This chocolate gooey butter cake features a soft, fudgy base topped with a creamy chocolate cream cheese layer that bakes into the center. Both components are straightforward to prepare, producing a dessert reminiscent of a brownie-cheesecake hybrid best served slightly warm. The recipe uses both melted chocolate and cocoa powder to deliver deep chocolate flavour and an ideal texture.
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Why you will LOVE this recipe:
- Gooey: The filling bakes to a custard-like, cheesecake-y goo that stays delightfully soft.
- Chocolate: Using both melted chocolate and cocoa powder gives the richest, most balanced chocolate flavour.
- Easy: The cake batter comes together in one bowl and doesn’t require an electric mixer for the cake portion.
What makes this the best chocolate cake ever
This recipe is inspired by the classic St. Louis butter cake: a tender buttery cake with a soft, custardy filling baked into the middle. The method is simple—each component uses only one bowl and the cake batter can be mixed by hand—so it’s approachable for any home baker.
Make ahead and storage
For the creamiest, gooey texture, serve the cake slightly warm. To rewarm, use a gentle microwave burst or a low oven (details in the FAQ). If you prefer a firmer texture, chill the cake for a few hours or overnight; it will slice more like a cheesecake.
Store leftovers in an airtight container or cake carrier in the refrigerator for up to 3 days. Slices freeze well for up to 2 months—wrap individual pieces in parchment to keep them from sticking.
Flavour variations
If you enjoy gooey butter cakes, try other flavours such as lemon, lime, or strawberry versions that use the same method with a different filling or zest additions.
Key ingredients
The full ingredient list and steps appear in the recipe card below. These notes highlight what matters most for success.
Dark chocolate: Use good-quality dark chocolate for depth of flavour. Semisweet chips can be substituted if needed.
Cocoa powder: Natural cocoa works best, but Dutch-processed will also work if that’s what you have.
Butter: Real unsalted butter gives the best buttery flavour and texture for this butter cake.
Cream cheese: Use full-fat brick-style cream cheese at room temperature; low-fat varieties tend to make the filling too soft and watery.
All-purpose flour: Weigh your flour for accuracy. If weighing isn’t possible, spoon flour into the measuring cup and level it off—don’t pack it down.
Step by step: cake batter
Step 1 – Preheat the oven to 340°F (170°C). Butter the bottom and sides of a 9-inch springform pan. If you use 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 – Melt the butter and chocolate together in a small saucepan over low heat or in short bursts in the microwave, stirring until smooth. Set aside to cool to room temperature.
Step 3 – In a large bowl, whisk the sugar, salt, egg, and vanilla until slightly thickened. Pour in the cooled melted butter and chocolate, then whisk until combined.
Step 4 – Sift the flour, cocoa powder, and baking powder into the bowl and fold gently until a thick batter forms.
Step 5 – Transfer the batter to the prepared pan and smooth 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, egg, vanilla, salt, and cocoa powder.
Step 2 – Beat until completely smooth and creamy—an electric mixer or immersion blender works best. Pour the filling over the cake batter and spread gently.
Step 3 – Place the springform or lined pan on a larger baking sheet to catch any possible drips. Bake for 45–55 minutes, until the edges are set and the center is slightly puffed but still jiggles. If the top browns too quickly, tent it with foil.
Step 4 – Cool the cake for about 10 minutes, then release the pan sides or lift the parchment to remove the cake. Transfer to a serving plate and dust with cocoa powder. Serve warm for maximum gooeyness, or chill for a firmer, cheesecake-like slice.
FAQ
This specific recipe wasn’t tested with dairy-free substitutes, so results may vary.
Microwave: Warm individual slices or the whole cake in short bursts (about 20 seconds total), checking every 5 seconds to avoid overheating.
Oven: Place the cake in a cold oven and set to 250°F (120°C), then heat for about 10 minutes or until warmed through.
The edges should be set and slightly browned while the center remains slightly puffed and jiggly. It will finish setting as it cools.
For best results, bake this in an 8- or 9-inch square pan and cut into bars after it has cooled and set. Muffin tins may bake too quickly and change the gooey 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
Pin Recipe
Shop Ingredients
Equipment
- nine inch springform round baking pan
- electric mixer (optional, for the 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 (optional)
Instructions
Cake Batter
- Preheat oven to 340°F (170°C). Butter a 9-inch springform pan or line a regular pan with parchment.
- Melt the butter and chocolate together, then cool to room temperature.
- Whisk sugar, salt, egg, and vanilla until thickened. Stir in the cooled chocolate-butter mixture.
- Sift in the flour, cocoa, and baking powder and fold to a thick batter. Spread evenly in the prepared pan.
Filling
- Combine softened cream cheese, powdered sugar, egg, vanilla, salt, and cocoa powder in a bowl.
- Beat until smooth and creamy, then pour the filling over the batter and spread gently.
- Place the pan on a baking sheet and bake 45–55 minutes, until the edges are set and the center is slightly puffed and jiggly. Tent with foil if the top browns too quickly.
- Cool 10 minutes, release the pan, transfer to a plate, and dust with cocoa powder. Serve warm or chilled.
Notes
If using a non-springform pan: Line the bottom and sides with parchment to lift the cake out easily.
How to tell the cake is ready: Edges should be set and browned while the center is puffed and still slightly jiggly. If the center isn’t puffed but the edges are darkening, lower the oven temperature and tent the top with foil.
For the gooeyest texture, serve slightly warm. For a firmer, sliceable result, chill the cake for several hours or overnight.
Storage: Refrigerate in an airtight container or cake carrier for up to 3 days. Freeze individual slices wrapped in parchment for up to 2 months.
Let us know how it was!