Description
Gooey Butter Cake is a rich and decadent dessert originating from St. Louis, featuring a buttery cake base topped with a creamy, sweet cream cheese filling that remains delightfully gooey in the center. This easy-to-make treat combines a boxed yellow cake mix with a luscious cream cheese layer, baked to perfection for a classic indulgence perfect for any occasion.
Ingredients
Scale
For the Base:
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 1 package (8 ounces) cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 3 3/4 cups powdered sugar
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish to ensure the cake does not stick.
- Make the crust: In a medium bowl, combine the cake mix, melted butter, and egg. Mix until a soft dough forms, then press it evenly into the bottom of the prepared pan to create the crust layer.
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add the eggs and vanilla extract, mixing until fully combined. Pour in the melted butter and beat again until smooth. Gradually add the powdered sugar, mixing thoroughly to achieve a consistent filling.
- Assemble and bake: Pour the cream cheese filling over the crust, spreading it evenly with a spatula. Bake in the preheated oven for 40–45 minutes, until the edges are golden brown and the center is set but still slightly jiggly to maintain gooeyness.
- Cool and serve: Remove the cake from the oven and let it cool completely in the pan before slicing into squares. Serve at room temperature or chilled for best flavor and texture.
Notes
- Dust with extra powdered sugar before serving for a classic touch.
- This cake improves in flavor and texture if made a day ahead.
- Do not overbake; the center should stay slightly gooey for the perfect consistency.
- Use full-fat cream cheese for the best rich flavor.
