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Black and White Gooey Butter Cake

If you grew up in the Southern part of the United States then you are probably familiar with gooey butter cake.

Black and White Gooey Butter Cake

You might also know it from Paula Deen on The Food Network who has made a cottage industry out of the dish, going so far as to sell countless varieties of them on QVC.  Growing up we never had gooey butter cake.  My first experience with it was about ten years ago and I was hooked.  The only thing I did not like was the cake mix base.  I think you know what I am going to say next … I decided to make a gooey butter cake from scratch!

Black and White Gooey Butter Cake

Since this is for the Top Chef Just Desserts Elimination Challenge … Challenge, and the challenge last week was a black and white dessert, I decided to make a black and white gooey butter cake.  I went with a dark chocolate base, made with Dutch-processed cocoa for an extra dark color, and a white chocolate topping.  This is a very rich dessert, so a little really goes a long way.  It is best to let these chill thoroughly before cutting, but let these warm up to room temperature before serving so you get the full impact of the flavors.

Black and White Gooey Butter Cake   Serves 16 – 24

For the base:
1 1/2 cups all-purpose flour
2/3 cup Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 stick (8 tablespoons) butter, melted
2 eggs
2 teaspoons vanilla

For the topping:
1 – 8 ounce block cream cheese, at room temperature
1 stick (8 tablespoons) butter, at room temperature
2 eggs
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup white chocolate chips, melted

Powdered sugar, for dusting

Heat the oven to 350 F and spray a 9″x13″ (quarter sheet) pan with non-stick cooking spray.

Black and White Gooey Butter Cake Black and White Gooey Butter Cake

Begin by preparing the base.  In the bowl of a mixer combine the flour, cocoa, baking power, baking soda, salt, and sugar until well mixed.

Black and White Gooey Butter Cake

Add the melted butter, both eggs, and vanilla and mix until a stiff dough forms.  Turn the dough out into the prepared pan and press it so it covers the pan evenly.  Set aside.

Black and White Gooey Butter Cake Black and White Gooey Butter Cake

In a medium bowl cream together the butter and cream cheese until smooth and evenly mixed.  Add the eggs, one at a time, mixing well after each.  Next add the vanilla, powdered sugar and melted white chocolate and mix until thoroughly combined.

Black and White Gooey Butter Cake Black and White Gooey Butter Cake

Pour the topping over the base and spread it so it is even.

Black and White Gooey Butter Cake

Bake for 35 to 45 minutes, or until the top is browned and the center is just slightly jiggly.  Cool at room temperature for one hour then chill in the refrigerator until very cold, at least 2 hours or overnight.  Cut the cake into desired number of pieces and dust with powdered sugar just before serving.

Black and White Gooey Butter Cake


Black and White Gooey Butter Cake

Time for the Elimination Challenge … Challenge Round-Up!

Until next week!!

© 2010, Evil Shenanigans – Baking & Cooking Blog. All rights reserved.

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58 Responses to “Black and White Gooey Butter Cake”

  1. Ron says:

    I really loved this recipe! Just wanted to say I gave it a try and here’s how it went:


  2. jessica says:

    what did you use to make it such a clean circle? Any tips?

  3. Kelly says:

    Jessica – I chilled the cake and used a biscuit cutter. Easy!! :D

  4. Christi says:

    I found this on pinterest and had to make it right away. Holy cow! I think this is one of the most delicious cakes I’ve every had in my life! It is rich and perfectly sweet. I followed the recipe with one exception…I substituted semi-sweet chocolate chips for the white chocolate chips (I am a true choco-holic!). It worked out great and tastes way better than I imagined! I will definitely be making this again and passing this recipe on to family and friends!

  5. Rob says:

    The picture of the base looks like it was cooked before the top layer went on. Mines just come out of the over I stuck to the recipe and cooked both layers together. Had a quick taste while it cools and yum – not bad as its the first thing I’ve cooked in 5 years – much better than the supermarket cakes lol. Thanks for the recipe.


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