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.
More Like This
Cake Mix Cakes
Jello Poke Cake
3 hrs 50 mins
Chocolate Dump Cake
50 mins
Easy Tres Leches Cake
4 hrs 32 mins
Strawberry Butter Cake
45 mins
Sheet Cakes
More Collections
This recipe was originally published March 2013.
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! 🙂