This chocolate gooey butter cake has a soft, fudgy base and a rich chocolate cream cheese topping that bakes into the center. Both components are straightforward and quick to prepare. Think of it as a gooey brownie-cheesecake hybrid best enjoyed warm. The combination of melted chocolate and cocoa powder gives the cake its deep chocolate flavour and ideal texture.
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Why you will LOVE this recipe:
- Gooey: The filling is luxuriously gooey, somewhere between cheesecake and custard.
- Chocolate: Uses both melted chocolate and cocoa powder for the best depth of flavour and texture.
- Easy: The cake is simple to make; the cake batter can be mixed without an electric mixer.
What makes this the best chocolate cake ever
This recipe is a chocolate take on a classic St. Louis gooey butter cake: a tender, buttery cake layer with a custardy, cheesecake-like filling that bakes into the center. Each component is mixed in one bowl, and the cake batter does not require an electric mixer, which keeps the process quick and approachable.
Make ahead and storage
For the signature gooey texture, serve the cake slightly warm. Reheating briefly will restore the gooey center if it has cooled. For a firmer, sliceable texture, chill the cake for a few hours or overnight like a cheesecake, then dust with cocoa powder before serving.
Store the cake in the refrigerator in an airtight container or a cake carrier for up to 3 days. You can also freeze individual slices in an airtight container for up to 2 months; separate layers with parchment to prevent sticking.
Flavour variations
If you enjoy gooey butter cake, try other flavour variations such as lemon, lime, or strawberry for a bright contrast to this chocolate version.
Key ingredients
Full ingredient amounts and steps are in the recipe card below. The notes here highlight choices that affect texture and flavour.
Dark chocolate: Use good-quality dark chocolate for the best flavour. Semisweet chocolate chips can be used if needed.
Cocoa powder: Natural cocoa powder works well here; Dutch-processed cocoa will also work but may slightly change the flavour.
Butter: Real, good-quality unsalted butter gives the best results in this butter cake.
Cream cheese: Use full-fat, brick-style cream cheese. Low-fat or spreadable varieties are too watery and won’t set properly.
All-purpose flour: For reliable results weigh your flour. If you are measuring by volume, stir the flour in the bag, spoon it into the cup, and level without packing.
Step by step: cake batter
Step 1 – Preheat the oven to 340°F (170°C). Butter a 9″ springform pan (bottom and sides) with a cold piece of butter. If you are using a regular pan, line the bottom and sides with a single piece of parchment so you can lift the cake out after baking.
Step 2 – Combine the butter and chocolate in a small saucepan or microwave-safe bowl. Warm gently, stirring until melted and smooth. Allow to cool to room temperature.
Step 3 – In a large bowl, whisk together the granulated sugar, salt, egg, and vanilla until the mixture thickens slightly. Add the melted chocolate and butter, then whisk until combined.
Step 4 – Sift the flour, cocoa powder, and baking powder into the bowl and fold gently until the batter is thick and even.
Step 5 – Transfer the batter to the prepared pan and spread it evenly across the bottom.
How to make the filling
Step 1 – In a large bowl or the bowl of a stand mixer, combine softened cream cheese, powdered sugar, the egg, vanilla, salt, and cocoa powder.
Step 2 – Beat until completely smooth and creamy. An electric mixer or an immersion blender gives the best, lump-free result. Pour the filling over the cake batter and spread gently to cover.
Step 3 – Place the baking pan on a larger baking sheet to catch any potential drips. Bake for 45–55 minutes, until the edges are set and the center is slightly puffed but still jiggly. If the top is browning too quickly, tent loosely with foil.
Step 4 – Cool for 10 minutes before removing the pan sides or lifting the cake from the pan. Slide onto a serving plate and dust with cocoa powder. Serve warm for maximum gooeyness or chill for a firmer texture.
FAQ
This recipe has not been tested with dairy-free substitutes, so results may vary.
Microwave: Heat individual slices or the whole cake for about 20 seconds, checking every 5 seconds.
Oven: Start with a cold oven, set to 250°F (120°C), and warm for about 10 minutes or until heated through.
The edges should be set and browned while the center remains slightly jiggly and slightly puffed. The cake will finish setting as it cools.
This recipe works best baked in an 8″ or 9″ pan and then cut into bars after it fully cools and sets. Muffin pans may change baking time and texture.
Check out these other recipes:
-
Lemon Butter Cake
-
Marshmallow Cookies
-
Ferrero Rocher Cupcakes
-
Cherry Brownies
Happy baking!
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📖 Recipe
Chocolate Gooey Cake
Mary
Equipment
- nine inch springform round baking pan
- electric mixer (optional for filling)
- baking sheet
Ingredients
Cake Batter
- 1 cup unsalted butter
- 3.5 oz good quality dark chocolate (or 2/3 cup semisweet chocolate chips)
- 1 cup granulated sugar
- 1/8 teaspoon sea salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour (270g)
- 1/4 cup natural cocoa powder
- 2 teaspoons baking powder
Filling
- 8 oz cream cheese, softened to room temperature
- 1 large egg
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt
- 2 tablespoons natural cocoa powder
- 2 tablespoons cocoa powder for dusting
Instructions
Cake Batter
- Preheat oven to 340°F (170°C). Butter a 9″ springform pan or line a regular pan with a single piece of parchment for easy removal.
- Combine butter and chocolate in a small saucepan or microwave-safe bowl. Heat gently, stirring until melted and smooth. Cool to room temperature.
- In a large bowl, whisk together sugar, salt, egg, and vanilla until slightly thickened. Add the melted chocolate and butter and whisk to combine.
- Sift the flour, cocoa powder, and baking powder into the bowl. Fold until you have a thick, even batter.
- Transfer batter to the prepared pan and spread evenly.
Filling
- In a large bowl or stand mixer, combine softened cream cheese, powdered sugar, egg, vanilla, salt, and cocoa powder.
- Beat until completely smooth and creamy. Pour the filling over the cake batter and spread gently to cover.
- Place the pan on a larger baking sheet to catch drips. Bake 45–55 minutes, until edges are set and the center is puffed but still slightly jiggly. Tent with foil if the top browns too fast.
- Cool 10 minutes before removing from the pan. Transfer to a serving plate and dust with cocoa powder. Serve warm for gooey texture or refrigerate for a firmer slice.
Notes
If using a regular pan: Line the bottom and sides with parchment to lift the cake out easily.
How to tell the cake is ready: The edges will be set and browned while the center remains slightly puffed and jiggles. The cake will continue to set as it cools.
Serving: For the gooey texture, serve slightly warm. For a denser, sliceable cake, chill for a few hours or overnight.
Storage: Store in the refrigerator, covered, for up to 3 days. Freeze slices in an airtight container for up to 2 months, separating layers with parchment.
Let us know how it was!