Nutella Gooey Butter Cake

Name: Nutella Gooey Butter Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 package devil’s food cake mix; 1 egg; 8 tablespoons butter (melted); 1 8 oz. package cream cheese (softened); 1 cup Nutella; 3 eggs; 1 teaspoon vanilla; 8 tablespoons butter (melted); 1 16 oz. box powdered sugar

5 from 1 vote

Recipe by Danelle

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Posted September 7, 2024Last Updated October 23, 2024

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If you love Nutella, then this gooey butter cake recipe is a match made in dessert heaven! This Nutella Gooey Butter Cake brings together the rich chocolate and hazelnut flavor of Nutella with the sweet goodness of a classic butter cake. It’s the perfect indulgent treat for any occasion, and best of all, it’s easy to make!

Why You’ll Love This Recipe

Let’s get one thing out of the way right off the bat. This is not a low calorie chocolate cake! But it is one of the best chocolate desserts I have ever made. Possibly the best! If you love chocolate, and Nutella, and cake, then this is the recipe for you.

If you’ve never tried gooey butter cake, it’s a Midwest creation that originated in St. Louis. Supposedly, it was one of those happy accidents that came about when a local baker reversed the proportions of butter and flour when making a cake.

Who knows if that’s true. Although now that I have a child who calls St. Louis home, I can tell you that they do love their gooey butter cake. Regardless of butter cake’s origins, one thing is for certain. This cake is amazing!

I just made these for work and they were awesome. Everybody loved them. I did cut them into small squares because of how rich they are. I will be making them again.

Sandie

Because it starts with a cake mix, this dessert easy to make. And it’s full of so many other delicious ingredients (like cream cheese, and butter, and Nutella), no one will ever know you used a shortcut. I don’t know about you, but I’m all about shortcuts in the kitchen. Especially when no one will ever know!

Imagine a molten chocolate cake that you can slice. This Nutella Gooey Butter Cake is kind of like that. Or a cake with a yummy pudding-like center. Honestly, I’m not sure how to describe this kind of chocolate decadence. You just have to try it!

Although this Nutella Gooey Butter cake is great on it’s own, I highly recommend it topped with some fresh whipped cream or vanilla ice cream. I hope you love this cake as much as we do!

Ingredients

Devil’s food cake mix: This is your secret weapon for a rich and chocolatey base without the fuss. Any brand will do, but if you want to impress, go for the high-quality stuff—it does make a difference! Duncan Hines is my personal favorite when it comes to cake mix.
Eggs: Three for the filling and one for the cake base. Eggs act as binders, giving the cake structure, and adding richness to the filling.
Butter: We’re using butter in both the base and the filling—because, it’s a butter cake! It’s butter. I recommend unsalted so you can control the flavor.
Cream cheese: Cream cheese is the secret to that gooey, melt-in-your-mouth texture we’re going for. Make sure it’s softened–trying to mix cold cream cheese is like trying to change the sheets with oven mitts on! I recommend full-fat. The low-fat version won’t give you the same rich, velvety texture.
Nutella: You’ll need a full cup for this recipe, which sounds like a lot, but is there such a thing as too much Nutella? No, there isn’t. Make sure to grab a spoonful for yourself before it hits the mixing bowl.
Vanilla: I recommend the real stuff, but if you’ve only got the imitation kind on hand, that’ll do just fine
Powdered sugar: Powdered sugar thickens up the filling without making it dense. And yes, you really do need an entire pound.

How to Make Nutella Gooey Butter Cake

Step 1

Preheat the Oven: Preheat your oven to 350°F (175°C). While it heats up, grease a 9×13-inch baking pan with nonstick spray or butter. You can also line the bottom with parchment paper for extra insurance against sticking.

Step 2

Make the Cake Base: In a large mixing bowl, combine the devil’s food cake mix, 1 egg, and 1 stick of melted butter. Use an electric mixer to blend the ingredients until well combined, but don’t overmix—just until the mixture comes together.

Step 3

Press the Base Into the Pan: Take the cake mix mixture and press it into the bottom of your prepared baking pan. Use your hands or a spatula to flatten it out to form an even layer.

Step 4

Prepare the Filling: In a separate large bowl, beat together the softened cream cheese and Nutella. Mix until smooth and creamy. Once the cream cheese and Nutella are well combined, add 3 eggs, 1 teaspoon of vanilla extract, and the remaining stick of melted butter. Mix until everything is smooth and well-blended.

Step 5

Add the Powdered Sugar: Slowly add the entire 16 oz. box of powdered sugar to the Nutella mixture, a little at a time, and mix until the filling is smooth and creamy. Don’t add too much at once, or you’ll end up with powdered sugar all over the kitchen (and yourself!).

Step 6

Spread the Filling Over the Base: Once the filling is ready, pour and spread it evenly over the cake base in the pan. Use a spatula to smooth it out, making sure it covers the base completely.

Step 7

Bake the Cake: Place the cake in the preheated oven and bake for 40 to 50 minutes. Check the cake around the 40-minute mark. The edges should be set, but the center should still jiggle slightly. Dont worry, it will firm up as it cools. Avoid overbaking, as you want that gooey center!

Step 8

Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. This will help the cake set, making it easier to slice. You can dust the top with powdered sugar for a nice finishing touch or just enjoy it as is.

Recipe Tips

Plan ahead and soften your cream cheese. If it’s too cold, it will create lumps in the batter. To soften it quickly, cut the cream cheese into cubes and let it sit at room temperature for about 20-30 minutes. If you’re in a rush, you can microwave it in 10-second intervals, but keep an eye on it so it doesn’t melt.
The key to the perfect gooey butter cake is not overbaking. Aim for a bake time of 40-50 minutes, but start checking around the 40-minute mark. You want the edges to be set, but the center should still jiggle a little when you give the pan a gentle shake.
If you’re lucky enough to have leftovers store them in an airtight container. Be sure to let the cake cool completely before refrigerating, or you’ll lose that perfect gooey texture. Just be sure to bring it back to room temperature before serving for the best flavor and texture.

Be sure to save this recipe to your favorite Pinterest board for later.

FAQs

Can I make this cake ahead of time?

Yes. This cake can be made a day in advance. Let it cool completely, then cover it tightly with plastic wrap or foil and store it at room temperature. If you prefer it warm, reheat the slices in the microwave for a few seconds before serving.

How should I store leftovers?

Leftovers should be stored in an airtight container. The cake will stay fresh at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 5 days. Just remember to bring it to room temperature before serving.

Why is my filling lumpy?

Lumpy filling usually means the cream cheese wasn’t softened enough. Make sure to let the cream cheese sit at room temperature for at least 20-30 minutes before adding it to the cake.

Can I use low-fat cream cheese?

I don’t recommend it. Low-fat or fat-free cream cheese can result in a thinner filling and won’t give you the same results.

What if my cake mix is not the exact size as called for in the recipe?

As long as you’re within a couple of ounces of the size called for in the recipe, you should be fine. You can always add a few tablespoons of flour to the mix if your cake mix is smaller than what’s called for.

More Nutella Recipes to Try

Nutella Cheesecake Brownies
No-Bake Nutella Cheesecake