Just let that picture soak in a minute.
I wish I could send smell over the computer – because this Nutella Gooey Butter Cake made my house smell incredible!
This past weekend was Allison’s Homecoming Dance. There was a little mixup with dinner reservations, so since all the kids were planning to meet at one house to take pictures, they decided to just have dinner there, and everyone could bring a dish.
Of course Allison signed up for dessert and quickly informed me that anything Nutella would be a HUGE hit! Since Gooey Butter Cake is a dessert that we often make for parties or pot lucks, she wanted to know if we could try Nutella Gooey Butter Cake! I said, “I don’t see why not!”
I just switched out the yellow cake mix, for Duncan Hines Dark Chocolate Fudge Cake Mix and added a cup of Nutella and a little vanilla to the filling.
They look like brownies, but they are WAY better than any brownie you’ve ever eaten! If you never had Gooey Butter Cake, it’s a flat dense cake with a gooey cream cheese filling on top, and a perfect sugary crisp crust forms over the filling, that’s usually garnished with a sprinkling of powdered sugar.
It’s a dessert with a St. Louis origin, and can be found in most every St. Louis grocery store and bakery. Gooey butter cake is now widely available outside of the St. Louis area. Thanks to Paula Deen, you can find recipes for many varieties, such as Pumpkin Gooey Butter Cake.
But Nutella? Genius I tell you! Someone needs to package the smell! I’m pretty sure my neighbors were blessed with the sweet chocolate and hazelnut aroma wafting from our open windows.
The Nutella Gooey Butter Cake and Chocolate Chip cookies I made were devoured!
and the kids…………they had a great time!
Nutella adds a delicious twist to a St. Louis tradition, where the cake becomes the crust and holds a gooey cream cheese and Nutella filling. It's a great addition to parties or potlucks and can be prepared up to three days in advance, getting better with time.
Ingredients
- 1 (18-1/4 ounce) Box Duncan Hines Dark Chocolate Fudge Cake Mix
- 1 large Egg
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 2 large eggs beaten
- 1 cup Nutella
- 1 teaspoon vanilla
- 2 cups powdered sugar
Instructions
- Heat oven to 325° F and lightly grease 13x9-inch pan
- Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into bottom of greased pan with fingers.
- Using an electric mixer, blend, cream cheese, 2 beaten eggs, nutella and vanilla. Then slowly and powdered sugar and beat until smooth.
- Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not overbake, the center should be a little gooey)
- Dust with powdered sugar on top after cake has cooled.
Notes
This cake is even better the next day and can be prepared up to three days in advance. If you can not find the Duncan Hines Dark Chocolate Fudge Cake mix, any 18-1/4 ounce chocolate cake mix will do.
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http://tidymom.net/2012/nutella-gooey-butter-cake/
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Should this cake be refrigerated if made in advance? or is keeping it covered on the kitchen counter ok? Thanks!!
No need to refrigerate – we’ve made this my whole life and never have
Any substitute suggestions for someone who hates Nutella.
how about substituting Biscoff?
Even peanut butter might be a good substitute.
Made this tonight and talk about DELICIOUS! I was nervous b/c I forgot to oil the cake pan AND I didn’t check my powdered sugar… Don’t think I quite had 2 cups, but I dumped in what I had and it still turned out fantastic. Thanks for posting this! New to your blog and I ♥ it lots!!!
ahhah Nutella it’s biggest italian product !
All I have to say is if you do not possess a thing called self control…do not make these or you will eat the whole pan! I made them for bosses day today and they were gone within an hour. Several people told me they went back for seconds and even thirds (but they were all gone). Great treat and easy to make! This will for sure be made on a regular basis in my house.
WOW! This cake is delicious!! It’s very rich but extremely good. I’ve never heard of or tried gooey cakes of any kind before, but I’m so thankful that you’re bringing this St. Louis original to life in kitchens across the country – and especially to mine in Texas!
I’m wondering what everyone is doing with recipes like this now that they’ve reduced the size of the cakemixes to 15 oz? Do you buy two and take some from the 2nd mix to make up the difference?
I still make it the same way and have seen no difference
When I made this for the first time a couple weeks ago the batter for the crust part was very smooth and liquid like. (Now I realize after reading your comment it probably was because the cake mix is smaller and I didn’t even notice!) That batch baked up with the crust fluffy and light like a cake and didn’t look like the picture at all, but still very tasty! I just made it for the second time today and added a little less butter to make sure the crust mixture was a little dry and crumbly so I could press it in the pan. I’m still waiting for it to cool, but so far so good!
You just can’t have enough sweets around Thanksgiving. My son’s birthday is the day after. So I made this cake for Wyatt to share with his basketball team after practice. Cheryl, your story about how much teens loved the cake helped me choose. And the comments were REALLY helpful. I made the cake yesterday to give it time to settle. I had just under 1 cup of Nutella. Since the cake mix was smaller than 18 1/4 oz., I proportionally decreased the other ingredients. I can’t wait to find out how the team likes it. Thank you for posting this recipe! I hope you had a great Thanksgiving.
Looks Delicious! Did you just serve this cake with whipped cream? I’m sure it doesn’t need it but I would like to make it and add some kind of icing or such on top, any suggestions?
It does not need icing or any kind of topping – I did add a little cool whip to make my photo more interesting – but this cake is very rich and does not need it
I just made these and they were a huge hit at my High School.
I love everything about this recipe, especially the fact that it uses Nutella! My favorite. I must try this out! (: