There’s something almost magical about the moment Nutella hits a warm, buttery base and melts into a rich, gooey center. That’s exactly what happens with this nutella gooey butter cake—a dessert that somehow tastes nostalgic and brand new all at once. In this article, you’ll learn how to make nutella gooey butter cake using pantry staples, cake mix shortcuts, or a rich twist with condensed milk. Whether you’re serving it for a birthday, a holiday brunch, or just a Tuesday night, this recipe’s flexibility means it fits in anywhere—and gets devoured every time.
Let’s start with a memory that first made this dessert a forever favorite in my kitchen.
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Nutella Gooey Butter Cake Recipe That’s So Easy, It Feels Like Cheating
- Total Time: 55 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This nutella gooey butter cake is soft, sweet, and gooey in all the right places. Made with pantry staples and a swirl of Nutella, it’s perfect for any occasion.
Ingredients
1 box yellow cake mix
1/2 cup melted butter (for crust)
1 egg (for crust)
8 oz cream cheese OR 1 can sweetened condensed milk
2 eggs (for filling)
1/2 cup melted butter (for filling)
1/2 cup Nutella
2 cups powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and line a 9×13 pan.
2. Mix cake mix, melted butter, and 1 egg to form a dough. Press into pan.
3. In a separate bowl, beat cream cheese (or condensed milk), eggs, melted butter, vanilla, powdered sugar, and Nutella.
4. Pour filling over crust and smooth the top.
5. Drop spoonfuls of extra Nutella and swirl gently with a knife.
6. Bake for 40–45 minutes, until edges are golden and center is just set.
7. Cool for at least 30 minutes before slicing.
Notes
Let cake cool before slicing to keep the center gooey.
Store covered at room temp for 4 days or refrigerate for 1 week.
Swap cake mix flavor to customize.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: nutella gooey butter cake, cake mix dessert
Table of Contents
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A childhood craving meets grown-up indulgence
I first tasted gooey butter cake at a church potluck back in Missouri. It was a little golden square on a flimsy white plate, and I still remember biting into it thinking, “What is this magic?” Years later, I was craving that same texture but wanted something more chocolatey—something indulgent. Enter Nutella.
Adding Nutella to a gooey butter cake was my version of blending childhood comfort with grown-up cravings. The result? A nutella gooey butter cake that disappeared in minutes at my daughter’s school bake sale. Now it’s on permanent rotation at family gatherings, often requested more than birthday cake. That’s how good it is.
This recipe isn’t fussy, and you don’t need to be a professional baker to nail it. Just a few familiar ingredients and some mixing bowls. The kind of dessert that makes you feel like a kitchen rock star without the stress. Once you’ve made this nutella gooey butter cake once, you’ll be asked for it again and again.
Why Nutella and butter cake just work
Nutella gooey butter cake works because it balances two textures beautifully: a sturdy, cake-like base and a molten, rich center. Nutella sneaks in that signature hazelnut-chocolate swirl that elevates the entire bite. You get a caramelized, buttery crust that supports all that soft, creamy sweetness.
Whether you’re using a boxed cake mix or making your own base from scratch, Nutella blends into the filling without overpowering it. And if you’re feeling playful? Sprinkle chopped hazelnuts on top or pair it with a scoop of vanilla bean ice cream. It’s the kind of treat that invites creativity without needing it.
This cake also sits proudly alongside recipes like the Chocolate Coconut Pie or the crowd-pleasing Smoked Cream Cheese on a dessert board. The Nutella brings familiar flavor while the gooey center keeps it exciting every time.
Nutella gooey butter cake recipe
What is Nutella gooey butter cake?
If you’ve never had it before, nutella gooey butter cake is a hybrid dessert that combines the best parts of a chewy brownie, a buttery blondie, and a molten chocolate lava cake—all in one slice. It builds on the classic St. Louis-style gooey butter cake, which uses a soft yellow cake base and a creamy, sugary topping. When Nutella enters the equation, it transforms the traditional recipe into a rich, hazelnut-laced dessert that’s both nostalgic and wildly indulgent.
The edges bake up with a gentle crisp while the middle stays soft and creamy, thanks to a blend of butter, cream cheese, and eggs. The Nutella melts into the topping, giving each bite a swirl of chocolatey richness without overpowering the sweet, buttery foundation.
Nutella gooey butter cake doesn’t demand perfect technique or fancy gear. That’s what makes it one of the most rewarding desserts for busy home cooks. It also happens to fit right in alongside treats like Cheeseburger Casserole or No-Bake Carrot Cake Cheesecake Cups when you want to finish a hearty meal with something swoon-worthy.
Ingredients and kitchen essentials
The beauty of this recipe is how flexible it is. You can make it with a few pantry basics and adjust it depending on what you have on hand. Here’s what you’ll need for a standard 9×13-inch pan:
For the base:
- 1 box yellow cake mix (or your own homemade cake base)
- 1 large egg
- 1/2 cup (1 stick) melted unsalted butter
For the filling:
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup Nutella (plus extra for swirling on top)
- 1/2 cup unsalted butter, melted
- 2 cups powdered sugar
If you’re going the from-scratch route instead of cake mix, you can use:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup granulated sugar
- Pinch of salt
Using cake mix simplifies the process—just stir it with butter and egg to make a soft dough for your crust.
Equipment-wise, all you really need is:
- Mixing bowls (one for the base, one for the topping)
- A hand or stand mixer
- A rubber spatula
- 9×13-inch baking pan (lined with parchment for easier cleanup)
Want to try a smaller batch? Halve the recipe and use an 8×8 pan. The texture holds up beautifully either way.
If you’re into batch-prepping sweets, pair this with your next Easy Cottage Cheese Egg Bites cook-up so you have something sweet and something savory in the fridge.
Nutella gooey butter cake with cake mix
Using cake mix to save time
When you’re short on time but still want something homemade, yellow cake mix is your best friend. For nutella gooey butter cake, it gives you a sturdy yet soft crust that bakes up golden and rich, without needing to measure a dozen dry ingredients. All it takes is one bowl and three ingredients: cake mix, melted butter, and an egg.
Just stir them together until you get a thick dough—not a batter. Press that into your greased or parchment-lined 9×13-inch pan to form the base. It doesn’t need to look perfect; the topping will cover it.
Using cake mix also allows for easy flavor variations. Swap yellow for chocolate, spice, or even red velvet if you’re in the mood for a twist. Nutella gooey butter cake is flexible like that. Nutella complements all of them. Think of it like a flavor chameleon that plays well with others.
You’ll find this shortcut especially useful if you’re juggling other dishes like Cottage Cheese Recipes for Weight Loss or prepping for a casual potluck. The mix cuts your time in half, without sacrificing taste or texture.
How to layer Nutella for maximum gooeyness
Nutella behaves a bit differently when baked. If you dollop it straight into the center, it can sink or separate. To get the signature gooey Nutella stripe in nutella gooey butter cake, you want to fold it into the cream cheese topping mixture and then swirl a bit more on top.
After mixing your filling—cream cheese, eggs, butter, vanilla, and powdered sugar—stir in half a cup of Nutella until the color is a soft, chocolate hazelnut hue. Then pour it over the crust and spread evenly.
Before baking, drop a few extra spoonfuls of Nutella on top and swirl them gently with a butter knife. Don’t overdo it; too much mixing will blend it into the filling, and you’ll lose those gorgeous Nutella ribbons.
Bake your nutella gooey butter cake at 350°F for 40 to 45 minutes. You’ll know it’s ready when the edges look golden and slightly puffed, but the center jiggles just a little when you gently shake the pan. That jiggle is key—it firms up as it cools but stays soft inside.
Want to serve it warm? Let it cool for at least 30 minutes so the gooey center doesn’t collapse. Then slice and plate with whipped cream, or enjoy it solo. It’s rich enough to stand on its own, but playful enough to pair with Healthier Cheesy Hashbrown Casserole at brunch for that sweet-savory combo.
Nutella gooey butter cake with condensed milk
Why condensed milk makes it creamier
Sweetened condensed milk adds a velvety, almost caramel-like richness to nutella gooey butter cake. Unlike cream cheese, which gives the filling a slightly tangy lift, condensed milk blends into the topping for a smoother, silkier bite. It also keeps the center gooey longer, even after the cake cools.
To make this version, simply swap the cream cheese for a 14-ounce can of sweetened condensed milk in your filling. Mix it with the eggs, melted butter, vanilla, Nutella, and powdered sugar. You’ll notice the mixture is slightly looser than the cream cheese version—but that’s exactly what makes it ultra moist once baked.
This swap works beautifully if you want to avoid cream cheese or just don’t have it on hand. It’s also a go-to when making nutella gooey butter cake during the holidays, when richer flavors are in demand. Pair it with something light, like Easy Cottage Cheese Egg Bites, for a balance between sweet and savory.
The condensed milk version bakes the same way—350°F for about 40 minutes—though it may take a few extra minutes depending on your oven. You want the edges set and the middle slightly wobbly.
Storage and reheating tips
Nutella gooey butter cake keeps surprisingly well—if you manage to have leftovers. To store, let it cool completely, then cover the pan tightly with foil or transfer slices to an airtight container. It will stay fresh for up to 4 days at room temperature or a full week in the fridge.
For the best texture, bring it back to room temp before serving, or warm it slightly in the microwave for 10–15 seconds. That gentle heat brings the Nutella back to its soft, melty glory without drying out the base.
If you’ve gone with the condensed milk version, you’ll notice it holds its gooey texture better after chilling. In fact, some say it tastes even better the next day—richer, smoother, and somehow more indulgent. It’s like the flavors get a little more time to settle in and deepen.
You can also freeze individual slices. Wrap them in plastic wrap and store in a zip-top freezer bag for up to 2 months. Just defrost in the fridge overnight and microwave as usual.
Serve a slice next to a hot cup of coffee or enjoy it cold straight from the fridge—no judgment. And if you’re planning a full dessert spread, this cake sits beautifully beside something like Cheese Lasagna for a cozy, family-style finish.
Creative twists and pairings
Add-ins: hazelnuts, bananas, or sea salt
One of the best things about nutella gooey butter cake is how easily it welcomes a little extra personality. Once you’ve nailed the base recipe, try mixing in a few fun twists to make it your own. Chopped hazelnuts are an easy first step—they add crunch and bring out the nutty flavor already in Nutella.
If you’re feeling adventurous, thin slices of banana layered between the crust and filling offer a soft, caramelized texture that plays perfectly with the gooey center. Or, for contrast, sprinkle a pinch of flaky sea salt over the top just before baking. The salt cuts through the sweetness and makes each bite even more satisfying.
Another popular variation is adding mini chocolate chips or even a swirl of peanut butter. The goal isn’t to change the soul of the cake—it’s to give it a personal twist. Much like what you’d find with the flexibility of a Triple Chocolate Pudding Cake, this cake invites customization while still keeping the Nutella front and center.
These small changes don’t require extra time or effort, but they add dimension to the finished dessert and let you get creative without starting from scratch. And no matter what version you try, the heart of the dessert always remains a gooey, irresistible nutella gooey butter cake.
Serve it with flair: from brunch to dessert table
Nutella gooey butter cake isn’t just a dessert—it’s a conversation starter. Whether you’re serving it warm at brunch or slicing it cold for a holiday potluck, it’s one of those cakes that people remember. It looks humble in the pan, but once you cut into that soft center and serve it on a plate with a dollop of whipped cream, it becomes the star.
Pair it with fresh berries for a refreshing contrast, or add a scoop of vanilla ice cream to lean into the richness. A drizzle of warm Nutella over the top doesn’t hurt either.
For special occasions, dust the finished cake with powdered sugar or cocoa powder. It adds a bit of flair without being fussy. If you’re building a dessert buffet, this cake goes great next to no-bake favorites like the No-Bake Carrot Cake Cheesecake Cups or something rich and creamy like Smoked Cream Cheese.
Frequently Asked Questions :
What is a cook and serve pudding cake?
A cook and serve pudding cake is a layered dessert where cake batter is baked with pudding mix, often creating a moist center with a soft cake top. Unlike instant pudding, the “cook and serve” variety thickens as it bakes. While different in texture, it shares similarities with nutella gooey butter cake in how both have that gooey, soft center and baked top layer.
How do you make a triple chocolate pudding cake?
Triple chocolate pudding cake typically includes chocolate cake mix, chocolate pudding, and chocolate chips for a super-rich flavor. It’s often baked in a single dish so the chocolate melts into different layers. If you love that texture, you’ll enjoy nutella gooey butter cake—it offers a similar melt-in-your-mouth feel but with hazelnut chocolate tones instead.
Is there a simple nutella gooey butter cake recipe?
Yes, the simplest nutella gooey butter cake recipe uses just yellow cake mix, butter, eggs, cream cheese, Nutella, and powdered sugar. Mix, layer, bake—and you’ve got a decadent dessert with minimal effort. You can also use condensed milk instead of cream cheese for a silkier texture.
Can I make nutella gooey butter cake with cake mix?
Absolutely. In fact, many home bakers prefer this method for its ease. Just mix yellow cake mix with melted butter and an egg to form the crust. The filling blends Nutella with cream cheese, butter, eggs, and sugar. It bakes into a rich, gooey delight that’s impossible to resist.
What if I want nutella gooey butter cake with condensed milk?
Using condensed milk instead of cream cheese is a great option. It adds creaminess and helps the filling stay gooey for longer. Simply swap the cream cheese for a can of sweetened condensed milk and proceed with the rest of the recipe as usual.
Conclusion
There’s something deeply satisfying about a dessert that’s both nostalgic and indulgent. Nutella gooey butter cake captures that balance—whether you make it with cream cheese or condensed milk, from scratch or with a cake mix. It’s a recipe that doesn’t need to be complicated to be memorable.
The soft center, the hazelnut-chocolate flavor, and that golden crust all come together in a dessert that’s as easy to serve as it is to love. It’s flexible enough for creative spins and dependable enough to bring to every gathering. Try it once, and it’ll be part of your dessert rotation forever.
