Gooey Butter Cake
A St. Louis classic featuring a dense cake base and a rich, gooey cream cheese topping with a sweet powdered sugar crust.
Nutrition
Calories: 420cal
Carbohydrate: 54g
Protein: 4g
Fat: 22g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
45 min Cook
1 hr 5 min Total
12 Servings
Ingredients
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup unsalted butter (melted)
- 1 large egg (room temperature)
- Butter or non-stick cooking spray (for greasing the pan)
- 8 oz cream cheese (softened)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (plus extra for dusting)
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch baking pan with butter or non-stick spray.
- In a bowl, combine yellow cake mix, melted butter, and 1 egg. Mix until dough forms. Press evenly into the bottom of the greased pan using your hands or a spatula. Tip: Lightly wet your fingers to prevent sticking while pressing.
- In a separate bowl, beat softened cream cheese with an electric mixer until smooth. Add 2 eggs and vanilla, mixing until combined. Gradually add powdered sugar 1 cup at a time, mixing well after each addition. Tip: Cover the bowl with a clean towel while mixing to avoid sugar clouds.
- Pour filling over the crust and spread evenly. Bake 40-45 minutes until edges are golden but the center still jiggles slightly. Tip: Do not overbake – the gooey texture comes from a slightly underdone center.
- Let cool completely in the pan (at least 2 hours). Dust with powdered sugar before slicing into squares. For clean cuts, wipe your knife between slices.