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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.
Made this for mothers day and it was a hit. I did make some small changes though and it was top tier. I used 2 eggs instead of one in the batter added a splash of almond essence to it along with a half a cup of mayo and some shredded coconut and when it was piping hot out of the oven, I brushed the top of it with some honey butter. Chefs kiss perfection. Making another one this weekend and I cannot wait.
Been making this cake for years and it is truly a family favorite
So glad to hear that! Thanks for sharing!
Perfectly delicious!
Can I double or triple recipe with the same amounts of everything?
Yep!
Was delicious and turned out perfectly! I had a day off school and wanted to bake, and this recipe called for pantry staples which was great. Surprised my mom with it when she got off work and she loved it
Love that!! Thanks for trying it!
super yummy easy to make and everyone loved it. I am making it for the 2nd time within one week.
The cake mix batter wasn’t smooth at all. I added a little milk to make it a batter.
Accidently tried another recipe. Wife noticed the difference right away! She had me through it ot (as I am not a fan of gooey butter cake, being diabetic is another reason).
Soo, a happy wife with ur recipe. Your recipe is great. Wouldn’t change a thing
This recipe is so delicious. I have started using less powdered sugar and it makes it the perfect not to sweet dessert that all my friends and family LOVE.. I am going to try to make them into cupcakes today
Have you done that before? Any suggestions?
You have a lot of great recipes if I’m searching for a recipe and your website shows up, I know it will be delicious. Thanks for making recipes easy for us all to use…beginners or experts
I haven’t tried this recipe as cupcakes before. You will have to let us know how they turn out! We do have a cookie variation of the recipe that is tasty as well: https://lilluna.com/recipe-tip-of-the-week-gooey-butter-cookies/
Could this be made with a pound cake boxed mix? I have a lemon one I think I’m going to try😀
I have never tried it with a pound cake mix before… So i’m not sure. I know the textures of a pound cake vs. a regular cake are different. But, if you gave it a try, we’d love to hear how it turned out! 🙂