Double Chocolate Gooey Butter Cake
Double Chocolate Gooey Butter Cake is for serious chocolate lovers. With a chocolate cake mix base and a rich chocolate cream cheese layer with chocolate chips, it’s fudgy, gooey, and decadent.
Remember the classic Gooey Butter Cake from the 1960s? Or perhaps when Paula Deen gave it a resurgence in the ’00s? This is the same recipe, but with double the chocolate for chocolate fans!
Double Chocolate Gooey Butter Cake starts with a box of chocolate cake mix for the base, then it’s topped with a decadent chocolate cream cheese layer that stays gooey as it cools. I added a cup of mini chocolate chips to the top layer to amp up the chocolate flavor even more.
Here are a few tips and tricks to making gooey butter cake (and keeping it gooey!):
- Start with softened cream cheese to get the creamiest top layer.
- Remove the cake from the oven while it still jiggles a bit in the middle. If you overcook it, it won’t be gooey.
- Wait until it cools fully before cutting. You’ll be able to get clean slices with still plenty of gooey-ness.
What You’ll Need
- I like Duncan Hines cake mix for older recipes like this one. Duncan Hines mixes have 15.25 ounces, which is closest to the original amount in cake mixes (18 ounces). Some brands only have 13.25 ounces now!
- I recommend using full-fat cream cheese for the creamiest top layer, but low fat works in a pinch.
- Regular sized or mini chocolate chips work great here. I used mini.
How to Make Double Chocolate Ooey Gooey Butter Cake
- Mix one egg with the melted butter and chocolate cake mix. I find that a fork works best for this.
- Press the mixture into a greased 13×9-inch pan. It’ll be easy to press out.
- Mix two eggs with the cream cheese, cocoa powder, and powdered sugar until smooth. Stir in the chocolate chips.
- Pour over the chocolate cake mixture in the bottom of the pan.
- Bake for about 38 minutes at 350°F. The center of the cake should still jiggle a little when you remove it from the oven.
- Allow to cool completely. Then, cut into slices.
How to serve the cake
Once the cake is cooled completely, you’ll be able to cut it into slices relatively neatly (it IS still gooey, so it won’t be perfect). You can even pop it in the fridge if you need to speed the cooling along.
For the top:
- Keep it simple with a dusting of powdered sugar on top.
- I loved this recipe with a dollop of homemade whipped cream on top.
- Ice cream would be delicious too.
Warm slices of the cake up in the microwave for 10–25 seconds before serving if you like that warm/cold contrast (I sure do!).
📖 Recipe
Chocolate Gooey Butter Cake Recipe
Ingredients
- 3 eggs divided
- ½ cup melted butter
- 1 box chocolate cake mix (I used Duncan Hines)
- 8 oz softened cream cheese
- ¼ cup cocoa powder
- 3 cups powdered sugar
- 1 cup chocolate chips (I used mini, regular work great too)
- To serve: whipped cream or ice cream for the top
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking dish.
- Whisk 1 egg in a large bowl. Stir in ½ cup melted butter and 1 box chocolate cake mix in with a fork.
- Press the mixture into the greased baking dish.
- In the same bowl, beat 8 oz softened cream cheese, remaining 2 eggs, ¼ cup cocoa powder, and 3 cups powdered sugar with a hand mixer until smooth. Stir in 1 cup chocolate chips.
- Pour over the batter in the pan.
- Bake for 36–40 minutes, or until the middle jiggles just a little when you gently shake the pan.
- Allow to cool completely, then slice. You can top the cake slices with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
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