Meet your new favorite dessert, gooey butter cake, a two layer treat with a buttery cake crust and a soft, cream cheese topping that practically melts. It is simple, sweet, and totally irresistible.
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 we think you’ll love it:
- Simple. This cake is very easy and is made with ingredients that most people tend to have on hand.
- Delicious. Everyone loves it. Chalk full of butter and cream cheese and powdered sugar (plus cake batter) – you can’t go wrong.
- 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.
Gooey Butter Cake Ingredients
- Yellow cake mix (15.25-ounce box)- The mix 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) – This 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.
- A delicious option is to top each slice with some fresh berries.
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.
Very good, l used chocolate cake mix.
Super easy and very good. I made it for a second time this week with a chocolate cake mix (sugar free) because I had one I needed to use up and it was also great.
Looks yummy but I am wondering can anyone help with high altitude baking?
Thanks
The middle was very runny, I had to throw it away??? Why was this ??
Made it and served it warm with vanilla ice cream and Berry compote. It was so good.
I sprinkled a few choc chips on top hope it turns outOK. Thanks for the recipe. S.
Made it for the first time and it was a hit with everyone! It’s perfect and easy to make!
This recipe for Gooey Butter Cake is absolutely perfect. Made the recipe this morning, it is so easy and delicious. Forty minutes is just the right amount of time.
Good#One
My meme used this recipe and I have used it for years also. We add a little lemon juice to the middle. There are other recipes that include extra butter in the topping that is not needed. It works with less sugar also. This is perfect as is but for those asking no extra butter needed.
Thanks for sharing!! So glad you love the cake recipe. We love it too! 😉