Chocolate Pecan Ooey Gooey Butter Cake (2024)

CakesDessertsThanksgiving

written by Vera Z.October 18, 2018

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Jump to Recipe·Print Recipe·4.3 from 4 reviews

Chocolate Pecan Ooey Gooey Butter Cake with fudgey brownie layer at the bottom, ooey gooey pecan pie filling in the center and buttery cream cheese topping, hidden like molten lava under the amazing thin layer of sweet flakes, is out of this world! It’s totally amazing combo of flavor and texture, as well!

Ooey Gooey Butter Cake

Gooey butter cake is very rich, sweet and velvety cake with crispy top layer of crust and molten lava in the center. Although, this cake looks like a gooey mess, it’s melt-in-your-mouth-goooood!!

Fudgey brownie crust, ooey gooey center and sweet flaky top makes the best texture and flavor combo!!! Ooey Gooey Butter Cake is the best soon after baking it, warm and served at room temperature.

Gooey butter cake maybe doesn’t look so pretty, like classic formal dessert cake, but it tastes goes beyond any other cake. That’s the reason why you should make this Chocolate Pecan Ooey Gooey Butter Cake for Christmas or Thanksgiving dinner. Your guests will be impressed!

How to Make Ooey Gooey Butter Cake

To make the bottom-brownie layer, stir together brownie mix, ½ cup melted butter and 1 egg. If it’s not come together, add 1 tablespoon of water at the time, until everything is well blended. The mixture should be very thick. Next, pat the mixture on the bottom of the pan to make an even layer.

For Pecan pie filling mix together 3 eggs, sugar and brown sugar, vanilla, melted butter and corn syrup until well blended. Fold in pecans and spread over the bottom layer.

To make the topping on low speed mix together cream cheese, melted butter, eggs and vanilla. Gradually add powdered sugar. Spoon the mixture over pecan filling. Bake at 325 F for 55-75 minutes. It should be a little jiggly in the center when finished baking, but cheesecake part should be firm to the touch. If it starts browning too much tent the top with aluminum foil. Cool on a wire rack before serving.

Chocolate Pecan Ooey Gooey Butter Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 4 reviews

Author: Vera Z.
Prep Time: 20
Cook Time: 70
Total Time: 90
Yield: 12 1x
Category: Desserts
Method: Bake
Cuisine: American

Print Recipe

Description

Gooey butter cake is very rich, sweet and velvety cake with crispy top layer of crust and molten lava in the center. Although, this cake looks like a gooey mess, it’s melt-in-your-mouth-goooood!!

Ingredients

Bottom Layer:

1 box (18 oz.) brownie mix
1 egg
½ cup unsalted butter-melted
water (if needed)

Pecan Pie Filling:

3 eggs
1/3 cup light brown sugar
1/4 cup sugar
1 cup light corn syrup
¼ cup salted butter- melted
2 teaspoons vanilla extract
2 cups pecans-coarselychopped

Top Layer:

8 oz. cream cheese-softened
3 eggs
1 ½ teaspoons vanilla
1/2 cup unsalted butter-melted and slightly cooled
3 1/3 cups powdered sugar

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Instructions

Preheat the oven to 325 F and grease 9 x 13 baking dish with non-stick cooking spray.
To make the bottom layer, stir together brownie mix, ½ cup melted butter and 1 egg. The mixture should be thick. If it’s not come together add 1 tablespoon of water at the time, until everything is well blended, but to stay thick. Pat the mixture on the bottom of the pan to make an even layer.
To make the Pecan pie filling mix together 3 eggs, sugar and brown sugar, vanilla, melted butter and corn syrup until well blended. Fold in pecans and spread over the bottom layer.
To make the topping on low speed mix together cream cheese, melted butter, eggs and vanilla. Gradually add powdered sugar. Spoon the mixture over pecan filling.
Bake at 325 F for 55-75 minutes. It should be a little jiggly in the center when finished baking, but cheesecake part should be firm to the touch. If it starts browning too much tent the top with aluminum foil.
Cool on a wire rack before serving.

chocolatecream cheesepecan

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25 comments

2pots2cookOctober 21, 2018 - 1:52 pm

Oh dear ! We just had our Sunday lunch over here and would very very much like to have a square or two or ….. Thank you so much ! Keeper, definitely !

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ReneeNovember 16, 2018 - 7:04 pm

Oh My Gosh!! I made this for our Thankgiving lunch at work and it was a MAJOR MAJOR hit!! Several people have asked for the recipe!

Vera Z.November 17, 2018 - 7:52 am

Thanks Renee, I’m really happy to hear that!

SherryNovember 19, 2018 - 6:31 pm

If I make this the day before Thanksgiving do I need to refrigerate it?

Vera Z.November 20, 2018 - 9:38 am

Hi Sherry, you can refrigerate it but bring it to a room temperature before serving.

BethanyNovember 22, 2018 - 1:37 am

For some reason I felt like there was a lot of topping mixture and it kinda got poofy. It doesn’t look nice and crisp. I’m worried it’s not done enough. Made it in pyrex and have baked for 80 min already (gas range). Covered edges with foil to prevent burning. Just hope the middle is done enough lol.

shannonDecember 11, 2018 - 8:27 pm

is there anything to use to substitute the light corn syrup

Tara HuntSeptember 27, 2022 - 11:43 pm

Lyle’s Golden Syrup! So much tastier. But you might be able to use Maple Syrup or honey?

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KimJanuary 5, 2019 - 2:30 am

O.k. I made this over the holiday- And the pecan layer disappeared. lol If that makes sense. I think it soaked into the Brownie mix,It was still good just didn’t look like the picture. 🙁 What did I do wrong for that to Happen??

ShannonApril 21, 2019 - 11:19 pm

I made this and the edges got really brown but the middle looks amazing. I think I’m just not familiar enough with cheesecake type desserts. Going to try some in a bit and hope it’s as good as the pic looks. Thanks for the recipe!!!

Gina BNovember 5, 2019 - 1:51 am

Can this recipe be made with brownie mix from scratch? Also, can maple syrup be substituted for corn syrup?

RachelleDecember 26, 2019 - 8:29 pm

Ok-
This looks just like something we need at our family gathering.
Took longer than 20 min to fix-
I have decided to have all 3 layers prepared then put together at once.
Tasty-
But like other comments- pecan layer absorbs into brownie-
Wanted the layers but still very nice.
I took a pic.

MaevJune 1, 2020 - 4:22 am

This turned out awful…. I ended up baking it for about 100 minutes and it was still complete liquid in the bottom and middle layer. The top layer got so brown too that if I continued to cook it any longer it would probably burn. I will never try cooking this again. I spent a bunch of money on the ingredients for it to just turn out terrible. Thanks!

@ThetailorrecipeDecember 5, 2020 - 8:10 am

This cake is so delicious
I was not sure about baking time , but I wanted to try out.
It took me exactly 55 min to turn out golden color (make sure to preheat the oven enough time)
Also the recipe has expensive ingredients , definitely I will keep it for special occasions or make changes to the recipe to have more reasonable ingredients.

JackieDecember 24, 2020 - 1:25 am

There was no second layer after baking. It soaked right down into the chocolate. Looks nothing like the pictures. Don’t make again. Meant two stars, not three.

AmandaJanuary 18, 2021 - 4:31 am

Hard to believe how many people commented their frustration over losing the layers…. WHO CARES?? DID YOU TASTE THE THING?! IT’S DELICIOUS! Cooked it for about 85 minutes cause I was concerned the top wasn’t cooked enough. The edges got quite crispy, but it was still VERY good! I will definitely make again and pull out at 75!

Ann Panaggio, FloridaSeptember 10, 2021 - 4:24 am

Excellent recipe! Loved it! Came out perfect! Made it for my 60th birthday! Best cake ever. I did gluten free. I would include a photo if it had a spot for that.

SarahFebruary 6, 2023 - 1:32 pm

Hi Ann. I’ve just found this recipe and was thinking of making it tomorrow but I was wondering if the top layer was more on the richer sweet side and should be adjusted? 3 1/3 cup powdered sugar comes to about 395g sugar and that seems excessive for one layer while the other layers also have sugar and corn syrup in them. I make a white chocolate raspberry cheesecake and even that has a total sugar of 163g. While this cake has a collective amount of 510g and that’s excluding the corn syrup and brownie mix.

JulieDecember 16, 2023 - 2:07 am

How do you store this after it is done?

Vera Z.December 16, 2023 - 9:41 am

Hi Julie, store covered in the fridge, and bring to a room temperature before serving.