Description
A decadent twist on a classic, this Caramel, Chocolate, and Almond Gooey Butter Cake combines a buttery crust, rich caramel-cream filling, and crunchy almonds with melted chocolate chips and toffee bits for a truly irresistible dessert.
Ingredients
Units
Scale
- 1/3 cup slivered almonds
- 1 box golden butter cake mix (15.25 oz)
- 2 sticks unsalted butter, melted and divided
- 4 large eggs, divided
- 1/3 cup mini chocolate chips, plus 1/2 cup, divided
- 1/3 cup toffee bits
- 8 ounces cream cheese, softened
- 1 can dulce de leche (13.4 oz)
- 1 teaspoon vanilla extract
- 16 ounces powdered sugar
- 2 tablespoons heavy cream
- Additional toffee bits, for serving
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- In a large bowl, combine cake mix, 1 stick melted butter, and 2 eggs until smooth. Stir in 1/3 cup mini chocolate chips and toffee bits. Press mixture into the bottom of the prepared pan to form the crust.
- In another bowl, beat cream cheese until smooth. Add dulce de leche, vanilla extract, remaining 2 eggs, and heavy cream. Mix until creamy, then gradually blend in powdered sugar until fully combined.
- Pour the filling evenly over the crust. Sprinkle with remaining 1/2 cup mini chocolate chips and slivered almonds.
- Bake for 35–40 minutes, until edges are golden and the center is slightly jiggly. Do not overbake.
- Cool completely before cutting into squares. Top with additional toffee bits before serving.
Notes
- For a cleaner cut, chill the cake before slicing.
- Add a sprinkle of sea salt on top for a sweet-salty balance.
- Store covered in the refrigerator for up to 5 days.
- Reheat slices for 10–15 seconds for a warm, gooey texture.
Nutrition
- Serving Size: 1 square
- Calories: 480
- Sugar: 38g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg