If you have never had gooey butter cake before, here is how I would describe it. It’s a dense cake base, almost like a shortbread, but softer. Then, it has a lightly baked frosting on top. It truly is gooey in texture—in fact, sometimes this is called ooey gooey butter cake.
It’s a rich dessert that is usually cut into square bars, and I believe it’s originally from St. Louis, Missouri (about three hours from where I live).
I will admit, it’s not the most beautiful cake. But it’s SO delicious. It kind of reminds me of Milk Bar Pie, but not a pie texture … more like cake bars.
And if you love gooey butter cake, then I’d recommend trying gooey butter cake cookies or this pineapple upside down gooey butter cake.
There are a number of gooey butter cake recipes available on the internet and cookbooks, but I consider this the super easy version, as we will use a cake mix for the base and the entire recipe only has eight ingredients.
Why is it called gooey butter cake?
The texture of the top layer is very gooey, like thick pudding. I would compare it to a lightly baked frosting. It will have a kind of flaky appearance, but the texture itself will ooze a little when cut.
This is why it’s really important to allow this cake to refrigerate for at least two hours (after it cools) or overnight, if possible. It’s probably a little more gooey (runny) than the texture of lemon bars.
What is gooey butter cake made of?
There are two layers: the base cake and the top which is like a baked frosting. The base cake is made of yellow cake mix, one egg, melted butter, and a little nutmeg (optional).
The top layer is made of cream cheese, eggs, vanilla extract, and powdered sugar.
How do I know when my gooey butter cake is done?
This cake will (and should) seem underbaked. That’s OK! That’s exactly what puts the “gooey” in gooey butter cake.
The edges of the cake should puff slightly and begin to appear golden brown, while the center will appear flaky but still have a lot of jiggle to it.
The cake needs to cool and refrigerate for at least two hours before cutting. Otherwise, it may be too gooey and runny to easily serve.
If you need to transport this dessert, I would recommend waiting to cut the cake into bars until you are at your destination. Happy baking! -Emma
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Ingredients
- 1 cake mix (yellow)
- 1 egg
- ½ cup butter (melted)
- ⅛ teaspoon nutmeg (optional)
Top Layer:
- 8 ounces cream cheese (softened)
- 2 eggs
- ½ teaspoon vanilla extract
- 16 ounces sugar (powdered)
Instructions
- In a large bowl, mix together the cake mix, egg, melted butter, and nutmeg (if using).
- In a 7×9 baking pan lined with parchment paper, press the batter in an even layer.
- In a large bowl, stir together the softened cream cheese, eggs, and vanilla extract.
- Stir in the powdered sugar.
- Pour this frosting batter over the top of the cake batter layer.
- Bake at 350°F for 45 minutes. The edges will puff slightly and turn golden brown, while the center will remain very jiggly.
- Remove from the oven and allow the cake to cool.
- Refrigerate for at least two hours (covered) or overnight before cutting into bars.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi!
Your recipe sounds wonderful and I’m getting ready to make it but I was curious if you used a mixer or just did it by hand? If you get this and could let me know. I want to make it and surprise my sister and your recipe sounded like the best one! Thank you!!!
Would this recipe work in a loaf pan? Any idea on how long it would need to be in the oven? Thanks for your input. I can’t wait to try it out.
Omg I love making this recipe. Doesn’t last long once it’s done lol I have a question to anyone that might know or could guide me. I make a variation with spice cake mix for fall and it’s delish. But I’m thinking I want to add pumpkin flavor to either the cake or cream cheese part, something like canned pumpkin purée or something. No idea what or how, does anyone have any suggestions? Thanks!
Oh my this was good!
This looks really yummy I’m going to try to make this with less sugar and add either blueberries or strawberries
Can you substitute oil instead of butter?
It is a BUTTER cake! Unless you are utterly allergic, if you don’t want to use butter just make something else. Mmmm, mmmm, I can practically taste that ooey gooey oily cake!
Made this again this weekend for a party with friends. So good!
I made this last weekend & passed it out before i even tried it & everyone was coming back for more & the recipe! It did bake much faster than the 45 mins suggested, mine was done in 30 mins (but its a new oven). & i only used 1/2 the powedered sugar to make less sweet. So tonight im making 2 batches but im using white cake for one & strawberry funfetti for the other (only cake i have on hand). Ill let you know how they turn out! Im sure theyll be hits!!
Love it!!! Thanks for sharing.
Is this really sweet though? I don’t like super sweet frosting.
Yes, this is a very sweet dessert. If you don’t like sweet frostings I would venture to guess you may not like this.
Yes, this is very sweet cake.
One of my good friends makes gooey butter cake for parties, and it is AMAZING! She’s from St. Louis 🙂
We have made these since I was a girl in Charleston but we call then “Cheesecake Squares” . SO yummy!
This recipe sounds delicious I’m going to make it today thanks for sharing it.
I live in Maryland and have never heard of this before…but it looks delicious! I’m going to attempt a gf/df version. Thanks for sharing!
Delish
I made it several times. It yummy any way I tried it. I added an extra egg and good. I only bake 28 minu