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Gooey Butter Cake Recipe

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This classic St. Louis Gooey Butter Cake features a tender cake base topped with an incredibly rich, gooey, buttery layer that’s absolutely irresistible. Simple to make with just a handful of ingredients, this crowd-pleasing dessert delivers bakery-quality results every single time!

Ingredients

Scale

For the Cake Base:

  • 1 box (15.25 oz) yellow cake mix
  • 1 large egg
  • 8 tablespoons (1 stick) unsalted butter, melted

For the Gooey Layer:

  • 8 oz cream cheese, softened to room temperature
  • 3 large eggs
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 pound (4 cups) powdered sugar
  • 1 teaspoon pure vanilla extract

For Topping:

  • Additional powdered sugar for dusting

Instructions

  • Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick cooking spray, or line it with parchment paper for easy removal.
  • Make the Cake Base: In a medium mixing bowl, combine the cake mix, 1 egg, and 8 tablespoons melted butter. Stir with a wooden spoon until a thick, sticky dough forms. It will be quite dense – this is exactly what you want!
  • Press into Pan: Transfer the cake mixture into your prepared pan. Using your hands (lightly greased or dampened) or a rubber spatula, press the mixture evenly across the bottom of the pan, creating a uniform base layer. Make sure to press it all the way to the edges and corners.
  • Prepare the Gooey Layer: In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and fluffy, about 2 minutes. Add the 3 eggs one at a time, beating well after each addition. Pour in the 8 tablespoons of melted butter and vanilla extract, mixing until fully incorporated.
  • Add the Sugar: Reduce mixer speed to low and gradually add the powdered sugar, mixing until the batter is smooth and well combined. Scrape down the sides of the bowl to ensure everything is incorporated. The mixture should be thick but pourable.
  • Assemble: Pour the gooey cream cheese mixture over the cake base layer, using a spatula to spread it evenly to the edges. Don’t worry if it doesn’t look perfectly smooth – it will even out as it bakes.
  • Bake: Place the pan in the preheated oven and bake for 40-45 minutes. The top should be golden brown and slightly cracked, and the edges should be set. The center will still look slightly jiggly – this is perfect! It will firm up as it cools. Do NOT overbake or you’ll lose that signature gooey texture.
  • Cool Completely: Remove from the oven and let the cake cool completely in the pan on a wire rack. This takes about 2 hours. The cake needs this time for the gooey layer to set properly. Resist the urge to cut into it while warm!
  • Dust and Serve: Once completely cool, generously dust the top with powdered sugar using a fine-mesh sieve. Cut into squares and serve. The contrast of the sweet powdered sugar against the golden cake is beautiful!

Notes

  • Texture Tip: The center should remain gooey even when fully cooled – that’s the whole point! If your cake is cake-like throughout, it was overbaked.
  • Cream Cheese: Must be fully softened. Rock-hard cream cheese will create lumps that won’t mix out.
  • Storage: This cake actually improves after a day in the refrigerator as the flavors meld together.
  • Cutting Clean Squares: Wipe your knife clean between cuts for the prettiest presentation.
  • Altitude Adjustment: If baking at high altitude, reduce baking time by 5 minutes and check for doneness.

Nutrition

Find it online: https://focialy.com/gooey-butter-cake-recipe/