This delectable Gooey Butter Cake has a rich, buttery, soft cake crust and a gooey cream cheese top. It is made with seven easy ingredients in two easy steps. Having this cake prepped and in the oven in less than ten minutes makes it perfect for potlucks, family reunions, neighborhood shindigs, and bridal and baby showers.
You will be so pleased with the results. You will fall madly in love with this family-friendly, easy dessert recipe. If you like this easy dessert recipe, try oatmeal bars, old-fashioned oatmeal cake, and lemon bars.
If you have never tried a Gooey Butter Cake, you must treat yourself!! This is one of those regional recipes. It is a St. Louis original recipe, or so I have been told. It is still up for debate whether a German baker at a South St. Louis bakery or a baker named John Koppe, also from St. Louis, created this treat.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Cake mix – yellow cake mix or yellow butter cake mix. See below for variations.
- Butter – unsalted or salted
- Eggs – large, three of them to be exact
- Cream cheese – go for the gusto and use full-fat
- Vanilla extract – use the pure stuff
- Powdered sugar – also known as confectioners’ sugar
How to make Gooey Butter Cake
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by buttering a 9×13-inch baking dish. Then, in a large bowl, mix a yellow butter cake mix, a stick of melted butter, and an egg. Once combined, pat the dough into the prepared baking dish.
Using a stand or hand electric mixer on medium speed, beat the cream cheese in another large bowl until smooth and lump-free. Then, turn the mixer to low and add the eggs one at a time, mixing until incorporated. Add the vanilla and powdered sugar in several increments, blending just until incorporated.
Pour that layer on top of the cake batter already in the baking dish. Bake in a preheated oven for about 45 minutes. Cool before slicing, and if desired, sprinkle with powdered sugar.
Preparation Tips
- Coat the baking dish with butter or nonstick cooking spray to prevent the crust from sticking and to make removing this soft, gooey cake from the pan easier.
- Soften the cream cheese and bring the eggs to room temperature.
- Load the cake on the middle rack in the center of the oven
- For best results on the top layer, beat the cream cheese until smooth and lump-free. Then, turn the mixer to low and add the eggs one at a time, mixing just until incorporated. Keeping the mixer on low, add the vanilla and powdered sugar (in intervals), mixing just until incorporated.
Flavor variations
- German Chocolate: Substitute a German chocolate cake mix for the butter cake mix on the bottom. Fold 3/4 cup toasted chopped pecans and 1 cup sweetened coconut flakes into the top layer.
- Strawberry: Fold two cups of chopped fresh strawberries into the top layer.
- Pumpkin: Increase eggs to three for the top layer; after adding eggs and vanilla on low, add 15 ounces of pumpkin puree, 1 stick of melted butter cooled slightly (1/2 cup), and 2 teaspoons of pumpkin pie spice. Then, proceed with adding the powdered sugar.
- Lemon: Substitute a lemon cake mix for the butter cake mix on the bottom. In the top layer, omit the vanilla extract, but add three tablespoons of freshly squeezed lemon juice.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze, cover with a couple of layers of plastic wrap followed by a layer of aluminum foil. If they are individual slices, place them in a freezer-safe container or freezer zipper bag. Freeze for up to 3 months.
Frequently Asked Questions
To cut clean slices, spray the knife with nonstick spray and wipe the knife clean with a paper towel after each slice.
You can not use the toothpick method to test for doneness on this cake since it is a gooey cake. 40-45 minutes does the trick with a nice golden brown crust and a light golden brown color for the center.
Any yellow butter cake mix will do. It does not have to be a specific one. My mother always swore by Betty Crocker, but I prefer Duncan Hines. See above for more flavor variations.
More delicious desserts
Gooey Butter Cake Recipe
Ingredients
- 1 yellow butter cake mix or yellow cake mix just the cake mix
- ½ cup butter melted
- 3 large eggs
- 8 ounce package cream cheese softened
- 1 teaspoon vanilla extract
- 3 ½ cups confectioners’ sugar plus more for dusting if desired
Instructions
- Preheat oven to 350 degrees
- Grease a 9×13-inch baking pan.
- Mix cake mix, melted butter, and 1 egg. Pat gently into the bottom of the prepared baking dish.
- Using a stand or hand mixer on medium speed, beat the cream cheese until smooth and lump free. Turn the mixer to low and 2 eggs one at a time and mix just until incorporated. Mix in vanilla extract. Mix in powdered sugar in several increments blending just until combined. Pour this mixture on top of the layer in the baking dish. Do NOT mix the two layers together. Bake for 40-45 minutes or until golden brown.
- If desired, sprinkle with powdered sugar when fully cooled.
Video
Notes
- Coat the baking dish with butter or nonstick cooking spray to prevent the crust from sticking and to make it easier to remove this soft, gooey cake from the pan.
- Soften the cream cheese and bring the eggs to room temperature.
- Load the cake on the middle rack in the center of the oven
- For best results on the top layer, beat the cream cheese until smooth and lump-free. Then, turn the mixer to low and add the eggs one at a time, mixing just until incorporated. Keeping the mixer on low, add the vanilla and powdered sugar (in intervals), mixing just until incorporated.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Shadi Hasanzadenemati
Love how easy this recipe is. It’s perfect for our family!
Lima Ekram
Made this cake for a tea party! It was absolutely delicious!!
Sandra
I use to make this all the time but the last three times I make it the top turns out cakie not gooey I don’t know what I’m doing wrong I only cook it for 30 to 35 min
Beth Pierce
I know this is a crazy question but life is kind of hectic. Is it possible you are reserving the layers? Or maybe it is your cake mix?
Linda
Do you have to use all that confection sugar? Seems like a lot, but I haven’t made it yet.
Beth Pierce
I saw on a Facebook post that one of the readers had cut it back to 2.5 cups and she said it was till delicious.
Traci Hamersen
Hey there! What size cake mix do you use? 15 16 or 18 oz box. ( or two 9 oz boxes?) I’m from STL and the amount of mix can really change the texture which is why I ask what you think is best?
Beth Pierce
I purchase the 15.25 Betty Crocker Yellow Butter Cake mix. Duncan Hines sells one as well.
wilhelmina
This cake sure lives up to it’s name, rich and gooey and buttery! Your recipe baked up perfectly, just like the beloved classic I remember Grandma making!
Lisalia
I had to come back and make this again! It’s always a winner in my family’s opinion. SO indulgent and delicious.
Carol
Can white cake mix be used?
Beth Pierce
Yes you can! Happy baking!
Valentina
Love making this easy butter cake for breakfast with some coffee! It’s so soft and delicious!
Beth Pierce
I am not sure. I have not tried.
Katie
Looks so good! My family would love this one. Can’t wait to try it!
Natalie
I get requests for this cake all the time! It lives up to its name! So, so good!!
Erin
Love all the variations you can make with this cake! Definitely goey and good!
Traci
Pretty much one of my favorite desserts as a kid. I love how easy and delicious this is. Thanks for sharing 🙂
Traci
Pretty much one of my favorite desserts as a kid. I love how easy and delicious this is. Thanks for sharing 🙂
Jessica Formicola
Butter cakes are my favorite and this one looks excellent! I can’t wait to try it this week. Thanks for sharing!