If you’re a fan of rich, ultra-moist, and irresistibly chocolatey desserts, then a Chocolate Ooey Gooey Cake is your dream come true. This beloved Southern classic with a devilish chocolate twist is famous for its fudgy texture, buttery crust, and molten-like center that melts in your mouth. In this article, we’ll break down what makes this cake so crave-worthy, how to make it from scratch, and tips for customizing it. You’ll also find expert answers to common questions and creative serving ideas. Don’t miss our links to other indulgent treats like Oreo Dump Cake or Fudgy Chewy Brownies to satisfy your sweet cravings.
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Table of Contents
What Is Chocolate Ooey Gooey Cake and Why It’s Irresistible
The Origin of Ooey Gooey Cakes
Ooey Gooey Butter Cake hails from St. Louis, Missouri, but the chocolate version puts a decadent spin on tradition. Learn how this dessert evolved into a chocolate lover’s dream.
What Makes This Cake “Ooey Gooey”?
Explore the ingredients and texture profile that give this cake its signature richness — from the buttery crust to the creamy chocolate filling and crisp edges.
Why Chocolate Takes It to the Next Level
Adding cocoa and chocolate chips transforms the classic into a fudge-filled fantasy. We’ll dive into how chocolate enhances both flavor and moisture.
The Texture: Fudgy, Soft, and Slightly Chewy
Understand the magical balance between chewiness, softness, and gooeyness that makes this dessert unbeatable.
Step-by-Step Recipe: How to Make Chocolate Ooey Gooey Cake
Ingredients You’ll Need
- Devil’s food cake mix
- Eggs
- Butter
- Cream cheese
- Cocoa powder
- Powdered sugar
- Semi-sweet chocolate chips
- Vanilla extract
This is a one-bowl wonder dessert!
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 2 sticks, melted |
| Devil’s Food Cake Mix | 1 (18.25 oz) box |
| Large Eggs | 3 total |
| Cream Cheese | 1 (8 oz) pack, softened |
| Cocoa Powder | ¼ cup |
| Powdered Sugar | 1 (16 oz) box |
| Pure Vanilla Extract | 1 tbsp |
| Semi-Sweet Chocolate Chips | 2 cups (divided) |
Step-by-Step Instructions
- Preheat your oven to 350°F and grease a 9×13 baking pan.
- Bottom Layer: Mix cake mix, 1 egg, and 1 stick melted butter. Press into the pan.
- Filling: Beat cream cheese, then add 2 eggs and cocoa. Mix in powdered sugar, remaining melted butter, and vanilla. Fold in 1 cup of chocolate chips.
- Spread over the bottom layer and top with remaining chocolate chips.
- Bake for 45 minutes — the center should jiggle slightly.
- Cool before slicing for ultimate gooey texture.
Baking Tips for Perfect Results
- Don’t overbake; the center should remain slightly underdone.
- Use room-temperature cream cheese for smoother filling.
- Let the cake cool completely for clean slices.
Ways to Customize Your Chocolate Ooey Gooey Cake
Flavor Variations to Try
- Peanut Butter Swirl: Add dollops before baking for a Reese’s-like flavor.
- Espresso Shot: A teaspoon of espresso powder intensifies the chocolate.
Topping Ideas
- Whipped cream or vanilla ice cream
- Crushed Oreos or pretzels
- Fresh raspberries or strawberries
Creative Serving Suggestions
- Slice into squares and serve with Homemade Vanilla Ice Cream
- Make cupcake versions for parties
- Serve warm with hot fudge drizzle
Storage and Freezing Tips
- Store in the fridge for up to 5 days
- Freeze tightly wrapped for up to 2 months
- Reheat gently in the microwave for gooey goodness
Frequently Asked Questions About Chocolate Ooey Gooey Cake
How do you know when a gooey cake is done baking?
The center should still jiggle slightly when you gently shake the pan. A toothpick won’t come out clean—that’s the point! The edges will look firm and the top set, but the middle remains soft.
Can I use a different cake mix flavor?
Absolutely. While Devil’s Food creates the richest chocolate flavor, you can substitute with dark chocolate, fudge, or even red velvet for a fun twist. Just keep quantities and ratios the same.
Is Chocolate Ooey Gooey Cake supposed to be served warm or cold?
Both ways work. Served warm, it’s extra melty and indulgent—perfect with a scoop of vanilla ice cream. Cold slices are firmer and great for lunchboxes or potlucks.
Can you make this recipe gluten-free?
Yes! Swap in a gluten-free chocolate cake mix and ensure your cocoa and other ingredients are certified GF. Texture might be slightly different but still delicious.
How do I prevent the top from burning while baking?
Make sure your oven is calibrated and not running too hot. Tent the pan loosely with foil during the last 10–15 minutes if the top starts to brown too fast.
Conclusion: Treat Yourself to Chocolate Heaven
This Chocolate Ooey Gooey Cake is more than just dessert—it’s an experience. With a chewy crust, fudgy center, and melty chocolate chips, it hits every sweet spot imaginable. Whether you serve it fresh from the oven or chilled from the fridge, it’s a guaranteed crowd-pleaser. Plus, it’s easy to bake and endlessly customizable. Don’t miss our Vanilla French Beignets or Upside-Down Orange Cake for even more baking magic. Ready to indulge?
PrintChocolate Ooey Gooey Cake
Chocolate Ooey Gooey Cake is a rich, fudgy dessert with a buttery base and gooey chocolate center. It’s an indulgent treat that’s easy to make and perfect for any chocolate lover.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 sticks unsalted butter, melted
- 1 (18.25 oz) box Devil’s Food Cake Mix
- 3 large eggs
- 1 (8 oz) package cream cheese, softened
- 1/4 cup cocoa powder
- 1 (16 oz) box powdered sugar
- 1 tablespoon pure vanilla extract
- 2 cups semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350°F and grease a 9×13 baking pan.
- Mix cake mix, 1 egg, and 1 stick melted butter. Press mixture into the pan to form the crust.
- In a separate bowl, beat the cream cheese until smooth. Add remaining 2 eggs one at a time, then mix in the cocoa powder.
- Gradually beat in powdered sugar, the second stick of melted butter, and vanilla extract until well combined.
- Stir in 1 cup of chocolate chips into the filling mixture.
- Spread the filling over the crust and sprinkle the remaining 1 cup of chocolate chips on top.
- Bake for 45 minutes. The center should be slightly gooey and not fully set.
- Cool completely on a wire rack before slicing and serving.
Notes
- Do not overbake — the center should be slightly underdone.
- Use room temperature cream cheese for a smoother filling.
- Let the cake cool fully before cutting to maintain shape and texture.
- Store leftovers in the refrigerator for up to 5 days or freeze up to 2 months.
