This cake is rich, indulgent, and loaded with chocolate in every bite. It’s easy to prepare using boxed cake mix and pantry staples, but it tastes like something you’d get at a gourmet bakery. The contrasting textures of the firm base and gooey center make this cake irresistible. Whether you’re making it for a party or just treating yourself, this dessert always steals the show.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate cake mix
Unsalted butter (melted)
Eggs
Cream cheese (softened)
Powdered sugar
Unsweetened cocoa powder
Semi-sweet or dark chocolate chips
Vanilla extract
Salt
Directions
Preheat your oven to 175°C (350°F) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine the chocolate cake mix, one egg, and melted butter. Mix until a thick dough forms. Press this mixture evenly into the bottom of the prepared pan.
In another bowl, beat the softened cream cheese until smooth. Add the remaining eggs, cocoa powder, vanilla extract, and a pinch of salt. Mix until fully combined.
Gradually beat in the powdered sugar until smooth and creamy.
Stir in chocolate chips, reserving a handful for topping.
Pour the cream cheese mixture over the chocolate cake base and spread evenly.
Sprinkle the reserved chocolate chips on top.
Bake for 40–45 minutes. The center should still be slightly wobbly when you remove it—don’t overbake.
Cool completely before slicing. The cake will set as it cools, keeping the gooey center intact.
Servings and timing
This recipe makes about 12–15 servings. Prep time: 15 minutes Cook time: 45 minutes Cooling time: 1 hour Total time: 2 hours
Variations
Use white chocolate chips or peanut butter chips for a twist on the topping.
Add a swirl of caramel sauce or Nutella before baking for extra richness.
Try using dark chocolate or devil’s food cake mix for a deeper flavor.
Add espresso powder to the filling for a mocha-flavored version.
Use a gluten-free chocolate cake mix to make it gluten-free.
Storage/Reheating
Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For a warm and gooey experience, microwave individual slices for 10–15 seconds before serving. You can also freeze slices tightly wrapped for up to 2 months. Thaw in the fridge and warm before serving.
FAQs
What makes this cake “ooey gooey”?
The cream cheese filling and slightly underbaked center give it that soft, gooey texture while still holding its shape.
Can I make this ahead of time?
Yes, it’s actually better the next day as the gooey center sets and the flavors develop.
Do I have to use a chocolate cake mix?
While chocolate cake mix is traditional for this version, you can experiment with other flavors like red velvet or German chocolate.
Can I use low-fat cream cheese?
Full-fat cream cheese gives the best texture and flavor, but low-fat can be used in a pinch.
How do I know when it’s done baking?
The edges should be set and slightly puffed, while the center should still jiggle a bit when shaken gently.
Why did my cake turn out too runny?
It may have been underbaked. Let it cool completely before slicing, as it continues to set outside the oven.
Can I use cocoa mix instead of cocoa powder?
No, hot cocoa mix contains sugar and milk solids, which will alter the recipe. Stick with unsweetened cocoa powder.
Can I skip the chocolate chips?
Yes, but they add great texture and extra chocolate flavor. Try substituting with nuts or other flavored chips if desired.
Can this be made in a smaller pan?
Yes, but baking time will need to be adjusted. A smaller pan may result in a thicker cake and longer baking time.
Is this the same as St. Louis gooey butter cake?
It’s a chocolate variation inspired by the original St. Louis gooey butter cake, which typically has a vanilla base and powdered sugar topping.
Conclusion
Triple Chocolate Ooey Gooey Butter Cake is the ultimate indulgence for chocolate lovers. With its fudgy base, creamy center, and melty chocolate chips, this cake is a rich, satisfying dessert that’s surprisingly easy to make. Whether for a party, holiday, or just a chocolate craving, this cake guarantees sweet success every time.
Triple Chocolate Ooey Gooey Butter Cake is a rich and decadent dessert featuring a fudgy chocolate cake base, a creamy chocolate cream cheese filling, and a generous topping of melty chocolate chips. This indulgent twist on the classic gooey butter cake is a chocolate lover’s dream.
Ingredients
1 box chocolate cake mix
1/2 cup unsalted butter, melted
3 eggs (divided)
8 oz cream cheese, softened
1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp salt
2 cups powdered sugar
1 cup semi-sweet or dark chocolate chips (reserve a handful for topping)
Instructions
Preheat oven to 175°C (350°F) and grease a 9×13-inch baking dish.
In a large bowl, mix chocolate cake mix with 1 egg and melted butter until a thick dough forms. Press evenly into the bottom of the prepared pan.
In another bowl, beat softened cream cheese until smooth. Add remaining 2 eggs, cocoa powder, vanilla extract, and salt. Mix until well combined.
Gradually beat in powdered sugar until the mixture is smooth and creamy.
Fold in most of the chocolate chips, reserving some for the topping.
Spread the cream cheese mixture evenly over the chocolate base.
Sprinkle reserved chocolate chips over the top.
Bake for 40–45 minutes, until edges are set but the center still jiggles slightly. Do not overbake.
Cool completely in the pan. The center will set as it cools.
Slice and serve at room temperature or slightly warm.
Notes
Let the cake cool fully to maintain the gooey texture.Microwave individual slices for 10–15 seconds for a warm treat.Add caramel or Nutella swirls before baking for extra richness.Use full-fat cream cheese for best results.Dark chocolate or devil’s food cake mix enhances the chocolate flavor.
