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.
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This recipe was originally published March 2013.
Divine! Haven’t made these in many years! I decided to go with your recipe over others because the picture had a glossy crunchy top similar to what brownies create. I went with Duncan Hines yellow cake and I’m glad that I did. It smelled so good when it was baking they were absolutely delicious. I find that softened cream cheese worked better and sifting the powdered sugar as you recommended all at once made everything blend smoothly. I did press the “dough” up the edges a little bit but didn’t keep it too thick around the bottom edge because it bakes up similar to a cookie. I bet the crust would be delicious for a cheesecake or as cookies!
I made this recipe tonight! It turned out great. I use to make them but lost the recipe. I’m glad I found it tonight. Thanks!
STL born and raised, needed a great recipe for a quick and easy gooey butter cake. WOW! We demolished it, perfect cake. Thank you for recipe!
This cake is fantastic. My husband asked for it to be his birthday cake this year. Love it. Will be making it again and again.
This reminds me of my mom’s gooey cake so much. I never knew it was this quick and easy to make. Recipe is super simple and it tastes 🔥🔥🔥
I am from St. Louis and know ooey gooey butter cake VERY well. This recipe turned out amazing. The one thing I don’t like about ooey gooey butter cake in general, though, is how sweet and rich it is. So, I actually used around 2 1/2 cups of powdered sugar instead of 3 1/2 cup, and it turned out to be the BEST ooey gooey butter cake I’ve ever had. My husband brought some to work for his coworkers and they are all raving about it as well.
Check out Lil Luna’s Cheesy Goulash recipe as well! That recipe is also phenomenal.
Great recipe!Everyone loved it.
My comment may be premature, but I’ve had it in the oven for 50 minutes and the cake batter doesn’t seem cooked. When I put a butter knife in the center, it’s just liquid. Do I just need to be patient? It smells so good, I hope it turns out. Thanks!
Yes, I would wait until the knife comes out clean/just a few crumbs. The cake will set a bit as it cools too. Hope it turned out for you and you enjoyed!
This cake was amazing! I was curious tho if on the cream cheese mixture another stick of butter is missing on ingredients? All of the other recipes I have seen online called for it. I made it without and it was great!
Courtney, I’ve made this many times and, yes, there should be another stick of melted butter included for the top layer; it should be added with the eggs.
Our recipe doesn’t call for another stick of butter with the top layer, and it turns out delicious! No need for more butter, right? 😉 But, it sounds like you could add it in and it would work too. Personal preference, I guess. Glad to hear that method is delicious! Thanks for sharing Lori!
What size pans do you use for this recipe if you double it, or triple it? That information doesn’t appear when you change the amounts.