Nutella Gooey Butter Cake


NUTELLA GOOEY BUTTER CAKE 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.- recipe at

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!

Nutella Gooey Butter Cake recipe at

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.

Nutella Gooey Butter Cake for You at

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 Gooey Butter Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 12 servings

Nutella Gooey Butter Cake

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.


    For the Cake
  • 1 (18-1/4 ounce) Box Duncan Hines Dark Chocolate Fudge Cake Mix
  • 1 large Egg
  • 1/2 cup butter, melted
  • For Filling
  • 8 oz cream cheese, softened
  • 2 large eggs beaten
  • 1 cup Nutella
  • 1 teaspoon vanilla
  • 2 cups powdered sugar


  1. Heat oven to 325° F and lightly grease 13x9-inch pan
  2. Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into bottom of greased pan with fingers.
  3. For Filling:
  4. Using an electric mixer, blend, cream cheese, 2 beaten eggs, nutella and vanilla. Then slowly and powdered sugar and beat until smooth.
  5. 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)
  6. Dust with powdered sugar on top after cake has cooled.


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.


Nutella Gooey Butter Cake Recipe at

You may also enjoy these recipes

Gooey Butter Cake

Nutella Crepes


more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog,, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+

121 Responses to “Nutella Gooey Butter Cake”

  1. christin posted on October 11, 2012 at 2:49 pm (#)

    Should this cake be refrigerated if made in advance? or is keeping it covered on the kitchen counter ok? Thanks!!

    • TidyMom replied on October 11th, 2012 at 2:54 pm

      No need to refrigerate – we’ve made this my whole life and never have 😉

  2. Ted Sanchez posted on October 11, 2012 at 10:10 pm (#)

    Any substitute suggestions for someone who hates Nutella.

    • Linda replied on November 8th, 2012 at 10:43 am

      how about substituting Biscoff?

      • Shane R. replied on January 29th, 2013 at 11:25 am

        Even peanut butter might be a good substitute.

  3. Amanda posted on October 11, 2012 at 10:13 pm (#)

    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!!!

  4. Paolo posted on October 16, 2012 at 4:13 pm (#)

    ahhah Nutella it’s biggest italian product !

  5. Lisa posted on October 16, 2012 at 4:14 pm (#)

    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.

  6. Stefani posted on October 28, 2012 at 8:00 am (#)

    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! :)

  7. Linda posted on November 8, 2012 at 10:42 am (#)

    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?

    • TidyMom replied on November 8th, 2012 at 11:09 am

      I still make it the same way and have seen no difference

    • Talon replied on November 12th, 2012 at 6:59 pm

      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!

  8. Susan posted on November 23, 2012 at 8:24 am (#)

    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.

  9. Val posted on February 23, 2013 at 2:05 am (#)

    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?

    • TidyMom replied on February 23rd, 2013 at 10:26 am

      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

  10. Erica posted on February 24, 2013 at 9:55 am (#)

    I just made these and they were a huge hit at my High School.

  11. Monica posted on May 2, 2013 at 7:30 pm (#)

    I love everything about this recipe, especially the fact that it uses Nutella! My favorite. I must try this out! (:

  12. britney posted on July 18, 2013 at 11:47 pm (#)

    Could I use the chocolate peanut butter spreads you see at the grocery stores? I am wondering how that will taste with cream cheese? I have had Nutella cheesecake so I know that works but I’m wondering. Normally I’m not one to change things but my bf loves peanut butter.

    • TidyMom replied on July 19th, 2013 at 6:48 am

      Sure you can use peanut butter or any similar type of butter.

  13. Kelly posted on September 11, 2013 at 8:21 pm (#)

    I’m so homesick for St. Louis right now! Gooey butter cake is one of my favorites. Thanks for sharing!

  14. Erin @ Dinners, Dishes and Desserts posted on September 24, 2013 at 8:37 am (#)

    Just found this via Roxana’s Chocolate Party – holy cow this look incredible! I am having to have a really hard time not making it today, and eating it all! I love Nutella, and can’t wait to try this one!

  15. Christy @mysouthernexpression posted on September 24, 2013 at 2:44 pm (#)

    I found this on Pinterest and have to say this looks so good. I will be making it very soon!

  16. Christy posted on September 29, 2013 at 5:15 pm (#)

    Any ideas how to make this from scratch, instead of using a box cake mix?

    • TidyMom replied on September 30th, 2013 at 8:25 am

      No sorry, I always use a box mix – all the dry ingredients are premeasured that way.

  17. Robin Bennett posted on October 27, 2013 at 6:38 pm (#)

    Thanks, Cheryl. Just saw this on Roxana’s Home Baking.

    Made these for a dinner party on Tuesday since you said to make them in advance.

    Just took it out of the oven and had to try it with Bruster’s Vanilla Ice Cream!

    To die for!


  18. betty posted on November 12, 2013 at 4:44 pm (#)

    if i wanted to substitute out the chocolate cake mix to vanilla cake mix, will it still be fine?

  19. Leni posted on January 27, 2014 at 8:35 pm (#)

    I made this last night and the top of mine did not look anything like the picture. The top of my cake looked very much like milk chocolate topping. So very light. I followed the recipe to a T. I’m not sure what I did wrong. Whatever, it might have been, the cake was so delish!! I would like to know what I did wrong, because this recipe is a keeper. Thanks for sharing.

    • TidyMom replied on January 28th, 2014 at 4:57 am

      how strange, we have probably made this version of gooey butter cake at least 8-10 times and it comes out just like I pictured every time.

  20. Mary posted on February 3, 2014 at 2:42 pm (#)

    Could i please have the measurements in the Metric system? i tried to make a batch now and converted the measurements by looking online but i think i got it wrong :(

  21. emily posted on February 24, 2014 at 3:02 pm (#)

    This gooey cake is AWESOME! We made it as a last-minute dessert last night and my normally Nutella-neutral family gobbled it up. It was getting close to bedtime so we only let it cool for about 10 minutes before digging in. It was a little tough to dish out in clean slices (which I was expecting), but we bravely forged ahead, adding a little scoop of vanilla ice cream to each serving, and , man-oh-man, it was PURE HEAVEN! My 3 sons, which range in age from 13 to 6, and husband couldn’t stop raving. I have a feeling that I’m going to be getting lots of requests for this dessert in the future! Thanks for the awesome recipe!

  22. Gen posted on March 9, 2014 at 3:15 pm (#)

    I accidentally only put one egg instead of two in the nutella batter and they’re in the oven now! Do you think they’ll still be good?

  23. Andrea posted on March 10, 2014 at 12:20 pm (#)

    This sounds delicious!! Do you think it would work in muffin form for a reception?

  24. Chloe posted on October 21, 2014 at 6:57 pm (#)

    Really yummy but the bottom came out caliber than I expected. Filling was gooey and delicious though. Followed the directions exactly. Baked for 40.

  25. Paula posted on December 20, 2014 at 10:41 pm (#)

    Very good recipe and very simple to do. I made this the other night for a birthday cake and used a 9 inch spring form pan and it was perfect. I baked it for almost 55 min since it is thicker in the round pan. It still jiggled a little in the middle when I took it out of the oven. Each piece had a perfect mix of gooey centre and raised edges. I piped some chocolate fudge icing around the top and bottom edge. This recipe is a keeper. Just as good if not better than cakes I’ve had at the cheesecake factory.

  26. Lisa Campanell posted on August 24, 2015 at 10:47 am (#)

    I made this last night with banana cake mix, as that was all I had (my mil gave me three boxes!) It was a huge hit. Now I know what I’ll be doing with the other two boxed of banana cake mix.


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