Gooey Butter Cake
An indulgent treat that's quick to prepare and perfect for sharing, Gooey Butter Cake offers a buttery crust and a silky, gooey filling, making it a comforting favorite.
Ingredients
For the crust
- 1 package 1 (18.25-ounce) package yellow cake mix Use gluten-free if needed.
- 0.5 cup 1/2 cup (1 stick) unsalted butter, melted and slightly cooled Gives the base its buttery depth; swap vegan butter for dairy-free.
- 2 large 2 large eggs Room temperature helps the batter bind smoothly.
For the filling
- 1 package 1 (8-ounce) package cream cheese, softened The heart of the gooey layer; low-fat cream cheese or Greek yogurt works as a lighter swap.
- 2 large 2 large eggs Room temperature again for silkier texture.
- 1 teaspoon 1 teaspoon vanilla extract Fresh vanilla elevates the flavor.
- 1.5 to 2 cups 1 1/2 to 2 cups powdered sugar Sifted for a lump-free filling; use less for a less-sweet finish.
- 1 pinch Pinch of salt Balances the sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan well with butter or nonstick spray and line it with parchment if you prefer easy removal.
- Make the crust: In a bowl, combine the cake mix, melted butter, and 2 eggs. Mix until a coarse dough forms. Press this mixture evenly into the prepared pan with your hands or the back of a spatula.
- Prepare the gooey filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the 2 eggs and vanilla, mixing until completely combined. Gradually add the powdered sugar and a pinch of salt, beating until the filling is glossy and silky.
- Pour the filling over the crust, spreading gently to cover evenly.
Baking
- Bake in the preheated oven for 35 to 40 minutes. The edges should be lightly golden and the center should still have a slight jiggle.
- Remove from oven and let cool on a wire rack for at least 30 minutes before dusting with extra powdered sugar and slicing.
Notes
For a lemon twist, stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice to the filling. For healthier options, use part whole-grain cake mix or reduce powdered sugar. Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.