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.
The most delicious and simple dessert! The texture and flavor are both incredible! So yummy!
Awe, thanks so much for sharing that! I appreciate it! So glad you liked it!
This is one of our favorite cake recipes now! It only needs a few ingredients but so good and tasty!
It’s one of our favorites too! So glad you enjoyed it!
This cake is insanely delicious! I wanted to save some but my kids ate it all!
I’m so happy you and your kids loved it so much! Thanks for sharing!
This cake just melts in your mouth!! It is incredibly soft & one of my favorite, non-chocolate cakes!
I have made this cake so many times!! It’s a hit every time!! My family and friends love it!! A wonderful simple recipe !!! Thanks so much!!
You are so welcome!! Thank you so much for sharing that!
YUM ????
It is 🙂 Thank you & I hope you try it!!
Hi, Kristyn, I love the recipe and have made the bars several times but I can’t seem to cut them as beautifully as you do. Would you mind sharing your secret for cutting the bars? AND even if i cut them well, I can’t seem to get them cut into equal sizes. Ive tried rulers, it makes it worse, for me… Any help would be super appreciated.
Might try a plastic knife, it works great on warm brownies.
Made them yesterday and shared them with my colleagues. Damn these are a piece of heaven in your mouth. Soooo good. Definitely going to make these again.
Thx
LOL!! So glad they were a hit. They are so delicious and gooey, huh?? Thank you for stopping by!
This was so simple and fast to prepare! Everyone enjoyed them, thanks so much! I can’t wait to try making the Ooey Gooey Chocolate Rolo Cookies next!
Thanks, Monica! So glad you liked them. You definitely need to try the cookies next – they are DELISH!