Chocolate Chip Gooey Butter Cake
Legend has it that Gooey Butter Cake happened by way of a baker’s accident. The story places a German baker in or around St. Louis in the 1930s or 1940s. While making a cake, the baker accidentally reversed the proportion of butter and flour in the recipe. The result was a gooey but completely delicious cake. It was gooey, buttery, and had a cakey layer at the bottom. It wasn’t what was intended, but so delicious that the baker set out to recreate it.
I can’t promise that the story is true, but I can tell you that the dessert is delicious. It comes together quickly and easily and tastes so good. I like to add chocolate chips to my version, but you can omit them from the recipe if you prefer.
Mistake or not, this is one delicious cake. Gooey Butter Cake’s name, flavor, and appearance are so unique that it’s sure to be a conversation piece at your family table.
Chocolate Chip Gooey Butter Cake
Ingredients
- 2 1/2 cups All-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 4 ounces butter , melted
- 1 large egg
- 2 ounces milk
- 8 ounces cream cheese , softened
- 4 ounces butter , melted
- 2 large eggs
- 1 Tablespoon vanilla extract
- 3 cups powdered sugar
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Make the crust by combining flour, sugar, baking powder and salt in a large bowl. Add melted butter and stir to combine. Add the egg and milk and stir to fully incorporate. The mixture should be crumbly and evenly moistened.
- Evenly press the crust mixture into an ungreased 13 x 9 inch pan. Set aside while the topping is prepared.
- To prepare the topping, combine softened cream cheese and melted butter in a large bowl and stir until smooth. Add the eggs and vanilla and whisk until smooth. Add the powdered sugar and stir until fully incorporated.
- Pour topping over the prepared crust and spread to completely cover the crust. Sprinkle the chocolate chips over the top of the filling. Bake in the preheated oven for 35-45 minutes.
- The cake is done when the topping develops a light brown color. The topping should not be completely set in the middle as it will firm up as the cake cools. Remove the cake from the oven and cool at least 30 minutes before slicing. If desired, sprinkle lightly with powdered sugar before serving.
chocolate chips, butter, cream cheese- how could it not be delicious! I am going to make this very soon. Thanks for sharing the recipe
I’m excited to bake this tomorrow! So glad I found your site- love it! Pinning this right now to share!
This is so good! Very easy to make, too. Thank you for sharing
I am so happy to hear that you are enjoying it as much as we do!
Great recipe! We love the chocolate chip version ALMOST as much as your blueberry one. I am recopying some of our favorite recipes, and came to check the Blueberry Gooey Butter Cake recipe instructions, but could not find it. No matter, I have the alternate 1/2 cups of blueberries and 2 Tablespoons of lemon juice. If memory serves me right, the Blueberry Gooey Butter Cake is what first brought me to your wonderful farm, years ago. So approximate that you would post this Midwest recipe, with a Maine spin….Thank you, Jennifer, for sharing this wonderful recipe.
You are exactly correct about the 1/2 cup blueberries and 2 tablespoons of lemon juice. I am so glad that you enjoy both versions. Thank you for taking the time to leave your lovely comment. Reading it made my day!