This Chocolate Gooey Butter Cake is part molten lava cake, part brownie and part cheesecake, all rolled up into one indulgent dessert! The key is to not overbake it. It features a super fudgy and chocolatey cake bottom, a gooey and silky chocolate cheesecake filling and a delicately crisp crackly top. It's absolutely divine and perfect for chocolate lovers!
Gosh, this Chocolate Gooey Butter Cake is off-the-charts good! It's decadent, indulgent and incredibly delicious. It's a bit on the sweet side, so topping it with unsweetened cocoa powder and flaky sea salt is a must! If you are concerned with the sweetness, you can reduce the powdered sugar in the filling by ½ a cup to ¾ cup. The only caveat is that you will lose that crisp crackly top, but don't worry, it will still taste amazing!
I made a gooey butter carrot cake version last year that you may also enjoy. It was a show stopper and a huge hit for our Easter table! For more stunning desserts, be sure to check out this pistachio and rose olive oil cake, strawberry icebox cake, or black forest eton mess!
Jump to:
♡ Why You Will Love This Chocolate Gooey Butter Cake
- Rich chocolate flavor. Dutch-process cocoa powder with the addition of espresso powder creates deep rich chocolate flavor.
- Texture. The chocolate cake base is chewy and fudgy, which pairs nicely with the ooey gooey chocolate layer and then you get a delightful crispness from the top layer. It all makes for the most delicious bite!
- Made from scratch. Most gooey cake recipes are made with box cake mix, but I like making the cake from scratch because it contains simple pantry ingredients and is a bit cleaner.
- Perfect for a crowd. This cake is a rich and sweet, so you can serve smaller slices.
Ingredient Notes
Here are some notes about all the ingredients used in this Gooey Chocolate Butter Cake. Quantities and full instructions are in the recipe card below!
Chocolate Cake Layer
- All-Purpose Flour
- Dutch-Process Cocoa Powder - For deep chocolate flavor, I recommend using Dutch cocoa powder rather than natural cocoa powder. I'm using Droste Dutch cocoa powder, but I've also used Ghiradelli and Hershey's Special Dark in the past with great results.
- Fine Espresso Powder - Enhances the chocolate flavor.
- Baking Powder - Helps the cake layer rise.
- Salt - Balances the flavor and sweetness.
- Unsalted Butter + Oil - The butter adds flavor and the oil keeps the cake moist.
- Brown Sugar - Adds flavor and moisture.
- Egg - Helps batter emulsify and adds structure.
- Sour Cream - Adds moisture. Make sure to use full-fat sour cream. You can also substitute with Greek yogurt.
- Vanilla Extract - For flavor.
Gooey Chocolate Layer
- Cream Cheese - Make sure to use full-fat cream cheese brick. Do not use cream cheese spread or whipped cream cheese. For a lump-free filling, you'll want to make sure that it's softened to room temperature.
- Dutch-Process Cocoa Powder
- Powdered Sugar - Also known as icing sugar, confectioners' sugar.
- Egg - Adds structure.
- Vanilla - For flavor. You can use vanilla extract or vanilla paste.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Chocolate Gooey Butter Cake! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Combine Dry Ingredients - In a small bowl, whisk together all-purpose flour, Dutch cocoa powder, espresso powder, baking powder and salt.
Step 2. Combine Wet Ingredients - In a medium bowl, whisk together melted butter, brown sugar and vanilla until combined.
Step 3. Whisk in the egg until incorporated.
Step 4. Then mix in the sour cream.
Step 5. Combine Dry & Wet Ingredients - Sift in the flour mixture and using a rubber spatula, fold until just combined. The batter will be thick.
Step 6. Using an offset spatula, evenly spread the batter to the bottom of a prepared round, 9-inch springform pan. Set aside.
💡 Tip
Generously grease and line your pan! Butter the bottom and up the sides of the springform pan, then line the bottom and sides of the pan with parchment paper to ensure the cake will release cleanly. During testing, I didn't grease the sides of the pan enough and my cake stuck to the pan. 😅
Step 7. Make Gooey Chocolate Layer - Add cream cheese, vanilla, all of the cocoa powder and 1 cup of powdered sugar to a large bowl. Using an electric mixer, beat on low speed and then increase to medium until combined. Gradually add the remaining powdered sugar and beat until fully mixed.
Step 8. Scrape down the bowl and then whisk in the egg until incorporated.
Step 9. Spread the gooey chocolate layer over the cake batter and knock out any air bubbles by lifting and dropping the pan on the counter a few times.
Step 10. Bake - Bake at 350ºF (180ºC) for 35 to 40 minutes. It's ready when the edges are set, the top is shiny and slightly puffed and the cake jiggles in the center like jello. Do not overbake it.
Step 11. Serve - Allow to cool in the pan for 10 minutes before releasing the sides of the pan. Serve slightly warm or cool completely at room temperature before serving. Dust with unsweetened cocoa powder and flaky sea salt and enjoy!
Substitutions
For the Chocolate Cake Layer 🍫🍰
- Unsweetened Cocoa Powder - I'd recommend sticking with Dutch cocoa powder as I have not tested this cake with natural cocoa powder.
- Brown Sugar - Light or dark brown sugar works. You can use all granulated white sugar if you are out of brown sugar.
- Espresso Powder - You can omit it if you don't have any on hand.
- Sour Cream - You can easily replace with plain Greek yogurt.
- Neutral Oil - You can use Avocado, Canola, Vegetable, Grapeseed, light olive oil or refined Coconut Oil
Key Equipment
- 9-inch (23cm) Springform Cake Pan
- Electric Mixer
- Bowls
- Spatula
- Whisk
- Offset Spatula
- Parchment Paper
Storage
- Room Temperature - You can store chocolate gooey butter cake on the counter in an airtight container for up 2 days.
- Refrigerator - Store in an airtight container in the fridge for up to 5 days. It tastes amazing cold and straight out of the fridge or you can let it come to room temperature.
- Freezer - Chocolate gooey butter cake surprisingly freezes well! Cool completely and wrap individual pieces in plastic wrap. Store in freezer bags for up to 2 months. Thaw on the counter until it comes to room temperature, about 1 to 2 hours depending on the size of the slices.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in, as it will add too much flour.
Do not overbake. We want the top layer to be soft and gooey. It should only take 35 to 40 minutes.
Line your springform pan with parchment paper. For easy removal generously butter the bottom and sides of the pan and then line with parchment paper. I lined both the bottom, and sides of the pan.
Make sure you ingredients are at room temperature. This includes the eggs, sour cream and cream cheese.
FAQ
Gooey Butter Cake is a St. Louis, Missouri treat, but is popular throughout the midwest (U.S.A). Ooey gooey cake consists of two layers; a dense butter cake base and a sweet gooey cream cheese/butter topping.
Yes, you can bake this in a regular round 9-inch (23 cm) baking pan. Just line it with one large whole piece of parchment paper, leaving an overhang for easy removal.
Using a toothpick will not work for butter cake. Give it a little jiggle and it's ready when it wobbles like jello. The top should be slightly puffy and shiny, and the edge should be crackly.
Yes, you can make it a few days in advanced. Allow to come to room temperature for about an hour before serving. Dust with cocoa powder and sprinkle with flakey sea salt and enjoy!
Dutch cocoa powder has undergone a process of dealkalization, in which the natural acidity from chocolate is strip away, leaving you with a smoother and rich chocolate flavor. It's also darker in color and has a reddish tint. Natural cocoa powder is lighter in color, acidic, and sharp in flavor.
You May Also Like...
♡ Did you try this recipe?
Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Chocolate Gooey Butter Cake
- Total Time: 1 Hour
- Yield: 9 to 11 Servings
Description
This Chocolate Gooey Butter Cake is part molten lava cake, part brownie and part cheesecake, all rolled up into one indulgent dessert! The key is to not overbake it. It features a super fudgy and chocolatey cake bottom, a gooey and silky chocolate cheesecake filling and a delicately crisp crackly top. It's absolutely divine and a chocolate lover's dream!
Ingredients
Chocolate Cake Layer
- 1 Cup + 2 tablespoon (135g) All-Purpose Flour
- ¼ Cup (21g) Dutch-Process Cocoa Powder
- 1 Tsp Fine Espresso Powder
- 1 Tsp Baking Powder
- ½ Tsp Fine Salt
- 6 Tbsp Unsalted Butter, melted
- 1 Tbsp Oil (avocado, vegetable, canola all works)
- ¾ Cup (150g) Light or Dark Brown Sugar, packed
- 1 Large Whole Egg, room temp
- 1 Tsp Vanilla Extract
- ¼ Cup (56g) Sour Cream or Greek Yogurt, room temp
Gooey Chocolate Layer
- 8 Oz (227g) Full-Fat Cream Cheese Brick, room temp
- 3 Cups (340g) Powdered Sugar, see note below
- 3 Tbsp (16g) Dutch-Process Cocoa Powder, sifted
- 1 Tsp Vanilla Extract
- 1 Large Whole Egg, room temp
For Garnish
- Additional Dutch-Process Cocoa Powder
- Flaky Sea salt
Instructions
- Preheat Oven - Set a rack in the center of the oven and preheat it to 350ºF (180ºC).
- Prep Pan - Generously butter and line the bottom and sides of a round, 9-inch (23cm) springform pan. For the bottom, I simply cut out a large piece of parchment paper, place it over the removable bottom disc and then reattach and the side ring. For lining the sides, I cut 2 long strips of paper that are 3 inches tall (7.6cm) and then pressed it against the sides of the pan, ensuring it reaches the bottom of the tin. If you are using a regular cake pan, butter and then line it with one whole large piece of parchment paper.
- Combine Dry Ingredients - In a small bowl, whisk together all-purpose flour, Dutch cocoa powder, espresso powder, baking powder and salt.
- Combine Wet Ingredients - In a medium bowl, whisk together melted butter, brown sugar and vanilla until combined. Then whisk in the egg until incorporated. Followed by the sour cream. Scape down the bowl as needed.
- Combine Dry & Wet Ingredients - Sift in the flour mixture and using a rubber spatula, fold until just combined. The batter will be thick.
- Using an offset spatula, evenly spread the batter to the bottom of your prepared pan. Set aside.
- Make Gooey Chocolate Layer - Add room temperature cream cheese, vanilla, sift in all of the cocoa powder and 1 cup of powdered sugar to a large mixing bowl. Using an electric mixer, beat on low speed and then increase to medium until combined. Gradually add the remaining powdered sugar and beat until fully mixed. Scrape down the bowl and then whisk in the egg until incorporated.
- Spread the gooey chocolate layer over the cake batter and knock out any air bubbles by lifting and dropping the pan on the counter a few times.
- Bake - Bake for 35 to 40 minutes. It's ready when the edges are set, the top is shiny and slightly puffed and the center of the cake should still jiggle. Do not overbake it.
- Serve - Allow to cool in the pan for 10 minutes before releasing the sides of the pan. Serve slightly warm or cool completely at room temperature before serving. Dust with unsweetened cocoa powder and flaky sea salt and enjoy!
Notes
For the Powdered Sugar - If you are concerned about the sweetness, you can reduce the powdered sugar in the filling by ½ a cup (56g) to ¾ cup (85g). The only caveat is that you will lose that crisp crackly top, but don't worry, it will still taste amazing!
Storage - You can store chocolate gooey butter cake on the counter in an airtight container for up 2 days or in the fridge for 5 days. Eat it cold or serve at room temperature.
- Prep Time: 20 Minutes
- Cook Time: 30 to 40 Minutes
Leave a Rating and Comment