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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.
It’s a good cake but I narrow down on the sugar. Instead of using 3 cups I used 2 cups and it still was too sweet for my liking. I will be making this again but I am only going to use 1 cup of sugar.
Ive made this many many times & its sssooooooo gosh darn great!! Everyone always wants me to make it again! As for the comments saying its ‘too sweet,’ its actually well balanced with the pastry like base, eggs, butter & cream cheese. However, I use salted butter & cut back the powdered sugar to 2 1/2 cups. It doesnt change the cake much but it makes me feel better when i have a second piece!!
I’m so glad to hear you love the cake!! Thanks for sharing what you do
I’ve never left a comment on a recipe before, but this one deserves it! Followed the exact instructions and the cake turned out PHENOMENAL! It was such a hit at the party I hosted. This is my new go-to dessert recipe. Thank you for sharing!
This recipe is amazing! I made it last night for my family and they absolutely loved it. It’s already gone and I have made another one. I found this recipe incredibly simple and straightforward to make. It only requires a handful of ingredients and I was able to make the crust and the topping in under 10 minutes. I found that baking for around 42 minutes produced great results. Thanks so much for this recipe; it is my new go to dessert!
You’re welcome! I’m so glad you enjoyed the cake!!
The best dessert ever! Going to make this a lot. Made this the first time following the recipe exactly and it was amazing! The second time I added to the cream cheese mixture before mixing with electric mixer, the zest from one lemon, and two teaspoons fresh lemon juice, and it was phenomenal!
DELICIOUS. Tastes exact to one I had at a restaurant!!
The directions list 3 eggs (1 for the cake mix then 2 for the cream cheese) but the recipe only lists 2 eggs.
So the recipe does have 3 eggs, they are just listed separately. So it lists 1 egg and then 2 eggs beaten. Hopefully that is helpful!
Omg. This is fantastic. First time I made girl it’s 10 star. I will be fixing this for family gatherings. It was very easy to make.
Sorry, way too sweet.
Thank you, Teresa Szuminski, for you comment – I checked these comments specifically to see whether anyone mentioned it’s too sweet. A cake mix PLUS 3.5 cups of flour seemed like it might tilt that way.
Thanks for the feedback!
you mean 3.5 cups of SUGAR
I give this cake 10 stars out of 5🥰😄. It is Ooey Gooey goodness. It is moist and buttery. If you can’t bake you can make this cake. This is the second time I’ve made it and I’m sure it won’t be the last.