This post may contain affiliate links. Please read our disclosure policy.
Simple gooey butter cake includes a crumbly cake crust with a gooey cream cheese topping that is completely addicting!
Gooey butter cake starts with simple ingredients for two gooey layers. If you like this recipe, be sure to try our Gooey Butter Cookies and Gooey Rolo Cookies.
WHY WE LOVE GOOEY BUTTER CAKE!
Do you have “go to” dessert recipes you use all the time? This gooey butter cake is one of ours! Let me tell you why:
- 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.
This popular cake “accidentally” created in the 1930’s in St. Louis is a must-try!
Ingredients
- yellow cake mix – The classic flavors of cake batter in this cake are from the yellow cake mix, but white cake mix is a close second.
- eggs – Used in two different layers so take note of the division.
- melted butter – We use unsalted butter but salted can work as well.
- cream cheese – This helps create the gooey softness in this cake.
- vanilla extract
- powdered sugar
- powdered sugar to sprinkle
Two Tasty Layers!
This simple butter cake comes together in no time for two delicious layers of gooey goodness.
- PREP. Grease a 9×13 pan with cooking spray and preheat the oven to 350°F.
- 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 large 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!
PRO TIP
To cut neat slices. Use a plastic knife to cut – they tend to slice right through cakes and brownies that have a fudgy texture with ease.
Recipe Tips
This ooey gooey butter cake requires simple ingredients, but as always, using them correctly makes all of the difference!
- Use a handheld electric mixer or stand mixer with a paddle attachment to combine all the ingredients.
- Sift the powdered sugar to help eliminate any of the harder clumps that tend to form.
- Lining the pan with parchment paper will help keep it from sticking.
- 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.
- Top each slice with some fresh berries.
Storing Info
- 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 to eat at a later time by first 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.
This is also a good make-ahead option. Just thaw it completely when you’re ready to serve and eat it.
More cakes to try:
Gooey Butter Cake Recipe
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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Living in St. Louis (the lou), gooey butter cake is a “staple” dessert. I had never had it had before moving here, and I am not a fan. However my wife (a Lou native) loves them and I have made at least a dozen with your recipe and my wife raves about them. I switched with the last one and used my mother-in-law’s recipe. She hated it and asked what I did. Just told her it was her mom’s recipe. Gave that one to my neighbors and made one with your’s. Happy wife is your gooey butter cake recipe. 5+ rating
Oh that makes me so happy to hear that she loves this recipe!! Thanks for sharing and rating!
I have made this cake a couple of times and every time the cake part is a little dry, I followed the recipe so what is wrong?
I’ve used an almost identical recipe for 30 years but mine has always called for 2 eggs 1 stick melted butter and 1 box cake mix (I like to use French Vanilla Cake Mix)
I use a smaller pan it’s a 6×10 size
works perfect everytime
I tried using an 9×9 pan but it was still soupy under the pretty golden crust. I have popped it back in the oven again and I am now waiting to see if it will finish cooking. I placed aluminum foil over the top so it doesn’t get too brown. Fingers crossed! 🤞🏻
Hopefully it turned out for you!
There are lots of different factors that can affect baking… elevation, temperature, each oven cooks differently, etc. So the suggestions below are great. You could try either of those. You could also try reducing the baking time slightly in case it is over baking. Hope some of this helps!
Has anyone used a different flavor cake mix (besides lemon)? I’m sure lemon is delicious but was wondering if anyone has tried maybe chocolate cake mix?
Yes! Chocolate is delicious! I love that this recipe is so versatile and the flavors can be changed easily. Chocolate is a good one!
I’ve made this twice. The second time my bottom layer didn’t turn out as smooth and the result was a layer that was done faster than the top and the top pooled in the middle. I think next time if it’s not smooth I will add either some more melted butter or water. Also any tips for making this to where you can cut into bars?
I’ve used an almost identical recipe for 30 years but mine has always called for 2 eggs 1 stick melted butter and 1 box cake mix (I like to use French Vanilla Cake Mix)
Do you know if it would work if you leave off the powdered sugar in the topping? Need to have sugar free
I forgot to add it to the top it was still perfect and yummy!
There is sugar in every layer of this cake.
Not sure what i did wrong but my cake mix was very sticky, not doughy like yours. I was unable to press it into the pan.
This is so good. My Family and my kids love this recipe!😀
I love this the best I ever had
I’ve never had gooey butter cake before so I don’t have anything to compare it to, but we loved this! Making it again tonight! Thanks!
You’re welcome! I’m so glad you enjoyed the cake. It’s a favorite over here for sure!
I made this last weekend and we’re still talking about how good it was! This will be my go-to recipe now for Gooey Butter cake. I live in St. Louis where Gooey Butter cake originated – this tastes just like it should. I made the recipe as-is! Thank you for a delicious recipe!
You’re welcome! I’m so glad you enjoyed the recipe!!