Nutella Gooey Butter Cake (VIDEO)

Nutella Gooey Butter Cake – dangerously delicious!! Cake mix, egg, butter topped with cream cheese, nutella, eggs, vanilla, butter and powdered sugar. Serve with whipped cream. This is ALWAYS the first dessert to go!! #nutella #cake #dessert

Nutella Gooey Butter Cake - dangerously delicious!! Cake mix, egg, butter topped with cream cheese, nutella, eggs, vanilla, butter and powdered sugar. Serve with whipped cream. This is ALWAYS the first dessert to go!! #nutella #cake #dessert

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This is the second month for the Nutella Challenge sponsored by Bell’alimento. I decided to go with a Nutella Gooey Butter Cake this month. This cake is amazing. We absolutely loved it. It is ooey, gooey, chocolatey goodness! This is a great example to show that good food doesn’t have to be complicated. This simple dessert is good enough to be served in a restaurant – at least we think so!


Nutella Gooey Butter Cake - dangerously delicious!! Cake mix, egg, butter topped with cream cheese, nutella, eggs, vanilla, butter and powdered sugar. Serve with whipped cream. This is ALWAYS the first dessert to go!! #nutella #cake #dessert

Nutella Gooey Butter Cake - dangerously delicious!! Cake mix, egg, butter topped with cream cheese, nutella, eggs, vanilla, butter and powdered sugar. Serve with whipped cream. This is ALWAYS the first dessert to go!! #nutella #cake #dessert

WATCH How to Make Nutella Gooey Butter Cake

nutella gooey butter cake

Nutella Gooey Butter Cake

Yield: 12 people
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Nutella Gooey Butter Cake – dangerously delicious!! Cake mix, egg, butter topped with cream cheese, nutella, eggs, vanilla, butter and powdered sugar. Serve with whipped cream. This is ALWAYS the first dessert to go!! #nutella #cake #dessert

Equipment:

Ingredients:

Cake

  • 1 box devil's food cake mix
  • 1 egg
  • 8 Tbsp butter, melted

Filling

  • 1 (8-oz) package cream cheese, softened
  • 1 cup Nutella
  • 3 eggs
  • 1 tsp vanilla
  • 8 Tbsp butter, melted
  • 1 (16-oz) box powdered sugar

Instructions:

  • Preheat oven to 350ºF.
  • Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  • To make the filling: In a large bowl, beat the cream cheese and Nutella until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well.
  • Spread Nutella mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
  • Serve with fresh whipped cream.

Steph

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Comments

  1. I made something similar last year. I followed Paula Deen's chocolate/peanut butter gooey cake recipe, but replaced the peanut butter with some nutella. Thanks for the adaptation. Mine tasted good, but the texture was off.

  2. Hi! I am a fellow Alabamian(Gadsden)! I just wanted to tell you I love your blog! Great down-to-earth food! I am about to make a couple of these Nutella Gooey Butter Cakes for the bimonthly dinner our church serves at our local Salvation Army tomorrow night. I usually do the desserts each dinner, and I am excited to make these tomorrow! Thanks for all of your ideas! Oh, and sorry… Roll Tide! 😉

  3. the double chocolate gooey butter cake is a big favorite in my house and so is nutella so I will definitely make this soon!

  4. Just made this tonight for the first time, and served it to guests. It was such a hit!! As my guests were leaving at the end of the night, our friends' teenage son was saying "Mom, did you get the recipe?"

  5. David – the base is meant to be a crust. It should have been very thick – more dough like than cake batter. You want to be able to press it into the base of the pan. Your original big pile of cake powder may have been right.

  6. Hi! Thanks for the recipe. I tried making it last night with little success. I followed your directions until I mixed the egg, butter and cake mix. This didn't mix too well as it was still mainly a big pile of cake powder once the butter and egg was mixed in. So I decided to follow the cake recipe, which asked for 2 more eggs, half cup vegetable oil and 1.25 cup water. This gave me a somewhat soupy mixture, maybe because the original recipe didn't use butter? The filling mixture worked out fine and I spread it on top of the cake mixture and baked for 50 minutes. It jiggled a lot when I pulled it out but I didn't know how it was supposed to be since I wasn't supposed to overbake. I let it cool but it still had a weird consistency and looked nothing like your awesome pics (where you can see two clearly defined layers!) Should I have baked it longer? Where did I go wrong?

    1. I know I am significantly late in responding to your comment but I made it a few nights ago. Where you went wrong is that you didn't continue mixing. You have to continue mixing and not add more to it. The cake will end up very stiff when you transfer it to the pan. I was suspicious but continued. By the time it was done and came out of the oven, it jiggled a bit but not that much more than the average cake. It was very god.

  7. OMG – This cake is AMAZING!!!!!
    I made for a birthday celebration with the girls.
    This is now my new "go-to" desert for any occasion! (even if I am feeling a little sick after the huge piece I had — it's worth it :0))
    …..Lisa – just an itinerate recipe wanderer

  8. Thank you for this amazing recipe! Wow. It is delicious. 🙂 Made it for Thanksgiving and it was a big hit! Everyone has asked for the recipe.

  9. Oh, my goodness, I don't even like chocolate cake but that does look ooey gooey good, doesn't it?! Thanks for sharing this is going to be my thank you cake to our children's sitter. She's never going to quit after I bake her that!
    ~ingrid

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