This chocolate drizzled Caramel Chocolate Almond Gooey Butter Cake is a gooey butter cake extravaganza. The filling is made using dulche de leche which gives it the rich and buttery caramel flavor. Top with a sprinkle of toffee bits and a dollop of whipped cream then serve it for the sweet ending to any meal.

Easy Caramel Chocolate Almond Gooey Butter Cake Recipe

Dulce de leche shines in the filling for this decadent gooey butter cake. It’s a winning flavor combination that actually DID win first place in the National Flour Pour! contest. How to make Caramel Chocolate Almond Gooey Butter Cake: (Scroll down for full printable recipe.)

Prepare Baking Dish – Preheat the oven to 350°F. Spray a 13×9 inch baking dish with cooking spray and set aside.
Toast Nuts – Spread the almonds on a sheet pan. Toast the almonds at 350°F for 6-8 minutes until golden. Set aside to cool completely.
Crust – Mix together the cake mix, butter and one egg until fully combined. Press the mixture evenly into the bottom of the prepared baking dish.
Mix-ins – Sprinkle the mini chocolate chips, toffee bits and toasted slivered almonds over the crust, pressing gently into the crust.
Filling – In the same mixing bowl mix together the softened cream cheese and the Dulce de Leche until combine.
Eggs – Add 3 eggs one at a time beating well after each addition. Add vanilla and one stick of melted butter.
Powdered Sugar – Add powdered sugar. After all of the sugar has been added increase the speed of your mixer and whip on medium high speed for 2 minutes.
Combine – Pour the filling evenly over the crust.
Oven – Bake at 350°F for 40-45 minutes. When you remove the cake from the oven, the cake will still appear a little “jiggly” in the middle.
Cool – Allow the cake to cool to room temperature then drizzle with a warm chocolate glaze and sprinkle with toffee bits, if desired.
Serve with a dollop of whipped cream.
Glaze – Melt the remaining chocolate chips and heavy cream in the microwave in 20-30 second increments, stopping to stir each time. Continue this process until the chocolate is completely smooth.
Drizzle over the cake just before serving.

step-by-step preparation images cake batter and baked cake

How to Make the BEST Caramel Chocolate Almond Gooey Butter Cake Recipe

Ingredients you’ll need to make Caramel Chocolate Almond Gooey Butter Cake: 15.25 box Caramel Cake or Butter cake mix, almonds, butter, large eggs, toffee bits, semi sweet mini chocolate chips plus 1/2 cup for the glaze, cream cheese, Dulce de Leche, powdered sugar, heavy cream and vanilla.
Kitchen tools you’ll need: Sheet pan, 13×9 inch dish, measuring cups and spoons, medium bowl, microwave safe bowl, hand mixer or stand mixer.
Caramel cake mix can sometimes be hard to find. This cake is delicious using a yellow or butter cake mix.
The biggest mistake anyone can make with gooey butter cake is to overbake it. It’s meant to be gooey. When checking for doneness, if there’s still movement in the very center after baking for 40-45 minutes, when gently shaken, it’s done.
Store Caramel Chocolate Almond Gooey Butter Cake chilled in the refrigerator for up to 5 days.

More Cake Recipes to Make

Mocha Molten Lava Gooey Butter Cake features to glorious combination of coffee and chocolate.
Strawberries and Cream Gooey Butter Cake is always a crowd pleaser.
Caramel Praline Pecan Gooey Butter Cake is lucious.
Banana Pudding Gooey Butter Cake is a fusion of two favorites.
Orange Creamsicle Gooey Butter Cake is a bite of sunshine.
Elvis Gooey Butter Cake from Paula Deen.

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Caramel Chocolate and Almond Gooey Butter Cake

Prep Time20

Cook Time45

Resting Time2

Total Time1 5

Course: Cakes, Dessert

Cuisine: American, Southern

Keyword: caramel-chocolate-almond-gooey-butter-cake, caramel-gooey-butter-cake

Servings: 16 pieces

Calories: 513kcal

Author: Melissa Sperka

Ingredients

1/3 cup toasted almonds
1 15.25 box Caramel Cake or Butter cake mix
1 cup unsalted butter melted separately (2 sticks)
4 large eggs
1/3 cup toffee bits
1/3 cup semi sweet mini chocolate chips plus 1/2 cup for the glaze
1 8 oz cream cheese
1 13.4 oz can Dulce de Leche softened
1 16 oz box powdered sugar
2 Tbsp heavy cream
1 tsp pure vanilla

Instructions

Preheat the oven to 350°F. Spray a 13×9 inch baking dish with cooking spray and set aside. Toast the almonds at 350°F for 6-8 minutes until golden. Set aside to cool completely.
In the mixing bowl of a stand mixer mix together the cake mix, 1/2 cup melted butter and one egg until fully combined. Press the mixture evenly into the bottom of the prepared baking dish.
On top of the crust sprinkle the 1/3 cup of mini chocolate chips, 1/3 cup of toffee bits and 1/3 cup of toasted slivered almonds. Press gently into the crust.
In the same mixing bowl mix together the softened cream cheese and the Dulce de Leche until combined, this step usually takes about 2 minutes.
To this mixture add 3 eggs one at a time beating well after each addition. Add 1 tsp of pure vanilla and one stick of melted butter. Lower the speed of the mixer, and gradually add 1 16 ounce box or 2 cups of powdered sugar.
After all of the sugar has been added increase the speed of your mixer and whip on medium high speed for 2 minutes until all of the ingredients have fully incorporated and the filling is smooth. Pour the filling evenly over the crust.
Bake at 350°F for 40-45 minutes. When you remove the cake from the oven the cake will still appear a little "jiggly" in the middle. This means you did a great job not over baking the cake! Allow the cake to cool to room temperature then drizzle with a warm chocolate glaze and sprinkle with toffee bits, if desired.
Serve with a dollop of whipped cream.
Chocolate Glaze: Melt the remaining 1/2 cup chocolate chips and 2 Tbsp of heavy cream in the microwave in 20-30 second increments stopping to stir each time. Continue this process until the chocolate is completely smooth then drizzle over the cake just before serving

Notes

If you are unable to find caramel cake mix, a yellow or butter flavored cake mix will work. Dulce de Leche is a delicious thick caramel. In my grocery store it’s usually located in the Hispanic foods section, and the can looks just like sweetened condensed milk. It’s quite different, so, read the label carefully.

Nutrition

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Caramel Chocolate Almond Gooey Butter Cake