If you’re ready to fall in love with a truly unforgettable treat, let me pull you right into the world of Gooey Butter Cake. This iconic dessert layers a super-tender, slightly crisp cake crust beneath a ridiculously rich, creamy filling that melts in your mouth with every bite. It’s sweet, buttery, and nearly impossible to stop at just one square. Whether you’re bringing it to a gathering or making it as an afternoon pick-me-up, Gooey Butter Cake is the comfort food that everyone talks about long after the last crumb is gone.
Ingredients You’ll Need
This cake comes together with a handful of pantry staples, each playing their part in creating different textures and layers of buttery flavor. When you use quality basics, they shine—and in this recipe, they truly are the stars!
- Yellow Cake Mix (15.25 oz): The shortcut hero for the crust, giving structure and a lovely yellow hue with a hint of vanilla.
- Unsalted Butter (1 cup total, melted, divided): Essential for both the crust and the filling, this is what infuses every bite with richness and helps achieve that magical gooey texture.
- Large Eggs (3 total): Eggs bind everything together and provide that satisfying, soft chew in both the crust and creamy top.
- Cream Cheese (8 oz, softened): The filling’s dreamy, decadent base—be sure it’s soft, so mixing is seamless and smooth!
- Vanilla Extract (1 teaspoon): Adds tempting warmth and depth to the filling, making the whole cake taste homemade.
- Powdered Sugar (4 cups): This sweetens the filling while maintaining its luscious, pillowy texture (and a final dusting makes it picture-perfect!).
How to Make Gooey Butter Cake
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F and lightly greasing a 9×13-inch baking pan. Lining a pan with parchment or just a little oil ensures your cake releases beautifully later, while the heat gets things off to the right start. Trust me, prepping well means easy slicing and even baking!
Step 2: Make the Crust
In a medium bowl, combine the yellow cake mix, 1/2 cup melted unsalted butter, and one large egg. Mix until the dough pulls together into a thick, shaggy ball—don’t overwork it! Press this evenly into the bottom of your prepared pan. You want a flat, even layer to support all the gooeyness that’s coming next.
Step 3: Prepare the Creamy Filling
Using a large mixing bowl and an electric mixer, beat the softened cream cheese until completely smooth and lump-free. Add in the remaining two eggs, vanilla extract, and 1/2 cup melted unsalted butter, continuing to beat until the mixture is glossy and blended. Gradually add the powdered sugar in batches, mixing just until everything is luxuriously creamy – this is the heart of your Gooey Butter Cake!
Step 4: Assemble and Bake
Pour the cream cheese filling over the crust and gently spread it all the way to the edges with a spatula. Slide the pan into your preheated oven and bake for 40 to 45 minutes. You’ll know it’s done when the edges are golden and puffed, but the center still jiggles ever so slightly—don’t overbake! The magic is in that molten, gooey center.
Step 5: Cool and Finish
Once baked, set the pan on a rack and let it cool completely. This helps the cake finish setting up, making cutting into squares much easier. For a final flourish, dust the cooled cake generously with powdered sugar for that classic look and a sweet finishing touch. Now it’s ready to share!
How to Serve Gooey Butter Cake
Garnishes
An extra blizzard of powdered sugar on top is a must, but you can take it further with a handful of fresh berries, a dollop of whipped cream, or even a drizzle of caramel sauce. These simple touches not only add a pop of color but also play off the cake’s buttery richness in the most delightful way.
Side Dishes
Pairing Gooey Butter Cake with something light and refreshing—like a scoop of vanilla ice cream, a bowl of seasonal fruit, or even a shot of espresso—can turn dessert into an occasion. The cake’s sweetness balances beautifully with tart or creamy sides, making every forkful new and exciting.
Creative Ways to Present
For parties, slice the cake into petite bars and serve them in cupcake liners for easy grabbing. Stack squares on a cake stand or offer an array with other desserts for a cozy, buffet-style spread. Want a twist? Transform your Gooey Butter Cake into a sundae topping—just warm a piece and spoon it over ice cream!
Make Ahead and Storage
Storing Leftovers
Leftover Gooey Butter Cake stays fabulously tasty for up to two days at room temperature, covered in plastic wrap or an airtight container. For longer enjoyment, pop it in the fridge—chilling keeps the filling set and the flavor vibrant for several more days.
Freezing
You can absolutely freeze Gooey Butter Cake! Cut it into individual squares after it cools, then wrap them tightly and place in a freezer-safe container. Defrost at room temperature or in the fridge and you’ll have a sensational treat ready anytime, straight from your stash.
Reheating
If you crave that barely-warm, gooey-in-the-middle texture, microwave a square for just 10–15 seconds. Alternatively, a few minutes in a low oven revives the cake’s fresh-from-the-oven aroma and softens it right up, making it taste as irresistible as day one.
FAQs
Can I use a different cake mix flavor for the crust?
Absolutely! While classic yellow cake mix is the tradition, try swapping in lemon, strawberry, or even spice cake mix for a fun flavor twist. Each type Dessert.
Should the cream cheese be room temperature before mixing?
Yes! This is key for a creamy, lump-free filling. Room-temperature cream cheese is much easier to beat smooth, so try setting it out an hour before you start for the silkiest results.
How do I know when the cake is done baking?
Look for edges that are set and lightly golden, but remember—the center should still have a gentle jiggle. Overbaking removes the signature gooeyness, so it’s better to take it out a touch early and let it firm as it cools.
Can I make Gooey Butter Cake gluten free?
Yes, simply substitute a gluten free yellow cake mix for the crust. The filling is naturally gluten free, so the swap ensures everyone can enjoy this treat, with virtually no change in flavor or texture.
What’s the origin of Gooey Butter Cake?
This delicious dessert hails from St. Louis, Missouri, where it’s a beloved bakery staple. Legend has it, it was created unintentionally when a baker made a mistake with proportions—proving sometimes the best recipes happen by happy accident!
Final Thoughts
If you’ve never made Gooey Butter Cake before, prepare for a seriously dreamy experience—this is one dessert that’s just as easy as it is indulgent. Try it for yourself, and don’t be surprised if it becomes your new favorite treat to share (or to keep all to yourself!).
Print
Gooey Butter Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, decadent goodness of Gooey Butter Cake with this easy-to-follow recipe. A luscious cream cheese filling atop a buttery cake crust, this dessert is a sure crowd-pleaser!
Ingredients
For the crust:
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
- 1 large egg
For the filling:
- 8 oz cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 4 cups powdered sugar
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F and grease a 9×13-inch baking pan.
- Mix crust: Combine cake mix, melted butter, and egg to form dough. Press into pan.
- Prepare filling: Beat cream cheese, add eggs, vanilla, melted butter, and powdered sugar. Spread over crust.
- Bake: Bake for 40–45 minutes until edges are golden and center is slightly jiggly.
- Cool and serve: Let cool before slicing. Dust with powdered sugar if desired.
Notes
- Try variations like using lemon cake mix or adding almond extract for a unique flavor.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 430
- Sugar: 43g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
