When the winter chill settles in or you’re craving something deeply comforting, nothing quite compares to the legendary Gooey Butter Cake. This St. Louis treasure has been winning hearts for generations with its irresistible combination of a buttery cake base topped with an almost custard-like layer that’s perfectly sweet and indulgent.
The beauty of this classic dessert lies in its simplicity. Born from humble pantry ingredients, this recipe transforms basic butter, cream cheese, and eggs into something truly magical. What makes it special is that tender, slightly crispy bottom layer paired with the signature gooey top that gives this cake its beloved name. Whether you’re baking for a potluck, Sunday dinner, or simply treating yourself to a homemade comfort dessert, this foolproof recipe delivers bakery-quality results every single time. The best part? It’s surprisingly easy to make, even for beginning bakers.
Ingredients
For the Base Layer:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg
For the Gooey Layer:
- 8 oz cream cheese, softened to room temperature
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 box (16 oz) powdered sugar
- Pinch of salt
For Finishing:
- Extra powdered sugar for dusting (optional)
Substitution Ideas:
- Gluten-free: Use a 1:1 gluten-free cake mix blend
- Dairy-free: Substitute vegan butter and dairy-free cream cheese
- Reduced sugar: Use sugar-free powdered sugar (texture may vary slightly)
- Flavor variations: Try lemon cake mix with lemon extract, or chocolate cake mix for a twist
Time & Planning
Prep time: 15 minutes
Baking time: 40-45 minutes
Total time: 1 hour
Make-ahead tips: This cake actually improves after sitting overnight, making it perfect for preparing the day before serving. The flavors meld beautifully, and the texture becomes even more luscious.
Time-saving advice: While the oven preheats, soften your cream cheese quickly by cutting it into cubes and letting it sit at room temperature. You can also prepare your base layer while gathering ingredients for the gooey topping.
How to Make It
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. For extra insurance against sticking, you can also line it with parchment paper, leaving some overhang for easy removal.
2. Mix the Base Layer
In a medium bowl, combine the cake mix, melted butter, and one egg. Mix until just combined – the mixture will be thick and slightly crumbly, which is exactly what you want. Press this mixture evenly into the bottom of your prepared baking dish using your hands or the back of a spoon.
3. Create the Gooey Topping
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Gradually add the melted butter, mixing well. Beat in the eggs one at a time, then add vanilla extract. Slowly incorporate the powdered sugar and salt, mixing until the mixture is smooth and creamy.
4. Assemble and Bake
Pour the gooey mixture over the pressed base layer, spreading it evenly to the edges. Bake for 40-45 minutes, until the edges are lightly golden and the center is set but still slightly jiggly when gently shaken. The top should have a slight golden color but shouldn’t brown too much.
5. Cool and Serve
Allow the cake to cool completely in the pan before cutting – this helps the layers set properly. Once cool, dust with additional powdered sugar if desired and cut into squares.
Nutrition Overview
Each serving (based on 12 servings) contains approximately:
- Calories: 420-450
- Carbohydrates: 65g
- Fat: 18g
- Protein: 5g
- Sugar: 58g
This rich dessert is definitely an indulgent treat, perfect for special occasions and celebrations. The combination of cream cheese and butter provides calcium and some protein, though this is primarily a comfort dessert to be enjoyed in moderation.
Healthier Variations
For a lighter version, try using reduced-fat cream cheese and cutting the butter in the gooey layer by half – you’ll still get great flavor with fewer calories. Greek yogurt can replace up to half the cream cheese for added protein and tanginess.
Sugar-conscious bakers can experiment with sugar alternatives, though the texture may be slightly different. Adding a tablespoon of cornstarch can help maintain that signature gooey texture when using sugar substitutes.
For portion control, bake in a muffin tin for individual servings – reduce baking time to 18-22 minutes and watch carefully.
Serving Ideas
Gooey Butter Cake shines on its own, but it’s delightful with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. For holidays, try serving with seasonal fruit compotes or a drizzle of caramel sauce.
This dessert is perfect for potlucks, bake sales, or casual gatherings. Cut into small squares for large crowds, or generous rectangles for family dessert. It pairs wonderfully with coffee or cold milk.
Common Mistakes & How to Fix Them
Cracked top layer: This usually happens from overbaking. The center should still have a slight jiggle when done.
Soggy bottom: Make sure to press the base layer firmly and evenly. If your kitchen is humid, bake the base for 5 minutes before adding the topping.
Lumpy gooey layer: Ensure cream cheese is fully softened and beat thoroughly before adding other ingredients.
Too sweet: Add an extra pinch of salt to the gooey layer to balance the sweetness.
Storage & Reheating
Store covered in the refrigerator for up to 5 days. The cake tastes wonderful cold, at room temperature, or slightly warmed.
For freezing, wrap individual pieces in plastic wrap and store in freezer bags for up to 3 months. Thaw overnight in the refrigerator.
To refresh day-old cake, warm individual pieces in the microwave for 10-15 seconds – this brings back that fresh-baked gooey texture.
Conclusion
This Gooey Butter Cake recipe brings a taste of St. Louis tradition right to your kitchen. With its foolproof method and incredible results, it’s destined to become a family favorite. The combination of simple ingredients and spectacular taste makes it perfect for both novice and experienced bakers.
Don’t hesitate to make this your own with different extracts or mix-ins. I’d love to hear about your variations and how this classic turned out in your kitchen!
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Frequently Asked Questions
Can I make this without a cake mix?
Yes! Use 1 1/3 cups all-purpose flour, 1/3 cup sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt as a substitute for the cake mix.
Why is my gooey layer not gooey enough?
Make sure not to overbake – the center should still jiggle slightly when done. The gooey texture also develops more as it cools and sets.
Can I double this recipe?
Absolutely! Use two 9×13 pans or one large sheet pan. Baking time may need to be adjusted slightly.
How do I know when it’s done?
The edges should be lightly golden and pulling slightly from the sides. The center should be set but still have a gentle jiggle when shaken.
Can I add mix-ins to the gooey layer?
Yes! Try chocolate chips, crushed cookies, or fruit pieces. Fold them in gently after mixing the gooey layer.
What’s the best way to cut clean squares?
Use a sharp knife wiped clean between cuts, and make sure the cake is completely cooled first.
Easy Gooey Butter Cake Recipe
- Total Time: 1h
- Yield: 12 servings 1x
Description
Gooey Butter Cake is an irresistible dessert with a rich, buttery base and a soft, melt in your mouth center that everyone will love.
Ingredients
For the Base Layer:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg
For the Gooey Layer:
- 8 oz cream cheese, softened to room temperature
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 box (16 oz) powdered sugar
- Pinch of salt
For Finishing:
- Extra powdered sugar for dusting (optional)
Substitution Ideas:
- Gluten-free: Use a 1:1 gluten-free cake mix blend
- Dairy-free: Substitute vegan butter and dairy-free cream cheese
- Reduced sugar: Use sugar-free powdered sugar (texture may vary slightly)
- Flavor variations: Try lemon cake mix with lemon extract, or chocolate cake mix for a twist
Instructions
Prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.Make the Base
Mix cake mix, melted butter, and egg until combined. Press evenly into the pan.Prepare the Topping
Beat cream cheese until smooth. Add melted butter, eggs, vanilla, powdered sugar, and salt. Mix until creamy.Bake
Spread topping over the base. Bake 40–45 minutes until edges are golden and center is slightly jiggly.Cool & Serve
Cool completely, dust with powdered sugar if desired, and cut into squares.
- Prep Time: 15m
- Cook Time: 45m
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 420 calorie
- Sugar: 58g
- Fat: 18g
- Carbohydrates: 65g
- Protein: 5g