Enjoying a rich, chocolate, ooey-gooey cake has never been easier! This semi-homemade recipe was handed down from a very wise & frugal Grandma! (Yes, seriously, grandma’s use cake mix too!) If you love this cake don’t miss my Best Chocolate Cake (from scratch), Cream Cheese Pound Cake, or 50 Best Cake Recipes!
Chocolate Ooey Gooey Cake
I just posted the buttery Ooey Gooey Butter Cake a couple of days ago. The recipe was so fascinating to me that I immediately had to make it in chocolate!
Ooey Gooey Cake Recipe
One thing I do absolutely love about this dessert is the texture. The thin top layer of delicate chocolate flakiness resting precariously over the ooey gooey molten cocoa-flavored lava lusciousness is pretty darn amazing. They battle it out in your mouth, the sweet rich velvet-like cake and the crispy top layer of crust. Just to be clear, there are no losers in that battle. If you like this cake, then you must try my other ooey-gooey cakes:
5 Unwritten Rules for Ooey Gooey Cake Success:
Make sure you prepare your pan correctly. I use GOOP {Homemade Baker’s Spray} and think it’s far superior to any product you can buy at the store. If you don’t want to make GOOP, grease your pan then line with parchment paper.
Use room temperature ingredients is a good idea. Set your butter and cream cheese out a few hours before you plan on making this amazing cake.
Don’t undermix ingredients. Whip the cream cheese until it is light and fluffy, at least 3 minutes.
Pan size matters. Or does it? It just depends on your preference for the final product! I baked mine in a 9×3 round cake pan or 9×3 springform pan because I like ooey gooey cakes to have a very gooey center and thicker edges. However, you can absolutely bake this recipe in a 9×13 pan! It will just be much thinner than my pictures show. You can also use a 9×9 or 8×8 square pan. Just make sure your oven is properly calibrated as you don’t want hot spots that will cause uneven baking. (Hint: Use bake strips around your pan!)
Ooey Gooey Cake Modifications
You are not limited by the flavors in the recipe! Try adapting the Ooey Gooey cake recipe to create any flavor combination. Use vanilla cake in the base and lemon extract for the cream cheese topping. How about coffee extract in the base and cherry flavoring in the cream cheese layer? Or lemon in the base and lemon zest in the topping. Or strawberry in the base and vanilla topping. Try adding fruit to the top which can help cut the sweetness. Try adding chocolate chips to the base and/or the cream cheese layer. Add chopped pecans to the base layer. The possibilities are endless!
Did you know the “magic” version of this recipe? You simply mix all the ingredients in one bowl and then bake. There is no layer separation, but the flavor and texture are still amazing!
This cake is very rich and a little will go a long way. Try serving with a vanilla ice cream to cut the sweetness.
I just want you to know, I am willing to sacrifice time and resources to sample every single one of them. I do it all for you. 😉
Chocolate Ooey Gooey Cake
Ingredients
- 2 sticks (226g) butter, melted
- 1 package chocolate cake mix
- 3 large eggs, one egg for bottom cake layer THEN two eggs for filling layer
- 1 package (8-ounce) cream cheese, softened
- ¼ cup (31g) cocoa powder
- 16 ounces confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3-inch round cake pan OR 9-inch x13-inch dish. (I have heard bundt pans work as well!)
- Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and stir until well blended.
- Pat the mixture into prepared pan and set aside.
- In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder.
- Lower the speed of the mixer and add the powdered sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth.
- Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. (check at 30 minutes with 9x13) Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Enjoy!
Absolutely love this recipe ! Best with scoop of vanilla ice cream. Please keep the delicious recipes coming. Blessings!
If this is made the day before will it still be good and good?
What would be the bake time in a Bundt pan?
I have made this 3 times recently. 50 minutes in my oven didn’t hack it-it will still so jiggly and a knife came out with pure liquid! I tried 10 more minutes and knife came out a little gooey, but 5 more minutes came out perfect! This 3rd time, I added a middle layer of Andes mints and it is delicious!