Chocolate Ooey Gooey Cake

filed under: Cakes on May 16, 2014

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

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!

Chocolate Ooey Gooey Cake

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:

Ooey Gooey Butter Cake

Red Velvet Gooey Butter Cake

Pumpkin Ooey Gooey Cake


Chocolate Ooey Gooey Butter Cake #chocolate #cake


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!


Amazing Chocolate Ooey Gooey Cake!

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. 😉

5 from 12 votes
Amazing Chocolate Ooey Gooey Cake!
Chocolate Ooey Gooey Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

Enjoying a rich, chocolate, ooey-gooey cake has never been easier! This semi-homemade recipe was handed down from a very wise & frugal Grandma!

Course: Dessert
Cuisine: American
Keyword: Chocolate Ooey Gooey Cake
Servings: 12
Calories: 471 kcal
Author: Amanda Rettke
  • 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
  1. 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!)

  2. 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.
  3. Pat the mixture into prepared pan and set aside.
  4. 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.
  5. 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.
  6. 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.


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  • Leslie says:

    I love this recipe! I just added some chocolate pudding (1 serving of the boxed mix) and 8 melted ghirardelli chocolate rounds to the top layer, and it was delicious! I mistakenly left it in the oven for about 7 minutes too long though, even in an 8×8 pan, so if you are making this recipe pay close attention to the instructions! Even having left it in for too long it didn’t burn and was still very moist. Thank you for this!

  • chris says:

    Thanks for the ooey gooey recipe, gonna try it with Kraft caramel bits & nuts. And in a deep pie dish.

  • Chris says:

    Would so like to have the nice pictures in the right corner when i print the recipes. Please make it happen please!

  • Rachel Lorenzon says:

    Recipe worked perfectly! Family voted it best cake I’ve made. Thanks so much

  • Kristin says:

    I made this for my family’s dessert tonight. I love this chocolate version of ooey gooey cake! Most of my family prefer this chocolate one over the original. It’s delicious and easy! Thanks for sharing a great recipe!

  • Maryellen Oconnell says:

    One of the easiest and most delicious chocolate
    Cake recipes I have ever made
    I used a 9×13 pan and baked it for about 36 minutes so !!!good

  • Amy says:

    Thank you!

  • Marilyn Petitto says:

    Looks delicious, cannot wait to try the chocolate ooey gooey cake.

  • Pragya says:

    Hey!! I am a pure vegetarian.. so can you plz provide some recipes without egg

  • Carol Price says:

    I love pot goody butter cakes so when I found this I was in hog heaven

  • Michele says:

    How far in advance can this be made? Thank you!

    • Amanda Rettke says:

      You can make it a day ahead. I would refrigerate and then take out of the fridge about a 1/2 hour before serving so it’s room temp. 🙂

  • Julie Rose says:

    Hey just curious can I cut the Sugar by 4 oz without altering the quality of the recipe? I like things a little less sweet.

  • Mary McBride says:

    Can it be made with less sugar as 16 oz/ 1 lb seems like an awful.lot of sugar ?

  • Ankia says:

    This is the best ever recipe! 5 stars because it is Real easy. 5 stars for taste and 5 stars because it never fails to impress. Can recommend it any time.

  • Juanita Johnson says:

    What are bake strips??

  • Marina says:

    I like your recipes and i make it easer and tasted

  • LuAnn Pilkerton says:

    Can you bake in in an instant pot? I have made cakes in mine and they come.out perfect

  • Riya says:

    Quantity of cake mix to be used? There are so many available(1 kg, 500 g, etc). Please specify!

  • Monika says:

    I don’t have a chocolate cake mix. What real ingredients can I use instead?

  • P Castrucci says:

    I followed directions , used 9 x 3 pan and it overflowed all over my oven and never cooked really at all. Huge mess with zero result at the end . Seriously 16 Oz of powdered sugar ? I double checked the recipe to see if I made an error and did not . So not sure what happened but it was expensive mess ! So disappointed !

    • Elizabeth Keeney says:

      I work with iambaker and am happy to help out with questions!
      I’m so sorry that happened to you. I don’t know what went wrong; I haven’t been able to duplicate that in my kitchen.

  • Tweet says:

    Mine is in the oven. I did the bundt cake. Trying to figure out what to do when it’s finished baking. Do I flip it over like other cakes? This will be interesting. It smells so good. Thanks for sharing.

  • Debbie says:

    Cannot have any form of cream cheese or tofu, is there something else I could use?

    • Elizabeth Keeney says:

      I work with iambaker and am happy to help out with questions!
      Hi, Debbie. Plain yogurt is sometimes substituted in baking recipes for cream cheese. However, I have not tried that in this recipe, so I can’t speak for its effectiveness. Let me know how it turns out if you try it!

  • Tweet says:

    Wowza!!! This was fantastic. Very rich in flavor.

    I did venture out and used the bundt cake. I made sure the bottom layer went up the sides of the pan and slightly higher than the filling. I left it in the pan after baking but used a spatula to loosen around the sides and center while still hot. Once it was cool, I cut it with a spatula while still in the bundt and removed the cut pieces. I did NOT flip this over. I envisioned a disaster and I’m thankful I chose to keep it upright.

    I will use a little less powdered sugar next time. A little too sweet for me but everyone else disagreed with me. Thanks for sharing.

  • Jahirulkayum says:


  • Jill says:

    16 oz by weight or by volume???

    • Elizabeth Keeney says:

      Hi, Jill! I work with iambaker and am happy to help with questions. We used a one-pound box of confectioners’ sugar, which is about 3 1/2 cups. I hope that helps, and have a great day!