I test desserts the same way I test recipes at home: by baking them, slicing them, and sneaking a piece while it’s still warm. This Nutella Gooey Butter Cake is a fail-safe for that kind of behavior. It’s rich, chocolatey, and has a silky Nutella–cream cheese filling that stays just gooey enough to feel indulgent without collapsing into a mess.

What I love about this cake is its simplicity. Two components — a pressed cake-mix crust and a whipped Nutella–cream cheese filling — come together in under an hour of oven time. The technique is straightforward, and the results are reliably impressive for potlucks or a no-fuss weekend dessert.

Below you’ll find the exact ingredient list and step-by-step method I use, plus practical notes on swaps, equipment, common issues, and keeping slices neat. Read straight through for the method, or jump to the sections you need. Either way, you’ll end up with a cake that gets eaten fast.

What You’ll Need

1 box devil’s food cake mix — forms the chocolatey crust base; the dry mix presses into a sturdy layer.
1 egg — binds the cake mix for the crust.
8 Tbsp butter, melted — adds richness and moisture to the crust.
1 (8-oz) package cream cheese, softened — makes the filling smooth and tangy; room temperature is important.
1 cup Nutella — gives the filling its hazelnut-chocolate character and soft texture.
3 eggs — give structure and silkiness to the filling.
1 tsp vanilla — lifts flavors and rounds the sweetness.
8 Tbsp butter, melted — the second portion, folded into the filling for richness.
1 (16-oz) box powdered sugar — sweetens and stabilizes the filling into a thick, spreadable batter.

The Method for Nutella Gooey Butter Cake

Preheat the oven to 350°F. Lightly grease a 13-by-9-inch baking pan and set it aside.
Make the crust: In a medium bowl, combine 1 box devil’s food cake mix, 1 egg, and 8 Tbsp melted butter. Beat with an electric mixer on medium until combined and evenly moistened.
Press the cake-mix mixture firmly and evenly into the bottom of the prepared 13-by-9-inch pan.
Make the filling: In a large bowl, beat 1 (8-oz) package softened cream cheese until smooth. Add 1 cup Nutella and beat until combined and smooth.
Add 3 eggs, 1 tsp vanilla, and the remaining 8 Tbsp melted butter to the cream cheese–Nutella mixture. Beat until blended.
Add the entire 1 (16-oz) box powdered sugar and mix on low to medium speed until the filling is smooth and fully incorporated, scraping down the sides of the bowl as needed.
Spread the Nutella–cream cheese filling evenly over the pressed cake-mix crust.
Bake in the preheated 350°F oven for 40 to 50 minutes, until the edges are set and the center remains slightly gooey. Do not overbake.
Remove the pan from the oven and let the cake cool on a wire rack. Allow it to cool until it is set enough to slice (cooling completely will make slicing cleaner). Slice and serve.

Why It’s Crowd-Pleasing

This cake hits multiple dessert notes at once: a crisp-ish chocolate base, a creamy, Nutella-forward middle, and a gooey center that feels decadent without being overly heavy. People notice the familiar Nutella flavor right away — it’s comforting in the best way. The texture contrast between the slightly crumbly crust and the silky, fudgy filling is what keeps guests reaching for another piece.

It also scales mentally well for casual gatherings. You can cut narrow slices for a potluck or large squares for a family dessert. The flavor is universally appealing: chocolate and hazelnut, balanced with a touch of tang from the cream cheese, which keeps the sweetness from being cloying.

Ingredient Flex Options

Small swaps can work depending on what you have on hand, but keep the proportions and solids similar.

Cake mix — Stick with a boxed devil’s food or another chocolate cake mix for the correct crumb and structure. Using a lighter cake mix will change texture and sweetness.
Nutella — Any good chocolate–hazelnut spread will work. If you use a spread with more oil, the filling texture may be a touch looser.
Cream cheese — Full-fat cream cheese gives the best texture and flavor. Low-fat versions can make the filling looser and less rich.
Butter — Unsalted is easiest for controlling seasoning, but salted works; omit any added salt elsewhere if you prefer.
Powdered sugar — Confectioners’ sugar is essential here for a smooth filling; granulated sugar won’t dissolve into the same silky batter.

Equipment Breakdown

You don’t need fancy gear. The right small collection of tools makes this smooth and quicker to assemble.

13-by-9-inch baking pan — required for correct depth and bake time.
Electric mixer — handheld or stand; it makes the crust and filling uniformly mixed and lump-free.
Medium and large mixing bowls — separate bowls for crust and filling keep things tidy.
Rubber spatula — essential for scraping the bowl and spreading the filling evenly.
Wire rack — for cooling so the cake settles properly before slicing.

Missteps & Fixes

I’ve made this recipe more times than I can count, and a few small missteps come up repeatedly. Here are quick fixes.

Overbaked, dry center: If the whole cake looks dry, reduce oven time next bake by 5–10 minutes. The center should be slightly jiggly when you pull it; it will set as it cools.
Filling too runny: Make sure cream cheese is properly softened and that you mix in the powdered sugar fully. If you used a runnier hazelnut spread or warm Nutella, chill the filling briefly before spreading.
Crust too crumbly: Press the cake-mix mixture firmly and evenly into the pan. If you under-press, the crust won’t hold together. Use the bottom of a measuring cup to compact it.
Slices fall apart: Allow the cake to cool sufficiently. Warm slices are gooey and delicious but less tidy. For clean slices, cool the pan completely, then refrigerate 30–60 minutes and slice with a hot, dry knife.

Fresh Seasonal Changes

This cake adapts well to seasonal tweaks without changing the core recipe. Add a finishing touch that matches the season based on what’s available.

Fall: Serve with lightly spiced whipped cream (cinnamon or pumpkin spice) or a drizzle of caramel for warmth.
Winter: Top with toasted hazelnuts and a pinch of sea salt; the crunch and salt lift the sweetness.
Spring: Add a scattering of fresh berries on plates to cut the richness with bright acidity.
Summer: Serve slightly chilled with a scoop of vanilla ice cream to contrast textures and temperatures.

Flavor Logic

The recipe balances three main components: the chocolate cake mix crust, the cream cheese’s tang, and Nutella’s sweet, nutty richness. The crust provides a structured, slightly drier counterpoint so the filling reads as creamy rather than cloying. Powdered sugar thickens the filling without graininess, and the eggs provide body and stability so the center can stay gooey but sliceable after cooling.

Keeping the cream cheese and butter at proper temperatures is a small technical detail that matters. Too-cold cream cheese yields lumps; too-warm butter thins the filling. Aim for room temperature cream cheese and melted-but-not-hot butter to maintain gloss and texture in the filling.

Storing Tips & Timelines

Storage is simple and forgiving.

Room temperature: Keep covered for up to 24 hours in a cool place. If your kitchen is warm, move to the fridge sooner.
Refrigerator: Store covered for 4–5 days. I like to place plastic wrap directly on the surface or keep the pan in a cake carrier to minimize drying.
Freezer: For longer storage, freeze slices individually wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator overnight; bring to room temperature before serving for best texture.

FAQ

Can I make this in a different pan? A 13-by-9-inch pan gives the correct depth. A slightly larger pan will make a thinner bar and shorten bake time; a smaller pan will make it thicker and require longer baking. If using a different pan, monitor the bake closely.
Why is the center supposed to be gooey? The filling is designed to stay slightly under-set when removed from the oven. It firms as it cools but keeps a fudgy texture. Overbaking removes that desirable goo.
Do I need to grease the pan? Yes. Lightly greasing prevents sticking; for extra insurance, you can line with parchment and leave an overhang for easy removal.
Can I halve the recipe? Yes, but adjust bake time and use a smaller pan — a square 8-inch pan will work, and expect a longer bake time proportionally. Keep an eye on the center.

The Takeaway

Nutella Gooey Butter Cake is an easy, showy dessert that rewards modest effort with exceptional flavor. Follow the simple two-part method — press the cake-mix crust, whip the Nutella–cream cheese filling, and bake until the edges set while the center remains just gooey — and you’ll have a dessert that tastes intentional even if it’s fast. Make it for a crowd or stash a pan in the fridge for weekday sneaks. Either way, keep a good serrated knife and a wire rack close by; you’ll want neat slices and a cool finish.

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