Ooey-Gooey Devil’s Food Butter Cake w/ Nutella Filling

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 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!

• It starts with a cake mix, so it’s quick and 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.
• Ooey Gooey Deliciousness! Imagine a giant molten lava 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!

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!

Nutella Gooey Butter Cake

If you love Nutella, then this gooey butter cake recipe is a match made in dessert heaven! This Gooey Butter Cake with Nutella filling 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!

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 16 servings

Calories: 218kcal

Author: Danelle

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Ingredients 

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For the base

• 1 package devil’s food cake mix
• 1 egg
• 8 tablespoons butter melted

For the filling

• 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

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• Combine the 1 package devil’s food cake mix, 1 egg, and 8 tablespoons butter, melted and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9×13 baking pan.
• To make the filling: In a large bowl, beat the 1 8 oz. package cream cheese and 1 cup Nutella until smooth.
• Mix in the 3 eggs, 1 teaspoon vanilla, and 8 tablespoons butter, melted. Add 1 16 oz. box powdered sugar and mix until well combined. Spread the Nutella mixture over the cake batter.
• Bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Remove to a wire rack to cool before serving. May be served warm.

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Nutrition

Calories: 218kcal | Carbohydrates: 12g | Protein: 3g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 114mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Vitamin A: 411IU | Calcium: 30mg | Iron: 1mg

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

Ingredient Notes & Substitutions

• Chocolate Cake Mix Choices: The Devil’s food cake mix provides a rich, chocolatey base, but you can substitute with any chocolate cake mix, like chocolate fudge or German chocolate. Just be aware the flavor and sweetness level may vary slightly, depending on the cake mix you choose.
• Lighter Cream Cheese: I recommend using full-fat cream cheese in this recipe for the best texture, but you can use a reduced-fat option, like Neufchâtel, but don’t use a low-fat version.
• Egg Free: I don’t recommend using egg free alternatives for this recipe. They don’t yield the gooey texture you’re looking for.

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.
• 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.

Make It Ahead

You can make this cake up to 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.

Storing Leftovers

• Room Temperature: If you’ll be eating the cake within 1–2 days, you can cover it tightly with plastic wrap or foil and store it on the counter in a cool, dry area of your kitchen.
• Refrigerator: For longer storage, place leftovers in an airtight container and store in the refrigerator for up to 5 days. The cake will firm up slightly when chilled but still stay gooey in the center.
• Freezer: Cut the cake into individual portions and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container and store for up to 3 months.

More Nutella Recipes to Try

• Nutella Cheesecake Brownies
• No-Bake Nutella Cheesecake

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