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Piece of Chocolate Gooey Butter Cake with two layers from a box of cake mix and a chocolate cream cheese layer

Chocolate Gooey Butter Cake

This double chocolate cake starts with melted butter stirred into a box mix of cake and is topped with a chocolate and cream cheese layer. Using simple ingredients makes a super easy and irresistible Chocolate Gooey Butter Cake!
Course Dessert
Cuisine American
Keyword Chocolate Gooey Butter Cake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 20 pieces
Calories 266kcal
Author Jennifer @ Plowing Through Life


Chocolate Cake Layer

  • 1 box Devil's food cake mix
  • 1/2 cup butter melted
  • 1 egg beaten


  • 8 ounces cream cheese softened
  • 2 eggs
  • 1/4 teaspoon almond extract
  • 1/4 cup cocoa
  • 3 1/2 cups confectioners sugar


Chocolate Cake Layer

  • Preheat oven to 350°F and coat a 9 x 13-inch baking pan with non-stick cooking spray.
  • Mix together cake mix, melted butter and 1 beaten egg. Press evenly into bottom of baking pan.


  • Beat cream cheese until creamy. Add eggs one at a time. Stir in almond extract and cocoa.
  • Stir in powdered sugar and pour over crust. Bake for 35 minutes until a toothpick comes out nearly clean.


  • Use melted butter to maximize the ooey gooey crust
  • Begin with softened cream cheese and beat the cream cheese before mixing in other ingredients to make a smooth cheesecake layer
  • This cake will continue baking for a few minutes after being taken out of the oven, so be careful not to overbake it!
  • Use a toothpick to test the cake, at the 35 minute mark my toothpick is mostly clean and that's when I take the cake out and let it sit on top of the oven for about 20 minutes
  • Tastes AMAZING served with Robert Rothschild Raspberry Almond Drizzle


Calories: 266kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 265mg | Potassium: 112mg | Fiber: 1g | Sugar: 29g | Vitamin A: 330IU | Calcium: 50mg | Iron: 1mg