Easy Gooey Butter Cake Recipe

If you’ve never had gooey butter cake before, you’re in for something dangerously good. It’s rich, sweet, a little chewy on the edges, and soft and custardy in the middle. One bite and you’ll understand why people become obsessed.

Where I First Tried It

The first time I had gooey butter cake was during a road trip through St. Louis. We stopped at a tiny bakery, and someone handed me a square of what looked like a regular bar dessert. I took one bite and literally stopped walking.

It was warm, soft, almost underbaked (in the best way), and dusted with powdered sugar. I was hooked.

I came home determined to figure out how to make it myself — and after testing a few versions, this one became my go-to. It’s simple, satisfying, and always a crowd-pleaser.

Ingredients

For the base:

• 1 box yellow cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg

For the gooey topping:

• 1 (8 oz) block cream cheese, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, melted
• 3 3/4 cups powdered sugar

Optional: extra powdered sugar for dusting

Make the Base

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

In a medium bowl, mix the cake mix, melted butter, and one egg. The mixture will be thick — more like a dough than a batter.

Press it evenly into the bottom of your prepared pan. Use your hands or the back of a spoon to spread it out.

This forms the sweet, slightly chewy bottom layer of the cake. It’s basically like a soft sugar cookie.

Whip Up the Topping

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and melted butter and mix until fully combined.

Slowly add in the powdered sugar and mix until the batter is thick, smooth, and glossy. It’ll be pourable but dense — kind of like thick pancake batter.

Pour this mixture over the base layer and spread it out evenly with a spatula.

Bake It Low and Slow

Bake for 40 to 45 minutes, but keep an eye on it. You want the edges to be set and slightly golden, but the center should still jiggle a bit when you move the pan. That’s the gooey part.

Don’t overbake it — if the center firms up too much, you’ll lose the creamy texture that makes this cake so special.

Let the cake cool completely in the pan. It’ll firm up as it sits, but still stay soft in the middle.

Slice and Serve

Once cool, dust the top with a generous layer of powdered sugar. Then slice into small squares — this cake is rich, so smaller portions are best.

You can serve it at room temperature or chilled, depending on your preference. It’s fantastic either way.

Tips for the Best Cake

• Use room temperature ingredients. Especially the cream cheese — this helps avoid lumps.
• Don’t skip the powdered sugar. It’s part of the classic look and taste.
• Let it cool completely. It needs time to set.
• Want extra gooey? Pull it from the oven a couple minutes early.

Make It Your Own

Once you’ve mastered the base recipe, gooey butter cake becomes the perfect canvas for all kinds of twists. For a bright, citrusy version, try adding lemon zest to the topping and swapping out the vanilla extract for lemon extract. 

Craving something richer? Use a chocolate cake mix instead of yellow and fold chocolate chips into the cream cheese layer. Around fall, I love mixing in 1/2 cup of pumpkin puree and a teaspoon of cinnamon for a cozy, spiced variation. 

And if you’re into a little crunch, adding crushed pecans to the base or sprinkling them over the top gives it a nutty edge. No matter how you tweak it, the cake keeps its signature gooey texture — just with a fresh flavor spin.

Storing Leftovers

Store gooey butter cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If you chill it, let it sit out for a few minutes before serving so the texture softens up.

It also freezes well. Just wrap individual squares in plastic wrap and freeze in a zip-top bag. Let them thaw overnight in the fridge or for an hour on the counter before eating.

A Must-Try Classic!

Gooey butter cake is one of those recipes that’s almost too easy for how good it is. It looks simple, but it’s full of rich, buttery flavor and has that irresistible texture — part cake, part custard, part magic.

It’s a perfect dessert to bring to parties, potlucks, or to keep in the fridge when you need something sweet and satisfying. Just be warned: once people try it, they will ask you for the recipe.