Cake at home.

Origin of Ooey Gooey Butter Cake

Ooey Gooey Butter Cake traces its roots to St. Louis, Missouri, where it was reportedly invented by accident in the 1930s when a baker reversed the ratios of butter and flour in a traditional cake recipe. The result was a gooey, rich dessert that quickly gained popularity in the region. Traditionally, it’s made with a yellow cake base and a cream cheese–sugar topping that bakes into a chewy, buttery layer. Over time, this local favorite evolved, inspiring bakers to experiment with different variations—including fruit, chocolate, and nut combinations. Chocolate Pecan Ooey Gooey Butter Cake is one of the most decadent adaptations, offering a new take on the original while honoring its buttery, melt-in-your-mouth legacy.

What Makes This Version Special? (Chocolate + Pecan)

This variation of Ooey Gooey Butter Cake stands out for its layered flavor and texture. The chocolate base, often made with a devil’s food or chocolate cake mix, delivers a rich and fudgy consistency that mimics a brownie. The creamy topping includes cream cheese, powdered sugar, and eggs, creating the signature gooey center. Chopped pecans add a nutty crunch that contrasts beautifully with the softness of the other layers. This flavor trio—chocolate, pecans, and sweet cream—makes the dessert feel like a hybrid between a chocolate tart and a Southern pecan pie, elevating it beyond the classic version. It’s indulgent but balanced, making each bite feel luxurious and satisfying.

Key Ingredients Breakdown

Cake Mix: Most recipes begin with a boxed cake mix, either yellow or chocolate. A chocolate cake mix enhances the richness and creates a brownie-like crust. For homemade purists, a scratch-made base can be used with cocoa powder, flour, baking powder, and sugar.

Butter: Use real, unsalted butter—not margarine. It provides richness and structure to the crust and contributes to the “ooey gooey” texture when melted into the top layer.

Cream Cheese: This is essential for the gooey layer. Full-fat cream cheese provides the best flavor and texture. Make sure it’s fully softened to avoid lumps when mixing.

Eggs: These bind both the crust and the topping. Room temperature eggs incorporate better and help maintain a smooth consistency.

Powdered Sugar: Also called confectioners’ sugar, it sweetens the topping while contributing to the signature texture.

Chopped Pecans: These bring a nutty flavor and a bit of crunch. Toasting them beforehand enhances their taste and adds a touch of smokiness.

Optional Add-ins:

Vanilla extract: Adds depth and rounds out the sweetness.
Chocolate chips or chunks: For an extra layer of indulgence.

Sea salt flakes: Sprinkle on top before baking to contrast the sweetness.

Substitutions:

Gluten-free cake mix for dietary restrictions
Vegan cream cheese and egg replacers for dairy-free versions
Walnuts instead of pecans, if preferred

Equipment You’ll Need

To make this dessert successfully, you’ll need a few kitchen basics:

A 9×13-inch baking pan (glass or metal)

Mixing bowls
A spatula and whisk or electric mixer
Measuring cups and spoons

Parchment paper or cooking spray to line the pan for easy removal

The Science of Gooey Texture

The gooey texture in this cake comes from a precise balance of fat, sugar, and eggs, particularly in the topping. Cream cheese melts into the powdered sugar and eggs to form a custard-like layer that firms slightly on the edges but stays soft in the center. The baking time is also critical—underbake it slightly for that signature gooey middle. Overbaking causes the topping to firm up too much, losing the characteristic creaminess. Another factor is cooling time: slicing it while warm causes it to fall apart. Allow it to cool completely before cutting, which gives the center time to set while still retaining its soft, luscious texture.

Step-by-step recipe: Chocolate pecan ooey gooey butter cake

Prepare the crust layer

Preheat your oven to 350°F (or 325°F if using a glass pan).
In a large bowl, mix together 1 box of chocolate cake mix, 1 stick (½ cup) of melted butter, and 1 large egg.

Stir until a thick, sticky dough forms.
Press the dough evenly into the bottom of a greased or parchment-lined 9×13-inch baking pan to form the crust layer.

Make the gooey filling

In a separate mixing bowl, beat 8 ounces of softened cream cheese until smooth.
Add 2 large eggs, one at a time, beating after each addition.

Slowly mix in 3 to 4 cups of powdered sugar until fully incorporated and smooth.
Stir in 1 teaspoon of vanilla extract and ½ cup of chopped pecans. Optional: add ½ cup of semi-sweet chocolate chips.

Assemble and bake

Pour the cream cheese mixture over the cake crust and spread it evenly with a spatula.
Sprinkle additional pecans on top if desired.

Bake for 40–50 minutes. The edges should be set, but the center will jiggle slightly—this is perfect.
Let cool completely in the pan before cutting into squares or bars.

Pro tips for the perfect bake

Always use room temperature cream cheese and eggs for a smoother filling.

Don’t overmix the cream cheese layer; mix just until combined to avoid incorporating too much air.
Line your baking pan with parchment paper for easy lifting and clean edges.
Check for doneness by gently shaking the pan; if the center jiggles slightly but edges are firm, it’s done.

Tent the cake with foil in the last 10–15 minutes if the top begins to brown too much.
Cool completely before cutting to allow the filling to set. For extra-clean cuts, refrigerate for an hour first and use a warm knife.

Variations & add-ins

Turtle-style: Add a layer of caramel sauce and extra pecans before baking, or drizzle caramel on top after it cools.

Peanut butter swirl: Dollop spoonfuls of peanut butter on the cream cheese layer and swirl with a knife.
Mocha version: Add 1 teaspoon of instant espresso powder to the filling to intensify the chocolate flavor.
Bourbon pecan: Stir a tablespoon of bourbon into the filling or soak the pecans in bourbon before adding.

How to serve chocolate pecan ooey gooey butter cake

Let the cake cool completely before serving to preserve the texture and structure.

Serve at room temperature for the best gooey consistency, or slightly warm for a melt-in-your-mouth experience.
Pair with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness.
For holidays or parties, cut into bite-sized bars and place in decorative liners or on a dessert platter.

Dust with powdered sugar for a polished finish, or drizzle with chocolate or caramel sauce for extra indulgence.
Add a sprinkle of flaky sea salt on top just before serving for a sweet-and-salty twist.

Storing and freezing tips

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To maintain the gooey texture, let chilled bars come to room temperature before serving, or warm slightly in the microwave.
For freezing, wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or zip-top bag.
Freeze for up to 2 months.

To thaw, leave wrapped bars at room temperature for 1–2 hours or overnight in the fridge.
Reheat briefly in the microwave if you prefer a warm serving.

Common mistakes to avoid

Overbaking: This dries out the top layer and loses the signature gooey center. Always check early and watch carefully near the end.

Using cold ingredients: Cream cheese and eggs should be room temp to mix smoothly and prevent lumps.
Skipping pan preparation: Not greasing or lining the pan can lead to sticking and messy cuts.
Not cooling enough before slicing: Warm cake will fall apart. Let it fully set before cutting for clean, firm bars.

Overmixing the filling: Incorporating too much air can cause cracking or a soufflé-like rise that collapses.

Nutrition & dietary considerations

A typical serving (1 bar from a 9×13 pan cut into 16 pieces) contains roughly 350–450 calories, depending on add-ins.
High in sugar, fat, and carbs—this is a dessert meant to be enjoyed in moderation.

Contains allergens like dairy, eggs, gluten, and nuts.
Gluten-free cake mix can be used for those with gluten sensitivities, and dairy-free cream cheese alternatives are available.
Sugar alternatives (like monk fruit or erythritol) may be used, but can affect texture.

Not suitable for keto or low-fat diets without significant modifications.

FAQs

What is ooey gooey butter cake made of?
The original is made from a yellow cake base and a topping of cream cheese, powdered sugar, eggs, and butter. Variations, like the chocolate pecan version, use chocolate cake mix and add-ins like pecans and chocolate chips.

Can I use other nuts instead of pecans?
Yes, walnuts are a good substitute. Almonds or hazelnuts also work, but pecans offer the best flavor and texture balance in this recipe.

Why is my ooey gooey butter cake too runny?
It may be underbaked. The center should be slightly jiggly but not liquid. If the cream cheese layer is mixed too thin or not baked long enough, the texture won’t set properly.

Can I make it ahead of time?
Absolutely. This cake keeps well and actually tastes better after a few hours. You can make it a day ahead, refrigerate it overnight, and serve the next day.

How do I know when it’s done baking?
The edges should be golden and set, while the center remains slightly soft and jiggly. A toothpick inserted into the edge should come out clean, but the center may still appear moist—that’s perfect for gooey texture.

Chocolate Pecan Ooey Gooey Butter Cake

Author: Hamza

Print Recipe

Description

This Chocolate Pecan Ooey Gooey Butter Cake is an ultra-rich, layered dessert that combines a fudgy chocolate crust with a creamy, gooey filling and crunchy toasted pecans. It’s the ultimate indulgence, perfect for holidays, potlucks, or anytime you need a decadent treat to impress. With simple ingredients and easy steps, this dessert delivers bakery-quality results straight from your kitchen.

Ingredients

Scale

1 box chocolate cake mix
1/2 cup unsalted butter, melted
3 large eggs

8 ounces cream cheese, softened
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract

1/2 cup chopped pecans
1/2 cup powdered sugar, for dusting

Instructions

Prepare the Cake Base:
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the chocolate cake mix, melted butter, and 1 egg. Mix until well combined and press the mixture into the bottom of a greased 9×13-inch baking dish.
Prepare the Chocolate Pecan Filling:
- In another mixing bowl, beat the softened cream cheese until smooth. Add the remaining 2 eggs, cocoa powder, and vanilla extract, and beat until creamy and well blended. Stir in the chopped pecans.

Layer the Filling Over the Cake Base:
- Pour the chocolate pecan filling over the cake base in the baking dish, spreading it evenly with a spatula.
Bake to Perfection:
- Bake the Chocolate Pecan Ooey Gooey Butter Cake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly. The cake will continue to set as it cools.
Cool and Dust with Powdered Sugar:
- Allow the cake to cool completely in the baking dish. Once cooled, dust the top of the cake with powdered sugar for a finishing touch.

Notes

Butter: Use unsalted, real butter—not margarine—for the richest flavor and best texture.
Cream Cheese: Make sure it’s softened to room temperature before mixing to prevent lumps in the topping.
Cake Mix: Chocolate cake mix is preferred, but a yellow cake mix with added cocoa powder also works.
Pecans: Toasting the pecans before adding them enhances their flavor and adds a nutty depth.
Cooling Time: It’s crucial to let the cake cool completely before slicing. The center will continue to set as it cools, giving you that perfect gooey texture without falling apart.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Can also be frozen for longer storage.
Serving Suggestion: Serve with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel or chocolate sauce for an extra-decadent finish.
Make Ahead: This dessert can be made 1 day in advance and stored in the fridge until ready to serve.