Chocolate Chip Ooey Gooey Butter Cake
Indulge in dessert perfection with this irresistible Chocolate Chip Ooey Gooey Butter Cake—a rich and decadent treat that combines layers of buttery goodness with a creamy, melt-in-your-mouth filling studded with semi-sweet chocolate chips. Starting with a quick and easy yellow cake mix base, this recipe is elevated by a luscious cream cheese mixture sweetened with powdered sugar and infused with vanilla. Baked to golden-brown perfection, the cake achieves the perfect balance of a slightly crisp edge and a gooey, chocolatey center. Ready in under an hour and serving up to 12, this show-stopping dessert is ideal for potlucks, parties, or simply satisfying your sweet tooth. Make it once, and this buttery, chocolate-filled wonder will become your go-to recipe for decadent indulgence.
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Recipe Information
Ingredients
- 1 box yellow cake mix
- 0.5 cup unsalted butter (melted)
- 1 egg (large)
- 8 oz cream cheese (softened)
- 2 eggs (large)
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with non-stick cooking spray or butter.
In a large mixing bowl, combine the yellow cake mix, melted butter, and 1 large egg. Mix until fully incorporated and the texture of the batter is thick.
Press the cake mix batter evenly into the prepared baking dish to form the base layer. Set aside.
In another large mixing bowl, beat the cream cheese until smooth using a hand mixer or a stand mixer.
Add the remaining 2 eggs and vanilla extract to the cream cheese, and continue beating until well combined.
Gradually add the powdered sugar to the cream cheese mixture, beating on low speed at first to avoid a mess. Once all the powdered sugar is added, increase the speed and beat until the mixture is smooth and creamy.
Fold the chocolate chips into the cream cheese mixture using a spatula or wooden spoon.
Pour the cream cheese and chocolate chip mixture over the cake base in the baking dish, spreading it out evenly using a spatula.
Bake in the preheated oven for 35-40 minutes, or until the edges are golden brown and the center is slightly set but still gooey.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before cutting into squares or rectangles.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
6351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.9 g | 360% | |
| Saturated Fat | 150.5 g | 752% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1065 mg | 355% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 970.4 g | 353% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 774.5 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 789 mg | 61% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
