Legend has it that this decadent dessert was created by accident in the 1930s when a St. Louis baker mixed up the proportions in his coffee cake recipe. What resulted was pure magic, a sweet mistake that became one of the most beloved treats in Missouri. Gooey Butter Cake is exactly what it sounds like: a rich, buttery crust topped with an impossibly creamy, custard-like layer that’s somehow both gooey and cakey at the same time. The top develops a thin, crackly crust while the inside stays soft and almost molten. It’s dangerously rich, perfectly sweet, and completely irresistible. This cake is simple to make with basic pantry ingredients, yet it tastes like something you’d find in a fancy bakery. Whether you’re serving it at a potluck, bringing it to a holiday gathering, or just treating yourself on a weekend afternoon, this Gooey Butter Cake will have everyone asking for the recipe.
Serving Quantity: 16 servings
Cooking Time: 1 hour 10 minutes
Nutrition Information (per serving):
1. Calories: 340
2. Protein: 4g
3. Carbohydrates: 45g
4. Fat: 17g
5. Fiber: 0g
6. Sugar: 32g
7. Calcium: 45mg
8. Sodium: 280mg
1. Ingredients You’ll Need
For the Cake Base:
1. Yellow cake mix: 1 box (15.25 ounces)
2. Large egg: 1
3. Unsalted butter, melted: 1/2 cup (1 stick)
For the Gooey Layer:
4. Cream cheese, softened: 8 ounces (1 block)
5. Large eggs: 2
6. Vanilla extract: 1 teaspoon
7. Unsalted butter, melted: 1/2 cup (1 stick)
8. Powdered sugar: 3 and 3/4 cups
For Topping:
9. Powdered sugar: 1/4 cup (for dusting)
2. Preparing Your Pan and Oven
Preheat your oven to 350 degrees and position a rack in the center. This is important because you want even heat distribution for this cake. Take a nine by thirteen inch baking pan and grease it generously with butter or spray it well with cooking spray. Make sure you get the corners and edges really well because this cake is sticky and you want it to release easily. You can also line the bottom with parchment paper for extra insurance, though it’s not absolutely necessary. Set the prepared pan aside while you make your batters. Having everything ready before you start mixing makes the whole process smoother and easier.
3. Making the Cake Base Layer
In a large mixing bowl, combine the yellow cake mix, one egg, and the melted butter. Use a wooden spoon or your hands to mix everything together until it forms a thick, crumbly dough. It will look pretty dry and stiff at first, but keep mixing and it will come together. The mixture should be well combined with no dry pockets of cake mix remaining. Press this mixture evenly into the bottom of your prepared baking pan. Use your hands or the back of a measuring cup to really pack it down and spread it into every corner. You want a compact, even layer that covers the entire bottom of the pan. This creates the sturdy base that will support the gooey filling.
4. Creating the Gooey Filling
In a separate large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy with no lumps. This takes about one to two minutes. Make sure your cream cheese is truly softened to room temperature or it won’t mix smoothly. Add the two eggs and vanilla extract, beating until everything is well combined and smooth. Pour in the melted butter and mix again until incorporated. The mixture should look pale yellow and silky. Now add the powdered sugar, but do it gradually. Add about one cup at a time, mixing on low speed after each addition to prevent a sugar cloud from exploding in your kitchen. Once all the sugar is added, increase the speed to medium and beat for about two minutes until the mixture is smooth, thick, and creamy.
5. Assembling the Cake
Pour the gooey cream cheese mixture over the cake base in the pan. Use a spatula to spread it evenly, making sure it reaches all the edges and corners. Don’t worry about making it perfectly smooth because it will level out as it bakes. The filling layer will be quite thick and will completely cover the base. Give the pan a few gentle taps on the counter to release any air bubbles trapped in the filling. This helps ensure an even texture throughout. The raw filling will look very liquid and you might think it won’t set up, but trust the process. It transforms beautifully in the oven.
6. Baking to Perfection
Place the pan in the preheated oven and bake for 40 to 50 minutes. Here’s the tricky part: this cake is supposed to be gooey, so you don’t want to overbake it. The edges should be set and lightly golden brown, but the center should still jiggle slightly when you gently shake the pan. It might look underdone, but that’s exactly what you want. The top will develop some golden patches and might crack a little, which is completely normal. If you insert a toothpick into the center, it should come out with moist crumbs, not clean. The cake will continue to set as it cools, so taking it out while it still seems a bit wobbly is the key to getting that signature gooey texture.
7. Cooling and Setting
Remove the cake from the oven and place it on a wire cooling rack. Let it cool completely in the pan, which takes about two hours. This cooling time is essential because the filling needs time to set up properly. As it cools, the filling will firm up from its molten state into that perfect gooey-but-sliceable texture. Don’t try to cut into it while it’s warm or you’ll end up with a melted mess. The wait is torture because it smells absolutely amazing, but patience pays off here. Once it’s completely cool, place the pan in the refrigerator for at least one hour before cutting. This extra chilling makes slicing much cleaner and easier.
8. Finishing and Serving
Once the cake is completely chilled, use a fine mesh sieve to generously dust the top with powdered sugar. This gives it that classic bakery look and adds a touch of extra sweetness. Use a sharp knife to cut the cake into squares. Wipe the knife clean between cuts for the neatest slices. The cake should cut cleanly but the center of each piece should still be soft and gooey. Serve the squares on plates or arrange them on a serving platter. This cake is rich, so the portions don’t need to be huge. Each piece is incredibly satisfying and a little goes a long way.
9. Tips for Perfect Gooey Butter Cake
Don’t overbake this cake. It’s better to slightly underbake than overbake because it will continue firming up as it cools. If you overbake it, you’ll lose that signature gooey texture. Make absolutely sure your cream cheese is softened to room temperature before you start. Cold cream cheese will create lumps that won’t mix out. You can use any flavor cake mix for the base. Chocolate, lemon, strawberry, and red velvet all work wonderfully and create fun variations. For extra flavor, add a teaspoon of almond extract to the filling along with the vanilla. Some people like to add chocolate chips, nuts, or fresh berries to the filling before baking. Store leftovers covered in the refrigerator for up to five days. The cake actually tastes amazing cold straight from the fridge. You can also freeze individual pieces wrapped well in plastic wrap and foil for up to three months. For a lighter version, you can use reduced-fat cream cheese, though the texture will be slightly less rich. If you don’t have powdered sugar for dusting, a drizzle of simple glaze or even fresh whipped cream makes a great topping. This cake travels well to potlucks and parties because it stays neat even at room temperature. For perfectly even squares, measure and mark your cuts with a knife before slicing all the way through. Serve with coffee or cold milk for the ultimate dessert experience.
