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Gooey Butter Cake is a rich, soft dessert with a buttery crust and a sweet cream cheese layer baked right on top. It's simple to make using a box of yellow cake mix and comes together in just a few easy steps.
This gooey butter cake recipe is made with yellow cake mix and cream cheese for a soft bottom layer and a rich, gooey top.
If you enjoy simple homemade cakes, my Lemon Loaf Cake is another easy dessert to try.
Why You'll Love It
- Uses simple ingredients from most grocery stores
- No complicated steps
- Soft bottom layer with a creamy top layer
- Perfect for potlucks, holidays, or just baking at home
Ingredients
Crust
- 1 box yellow cake mix
- 1 large egg, room temperature
- ½ cup unsalted butter, melted and cooled
Filling
- 1 (8 ounce) package cream cheese, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted and cooled
- ½ teaspoon salt
- 3 ¾ cups (16 ounces) powdered sugar, plus more for dusting
Directions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
- In a large bowl, combine the yellow cake mix, egg, and melted butter. Stir until a thick dough forms.
- Press the mixture evenly into the bottom of the prepared pan to form the crust. Set aside.
- In another large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
- Add the eggs and vanilla extract and mix until combined.
- Pour in the melted butter and add the salt. Mix until smooth.
- Gradually add the powdered sugar and mix until fully incorporated. The filling will be thick and creamy.
- Pour the filling over the crust and gently spread into an even layer.
- Bake for 40-45 minutes. The edges should be set and lightly golden, while the center remains slightly soft. Do not overbake.
- Let the cake cool completely in the pan for at least 3 hours before slicing. Dust with additional powdered sugar before serving.
Helpful Tips
- Make sure the cream cheese and eggs are at room temperature so the filling stays smooth.
- Do not overbake. The center should still look slightly soft when you remove it from the oven.
- Cooling fully is important. The cake sets as it cools.
- For clean slices, wipe the knife between cuts and chill before slicing.
For another simple dessert, try this banana cream pie.
Storage
Store leftovers in an airtight container at room temperature for up to 2 days.
You can also refrigerate for up to 5 days.
To freeze, wrap tightly in plastic wrap and place in a freezer-safe container for up to 3 months.
📖 Recipe
Gooey Butter Cake
Classic gooey butter cake made with yellow cake mix, cream cheese, and powdered sugar. Rich, soft, and easy to make.
Servings 12 servings
Calories 525kcal
Ingredients
Crust
- 1 box yellow cake mix
- 1 large egg room temperature
- ½ cup unsalted butter melted and cooled
Filling
- 8 ounces cream cheese softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted and cooled
- ½ teaspoon salt
- 3 ¾ cups powdered sugar (16 ounces), plus more for dusting
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- In a large bowl, mix cake mix, egg, and melted butter until combined. Press evenly into the bottom of the pan to form the crust.
- In another bowl, beat cream cheese until smooth. Add eggs and vanilla and mix until combined.
- Mix in melted butter and salt. Gradually add powdered sugar and mix until smooth.
- Pour filling over crust and spread evenly.
- Bake 40-45 minutes until edges are set and center is slightly soft. Do not overbake.
- Cool completely for at least 3 hours before slicing. Dust with powdered sugar.
- Once completely cool, slice into squares.
Notes
The center should remain slightly soft and the center should jiggle just a bit when removed from the oven. The cake sets as it cools. Store in an airtight container up to 2 days at room temperature or 5 days refrigerated. Freeze up to 3 months.
Nutrition
Serving: 1slice | Calories: 525kcal | Carbohydrates: 74g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 490mg | Potassium: 68mg | Fiber: 1g | Sugar: 56g | Vitamin A: 794IU | Calcium: 121mg | Iron: 1mg
