Neiman Marcus chocolate cake is a rich, gooey bar-style dessert with a buttery German chocolate cake base and a sweet cream-cheese topping. The name is used for several home-style versions, so this recipe keeps the familiar cake-mix method and adds pecans and chocolate chips for crunch and extra chocolate flavor.
Ingredients
- 1 box (15.25 oz / 432 g) German chocolate cake mix
- ½ cup (113 g) unsalted butter, melted and cooled slightly
- 1 large egg (about 50 g without the shell), for the base
- 8 oz (226 g) full-fat cream cheese, softened
- 2 large eggs (about 100 g without the shells), for the topping
- 1 teaspoon (5 ml) vanilla extract
- 3¾ cups (450 g) confectioners’ sugar, sifted if lumpy
- 1 cup (110 g) chopped pecans
- 1 cup (170 g) semisweet chocolate chips
- ¼ teaspoon (1.5 g) fine salt, optional; use it if your cake mix is not already noticeably salty
Instructions
- Prepare the pan and oven. Set a rack in the center of the oven and heat it to 350°F (175°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking pan, then line the bottom and long sides with parchment paper, leaving a little overhang to help lift out the cooled cake. The pan size matters: a smaller pan makes a thicker center that needs longer to bake, while a larger pan can dry the edges.
- Mix the chocolate base. Put the cake mix in a large bowl. Add the melted butter and one egg, then stir with a sturdy spoon until the mixture is evenly moistened and no dry pockets of mix remain. It will be thick, more like a soft cookie dough than a pourable cake batter. Press it into an even layer in the prepared pan, using your fingers or the bottom of a measuring cup. Take a moment to push the mixture into the corners and keep the thickness as consistent as possible.
- Make the cream-cheese topping. In a separate bowl, beat the softened cream cheese until smooth. Add the two topping eggs and vanilla, then mix until combined, scraping the bowl so no large streaks of cream cheese remain. Add the confectioners’ sugar in two or three portions and mix on low at first to prevent a cloud of sugar. Continue until the topping looks thick and smooth. Mix in the optional salt, pecans, and chocolate chips. If you prefer a smooth topping, save the nuts and chips to scatter over it instead.
- Assemble the cake. Spoon the topping over the pressed base. Spread it gently to cover the surface, taking care not to drag up too much of the chocolate layer underneath. A few thin streaks are harmless; vigorous stirring would blend the layers and change the finished texture. If you held back the nuts or chips, scatter them evenly across the top.
- Bake until set at the edges. Bake for about 40–45 minutes, rotating the pan once if your oven browns unevenly. The edges should look set and lightly golden, while the center should remain soft and may move slightly if the pan is nudged. The top can develop small cracks as it bakes. Because the cake contains eggs, USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for egg dishes; check the center with a food thermometer and make sure it reaches at least that temperature. Avoid baking until the whole surface is firm, which can make the base dry and the topping less gooey.
- Cool completely before cutting. Set the pan on a wire rack and leave the cake to cool for about 2 hours. The topping firms as it cools, so cutting while it is hot can make the layers slide and the center seem underdone. Use the parchment overhang to lift the cake out, then cut it into 12 generous squares with a sharp knife. Wipe the blade between cuts for neater edges.
Tips
- Soften the cream cheese properly. Let it sit at room temperature for about 30–45 minutes, or cut it into small cubes so it softens faster. Cold cream cheese can leave lumps that do not disappear once the sugar is mixed in. If you forgot to take it out, microwave it briefly at low power in short bursts, checking often so it does not melt.
- Use the right cake-mix size. This formula is written for a 15.25-ounce (432-g) box. If your box is smaller, the base may be thinner or less tender; do not compensate by adding extra butter without checking the package weight. German chocolate cake mix gives the recognizable mild cocoa flavor. A chocolate cake mix works as a substitute, but makes the base darker and more intensely chocolatey.
- Do not judge the center like a layer cake. This dessert is meant to have a soft, dense middle, not a dry, springy crumb. Look for set edges and check the safe temperature with a thermometer rather than waiting for a completely firm top. A toothpick can pick up sticky topping and is not a reliable stand-alone doneness test here.
- Cut with a clean knife. Let the cake cool fully, then wipe the knife after each slice. For especially tidy squares, chill the cooled cake for 30 minutes before cutting. Chilling is optional and is not included in the recipe’s total time; the squares will be firmer straight from the refrigerator.
Serving Suggestions
Serve the squares at cool room temperature or slightly chilled, when the cream-cheese layer is soft but holds its shape. A small square is satisfying on its own, while a scoop of vanilla ice cream or a spoonful of lightly whipped cream makes it a more substantial dessert. Fresh raspberries or sliced strawberries add a tart, fruity contrast to the sweet topping; serve them alongside rather than baking them into the cake, since their moisture can soften the layers.
For a dessert platter, cut the cake into 24 smaller squares and add them after the cake has cooled completely. They pair well with coffee or unsweetened tea. If serving at a gathering, keep the tray out only for the portion being eaten and return the rest to the refrigerator within two hours.
Variations
For a nut-free version, leave out the pecans and add an extra ½ cup (85 g) of chocolate chips, or simply make the topping without either mix-in. To bring in a little crunch without nuts, sprinkle ½ cup (about 60 g) of toasted coconut over the top; it will add a mild coconut flavor and toast further in the oven. Check package labels if the cake is being served to someone avoiding nuts, since mixes and chocolate chips can carry cross-contact warnings.
You can change the chocolate profile by using dark chocolate chips, or use milk chocolate chips for a sweeter result. A teaspoon of instant espresso powder stirred into the base can deepen the cocoa flavor without making the cake taste strongly of coffee. For a more traditional, simple version, skip the add-ins and let the gooey cream-cheese layer be the main contrast to the chocolate base. These are home-style variations; the name does not point to one universally fixed formula.
Storage and Reheating
Because the topping contains cream cheese and eggs, do not leave the finished cake at room temperature for more than two hours. Once cooled, cover the pan or transfer the squares to an airtight container and refrigerate them. They keep well for 3–4 days. The texture becomes firmer when cold, so let an individual serving sit out for about 15–20 minutes before eating if you prefer a softer center.
For longer storage, freeze fully cooled squares in a single layer until firm, then wrap each one or place them in a freezer-safe container with parchment between layers. Freeze for up to 2 months for best texture. Thaw overnight in the refrigerator, or thaw one wrapped square in the refrigerator for several hours. If you choose to reheat a refrigerated or thawed leftover, USDA guidance is to reheat leftovers to 165°F (74°C); use a food thermometer and expect the topping to become softer. It is also perfectly fine to enjoy the cake cold without reheating.
Frequently Asked Questions
Is Neiman Marcus chocolate cake the same as gooey butter cake?
It is closely related in style: both have a dense cake-like base and a rich, soft topping. Recipes called Neiman Marcus cake commonly use a chocolate cake mix for the base and cream cheese for the topping, while gooey butter cakes can be made in many flavors and with different proportions. Names and details vary among home recipes, so there is not one single standard version.
Can I make this cake without a boxed mix?
This particular shortcut recipe depends on the dry mix for both flavor and structure, so replacing it cup-for-cup with flour, cocoa, and sugar is not a reliable swap. For a from-scratch version, use a recipe designed for a pressed chocolate base and adjust its butter and sugar to suit the cream-cheese topping. The steps and bake time may differ substantially.
Why is the middle soft after baking?
A soft center is part of the intended gooey texture, and the topping continues to set as it cools. Make sure the center reaches at least 160°F (71°C) with a food thermometer, and give the cake the full cooling time before deciding it is too loose. If it is liquid rather than soft, it likely needs more baking; return it to the oven for a few minutes and check again.
Can I make it ahead?
Yes. Bake and cool the cake, then cover and refrigerate it for up to 3–4 days. For clean slices, chilling it before cutting is helpful. You can also freeze the cooled cake in squares for up to 2 months. Keep it refrigerated until serving, and avoid leaving the full pan out for longer than two hours.
Can I use a different pan?
A 9-by-13-inch pan gives the layers the thickness intended here. A glass pan can bake a little differently from a metal one, so begin checking near the early end of the time range and rely on the visual cues and thermometer. A smaller pan produces a thicker cake and may need more time; a larger pan makes thinner squares that can overbake sooner. Avoid filling a pan that is too small, since the topping rises slightly and may spill over.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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