Description
This Gooey Butter Cake is a rich, sweet dessert featuring a buttery cake crust topped with a creamy, sweet cream cheese layer. Its melt-in-your-mouth texture and gooey center make it a crowd-pleaser perfect for parties or any sweet craving.
Ingredients
Scale
Crust
- 1 box yellow cake mix
- ½ cup unsalted butter, melted
- 1 large egg
Topping
- 8 oz cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (about 1 pound)
- ¼ cup unsalted butter, melted
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake won’t stick and will bake evenly.
- Prepare the Crust. In a mixing bowl, combine the yellow cake mix, melted butter, and one egg. Stir well and press this mixture evenly into the bottom of the prepared baking dish to form the base layer.
- Make the Topping. Using a mixer, beat the softened cream cheese until smooth. Add the two eggs and vanilla extract, mixing until combined. Gradually add the powdered sugar and melted butter, beating until creamy and smooth.
- Assemble. Pour and spread the creamy topping evenly over the crust layer in the baking dish, ensuring full coverage.
- Bake. Place the dish in the oven and bake for 35 to 40 minutes until the top is set and lightly golden. The center should still be slightly jiggly to keep it gooey.
- Cool and Serve. Allow the cake to cool completely in the dish before cutting into 12 squares for serving. Cooling helps the cake set and makes slicing easier.
Notes
- Make sure the cream cheese is fully softened for a smooth topping mixture.
- Do not overbake as the center should remain slightly jiggly for the classic gooey texture.
- Use a sharp knife dipped in hot water to cut cleaner slices.
- This cake is best served at room temperature but can also be refrigerated and served chilled.
