Best 8 Chocolate Marble Gooey Butter Cake Recipes

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Indulge in the decadence of Chocolate Marble Gooey Butter Cake, a symphony of flavors and textures that will tantalize your taste buds. This delectable treat combines the richness of chocolate with the comforting warmth of a gooey butter cake, resulting in a masterpiece that is both elegant and irresistible. The classic gooey butter cake is elevated with the addition of rich chocolate, creating a marbled effect that adds visual appeal and depth of flavor. Prepare to be captivated by its moist and tender crumb, perfectly complemented by the gooey, buttery center. This recipe provides step-by-step instructions and includes variations for a gluten-free version and a delightful cream cheese frosting that takes the cake to the next level. Whether you're a seasoned baker or a novice in the kitchen, this Chocolate Marble Gooey Butter Cake is sure to impress and satisfy your cravings for a truly exceptional dessert.

Here are our top 8 tried and tested recipes!

CHOCOLATE GOOEY BUTTER CAKE



Chocolate Gooey Butter Cake image

My chocolate spin on St. Louis gooey butter cake. Dust top with powdered sugar if you like.

Provided by PHXBBW6FT1

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h

Yield 14

Number Of Ingredients 7

15 ¼ ounces chocolate fudge cake mix (such as Betty Crocker®)
½ cup salted butter, melted
4 eggs, divided
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
5 tablespoons cocoa powder
4 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
  • Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.

Nutrition Facts : Calories 401.2 calories, Carbohydrate 62.5 g, Cholesterol 88.2 mg, Fat 31.8 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 359.3 mg, Sugar 50.4 g

CHOCOLATE MARBLE LOVE CAKE



Chocolate Marble Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 12

Unsalted butter, for the pan
All-purpose flour, for the pan
One 16.5-ounce box vanilla cake mix (plus ingredients called for on the box)
32 ounces part-skim ricotta
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone
One 3.4-ounce box vanilla instant pudding mix
1 cup whole milk
2 ounces bittersweet chocolate (in a block or bar)

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
  • Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
  • Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
  • Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.

CHOCOLATE MARBLE GOOEY BUTTER CAKE



CHOCOLATE MARBLE GOOEY BUTTER CAKE image

And..another one of my favorite variations on the gooey butter cake!

Provided by Gay Farrar

Categories     Chocolate

Number Of Ingredients 11

CRUST:
1 pkg. plain yellow cake mix
1 stick butter, melted
1 large egg
FILLING:
1 8-oz pkg cream cheese, room temperature
2 large eggs
1 tsp vanilla extract
1 stick butter, melted
3-3/4 c confectioners sugar, sifted
1 pkg (6 oz) semisweet chocolate chips

Steps:

  • 1. Preheat oven to 350 and set aside a 13 x 9 pan, ungreased.
  • 2. For the crust, place the cake mix, melted butter and egg in a mixing bowl. Blend on low for 2 minutes. The batter should come together in a ball. Pat the batter evenly over the bottom of the 13 x 9 pan. Set aside.
  • 3. For the filling, place the cream cheese in the same mixing bowl and blend on low until fluffy. Add the eggs, vanilla and melted butter and beat on medium for 1 minute. Add the confectioners sugar and beat until this is well incorporated. Place the chocolate chips in a small saucepan over low heat (or you can microwave them, too) and cook, stirring until the chips are melted. Measure out 1 cup of the cream cheese filling and fold it into the chocolate mixture, stirring so the batter becomes well blended and all one color. Set aside.
  • 4. Pour the remaining filling onto the crust and spread with spatula so that the filling covers the entire surface. Drop spoonfuls of the chocolate batter over the top of the filling, then swirl them with a dinner knife so the top of the batter has a marbled effect. Be careful not to cut through the crust.
  • 5. Bake 45-47 minutes. Remove the pan and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.

MARBLE GOOEY BUTTER CAKE



Marble Gooey Butter Cake image

pinched from The Country Cook

Provided by Lisa Johnson

Categories     Cakes

Time 1h5m

Number Of Ingredients 11

CRUST
1 box yellow cake mix
1 stick unsalted butter, melted
1 large egg
FILLING
8 oz block cream cheese, softened
2 large eggs
1 stick unsalted butter, melted
1 tsp vanilla extract
3-3/4 c powdered sugar
1 c semi-sweet chocolate chips

Steps:

  • 1. Preheat oven to 350F degrees. Spray a 9x13 baking pan with nonstick cooking spray
  • 2. 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
  • 3. 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
  • 4. 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
  • 5. Place 1 cup chocolate chips into a microwave safe bowl or dish. Microwave chips on high for about 1 minute (maybe longer depending on your microwave).
  • 6. Stir chips to make sure they all melted.
  • 7. Combine cream cheese filling with melted chocolate.
  • 8. Whisk together until well blended and all one color
  • 9. Pour vanilla cream cheese filling on top of crust and spread out evenly.
  • 10. Using a spoon, dollop chocolate filling on top of cream cheese filling.
  • 11. 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.
  • 12. 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
  • 13. Cool for at least 30 minutes.

CHOCOLATE MARBLE GOOEY BUTTER CAKE



Chocolate Marble Gooey Butter Cake image

This very moist cake (almost like a cheese cake) is from the Cake Mix Doctor - she has some great ideas for using cake mixes, and this is definitely one of them. Very moist, and rich and plenty of chocolate and very easy to make. It was a definite hit with my chocoholic husband.

Provided by Debi H

Categories     Dessert

Time 1h5m

Yield 15-20 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package yellow cake mix
8 tablespoons butter, melted
1 large egg
1 (8 ounce) package cream cheese, room temerature
2 large eggs
1 teaspoon vanilla
8 tablespoons butter, melted
3 3/4 cups confectioners' sugar
1 cup semi-sweet chocolate chips (6 oz.)

Steps:

  • Place a rack in center of oven and preheat to 350 degrees.
  • For the crust, mix the cake mix, melted butter and egg in bowl and blend on low speed 2 minutes. (if using a handheld mixer, you'll probably have to kick up the speed to medium).
  • Pat the batter into an ungreased 9x13 pan smoothing it out so it's even.
  • For the filling: beat the cream cheese in the same bowl for 30 seconds until fluffy.
  • Add eggs, vanilla and melted butter beating on medium speed for 1 minute.
  • Slowly add the confectioners sugar until well blended. Beat 1 minute more.
  • Reserve 1 cup of cheese mixture. Spread remaining mixture over the crust, smoothing till even.
  • Melt chocolate chips in pan over boiling water, or melt in microwave 1 minute at a time making just until melted.
  • Stir the chocolate (still hot) with the reserved cheese filling until well blended.
  • Spoon chocolate over filling in pan and swirl with a knife for marbling effect.
  • Bake 45 - 47 minutes until it is well browned, but the center still jiggles when you shake the pan.
  • Remove pan and cool at least 30 minutes. before cutting into bars. Store 4 days on counter, or 1 week in refrigerator. This can also be frozen up to 6 months.

Nutrition Facts : Calories 496.2, Fat 25.9, SaturatedFat 14, Cholesterol 92.2, Sodium 374.2, Carbohydrate 64.4, Fiber 1, Sugar 50.6, Protein 4.5

GOOEY BUTTER CAKE



Gooey Butter Cake image

A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. -Cheri Foster, Vail, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 10

2-1/2 cups all-purpose flour
1-3/4 cups sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, melted
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1 package (8 ounces) cream cheese, softened
2 large eggs, beaten, room temperature
2 cups confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

Nutrition Facts : Calories 381 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 299mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

GOOEY BUTTER CAKE I



Gooey Butter Cake I image

This a very rich cake, but mmmmmmmm so good. Best eaten with milk or coffee. You can also make it a Chocolate Gooey Butter Cake if desired. Just use a chocolate cake mix in place of the yellow.

Provided by Tammy

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h

Yield 24

Number Of Ingredients 5

1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup butter
2 cups confectioners' sugar
8 ounces cream cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch cake pan.
  • Melt the butter slightly. Mix it with 2 of the eggs and cake mix. Pour batter into prepared pan. Mix the remaining 2 eggs with the cream cheese, and the confectioner's sugar. Pour this mixture evenly over the first mixture. Do not stir.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 27.1 g, Cholesterol 62.2 mg, Fat 14.3 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 7.6 g, Sodium 235.7 mg, Sugar 19.2 g

CHOCOLATE MARBLE CAKE



Chocolate marble cake image

Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat

Provided by Emma Lewis

Categories     Afternoon tea

Time 1h

Number Of Ingredients 7

225g butter, softened
225g caster sugar
4 eggs
225g self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
  • If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
  • If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
  • Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
  • Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
  • When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
  • Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
  • Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.81 milligram of sodium

Tips:

  • To ensure the cake has a rich and moist texture, use high-quality ingredients, such as unsweetened cocoa powder, pure vanilla extract, and real butter.
  • Don't overmix the batter, as this can result in a tough cake. Mix only until the ingredients are well combined.
  • For a more pronounced marbling effect, use a toothpick or knife to swirl the chocolate and vanilla batters together before baking.
  • Allow the cake to cool completely before frosting or serving. This will help the cake to set properly and prevent it from falling apart.
  • Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

This chocolate marble gooey butter cake is a decadent and delicious dessert that is perfect for any occasion. With its rich chocolate flavor, gooey texture, and beautiful marbled appearance, this cake is sure to be a hit with everyone who tries it. Using the tips provided in this recipe, you can create a perfect chocolate marble gooey butter cake that will impress your friends and family.

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