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
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Gina
OMG – I made this for some friends and they just gushed over how delicious it was. YUM!
Jess
Loving that this takes just ten minutes to make! My go-to dessert when I need something in a hurry!
Tayler
This is one of my favorite cakes ever! So delicious and perfectly moist!
Suja md
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
Patricia
What a great cake that I had never heard of! I love the flavor options you’ve included, too! So easy to make, which is a bonus – yum!
Andrea
Wow! This is totally drool worthy! I had no idea it was this easy to make a gooey butter cake. I will be making this again, real soon. I am going to treat my Mom.
Liz
This cake was so deliciously rich! The whole family loved it. We had it with ice cream and it took it over the top!
Beth Pierce
Thanks, Liz! So glad that you enjoyed it.
Taylor
This is my go to dessert recipe! This cake has the perfect texture and everyone always raves about it!
Elizabeth
I love this cake. It is easy and delicious Perfect cake to bring to potlucks and family parties.
Mahy
Fantastic cake that will work so well for my upcoming party. It is just what I have been looking for!
Whitney
There’s nothing better than cream cheese and butter, I am drooling just looking at the photos!
Ava M
I totally agree! Butter cake is a classic treat that never disappoints! Rich, moist, and oh-so-buttery, it’s the ultimate comfort dessert for any occasion
Penny
Had gotten this recipe in St Louis years ago but couldn’t find it. Your’s, I believe it pretty much identical. Thank you so much. I have one in the oven right now!
Beth Pierce
I sure hope you enjoyed it, Penny!
Maci
Easy and delicious! First time making gooey butter cake, I followed the recipe exactly and it was a big hit in our house.
Beth Pierce
So glad that you liked it, Maci!
Jill Mcmahon
Hi- Just made the butter cake. Serving it tomorrow . Do you know if it can be sliced and but on pretty serving dish or it has to be refrigerated! Thank you
Beth Pierce
The cake can be stored at room temperature for 2-3 days.
Jasmine Martin
I have never had a butter cake before, but this looks absolutely delicious. I would love to taste it for myself. I know it has to be so good!
Lavanda Michelle
That looks so delicious, I’d love to make this soon. It’d be a great dessert for this fall. Thanks for sharing!