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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.
I’ve tried several similar Gooey Butter Cake recipes trying to find one that is as good as one I tried years ago and this is IT. I’m so glad I ran on to this. Thanks for sharing!
Melted butter….how much?
This recipe is delicious and so addicting – make it again for my brothers next week!
this cake has got to be my new favorite! The crumbly crust and the gooey top is just everything that I wanted and more! thank you so much for sharing
This was so rich and yummy! An easy dessert.
Can I add home made apple pie filling in the middle then add the cream cheese mix on top
I have never tried doing that before. So I’m not sure how it would turn out. But if you do, I’d love to hear how it goes!
I love making variation of this with different flavor cakes. For example, I use spice cake for fall. But has anyone tried something that can make it pumpkin spice? I’m thinking I can add canned pumpkin purée to either the cake or the cream cheese portion of the cake but have no idea how. Anyone?
You’re in luck! We have a pumpkin variation of this recipe! https://lilluna.com/butter-pumpkin-cake/
The ingredient list calls for two eggs; however, in the directions, step 2 calls for one egg and step 3 calls for two eggs which equals three eggs. How many eggs should I use and in which step(s) do I use them? I made this recipe once before, and it was fabulous! But I can’t remember how many eggs I used and where I used them. :/ Thank you!
The ingredient list has the eggs listed as 1 and then 2… so yes, a total of three eggs is needed for this recipe.
I cooked for 35 minutes at 350 and it was still a little too done in my opinion. I’ll try again and do it for 30 minutes
Can i reduce the sugar at all? Just worried from the other comments that it will be too sweet. Thank you!
We have always made it as is. And we love it! So if you do reduce the sugar, you’ll have to let us know how you enjoy it.