Oh, honey, if you’ve never had a proper gooey butter cake, you are in for the sweetest surprise of your life! This isn’t just any dessert—it’s a St. Louis classic that’s been melting hearts (and forks) since the 1930s. I fell in love with my first bite at a church potluck years ago, and I’ve been perfecting my version ever since. That magical contrast of the crisp buttery base and the cloud-like custard topping? Absolute perfection. As a baker who’s made this gooey butter cake recipe more times than I can count, I can promise you it’s foolproof, decadent, and disappears faster than you can say “seconds please!”
Why You’ll Love This Gooey Butter Cake Recipe
Let me count the ways this gooey butter cake will steal your heart! First off, it’s ridiculously easy – we’re talking five minutes of mixing for the base layer. The magic happens when that simple cake mix transforms into something extraordinary. That creamy topping? Pure bliss in every bite. I’ve served this at everything from book club to potlucks, and without fail, someone always asks for the recipe. It’s the perfect mix of nostalgic comfort and crowd-pleasing wow factor. Even better? The center stays gloriously ooey-gooey for days (if it lasts that long). Trust me, one slice and you’ll be hooked.
Ingredients for Gooey Butter Cake Recipe
Okay, let’s talk ingredients – and I mean the real deal, none of that “oh-I’ll-just-substitute” business if you want that authentic gooey magic! For the base layer, you’ll need one box of yellow cake mix (I swear by Betty Crocker for this), one egg, and half a cup of melted butter (salted or unsalted both work, but I prefer salted for that extra flavor punch). Now for the star of the show – the gooey topping: one 8-ounce block of cream cheese (full fat, please, softened to room temperature), two eggs, a teaspoon of pure vanilla extract (none of that imitation stuff!), and four cups of powdered sugar. Yes, four cups – this isn’t the time to skimp!
Equipment You’ll Need
Listen, you don’t need anything fancy to make this gooey butter cake – just a few basics from your kitchen. Grab your trusty 9×13-inch baking pan (glass or metal, though I’m partial to my well-loved Pyrex). You’ll want a good stand mixer or hand mixer for that luscious topping – though a strong arm and whisk will do in a pinch! Don’t forget measuring cups (liquid and dry), a spatula for scraping every last bit of batter, and a butter knife for testing doneness. That’s it – no special tools required, promise!
How to Make Gooey Butter Cake Recipe
Alright, let’s get to the fun part – making this dreamy dessert! I’ll walk you through each step like I’m right there in your kitchen with you. Just follow along, and you’ll have the most incredible gooey butter cake ready before you know it. The secret? Take your time with each layer – this isn’t a race to the oven!
Preparing the Cake Layer
First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab a big bowl and dump in your yellow cake mix. Crack in one egg and pour in that melted butter (oh, the smell already!). Now here’s my trick – use a fork to mix it at first, then get in there with your hands! The dough will be thick and slightly crumbly – that’s perfect. Press it firmly into your greased 9×13-inch pan, making sure it’s even. Don’t worry if it seems thin – that’s exactly what we want!
Making the Gooey Topping
Now for the magic! Beat that softened cream cheese in your mixer until it’s smooth as silk. Add the two eggs and vanilla, mixing until just combined. Here’s where patience pays off – add the powdered sugar one cup at a time, letting each incorporate fully before adding more. Scrape down the sides! You’ll end up with this heavenly, pourable cloud of sweetness. Gently pour it over your cake layer – it’ll self-level beautifully. No spreading needed!
Baking and Cooling
Pop it in the oven for 35-40 minutes. Here’s the crucial part – you want golden edges but a slightly jiggly center. Overbaking is the enemy of gooeyness! I start checking at 30 minutes. When it’s done, let it cool completely in the pan – I know it’s hard to wait, but this gives the topping time to set just right. Pro tip: Run a knife around the edges after 10 minutes to prevent sticking. Then dust with powdered sugar and slice into squares of pure joy!
Tips for Perfect Gooey Butter Cake Recipe
Listen up, buttercup – I’ve learned a few tricks after making this gooey butter cake more times than I can count! First rule: don’t walk away from that oven. Start checking at 30 minutes – you want golden brown edges with a center that still gives a slight jiggle when nudged. Underbaked is better than overbaked here! Let it cool completely before cutting, or you’ll have a delicious mess. And here’s my secret finishing touch: dust liberally with powdered sugar right before serving – it creates that gorgeous snow-capped look we all love!
Variations for Gooey Butter Cake Recipe
Oh, the fun you can have with this gooey butter cake recipe! My favorite twist? A big handful of chocolate chips mixed into the cake layer – they add these little pockets of melty joy. Feeling fancy? Swirl in a tablespoon of lemon zest to the topping for a bright, citrusy kick. For holiday magic, I’ll sometimes swap the vanilla for almond extract and top with toasted sliced almonds. The best part? The basic recipe is like your favorite blank canvas – go wild and make it yours!
Serving and Storing Gooey Butter Cake Recipe
Here’s the best way to enjoy this gooey butter cake: let it cool completely (I know, the wait kills me too!), then slice into generous squares right before serving. Room temperature is perfect – it lets all that buttery goodness shine. Got leftovers? Just cover the pan tightly with foil or transfer pieces to an airtight container. It’ll stay dreamy for 3 days on the counter – if it lasts that long between sneaky midnight snacks!
Nutritional Information
Now, let’s be real – this gooey butter cake isn’t diet food, but oh boy is it worth every bite! A typical slice has about 320 calories, with 15g of that dreamy butter fat. These numbers can vary depending on your exact ingredients – especially which cake mix and butter you use. My advice? Enjoy a reasonable slice, savor every gooey mouthful, and maybe take an extra walk tomorrow!
Common Questions About Gooey Butter Cake Recipe
Can I use homemade cake mix instead of boxed?
Technically, yes – but honestly? I don’t recommend it. The boxed mix gives that perfect dense-yet-tender base we love. If you must use homemade, try a pound cake recipe, but expect a different texture.
Why is my topping cracking?
Oh honey, you probably overbaked it! The center should still jiggle slightly when you pull it out. Those cracks mean it’s lost some precious gooeyness – still tasty, just not as dreamy.
Can I make this ahead of time?
Absolutely! In fact, I think it’s even better the next day. Just keep it covered at room temperature. The flavors deepen and that gooey center becomes even more luxurious.
Help! My topping sank into the cake layer!
No worries – this happens if your base wasn’t pressed firmly enough. Next time, really pack it down. But guess what? It’ll still taste incredible!
Irresistible Gooey Butter Cake Recipe in 5 Easy Steps
- Total Time: 55 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
A classic gooey butter cake with a rich, buttery bottom layer and a sweet, creamy topping.
Ingredients
- 1 box yellow cake mix
- 1 egg
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 2 eggs
- 1 tsp vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Mix cake mix, 1 egg, and melted butter. Press into a greased 9×13-inch pan.
- Beat cream cheese, 2 eggs, and vanilla until smooth. Gradually add powdered sugar.
- Pour over the cake layer. Bake for 35-40 minutes until golden.
- Cool before cutting.
Notes
- Do not overbake to keep the center gooey.
- Dust with extra powdered sugar before serving.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American