Gooey Butter Cake is a two layer dessert with a buttery cake crust and a soft, cream cheese topping that practically melts. It is simple, sweet, totally irresistible and loved by the ENTIRE family.
What makes it special is the texture, crackly on top with a gooey center, plus pantry friendly ingredients that come together fast for dessert everyone loves.
If this sounds like your kind of sweet, try my Gooey Butter Cookies, or Strawberry Butter Cake next. Or if you want something truly incredible and easy with a cinnamon twist, check out our Honey Bun Cake.
Why you’ll love it + Why it works:
- Simple. This cake is very easy and is made with ingredients that most people tend to have on hand.
- Great for parties. Cut them up in tiny squares as dessert finger foods or bigger squares for a dessert. No matter what, it’s always popular.
- Cake mix creates the crust. Mixing it with butter and egg makes a quick, sturdy base.
- Cream cheese keeps the top gooey. The cream cheese, eggs, vanilla, and powdered sugar bake into a soft, sweet layer.
Gooey Butter Cake Ingredients
- Yellow cake mix (15.25-ounce box): Supplies the classic buttery vanilla flavor and a sturdy base. If you don’t have yellow cake mix, you can use vanilla or white cake.
- Eggs (1): Binds the cake mix and butter, creating a soft dough that presses in easily.
- Melted butter (½ cup): Adds richness and helps the bottom layer bake up moist and cohesive. We use unsalted butter, but salted can work as well.
- Cream cheese (8-ounce package): Helps create the gooey softness in this cake.
- Beaten eggs (2 eggs): Sets the creamy layer so it slices while staying soft.
- Vanilla extract (1 teaspoon): Rounds out the sweetness with warm bakery aroma.
- Powdered sugar (3 ½ cups): Sweetens and gives the creamy layer its smooth finish. Sift the powdered sugar to help eliminate any of the harder clumps that tend to form.
- Powdered sugar to sprinkle: Adds a pretty look and a delicate sweet finish.
How to Make Gooey Butter Cake
PREP. Grease a 9×13 pan with cooking spray and preheat the oven to 350°F. You can also line the pan with parchment paper.
CRUST. In a large bowl, whisk cake mix, 1 egg, and melted butter until smooth. Press into your greased 9×13 pan.
TOPPING. Blend cream cheese, 2 beaten eggs, vanilla, and powdered sugar (confectioners’ sugar) until creamy and smooth. Pour and spread over the first mixture in your pan.
BAKE. Bake at 350°F for 40-45 minutes or until edges are golden brown (middle may sink in a bit).
TOP. Top with extra powdered sugar and ENJOY!
Kristyn’s Recipe Tips
- Use a plastic knife to cut neat, clean slices. It will slice right through this texture with ease.
- You can use a handheld electric mixer or stand mixer with a paddle attachment to combine all the ingredients, but do not overmix.
- The bottom layer should be much thicker than a typical cake batter and more like a soft dough. Use a rubber spatula or add a little olive oil to your finger to help press it evenly in the pan so every slice has a good base.
- Make sure the cream cheese is softened so the topping blends smooth.
- Do not overbake, the edges should be golden but the center can still look slightly soft.
- Make-ahead tip: bake the cake a day ahead, cover, and add a fresh sprinkle of powdered sugar before serving.
Gooey Butter Cake Recipe
Video
Ingredients
- 1 (15.25-ounce) box yellow cake mix
- 1 egg
- ½ cup butter, melted
- 1 (8-ounce) package cream cheese
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
- powdered sugar, to sprinkle
Instructions
- Grease a 9×13 pan and turn oven to 350°F.
- Blend cake mix, 1 egg, and butter until smooth. Press into your greased 9×13 pan.
- Blend cream cheese, 2 eggs, vanilla and powdered sugar until creamy and smooth. Spread over your the first mixture in your pan.
- Bake at 350°F for 40-45 minutes or until edges are golden brown (middle may sink in a bit).
- Top with powdered sugar and ENJOY!
Notes
- Use a plastic knife to cut neat, clean slices. It will slice right through this texture with ease.
- You can use a handheld electric mixer or stand mixer with a paddle attachment to combine all the ingredients, but do not overmix.
- The bottom layer should be much thicker than a typical cake batter and more like a soft dough. Use a rubber spatula or add a little olive oil to your finger to help press it evenly in the pan.
- A delicious option is to top each slice with some fresh berries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store this gooey butter cake recipe at room temperature in an airtight container for 2-3 days or in the refrigerator for 5-7 days.
Freeze this treat for later by wrapping it tightly with plastic wrap. Then keep it in a freeze-safe container or bag. It should last for 4-5 months in the freezer.
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This recipe was originally published March 2013.
Hi, I really love these kinds of things. And I was wandering to make it lemon without having lemon cake mix, do you think I could use lemon jello?
Sorry, I just realized I should probably clarify. I meant can I use lemon pudding.
I’m not sure I would add lemon pudding since it could change the texture, but lemon zest or a little lemon extract would be a great way to add lemon flavor.