Monday, March 20, 2017

Chocolate Gooey Butter Cake

Hello! Sean's birthday was last week but we were sick with colds so we celebrated his birthday last night. We had a small family birthday celebration and it was so nice and fun. I asked Sean what kind of cake he would like for me to bake this year and he asked for a Chocolate St. Louis Gooey Butter Cake. I had never heard of this kind of cake before so I looked for recipes online.

The St. Louis Gooey Butter Cake is an Easter cake that has no frosting. It's supposed to be an easy cake to make while making a big Easter dinner. As soon as the cake is done, pull it out of the oven, let it cool and it's ready to serve! Sean wanted a chocolate version so we changed a few things in the recipe that we found. Everyone loved it! Yay!

Chocolate Gooey Butter Cake


  • 1/2 cup of butter, melted
  • 18 ounces of chocolate cake mix (1 box)
  • 8 oz package of cream cheese, softened and cut into quarters
  • 3 eggs
  • 1/4 teaspoon of almond extract
  • 1/4 teaspoon of vanilla extract
  • 4 cups of powdered sugar (confectioners sugar)
  • 1 cup of chocolate chips
  • Optional: Gold sprinkles


Preheat oven to 350 degrees F.

Lightly grease a 9 x 13 rectangular cake pan. I use a glass one.

Melt the butter. I melt my butter in the microwave in 10 second intervals. 

Empty the cake mix into a large mixing bowl. Add the melted butter and ONE egg into the cake mix and stir until combined and there are no lumps. This should result in a sticky dough like mixture.

Press the cake mixture into the bottom of the greased pan. I use a spatula.

In a large mixing bowl, add the cream cheese, almond extract, vanilla extract, the remaining 2 eggs and the powdered sugar. Add 1/4 cup of powdered sugar at a time while beating with an electric mixer. Beat and add powdered sugar until you have added all of the powdered sugar.

Pour the cream cheese mixture over the cake mixture that is already in the pan.

Sprinkle 1/2 cup of chocolate chips over the cream cheese mixture.

Bake for 30-45 minutes or until the top is a darkish golden brown and there is a paper thin sugar "crust" on the cake. Mine took 37 minutes. Do not forget to check on your cake. If you over cook this cake it will not be gooey!

Let the cake cool completely. If this cake has not been allowed to cool enough, it will not cut into nice squares.

Melt 1/2 cup of chocolate chips and drizzle over the cake. I melt my chocolate chips in a glass bowl over a pot with hot water.

Add sprinkles if you want to.

Cut into squares and serve!

I hope ya'll love this recipe, we sure did! Yummy! 
Have ya'll made a St. Louis Gooey Butter Cake before? What kind did you make?

 If you make your own Chocolate Gooey Butter Cakes, I would love to see! Post pictures to my facebook page or tag me on instagram @_with_alex

Soft hugs and Never Give Up!!! <3Alex