If you’re looking for a dessert that’s irresistibly rich, sweet, and satisfyingly gooey, this Gooey Butter Cake is just what you need. With a buttery cake base and a luscious cream cheese topping, this treat is the perfect indulgence for any occasion. Whether you’re hosting a gathering or simply craving a sweet bite, this cake is bound to be a hit.
The first time I made this Gooey Butter Cake was for a family reunion, and it instantly became a favorite. Everyone kept coming back for “just one more slice,” and the cake was gone before I knew it! It’s now my go-to recipe whenever I need a dessert that’s easy to make but delivers big on flavor. The combination of the buttery cake base and the gooey, sweet topping is simply irresistible. Trust me, you’ll want to make this cake again and again!
Why You’ll Love This Gooey Butter Cake
- Simple Ingredients: Made with just six ingredients, this cake is easy to whip up with items you likely already have in your pantry.
- Rich and Decadent: The combination of a buttery cake base and a gooey cream cheese topping creates a dessert that’s incredibly rich and satisfying.
- Perfect for Any Occasion: Whether it’s a potluck, holiday gathering, or just a weekend treat, this cake is sure to impress.
- Crowd Pleaser: This dessert is always a hit, with everyone coming back for seconds (or thirds!).
Ingredients:
- 1 (18.25-ounce) package yellow cake mix
- ½ cup (113 g) butter, melted
- 4 large eggs, divided
- 2 tsp vanilla extract, divided
- 1 (8-ounce/227 g) package cream cheese, softened
- 4 cups (500 g) powdered sugar
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Cake Base: In a large bowl, combine the yellow cake mix, melted butter, 1 teaspoon of vanilla extract, and 2 eggs. Mix with a spoon until well combined. The mixture will be thick and dough-like.
- Pat the Dough into the Pan: Press the cake mixture into the bottom of a 13 x 9-inch (33 x 23 cm) baking pan, spreading it out evenly to form the base layer.
- Make the Topping: In another large bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the remaining 2 eggs and 1 teaspoon of vanilla extract, and mix until well combined. Gradually add the powdered sugar, beating on low speed until fully incorporated and the mixture is smooth.
- Assemble the Cake: Pour the cream cheese mixture over the cake base, spreading it out evenly.
- Bake: Place the cake in the preheated oven and bake for 40 to 45 minutes. The top should be golden brown, but the center should still be slightly gooey when you remove it from the oven.
- Cool and Serve: Allow the cake to cool completely in the pan before cutting into squares. Serve as is, or with a dusting of powdered sugar on top for an extra sweet touch.
Notes:
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Customization: For a fun twist, try adding a handful of chopped pecans or a drizzle of caramel sauce on top before serving.
- Serving Suggestion: Serve this cake with a scoop of vanilla ice cream for an extra indulgent dessert.
