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caramel, chocolate, and almond gooey butter cake

(51 ratings)
MelissasSouthernStyleKitchen avatar
Blue Ribbon Recipe by
Melissa Sperka
@MelissasSouthernStyleKitchen
Greensboro, NC

Who doesn't love a gooey butter cake? The variations and flavor combinations are endless. I came up with this version using some of my family's favorite sweet indulgences! It's an original creation that's sure to please.

Blue Ribbon Recipe

We fell in love with this caramel almond gooey butter cake at first bite. It's buttery, chewy, and definitely gooey. We love the crunch of the toffee bits and toasted slivered almonds. Thanks to the dulce de leche, the cake is filled with caramel flavor. Proceed with caution... it's very rich and irresistible.

— The Test Kitchen @kitchencrew
(51 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For caramel, chocolate, and almond gooey butter cake

  • 1/3 c
    slivered almonds
  • 1 box
    golden butter cake mix (15.25 oz)
  • 2 stick
    melted unsalted butter, divided
  • 4 lg
    eggs, divided
  • 1/3 c
    mini chocolate chips, plus 1/2 cup, divided
  • 1/3 c
    toffee bits
  • 8 oz
    cream cheese, softened
  • 1 can
    dulce de leche (13.4 oz)
  • 1 tsp
    vanilla extract
  • 16 oz
    powdered sugar
  • 2 Tbsp
    heavy cream
  • additional toffee bits, for serving

How To Make caramel, chocolate, and almond gooey butter cake

  • Toast slivered almonds.
    1
    Preheat the oven to 350 degrees F. Spray a 13x9 inch baking dish with cooking spray and set aside. Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
  • Combine cake mix, 1 stick melted butter, and 1 egg.
    2
    In a mixing bowl mix the cake mix, 1 stick melted butter, and 1 egg until combined.
  • Press mixture into the baking dish.
    3
    Press the mixture evenly into the bottom of the prepared baking dish.
  • Sprinkle 1/3 cup chocolate chips, 1/3 cup toffee bits, and toasted slivered almonds.
    4
    On top of the crust sprinkle 1/3 cup mini chocolate chips, 1/3 cup toffee bits, and 1/3 cup toasted slivered almonds. Press gently into the crust.
  • Combine softened cream cheese and dulce de leche.
    5
    In the same mixing bowl, mix together the softened cream cheese and dulce de leche until combined; this usually takes about 2 minutes.
  • Beat in remaining eggs one at a time.
    6
    Beat in the remaining 3 eggs one at a time.
  • Add vanilla extract and 1 stick melted butter.
    7
    Add 1 tsp vanilla and 1 stick melted butter.
  • Gradually add the powdered sugar.
    8
    Lower the speed of the mixer and gradually add 16 oz of powdered sugar.
  • Whip for 2 minutes.
    9
    Whip on medium-high speed so that all of the ingredients come together nicely; about 2 minutes.
  • Pour the filling over the crust.
    10
    Pour the filling over the crust and place into the oven.
  • Bake for 40 - 45 minutes.
    11
    Bake at 350 degrees for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did a great job not over-baking the cake.
  • Let cool completely.
    12
    Allow the cake to cool to room temperature.
  • Melt chocolate chips and heavy cream.
    13
    Make the glaze. Melt the remaining 1/2 cup chocolate chips and 2 Tbsp heavy cream in the microwave for 20 seconds.
  • Stir and microwave 10 seconds more.
    14
    Stir and microwave for 10 seconds more.
  • Stir and chocolate should be smooth.
    15
    Stir the chocolate; it should be completely smooth.
  • Drizzle chocolate over the cake.
    16
    Then drizzle the chocolate over the cake.
  • Sprinkle with toffee bits.
    17
    Sprinkle with additional toffee bits. Serve with a dollop of whipped cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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