Chocolate chip gooey butter cake is easy to make but tastes amazing. It is the perfect mix of chocolaty base with a cream cheese filling and chocolate chips. The result is rich and ooey gooey goodness.

Hand holding gooey butter cake with chocolate base and cream cheese and chocolate chip filling.

If you are a fan of the St. Louis Classic Gooey Butter Cake, you are going to love the chocolate twist on that recipe. This easy recipe starts with a chocolate cake mix, butter, cream cheese, chocolate chips, and eggs and turns them into something magical.

Living not too far from the St. Louis area, ooey gooey butter cake has been in my family for as long as I can remember. We love the original but we also love making fun twists on that idea.

For birthdays we make funfetti gooey butter cake or lemon gooey butter cake. During the fall we make pumpkin gooey butter cake and apple gooey butter cake as well.

Pieces of chocolate chip gooey butter cake stacked on top of one another, ready to eat.

Ingredients ready to be made into chocolate gooey butter cake.

But this time we were in the mood for a chocolate twist. So I used a chocolate cake mix and added chocolate chips and the results were delicious.

I am not exactly sure why some of the cake layer popped up during baking this recipe. It almost gave a marble effect.

You know what though? I kind of like the way it looked and of course it tasted amazing so I had to go ahead and share it with you.

Tips and Tricks

Lining the pan with aluminum foil is not at all necessary. It just makes lifting the bars out of the pan to cut nice pieces easier.

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I normally don’t do that step unless I plan on taking pictures to share with you. If I am just making these tasty bars for my family, I bake them in the pan and don’t worry if the knife drags a bit as I cut them.

We normally serve them with a dusting of powdered sugar anyway, so that can cover any imperfections!

If you have having trouble getting the crust spread out in the bottom of the pan, moisten your fingertips a bit. When your fingers are damp, the dough is less likely to stick to them and it makes spreading it out easier.

To avoid getting lumps of cream cheese in your filling, make sure it is good and softened first. Beat it well before adding any other ingredients.

Gooey butter cake with chocolate base and cream cheese filling with chocolate chips, cut into pieces.

Cutting board filled with chocolate gooey butter cake bars, ready to serve.

You can stir the chocolate chips into the cream cheese layer or sprinkle them over the top. Either way works, but sprinkling them over the top will ensure more even distribution. (I learned that after making the video!)

Knowing when they are done

These bars are meant to be a bit ooey gooey, so you want to pull them out of the oven when they are just done. The edges should be puffed up and the cake should look baked through, but the center of the cream cheese filling should still have a little bit of wobble.

While the gooey butter cake is delicious warm, it is extra gooey and hard to cut and serve. It is best to let it cool completely or even chill slightly before cutting.

Then serve the cake at room temperature or even warmed slightly in the microwave. Though really there is no wrong way to serve it!

Storage

Gooey butter cake can be stored at room temperature for a couple of days or refrigerated for up to a week. For longer storage, but pieces in airtight containers and freeze for an easy treat later.

4.71 from 31 ratings

Chocolate Chip Gooey Butter Cake

Author: Carlee

Servings: Servings

This is the gooey butter cake recipe for chocolate lovers. It uses a chocolate cake mix for the base layer and adds chocolate chips to the cream cheese layer for the perfect chocolaty twist on the St. Louis classic. It is easy to make and perfect for potlucks, bbqs, parties and more.

Prep: 10

Cook: 25

Total: 35

Equipment

Ingredients

Makes: 9 x 13inch rectangle

Instructions

Preheat oven to 350°F and grease a 9×13-inch pan.
Stir together cake mix, 2 eggs and melted butter. Press into prepared pan.
1 box chocolate cake mix, ½ cup butter
Beat cream cheese until smooth and creamy. Add the two remaining eggs, powdered sugar and vanilla. Mix until combined.
8 oz. cream cheese, 2½ cups powdered sugar, 1 teaspoon vanilla extract
Pour cream cheese mixture over the chocolate base. Sprinkle with chocolate chips.
¼ cup mini chocolate chips
Bake for 25-30 minutes. The outer edge should be set with a slight wobble in the center.
Cool before cutting and serving. Serve with a dusting of powdered sugar if desired.