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.
I love the gooey consistency but it was way too sweet. I would definitely cut the sugar at least in half next time.
For next time, you can reduce the sugar and add a pinch of salt to balance the sweetness while keeping the gooey texture you enjoy.
Looks great I wanna make it. I’m just trying to figure out how to print the recipe.
When you scroll down to the recipe card you should see a pink “printer” icon in the top right corner. When you click on it a printable page should open and you can click the “print” tab at the top.
I baked it for 40 minutes. The bottom was overdone and very dry. I only had 2 cups of powdered sugar for the top layer. I think it was still too sweet. I’ve used many of your other recipes but this one just didn’t turn out.
A local restaurant serves an excellent warm butter cake with ice cream and chocolate sauce on it. I’ve been looking to duplicate that treat. This recipe was one of my first finds and attempts. Overall, I think it’s pretty good. It’s not as buttery-flavored as I would like, and I wish it was about 2× the height. I don’t believe it’s too sweet.
I have been making several of these and experimenting. I think the 40–45 minute bake time is a bit too long for my oven, so I will bake the one today less.
I recently tried a lemon variant with lemon cake mix, and lemon juice and lemon flavoring (in lieu of vanilla extract) and had to bake it 10 minutes longer. It was quite tasty, and more gooey than the 45-minute version, but it was too similar to just lemon bars to try again.
We sound like two peas in a pod! I also love hunting down recipes from places I have eaten and thanks for giving my version a try.
Omg I just made this and it’s amazing!! I’m obsessed with it!! Reminds me of my childhood 🙌🙌. Mine turned out perfect and it was easy to make. I would share a picture if I could.
I’m delighted it turned out so well for you. Thanks for sharing!
First attempt making Gooey Butter Cake. This recipe was perfect! I love that most of the ingredients are staples – the only item I needed to purchase was boxed cake mix. Used a 9 x 13 glass Pyrex dish. Baked 45 minutes to perfection. My daughter and I did a taste test while it was still warm (couldn’t help ourselves!). Absolutely delicious! Thank you so much for sharing your recipe. It’s a keeper!!
It’s one of my favorites and I’m thrilled you enjoyed it!
Came out perfectly! My son had this at a party and loved it, so he asked me to make it. Family approved!
❤️❤️❤️❤️
This is easy and great has anyone tried tk add anything else different maybe chocolate cake mix ? I like to experience with different things and I know there are other people like me!! Please lmk if you made this any different
So so good!! My husband’s aunt use to make this, but she called it cheesecake bars. They are delicious!
Great recipe and reminds me of Heitzman bakery in Kentucky that makes a butter kuchen. Mmmm!!
However, Way too sweet and that is with a half cup less. Will definitely make again but with 2 cups.
Thanks for the positive comment, and I hope you can get the sweetness exactly where you like it!