Gooey Butter Cake is an ultra-sweet, ultra-buttery dessert bar with a soft cake base and a rich, gooey cream cheese topping that bakes into a shiny, crackly top.
The bottom layer is like a soft, chewy cookie-cake. The top layer is creamy, almost custardy in the center, with lightly crisp edges and a powdered sugar finish. It’s simple to stir together, easy to slice into squares, and perfect for sharing at potlucks, holidays, or “I want something seriously sweet” nights.
Below you’ll find how to get that perfect gooey center without it being raw, how to keep the edges from overbaking, and how to store it so the texture stays soft.
Why You’ll Love This Gooey Butter Cake
- Two layers, one pan: Soft cake base + gooey top with almost no effort.
- Crazy easy: Uses a box of yellow cake mix as the base shortcut.
- Feeds a crowd: Cut into small squares – it’s rich, so a little goes a long way.
- Make-ahead friendly: Stays good for days and is even better on day two.
- Perfect for sharing: Potlucks, office treats, bake sales, family gatherings.
Ingredients
For the cake base:
- 1 box yellow cake mix (about 15.25 oz / 430 g)
- 1/2 cup (115 g) unsalted butter, melted
- 1 large egg
For the gooey topping:
- 8 oz (225 g) cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups (about 420 g) powdered sugar, plus more for dusting
Optional:
- Pinch of salt in the topping to balance the sweetness
- Extra powdered sugar on top after baking
How to Make Gooey Butter Cake
1. Prep the pan and oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan. You can also line it with parchment paper, leaving an overhang on the sides to lift the bars out later.
2. Make the cake base
In a mixing bowl, combine the yellow cake mix, melted butter, and 1 egg.
Stir until everything is fully combined and forms a thick, soft dough. It will be more like cookie dough than cake batter.
Press this mixture evenly into the bottom of the prepared pan. Use your fingers or the back of a spoon to push it into the corners and make an even layer.
Tip: Lightly greasing your fingers or spoon can keep the dough from sticking.
3. Make the gooey topping
In another bowl, beat the softened cream cheese until smooth and creamy.
Add the eggs and vanilla extract. Beat again until smooth.
Gradually add the powdered sugar, mixing on low at first so it doesn’t puff everywhere, then on medium until smooth and glossy. If using a pinch of salt, add it here.
The topping will be thick but pourable.
4. Pour over the base
Pour the cream cheese mixture over the cake base and spread it out into an even layer.
It should cover the base completely.
5. Bake
Bake at 350°F (175°C) for about 30–35 minutes.
You’re looking for:
- Edges set, lightly golden, and slightly pulling away from the pan
- Center still looks a bit soft and slightly jiggly if you gently shake the pan
Don’t overbake. If you bake until the center is firm, you’ll lose that gooey texture and it will taste more like a dense cake bar instead.
6. Cool, dust, and slice
Let the gooey butter cake cool completely in the pan. As it cools, the top will set more but stay soft inside.
Once cool, dust generously with powdered sugar.
Slice into small squares. It’s rich, so smaller pieces are perfect.
Serving Suggestions for Gooey Butter Cake
Serve it:
- At room temperature, dusted with powdered sugar
- Slightly chilled for a firmer, fudgier texture
- Warmed just a few seconds in the microwave for an extra-soft center
Great with:
- Coffee or tea
- A scoop of vanilla ice cream
- Fresh berries on the side to cut the sweetness a bit
This is the kind of dessert people take one bite of, say “wow, that’s sweet,” and then mysteriously eat three more squares.
Cook’s Tips
Don’t overbake.
The center should still be soft and a little jiggly when you pull it from the oven. It firms up as it cools but stays gooey.
Cool completely before slicing.
If you slice too early, the topping will still be very loose. Let it cool so you get clean squares.
Use room temperature cream cheese.
Soft cream cheese gives you a smooth, lump-free topping.
Use the right pan size.
This recipe is written for a 9×13-inch pan. A smaller pan will make it thicker and may need a longer bake time.
Sweetness warning.
This dessert is intentionally very sweet. You can reduce the powdered sugar slightly (down to about 3 cups) if you want it just a touch less intense.
Variations & Add-Ins
- Lemon Gooey Butter Cake:
Add 1–2 teaspoons lemon zest to the topping and a little lemon extract or juice for a citrus version. - Chocolate Chip Gooey Bars:
Sprinkle chocolate chips over the cake base before pouring the topping, or fold mini chips into the cream cheese layer. - Pumpkin Gooey Butter Cake:
Beat 1 cup pumpkin purée and some pumpkin spice into the cream cheese topping (you may need to bake a little longer). - Nutty version:
Sprinkle chopped pecans or walnuts over the top before baking for texture.
Storage & Reheating
Room temperature:
Once fully cooled, you can keep covered at room temp for about 1 day.
Fridge:
For longer storage, refrigerate in an airtight container up to 4–5 days. The bars will firm up when cold but still taste great.
Freezer:
You can freeze sliced squares. Wrap them well and store up to 2 months. Thaw in the fridge and bring to room temp (or warm slightly) before serving.
Reheating:
A quick 10–15 seconds in the microwave makes a chilled square taste freshly baked and extra gooey again.
FAQ
Is Gooey Butter Cake supposed to be underbaked?
It’s supposed to be gooey in the center, not raw. The edges should be set; the center should be soft but not liquid. It will set more as it cools.
Can I make this without a cake mix?
Yes, you can use a homemade yellow cake base, but the classic version uses cake mix as a shortcut. It keeps the base chewy and consistent.
Can I use a different flavor cake mix?
Yes. White cake, butter cake, or even a funfetti cake mix all work and give slightly different vibes.
Do I need to refrigerate Gooey Butter Cake?
Because of the cream cheese, it’s safest to refrigerate after the first day. Serve at room temp or slightly chilled.
Gooey Butter Cake is one of those old-school, no-fuss desserts that always disappears from the tray. The cake mix base makes it easy, the cream cheese topping bakes into a shiny, crackly layer, and the center stays soft, sweet, and buttery.
Bake it for holidays, potlucks, or “just because,” dust it with powdered sugar, and slice it small — it’s rich, indulgent, and worth every bite.
Best Gooey Butter Cake – Classic St. Louis Dessert Bar
Classic Gooey Butter Cake with a soft yellow cake mix base and a rich, cream cheese–powdered sugar topping that bakes into a shiny, slightly crackly top and a gooey center. Slice into sweet, buttery bars perfect for parties and holidays.
Ingredients
- Cake base:
- 1 box yellow cake mix (about 15.25 oz / 430 g)
- 1/2 cup (115 g) unsalted butter, melted
- 1 large egg
- Gooey topping:
- 8 oz (225 g) cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups (about 420 g) powdered sugar
- Optional: pinch of salt
- For dusting:
- Extra powdered sugar
Instructions
- 1. Prep pan and oven:
- 2. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment if desired.
- 3. Make base:
- 4. In a bowl, combine yellow cake mix, melted butter, and 1 egg. Stir until a thick dough forms. Press evenly into the bottom of the pan.
- 5. Make topping:
- 6. In another bowl, beat cream cheese until smooth. Add eggs and vanilla; beat until combined.
- 7. Gradually add powdered sugar (and pinch of salt if using), mixing until smooth and glossy.
- 8. Assemble:
- 9. Pour the cream cheese mixture over the cake base and spread into an even layer.
- 10. Bake:
- 11. Bake 30–35 minutes, until edges are set and lightly golden and the center is still slightly soft and jiggly. Do not overbake.
- 12. Cool, dust, and slice:
- 13. Let cool completely in the pan. Dust generously with powdered sugar, then slice into squares.
Notes
For the gooiest texture, pull it from the oven while the center is still soft and let it finish setting as it cools.
This dessert is rich and sweet, so smaller squares are usually enough.
Store leftovers covered in the fridge and bring to room temp (or warm briefly) before serving.
Nutrition
Approximate: ~260–320 calories, ~12–15g fat, ~38–42g carbs, ~3–4g protein.
Values vary depending on cake mix brand and slice size.