This Gooey Butter Cake Recipe is a classic St. Louis dessert, known for its rich, buttery crust and irresistibly gooey, sweet topping. Perfect for potlucks, holidays, or indulgent treats, this cake is a crowd-pleaser that combines a cake-like base with a creamy, custard-like layer. Easy to make with pantry staples, it’s ideal for beginner bakers or anyone craving a decadent, comforting dessert. Serve it warm or at room temperature for a melt-in-your-mouth experience that pairs wonderfully with coffee or fresh berries.

Why You’ll Love This Recipe

Rich & Gooey: A perfect balance of dense crust and creamy, sweet topping.
Simple to Make: Uses basic ingredients and requires minimal effort.
Crowd-Pleaser: Loved by all ages for its unique texture and sweetness.
Versatile: Customize with flavors or serve as-is for a classic treat.
Make-Ahead: Holds well for gatherings or next-day enjoyment.

Tools and Preparation

To create this gooey butter cake with the best texture and flavor, gather these kitchen essentials:

Essential Tools and Equipment

9×13-inch baking pan
Mixing bowls (one large, one medium)
Electric mixer or whisk
Measuring cups and spoons
Spatula
Parchment paper or non-stick spray
Cooling rack

Importance of Each Tool

Baking Pan: Ensures even baking for the perfect gooey texture.
Mixing Bowls: Separate bowls for crust and topping for organized prep.
Electric Mixer/Whisk: Blends ingredients smoothly for a creamy topping.
Measuring Cups/Spoons: Ensures accurate ratios for balanced sweetness.
Spatula: Spreads batter evenly and scrapes bowls clean.
Parchment/Non-Stick Spray: Prevents sticking for easy removal.
Cooling Rack: Allows the cake to set without a soggy bottom.

Ingredients

For the Crust

1 box (15.25 oz) yellow cake mix
½ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract

For the Gooey Topping

8 oz cream cheese, softened
2 large eggs
½ cup unsalted butter, melted
4 cups powdered sugar (1 lb)
1 teaspoon vanilla extract
¼ teaspoon salt

Variations

Chocolate Twist: Add ¼ cup cocoa powder to the topping or use a chocolate cake mix.
Lemon Zest: Mix 1 tablespoon lemon zest into the topping for a citrusy kick.
Pumpkin Spice: Add 1 teaspoon pumpkin pie spice to the topping for a fall flavor.
Nutty Crunch: Sprinkle ½ cup chopped pecans or walnuts over the topping before baking.

How to Make Gooey Butter Cake

Step 1: Preheat and Prep

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

Step 2: Make the Crust

In a large mixing bowl, combine yellow cake mix, melted butter, egg, and vanilla extract.
Mix until a thick dough forms, then press evenly into the bottom of the prepared pan using a spatula or your hands.

Step 3: Prepare the Gooey Topping

In a medium bowl, beat softened cream cheese with an electric mixer or whisk until smooth.
Add eggs, melted butter, vanilla extract, and salt; mix until combined.
Gradually add powdered sugar, beating until smooth and creamy.

Step 4: Assemble and Bake

Pour the gooey topping over the crust, spreading evenly with a spatula.
Bake for 40–45 minutes, until the edges are golden and set but the center remains slightly jiggly (it will firm up as it cools).
Avoid overbaking to maintain the gooey texture.

Step 5: Cool and Serve

Cool in the pan on a cooling rack for at least 30 minutes.
Cut into squares and dust with powdered sugar, if desired. Serve warm or at room temperature.

How to Serve Gooey Butter Cake

As a Dessert: Serve squares on plates with a fork for a sweet treat.
With Berries: Pair with fresh strawberries or raspberries for a tart contrast.
For Gatherings: Cut into small squares for easy sharing at parties.
With Coffee: Enjoy with a hot cup of coffee or tea for a cozy experience.

How to Perfect Gooey Butter Cake

Soft Cream Cheese: Ensure cream cheese is at room temperature for a smooth topping.
Don’t Overbake: A jiggly center ensures the gooey texture; it sets as it cools.
Even Crust: Press dough firmly and evenly for a consistent base.
Sift Powdered Sugar: Prevents lumps in the topping for a creamy finish.
Cool Gradually: Let the cake cool in the pan to avoid cracking.
Use Quality Butter: Real butter enhances flavor; avoid margarine.
Check Oven Temp: An accurate 350°F (175°C) prevents overcooking.

Best Side Dishes for Gooey Butter Cake

Fresh Berries: Strawberries, blueberries, or raspberries for a fresh, tart balance.
Whipped Cream: A dollop of lightly sweetened cream for extra richness.
Vanilla Ice Cream: A scoop melts into the warm cake for decadence.
Fruit Compote: Warm blueberry or peach compote for a fruity topping.
Coffee or Tea: A hot beverage to cut through the sweetness.
Lemon Sorbet: A refreshing, tangy side to lighten the richness.
Mixed Nuts: A small bowl of almonds or pecans for crunch.

Common Mistakes to Avoid

Overbaking: A set center makes it cakey, not gooey; check early at 40 minutes.
Cold Cream Cheese: Causes lumps; soften at room temp for 30 minutes.
Uneven Crust: Press dough firmly to avoid a patchy base.
Skipping Grease: Cake may stick; use parchment or non-stick spray.
Overmixing Topping: Mix just until smooth to avoid incorporating too much air.
Cutting Too Soon: Warm cake crumbles; cool for at least 30 minutes.
Low-Quality Cake Mix: A good brand ensures a flavorful crust.

Storage & Rehandling Instructions

Refrigerator Storage

Cool completely, then cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 5 days.
Cut into squares for easier storage and serving.

Freezing Tips

Wrap individual squares or the whole cake tightly in plastic wrap and foil, then place in a freezer-safe bag for up to 3 months.
Thaw in the refrigerator overnight before reheating or serving.

Rehandling

Room Temperature: Serve chilled or let sit for 15–20 minutes for a softer texture.
Oven: Reheat squares at 300°F (150°C) for 5–10 minutes for a warm, gooey feel.
Microwave: Heat individual squares for 10–15 seconds; avoid overheating to prevent drying.

Frequently Asked Questions

Can I use a different cake mix? Yes, white or butter cake mix works; avoid low-quality brands.
How do I make it gluten-free? Use a gluten-free yellow cake mix and ensure all ingredients are gluten-free.
Why is my cake not gooey? Likely overbaked; aim for a jiggly center at 40–45 minutes.
Can I make it ahead? Yes, bake up to 2 days in advance; store in the fridge and reheat gently.
Can I use low-fat cream cheese? Yes, but full-fat yields a richer, creamier texture.
Why did my topping crack? Overmixing or rapid cooling; mix gently and cool slowly.
Can I add fruit? Yes, swirl in ½ cup fruit preserves or fresh berries before baking.
How do I know it’s done? Edges should be golden, and the center should jiggle slightly.

Final Thoughts

This Gooey Butter Cake Recipe is a rich, indulgent dessert that’s simple to make and impossible to resist. With its buttery crust and creamy, sweet topping, it’s perfect for any occasion, from casual gatherings to holiday celebrations. Customize with your favorite flavors, pair with fresh berries or ice cream, and enjoy a slice of St. Louis tradition that’s sure to become a favorite.