Ultimate Chocolate Gooey Cake Recipe for Melt-in-Your-Mouth Dessert

This chocolate gooey butter cake features a fudgy, tender base topped with a creamy chocolate-cream cheese layer that bakes into the center. Both parts are straightforward to prepare, and the result is like a brownie-cheesecake hybrid best enjoyed warm. The recipe uses both melted chocolate and cocoa powder for a rich chocolate flavour and a pleasing texture.

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Why you will LOVE this recipe:

• Gooey: The filling is custard-like — somewhere between cheesecake and a soft custard.
• Chocolate: Using both melted chocolate and cocoa powder delivers deep chocolate flavour and ideal texture.
• Easy: The cake batter comes together quickly and does not require an electric mixer.

What makes this the best chocolate cake ever

This gooey chocolate butter cake is inspired by the classic St. Louis butter cake: a buttery, tender cake with a custardy, gooey layer baked into the middle. It’s simple, forgiving, and only needs one bowl for most steps. The combination of real chocolate and cocoa powder gives it a rich, satisfying chocolate profile.

Make ahead and storage

For the best gooey texture, serve this cake slightly warm or at room temperature. To rewarm, microwave pieces briefly (see FAQ below) or warm in a low oven.

For a firmer, cheesecake-like texture, chill the cake for a few hours or overnight. Before serving, dust with cocoa powder.

Store the cake in an airtight container or cake carrier in the refrigerator for up to 3 days. Freeze individual slices in an airtight container for up to 2 months—wrap slices in parchment to prevent sticking.

Flavour variations

If you enjoy gooey butter cakes, try other flavours such as lemon, lime, or strawberry for the same custardy, gooey experience with different fruit-forward notes.

Key ingredients

Full ingredients and quantities are provided in the recipe card below. Read these notes for tips that help the cake turn out perfectly.

Dark chocolate: Use good-quality dark chocolate for the best depth of flavour. Semisweet chips work if needed.

Cocoa powder: Natural cocoa powder is recommended, though Dutch-processed will also work if it’s what you have.

Butter: Real unsalted butter gives the best flavour and texture for this butter cake.

Cream cheese: Use full-fat brick-style cream cheese. Lower-fat varieties contain more moisture and won’t set properly.

All-purpose flour: For consistent results weigh flour if possible. If measuring by cup, stir the flour first, spoon into the cup, and level with a knife—do not pack.

Step by step: cake batter

Step 1 — Preheat the oven to 340°F (170°C). Butter the bottom and sides of a 9-inch springform pan with a cold piece of butter. If using a regular pan, line the bottom and sides with a single piece of parchment so you can lift the cake out after baking.

Step 2 — Melt the butter and chopped chocolate together in a small saucepan over low heat or in a microwave-safe bowl in short bursts, stirring until smooth. Let the mixture cool to room temperature.

Step 3 — In a large bowl, whisk the sugar, salt, egg, and vanilla until slightly thickened. Whisk in the cooled melted butter and chocolate until combined.

Step 4 — Sift the flour, cocoa powder, and baking powder into the bowl, then fold until you have a thick batter.

Step 5 — Spread the batter evenly into the prepared pan.

How to make the filling

Step 1 — In a bowl or using a stand mixer, combine softened cream cheese, powdered sugar, egg, vanilla, salt, and cocoa powder.

Step 2 — Beat until completely smooth and creamy—an electric mixer or immersion blender speeds this step. Pour the filling over the cake batter and spread gently to cover.

Step 3 — Place the pan on a larger baking sheet to catch any drips. Bake 45–55 minutes, until the edges are set and the center is slightly puffed—the center should still jiggle a bit. If the top is browning too quickly, tent with foil.

Step 4 — Cool 10 minutes before releasing the pan sides or lifting the cake out. Transfer to a serving plate and dust with cocoa powder. Serve warm or at room temperature for gooeyness, or chill for a firmer texture.

FAQ

Check out these other recipes:

Happy baking!

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Recipe

Chocolate Gooey Cake

A fudgy chocolate cake base topped with a gooey chocolate cream cheese filling that bakes into the center — rich, tender, and best served slightly warm.

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Servings: 12 people

Course: Baking, Dessert

Cuisine: American

Equipment

• 9-inch springform round pan (or a lined round pan)
• Electric mixer or immersion blender (for filling, optional)
• Baking sheet (to catch drips)

Ingredients

Cake Batter

• 1 cup unsalted butter
• 3.5 oz good quality dark chocolate (or 2/3 cup semisweet chips)
• 1 cup granulated sugar
• 1/8 teaspoon sea salt
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour (270 g)
• 1/4 cup natural cocoa powder
• 2 teaspoons baking powder

Filling

• 8 oz cream cheese, softened
• 1 large egg
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon sea salt
• 2 tablespoons natural cocoa powder
• 2 tablespoons cocoa powder for dusting

Instructions

Cake Batter

1. Preheat oven to 340°F (170°C). Butter a 9″ springform pan. If using a regular pan, line with parchment.
2. Combine butter and chocolate in a small saucepan or microwave-safe bowl. Melt gently, stirring until smooth; cool to room temperature.
3. In a large bowl, whisk sugar, salt, egg, and vanilla until slightly thickened. Whisk in the melted butter and chocolate.
4. Sift flour, cocoa powder, and baking powder into the bowl and fold to form a thick batter.
5. Transfer batter to the prepared pan and spread evenly.

Filling

1. In a bowl or stand mixer, combine cream cheese, powdered sugar, egg, vanilla, salt, and cocoa powder.
2. Beat until fully smooth and creamy, then pour over the cake batter.
3. Place the pan on a baking sheet and bake 45–55 minutes, until edges are set and the center is slightly puffed and still a bit jiggly. Tent with foil if browning too fast.
4. Cool 10 minutes before removing from the pan. Dust with cocoa powder. Serve warm for an ultra-gooey texture or chill for a firmer slice.

Notes

If using a non-springform pan: Line the bottom and sides with parchment so you can lift the cake out easily.

How to tell when it’s done: The edges should be set and browned while the center is puffed and still jiggles slightly. If the edges darken before the center puffs, tent with foil and lower the temperature.

Serving temperature: Slightly warm or room temperature yields the gooey texture. Chill for several hours for a more solid, cheesecake-like texture.

Storage: Refrigerate in an airtight container for up to 3 days. Freeze slices up to 2 months; wrap in parchment to prevent sticking.