Indulgent Nutella Gooey Butter Cake Recipe
Craving something decadently delicious? This Nutella Gooey Butter Cake combines rich chocolate flavor with the creamy goodness of Nutella, resulting in a dessert that is irresistibly gooey and satisfying. Let’s dive into this delightful recipe!
Why You’ll Love This Nutella Cake
- Quick and Easy: With the use of a cake mix, this recipe saves you time without compromising flavor. The addition of cream cheese and Nutella elevates it to an indulgent treat.
- Gooey Goodness: Picture a rich, molten center akin to a lava cake. This is chocolate decadence at its finest!
Ingredients
For the Base
- 1 package devil’s food cake mix
- 1 egg
- 8 tablespoons melted butter
For the Filling
- 1 (8 oz) package cream cheese (softened)
- 1 cup Nutella
- 3 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons melted butter
- 1 (16 oz) box powdered sugar
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Base:
- In a mixing bowl, combine 1 package devil’s food cake mix, 1 egg, and 8 tablespoons melted butter.
- Use an electric mixer to blend until smooth.
- Press the mixture into the bottom of a lightly greased 9×13-inch baking pan.
- Make the Filling:
- In another bowl, beat together 1 (8 oz) package softened cream cheese and 1 cup Nutella until creamy.
- Add 3 eggs, 1 teaspoon vanilla, and 8 tablespoons melted butter. Mix well.
- Gradually add 1 (16 oz) box powdered sugar while mixing until fully incorporated.
- Pour the Nutella mixture over the cake batter in the pan.
- Bake:
- Place in the preheated oven and bake for 40 to 50 minutes. Be careful not to overbake; the center should remain a bit gooey.
- Once done, transfer to a wire rack to cool completely before serving. Enjoy it warm!
Ingredient Notes & Substitutions
- Cake Mix Options: While devil’s food cake mix is recommended, feel free to use other chocolate mixes like chocolate fudge or German chocolate for slight flavor variations.
- Cream Cheese: For best texture and taste, opt for full-fat cream cheese. Reduced-fat options like Neufchâtel work too but avoid low-fat versions.
- Egg Substitutions: This recipe does not yield good results with egg substitutes; they won’t achieve the desired gooey consistency.
Recipe Tips
- Soften Cream Cheese: Cut cream cheese into cubes and allow to sit at room temperature for 20-30 minutes. If you’re short on time, microwave in 10-second bursts, watching closely.
- Avoid Overbaking: Start checking the cake around 40 minutes; the edges should be set, and the center should jiggle slightly.
- Cooling: Let the cake cool completely before refrigerating for best texture.
Make It Ahead
You can prepare this cake up to a day in advance. Allow it to cool and cover tightly with plastic wrap, storing it at room temperature. For warm servings, simply reheat individual slices in the microwave for a few seconds.
Storing Leftovers
- Room Temperature: Store tightly covered at room temperature for 1-2 days if consuming soon.
- Refrigerator: Keep in an airtight container for up to 5 days; it will firm up slightly but remain gooey.
- Freezer: Cut into portions, wrap each in plastic, and store in a freezer-safe container for up to 3 months.
Fun Variations
- Strawberry Nutella: Swirl in some strawberry jam before baking.
- Peanut Butter Nutella: Add creamy peanut butter and mini peanut butter cup pieces on top.
- Salted Caramel Hazelnut: Drizzle caramel sauce and sprinkle crushed toasted hazelnuts after baking.
Now that you have this scrumptious recipe, it’s time to indulge in some Nutella Gooey Butter Cake! Enjoy.