Chess Cake

Chess Cake

117 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Kathy Bliesner
Recipe by  Kathy Bliesner

“This cake is very rich, and is great to take to gatherings.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9 x 13 inch cake



  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 x 13 inch pan.
  2. In a large bowl, mix together cake mix, 2 eggs, and 1/2 cup melted butter. Put into prepared pan.
  3. In another bowl, Beat cream cheese until smooth. Blend in 1/2 cup melted butter and 2 eggs. Gradually beat in the confectioner's sugar. Pour over the crust mixture already in the pan.
  4. Bake for 1 hour. Cool.

Share It

Reviews (117)

Rate This Recipe


This is a super recipe! It's easy, rich, and liked by all. I'd recommend coating your spatula in cooking spray to make getting the first layer spread into the pan since it's a bit sticky.



This cake was fabulous!! If you're looking for a beautiful LOOKING cake, this isn't it. If you're looking for an easy cake with a delightfully unique taste, this is the one. The bottom layer has the consistency of a moist cake whereas the top layer has more a pudding-like texture...this is how a chess cake (and pie) is supposed to be. It is absolutely a delicious cake that I will be proud to serve to my inlaws tomorrow. Oh, and I used fat free cream cheese and low fat butter (just added an extra tablespoon of butter in each layer which puts back the liquid that low-fat butter is missing). I also added 3/4 cup of crushed pecans to the top of the bottom layer. I feel that added JUST what the recipe needed to be perfect! By the way, heat it up for a few seconds in the microwave and serve with ice cream. Wonderful! Enjoy! Ally

Shelley B.

Shelley B.

This is such a good recipe. I was wanting to submit this recipe to the site, but after doing a quick search, found it was already here. There are so many variations you can make too. You can use lemon flavored cake mix to make it what my mom calls "lemon squares" or you can follow the recipe posted here and add approx. 2 cups of chocolate chips to the top layer for a chocolately twist. Either way is great! One warning though, this isn't a "normal" cake. If you insert a toothpick to ensure it's thoroughly cooked, it won't come out clean. Look for the top to brown as this is a very gooey.

More Reviews

Similar Recipes

Gooey Butter Cake III

Gooey Butter Cake III

Gooey Butter Cake II

Gooey Butter Cake II

Neiman Marcus Cake II

Neiman Marcus Cake II

Gooey Butter Cake I

Gooey Butter Cake I

Chess Cake

Chess Cake

Ooey Goey Cake

Ooey Goey Cake


Amount Per Serving (18 total)

  • Calories
  • 378 cal
  • 19%
  • Fat
  • 19 g
  • 29%
  • Carbs
  • 49.4 g
  • 16%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 314 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Lemon Poke Cake I


next recipe:

Gooey Butter Cake I