The Ultimate Chocolate Pecan Ooey Gooey Butter Cake Recipe

Decadent chocolate pecan ooey gooey butter cake promises pure dessert bliss that melts in your mouth.

Sweet memories flood back with each rich, velvety bite.

Layers of indulgence combine creamy textures and deep chocolate notes.

Pecans add a delightful crunch that perfectly balances the silky smooth filling.

Southern baking traditions shine through in this irresistible treat.

Passionate bakers adore how simple ingredients create such magnificent magic.

Butter Cake That’s Ooey, Gooey, and Loaded with Pecans

• Indulge in Decadence: Dive into a luxurious dessert that combines rich chocolate, creamy texture, and crunchy pecans for an irresistible treat that satisfies every sweet craving.
• Foolproof Baking Adventure: Perfect for bakers of all skill levels, this recipe requires minimal technical expertise and uses simple ingredients anyone can find in their kitchen.
• Crowd-Pleasing Dessert: Guaranteed to impress at potlucks, family gatherings, or casual get-togethers with its stunning appearance and mouthwatering flavor profile that appeals to chocolate lovers of all ages.
• Super Flexible Serving: Enjoy at room temperature or chilled, making it an easy make-ahead dessert that can be prepared in advance and stored conveniently for quick serving.

Chocolate Pecan Butter Cake Must-Haves

• Chocolate Cake Mix: Provides the foundation for the delicious crust.
• Unsalted Butter: Adds richness and helps bind the crust.
• Egg: Helps hold the crust together.

• Cream Cheese: Creates a smooth and creamy texture.
• Eggs: Adds structure and richness to the filling.
• Unsweetened Cocoa Powder: Intensifies the chocolate flavor.
• Vanilla Extract: Enhances the overall taste.
• Confectioners' Sugar: Sweetens and thickens the filling.

• Pecans: Adds crunch and nutty flavor to the cake.

Chocolate Pecan Butter Cake Instructions

Step 1: Prepare the Oven

Warm up your oven to a toasty 350°F. Grab your 9×13-inch baking dish and give it a generous coating of grease to prevent sticking.

Step 2: Create the Chocolatey Crust

• Chocolate cake mix
• Melted butter
• Egg

Blend these ingredients until they become a smooth, unified mixture. Press this delightful concoction evenly across the bottom of your greased baking dish, creating a rich chocolate foundation.

Step 3: Whip Up the Luscious Filling

• Eggs
• Unsweetened cocoa powder
• Vanilla extract

Mix these ingredients thoroughly. Pour in melted butter and blend until the mixture looks creamy and inviting. Gradually incorporate confectioners’ sugar, mixing until the filling becomes luxuriously smooth. Fold in chopped pecans for a delightful crunch.

Step 4: Layer the Goodness

Gently pour the pecan-studded filling over the chocolate crust, spreading it out evenly to create a tempting layer of decadence.

Step 5: Bake to Perfection

Slide the baking dish into the preheated oven. Bake for 40-45 minutes, watching for set edges and a slightly wobbly center. The goal is a gooey texture that promises pure indulgence.

Step 6: Cool and Set

Remove the cake from the oven and let it rest in the baking dish. Patience is key as it cools completely, allowing the flavors to meld and the texture to settle.

Step 7: Slice and Savor

Cut the cake into squares, revealing its rich, chocolatey layers. Serve at room temperature or chilled, and prepare for a moment of pure dessert bliss.

Gooey Butter Cake Tips with Chocolate Pecan

• Prevent Crust Crumbling: Press the chocolate cake mix crust firmly and evenly into the pan to create a solid, stable base that holds together when slicing.
• Achieve Gooey Perfection: Check the cake at 40 minutes and look for slightly jiggly center with set edges to maintain that signature ooey-gooey texture without overbaking.
• Boost Pecan Flavor: Lightly toast pecans before chopping to enhance their nutty richness and add deeper complexity to the dessert's overall taste profile.
• Chill for Better Cutting: Refrigerate the cake for 1-2 hours before serving to help it set and make clean, precise square cuts easier and more attractive.
• Dairy-Free Adaptation: Substitute dairy-free cream cheese and vegan butter alternatives to create a delicious version for those with lactose sensitivities.

Save And Serve Chocolate Pecan Butter Cake Later

• Store the cake in an airtight container in the refrigerator for up to 5 days. Cover the surface with plastic wrap to prevent drying out and maintain moisture.
• Wrap individual slices or the entire cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for best quality and taste.
• Remove frozen cake from the freezer and let it thaw in the refrigerator overnight. This gradual thawing helps preserve the cake's texture and prevents sogginess.
• Warm individual slices in the microwave for 10-15 seconds on low power to maintain the gooey texture. Alternatively, let the cake sit at room temperature for 15-20 minutes before serving for the best flavor and consistency.

Pecan Butter Cake Sweet Complements

• Pair Creamy Vanilla Ice Cream: Cool, smooth vanilla ice cream creates a perfect contrast to the rich, warm chocolate pecan butter cake. The cold creaminess balances the dense, gooey texture and cuts through the intense chocolate flavor.
• Complement with Bold Red Wine: Select a full-bodied red wine like Cabernet Sauvignon or Merlot to match the cake's deep chocolate notes. The wine's robust tannins and dark fruit undertones enhance the dessert's complex flavor profile.
• Boost with Strong Espresso: Dark, rich espresso offers a perfect counterpoint to the sweet, decadent cake. The coffee's intense bitterness cleanses the palate and highlights the cake's chocolate and pecan nuances.
• Garnish with Whipped Cream Topping: Light, airy whipped cream adds a delicate touch to the dense cake. Its subtle sweetness and soft texture provide a refreshing contrast to the rich, chocolatey dessert.

Chocolate Pecan Ooey Gooey Butter Cake: Decadent Combos

• Gluten-Free Chocolate Pecan Cake: Replace chocolate cake mix with gluten-free chocolate cake mix and ensure all ingredients are certified gluten-free.
• Nut-Free Version: Substitute pecans with sunflower seeds or omit nuts completely for those with nut allergies.
• Vegan Chocolate Butter Cake: Use dairy-free cream cheese, plant-based butter, and egg replacer to create a vegan-friendly dessert.
• Low-Sugar Alternative: Swap confectioners' sugar with monk fruit sweetener or stevia to reduce overall sugar content while maintaining sweetness.

FAQs

• Can I use a different type of nuts instead of pecans?

Yes, you can substitute pecans with walnuts, almonds, or even skip nuts entirely if you prefer.

• Is this dessert very sweet?

It’s quite sweet due to the cake mix and confectioners’ sugar, so it’s best enjoyed in small portions or shared with others.

• How do I know when the cake is perfectly baked?

The edges should be set while the center remains slightly jiggly. If the center looks too liquid, bake for a few more minutes, but be careful not to overbake.

• Can I make this cake ahead of time?

Absolutely! You can prepare the cake a day in advance and store it in the refrigerator, which actually helps enhance its flavor and texture.

Chocolate Pecan Ooey Gooey Butter Cake Recipe

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• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Sweet Southern “chocolate pecan ooey gooey butter cake” delivers pure indulgence with rich chocolate and crunchy pecans melting into a classic dessert. Comfort baking meets decadent pleasure, promising irresistible moments you’ll savor down to the last delicious crumb.

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Ingredients

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Main Ingredients:

• 1 box (15.25 ounces/432 grams) chocolate cake mix
• 1/2 cup (113 grams) unsalted butter, melted
• 1 large egg

Filling Ingredients:

• 8 ounces (226 grams) cream cheese, softened
• 4 cups (454 grams) powdered sugar
• 1 tablespoon vanilla extract

Topping Ingredients:

• 1 cup (113 grams) chopped pecans
• 1/2 cup (85 grams) chocolate chips

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Instructions

1. Craft a foundation for the decadent dessert by combining chocolate cake mix with melted butter and an egg, thoroughly blending until the mixture becomes a uniform consistency. Firmly press this chocolatey base into a greased 9×13-inch baking dish, creating an even, compact layer.
2. In a separate bowl, transform cream cheese into a silky smooth texture using an electric mixer. Incorporate eggs, unsweetened cocoa powder, and vanilla extract, ensuring each ingredient melds seamlessly.
3. Gradually introduce melted butter to the cream cheese mixture, stirring continuously to maintain a luxurious, velvety texture. Slowly fold in confectioners’ sugar, one cup at a time, blending until the filling achieves a luscious, creamy consistency.
4. Fold chopped pecans into the filling, distributing them evenly throughout the rich chocolate mixture.
5. Carefully cascade the pecan-studded filling over the chocolate crust, spreading it to create a uniform layer that promises indulgent decadence.
6. Position the baking dish in a preheated oven at 350°F (175°C). Allow the cake to bake for 40-45 minutes, watching for set edges and a tantalizingly gooey center – be cautious not to overcook and compromise the signature texture.
7. Extract the cake from the oven and permit it to cool completely within the baking dish, allowing the layers to settle and flavors to intensify.
8. Once cooled, slice the cake into generous squares. Serve at room temperature or chilled, inviting guests to savor the rich, chocolatey, and supremely gooey experience.

Notes

• Swap cake mix for gluten-free version to accommodate dietary restrictions easily.
• Add extra pecans on top for crunchier texture and enhanced nutty flavor profile.
• Chill cake overnight for more intense chocolate taste and firmer consistency.
• Drizzle melted dark chocolate or caramel sauce before serving for elevated decadence.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 280
• Sugar: 22 g
• Sodium: 300 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg