This Gooey Butter Cake is the ultimate comfort dessert. With a buttery, slightly crisp base and a gooey top that melts in your mouth, it’s a guaranteed crowd-pleaser. It’s easy to make with simple ingredients, and its nostalgic flavor makes it a hit at potlucks, holidays, or casual get-togethers. Whether you serve it warm or chilled, this cake never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
Yellow cake mix
Unsalted butter
Eggs
For the filling:
Cream cheese
Eggs
Vanilla extract
Powdered sugar
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine the cake mix, melted butter, and eggs. Mix until a soft dough forms.
Press the dough evenly into the bottom of the prepared pan to form the crust.
In a separate bowl, beat the cream cheese until smooth. Add the eggs and vanilla extract, mixing until fully incorporated.
Gradually add the powdered sugar, mixing until smooth and creamy.
Pour the cream cheese mixture over the crust and spread evenly.
Bake for 40 to 45 minutes, or until the edges are golden brown but the center is still slightly gooey.
Let the cake cool completely before slicing into squares.
Servings and timing
This recipe makes about 16 servings. Prep time: 15 minutes Cook time: 45 minutes Cooling time: 30–60 minutes Total time: approximately 1 hour 45 minutes
Variations
Chocolate Gooey Butter Cake: Use a chocolate cake mix and add cocoa powder to the filling.
Lemon Gooey Butter Cake: Substitute lemon cake mix and add lemon zest and juice for a zesty twist.
Pumpkin Gooey Butter Cake: Add pumpkin puree and pumpkin spice to the filling for a fall-inspired version.
Nutty Crunch: Sprinkle chopped pecans or walnuts over the top before baking for added texture.
Fruit Layer: Add a thin layer of fruit preserves between the crust and filling.
Storage/Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave individual slices for 15–20 seconds or warm in a 300°F oven for about 10 minutes. The cake can also be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
What is the origin of Gooey Butter Cake?
Gooey Butter Cake was created in St. Louis, Missouri, during the 1930s when a baker made a mistake with a butter cake recipe. It quickly became a regional specialty and a beloved dessert.
Can I use homemade cake mix instead of boxed?
Yes, you can substitute a homemade yellow cake mix if you prefer to avoid boxed ingredients. Just ensure it has a similar flour, sugar, and leavening ratio.
Can I make Gooey Butter Cake ahead of time?
Absolutely. It tastes even better after sitting for a few hours or overnight. Just store it in the fridge and bring it to room temperature before serving.
Why is my Gooey Butter Cake too runny?
It may not have baked long enough. The center should still be slightly gooey, but the edges should be set. Also, allow it to cool before cutting to let it firm up.
Can I add fruit to the filling?
Yes, you can fold in berries or swirl in jam before baking for a fruity variation.
Should Gooey Butter Cake be refrigerated?
It’s not required if consumed within 1–2 days, but refrigeration helps preserve freshness for up to 5 days.
What kind of cream cheese should I use?
Use full-fat block cream cheese for the best texture. Avoid whipped or spreadable types.
Can I make this gluten-free?
Yes, use a gluten-free yellow cake mix and ensure all other ingredients are gluten-free.
Is it supposed to be gooey in the center?
Yes, the signature feature of this cake is its gooey, soft center. It shouldn’t be raw but will remain soft even after cooling.
How do I know when it’s done baking?
The edges should be golden brown and set, while the center remains slightly jiggly. It will firm up as it cools.
Conclusion
Gooey Butter Cake is a simple yet irresistibly delicious dessert that’s perfect for any occasion. With its creamy top and buttery crust, it’s a nostalgic treat that appeals to all ages. Whether you enjoy it warm or chilled, classic or with a twist, this cake will quickly become a favorite in your dessert lineup.
Gooey Butter Cake is a rich and indulgent dessert with a buttery crust and a soft, gooey cream cheese topping. Originally from St. Louis, Missouri, it’s beloved for its unique texture and sweet, tangy flavor.
Author:Catherine
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour 45 minutes
Yield:16 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 box yellow cake mix
1/2 cup unsalted butter, melted
3 large eggs, divided
8 oz cream cheese, softened
1 tsp vanilla extract
4 cups powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine the cake mix, melted butter, and 1 egg. Mix until a soft dough forms.
Press the dough evenly into the bottom of the prepared baking dish to form the crust.
In a separate bowl, beat the cream cheese until smooth.
Add the remaining 2 eggs and vanilla extract to the cream cheese, mixing until fully incorporated.
Gradually add the powdered sugar, mixing until the filling is smooth and creamy.
Pour the cream cheese mixture over the crust and spread it evenly.
Bake for 40 to 45 minutes, or until the edges are golden brown but the center is still slightly gooey.
Let the cake cool completely before slicing into squares.
Notes
Use full-fat block cream cheese for best results.Let the cake cool completely before slicing to help it set.Store leftovers in the fridge for up to 5 days.This cake tastes great warm or chilled.Try variations like chocolate, lemon, or pumpkin for seasonal twists.
