Gooey butter cake is a rich, indulgent dessert that originated in St. Louis, Missouri. It is characterized by a dense cake base topped with a soft, custard-like layer that remains gooey in the center while lightly set on top. This dessert is sweet, buttery, and best served at room temperature or slightly warm.
Ingredients
For the Cake Base
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
For the Gooey Topping
- 8 ounces cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 4 cups powdered sugar
For Finishing
- Powdered sugar, for dusting
Equipment Needed
- 9 x 13-inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Oven
Preparation
1. Preparing the Baking Pan
Preheat the oven to 350°F.
Grease the baking pan generously with butter or nonstick spray. For easier removal, the pan may be lined with parchment paper, leaving overhang on the sides.
Making the Cake Base
2. Mixing the Base Layer
In a large bowl, combine the yellow cake mix, melted butter, and egg.
Mix until fully incorporated. The dough will be thick and slightly sticky.
Press the mixture evenly into the bottom of the prepared baking pan, creating a smooth and uniform layer.
Making the Gooey Topping
3. Preparing the Cream Cheese Mixture
In a medium bowl, beat the softened cream cheese until smooth and free of lumps.
Add the eggs and mix until fully incorporated.
Stir in the vanilla extract and melted butter, mixing until smooth.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition until the mixture is smooth, thick, and creamy.
Assembling and Baking
4. Baking the Cake
Carefully pour the gooey topping over the cake base, spreading it evenly with a spatula.
Place the pan in the preheated oven and bake for 40–45 minutes.
The edges should be set and lightly golden, while the center remains slightly soft and jiggly. Avoid overbaking, as the cake will continue to set as it cools.
Cooling and Serving
5. Cooling
Remove the cake from the oven and place it on a wire rack.
Allow the cake to cool completely in the pan. This step is essential for achieving the proper gooey texture.
6. Serving
Once cooled, dust the top generously with powdered sugar.
Cut into squares and serve at room temperature or slightly warm.
Storage
Store gooey butter cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
Tips for Best Results
- Do not overbake; the center should remain soft
- Use full-fat cream cheese for proper texture
- Allow the cake to cool fully before slicing
- A glass baking dish promotes even baking
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