Introduction

Disney World’s Ooey Gooey Toffee Cake is a rich and indulgent dessert that’s easy to make at home. This two-layer treat combines a buttery cake base with a creamy, sweet topping loaded with chocolate chips and toffee bits for a perfectly gooey finish.

A dessert with two main layers sits on a white plate on a white marbled surface. The bottom layer is a round, thick, golden-brown cookie or cake with a slightly rough texture and a small crumb fallen off the side. On top of this base is a large scoop of smooth white ice cream. The ice cream is drizzled with dark brown and light caramel-colored sauces that drip down the sides. Around the dessert on the plate are small pieces of crushed nuts or chocolate adding texture and color contrast. A silver spoon rests at the back edge of the plate, partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15.25 ounce) yellow cake mix
1 large egg
½ cup butter
8 ounces cream cheese (softened)
2 large eggs
1 Tablespoon vanilla
¼ cup butter (softened)
3½ cups powdered sugar
1 cup mini chocolate chips
1 cup chocolate covered toffee bits (Heath Bits)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Generously grease and flour a 9 x 13 inch pan or prepare cupcake/muffin tins by greasing and flouring them (do not use liners if using tins).
Step 2: In a mixing bowl, combine the cake mix, 1 egg, and ½ cup softened butter until well blended. Gently press this mixture into the bottom of the prepared pan or shape into small balls for cupcake tins.
Step 3: In another bowl, beat the softened cream cheese until smooth. Add the 2 eggs, vanilla, and ¼ cup softened butter and mix well.
Step 4: Add the powdered sugar to the cream cheese mixture and beat until fully blended and smooth.
Step 5: Fold the mini chocolate chips and toffee bits into the cream cheese mixture, then spread or spoon this mixture evenly over the cake mix layer in the pan or over each cake ball in the tins.
Step 6: Bake in the preheated oven. If using a 9 x 13 pan, bake for about 40 minutes until the top is golden brown and the center is still a little gooey. If using cupcake tins, bake for 25 to 30 minutes.
Step 7: Allow the cake to cool slightly. Loosen the edges gently with a small knife before removing from the pan to prevent sticking.
Step 8: Serve warm for best gooey texture, topped with a scoop of vanilla ice cream and your favorite ice cream toppings if desired.

Tips & Variations

For an extra gooey center, slightly underbake the cake and let it rest before serving.
Substitute the chocolate covered toffee bits with chopped regular toffee or caramel bits for a different texture.
Use a hand mixer to ensure the cream cheese mixture is perfectly smooth and lump-free.
Try adding chopped nuts like pecans or walnuts into the cheesecake layer for added crunch.
If baking in cupcake tins, avoid using liners as the sticky mixture can cling and ruin the texture.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave to restore some of the gooey texture before serving. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A dessert is shown with two main layers on a white plate with a small spoon resting beside it; the bottom layer is a round, golden-brown cookie or cake with a rough texture and slightly crumbly edges, and on top sits a large, smooth scoop of white vanilla ice cream drizzled with dark brown chocolate and caramel sauce, surrounded by scattered crushed nuts and chocolate pieces on the plate, all placed on a wooden table with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a boxed cake mix?

Yes, you can use your favorite homemade yellow cake recipe as the base. Just be sure to skip adding extra eggs or butter beyond your standard recipe, as the original recipe balances these ingredients for the gooey texture.

What can I use if I don’t have chocolate covered toffee bits?

You can substitute with regular toffee bits, chopped Heath candy bars, or even butterscotch chips. These will keep the toffee flavor and add similar crunch and sweetness to the cake.

Disney World’s Ooey Gooey Toffee Cake Recipe

Print Recipe

★★★★★

5 from 103 reviews

Disney World’s Ooey Gooey Toffee Cake is a rich, indulgent dessert combining a buttery yellow cake base with a creamy cream cheese topping loaded with mini chocolate chips and Heath toffee bits. Baked to golden perfection with a gooey center, this treat is perfect for gatherings or a sweet family dessert, and it can be made either as a single cake or in cupcake form.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 24 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Base

1 (15.25 ounce) yellow cake mix
1 large egg
½ cup butter, softened

Cream Cheese Topping

8 ounces cream cheese, softened
2 large eggs
1 tablespoon vanilla extract
¼ cup butter, softened
3½ cups powdered sugar
1 cup mini chocolate chips
1 cup chocolate covered toffee bits (Heath Bits)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 9 x 13-inch baking pan or cupcake/muffin tins if making cupcakes. Avoid using cupcake liners as the cake mixture tends to stick.
Make Cake Base: In a mixing bowl, combine the yellow cake mix, 1 egg, and ½ cup softened butter. Mix until well blended. Gently press this mixture evenly into the bottom of the prepared pan.
Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese until smooth. Add 2 eggs, vanilla extract, and ¼ cup softened butter, mixing well. Gradually incorporate the powdered sugar, beating until fully blended and creamy.
Add Mix-ins: Fold the mini chocolate chips and chocolate covered toffee bits carefully into the cream cheese mixture ensuring even distribution.
Assemble and Spread: Spread the cream cheese mixture evenly over the pressed cake base in the prepared pan, making sure to cover the entire surface.
Bake: Bake in the preheated oven for about 40 minutes, or until the top is golden brown and the center remains slightly gooey for that signature ooey gooey texture.
Alternate Cupcake Method: For cupcakes, roll the cake base mixture into about 24 small balls and gently press them into greased and floured cupcake tins (no liners). Spoon a generous amount of the cream cheese mixture on top of each. Bake for 25 to 30 minutes at 350°F.
Cool and Remove: Once baked, cool the cake or cupcakes. Loosen around the edges carefully with a small knife before removing from the pan to prevent sticking.
Serve: Serve warm or at room temperature, ideally topped with a scoop of vanilla ice cream and your favorite ice cream toppings for an extra indulgent touch.

Notes

Do not use cupcake liners when making cupcakes as the mixture sticks poorly to them.
Ensure butter and cream cheese are softened for smooth mixing of the cream cheese topping.
Loosen the edges carefully when removing from the pan to avoid breaking the cake or cupcakes.
Ice cream toppings such as caramel or hot fudge sauce enhance the cake’s flavor.
This recipe is perfect for large gatherings as it yields about 24 servings.

Keywords: Disney World, Ooey Gooey Toffee Cake, toffee cake, cream cheese topping, chocolate chips, Heath Bits, dessert, cake recipe, easy baking