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Chocolate Marble Gooey Butter Cake

Chocolate Marble Gooey Butter Cake is the best of both worlds. It’s also an easy dessert to make because it starts with a boxed cake mix.

A SIMPLE TWIST ON GOOEY BUTTER CAKE

This Chocolate Marble Gooey Butter Cake is basically like a really sweet, soft and gooey brownie. It has a brownie type base with a creamy (gooey) topping. And with this recipe, two favorite flavors are combined to give you one heckuva Gooey Butter Cake. A little vanilla..a little chocolate.

a slice of Chocolate Marble Gooey Butter Cake shown on a small, round white plate.

TIPS FOR MAKING CHOCOLATE MARBLE GOOEY BUTTER CAKE:

  • Your natural instinct is going to be to cook this too long. You’ll think it’s not done. But remember we want this to stay a bit gooey. It is ready when it starts to get light golden brown around the edges.
  • You can really use any of your favorite cake mixes for this. White, yellow or vanilla all work. Or, you can try strawberry for a chocolate strawberry flavor.
  • Don’t forget the nonstick cooking spray. Even when using a nonstick pan – it makes all the difference!
overhead photo of a slice of Chocolate Marble Gooey Butter Cake on a white plate with a fork off to the side.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • yellow cake mix
  • salted butter
  • eggs
  • cream cheese
  • vanilla extract
  • powdered sugar
  • semi-sweet chocolate chips
powdered sugar, yellow cake mix, butter, eggs, cream cheese, chocolate chips and vanilla extract.

HOW TO MAKE CHOCOLATE MARBLE GOOEY BUTTER CAKE:

Preheat oven to 350F degrees. Spray a 9×13 baking pan with nonstick cooking spray.

spraying nonstick cooking spray into a baking pan.

Start making the crust. In a medium bowl, combine cake mix, melted butter and egg. Beat together using an electric or stand mixer on low for 2 minutes. You’ll notice the batter will start to pull away from the sides of the bowl.

cake mix, butter and egg mixed together in a stand mixer.

Spread the batter into the bottom of your baking dish. It’s best just to get in there with your hands to get it all evenly spread out.

cake mix crust pressed evenly into the bottom of the baking dish.

Now make the filling. Using the same mixing bowl, add the cream cheese and beat on low until smooth. Add the eggs, melted butter and vanilla extract and mix on medium speed for 1 minute. Add in the confectioners sugar and mix everything together until smooth and well incorporated. Set aside.

cream cheese, eggs, butter and vanilla extract mixed together in a stand mixer.

Place 1 cup chocolate chips into a microwave safe bowl or dish. Microwave chips on high for about 30 seconds then take out and stir.

chocolate chips in a measuring cup

Continue microwaving in 15 second intervals until fully melted.

melted chocolate chips in a measuring cup.

Measure out 1 cup of the cream cheese filling.

measuring cup holding some cream cheese batter.

Combine cream cheese filling with melted chocolate.

mixing cream cheese mixture and melted chocolate chips in a measuring cup.

Whisk together until well blended and all one color.

fully mixed melted chocolate chips and cream cheese batter. .

Pour vanilla cream cheese filling on top of crust and spread out evenly.

a spatula spreading cream cheese batter on top of cake mix in baking pan.

Using a spoon, dollop chocolate filling on top of cream cheese filling.

chocolate batter dolloped on top of cream cheese batter.

Using a butter knife, swirl the knife around so the top of the batter has a marbled effect. Be careful not to cut through the crust.

a knife swirling chocolate batter around into the cream cheese mixture.

Bake for about 45 minutes. Be careful not to overbake. Remember, this is gooey butter cake so you want that filling to stay a little soft.

fully baked gooey chocolate butter cake.

Cool for at least 30 minutes. Then cut into squares and serve.

closeup p photo of a slice of Chocolate Marble Gooey Butter Cake on a white plate.

CRAVING MORE RECIPES?

Chocolate Marble Gooey Butter Cake

Chocolate Marble Gooey Butter Cake is the best of both worlds. It's also an easy dessert to make because it starts with a boxed cake mix.
5 from 10 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12

Ingredients

FOR THE CRUST:

  • 15.25 ounce box yellow cake mix
  • ½ cup salted butter (1 stick), melted
  • 1 large egg

FOR THE FILLING:

  • 8 ounce block cream cheese, softened to room temperature
  • 2 large eggs
  • ½ cup salted butter (1 stick), melted
  • 1 teaspoon vanilla extract
  • 3 ¾ cups powdered sugar
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350F degrees. Spray a 9×13-inch baking pan with nonstick cooking spray.
  • For the crust: In a medium bowl, combine cake mix, melted butter and egg. Beat together using an electric or stand mixer on low for 2 minutes. You’ll notice the batter will start to pull away from the sides of the bowl.
  • Spread the batter into the bottom of your baking dish. It’s best just to get in there with your hands to get it all evenly spread out.
  • For the filling: Using the same mixing bowl, add the cream cheese and beat on low until smooth.
  • Add the eggs, melted butter and vanilla extract and mix on medium speed for 1 minute.
  • Add in the powdered sugar and mix everything together until smooth and well incorporated. Set aside.
  • Place 1 cup chocolate chips into a microwave safe bowl or dish. Microwave chips on high for about 30 seconds then take out and stir. Continue microwaving in 15 second intervals until fully melted.
  • Measure out 1 cup of the cream cheese filling.Combine cream cheese filling with melted chocolate. Whisk together until well blended and all one color.
  • Pour filling on top of crust and spread out evenly.
  • Using a spoon, dollop chocolate filling on top of cream cheese filling.
  • Using a butter knife, swirl the knife around so the top of the batter has a marbled effect.
  • Bake for about 45 minutes. Be careful not to overbake.
  • Cool for at least 30 minutes. Then cut into squares and serve.
Course: Dessert
Cuisine: American

Nutrition

Calories: 544kcal | Carbohydrates: 81g | Protein: 4g | Fat: 23g | Sodium: 467mg | Fiber: 2g | Sugar: 61g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




32 Comments

  1. 5 stars
    I made it exactly like the recipe said to & it was AMAZING! Gone in less than 24 hrs. I made it again & it’s actually in the oven right now. Soooooo good! Thanks for sharing.

    1. 5 stars
      I agree with the sugar part. I didn’t have enough powdered sugar. I think I used right around 1- 1 1/4 cups of powdered sugar and 1/2 c of regular sugar. I wasn’t sure if it needed what it called for but I definitely didn’t use 3 3/4 cup. It was sweet enough, I can’t imagine going exactly by the measurements!

  2. 5 stars
    This has become my new go-to dessert, especially since it is easy to transport. It was a hit at my aunt’s for Thanksgiving and a work pot luck. My 10-year-old fixed them largely by herself today to leave some out for Santa and transport the rest to a Christmas dinner. Thanks for this great recipe!