Gooey Butter Cake Recipe
A decadent St. Louis gooey butter cake with a tender crust and creamy, sweet topping, ideal for any occasion.
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 Topping:
- 8 oz cream cheese softened
- 2 large eggs
- ½ cup unsalted butter melted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking pan.
- Mix cake mix, melted butter, egg, and vanilla; press into the pan for the crust.
- Beat cream cheese, eggs, melted butter, vanilla, and salt; gradually add powdered sugar until smooth.
- Pour topping over crust; bake for 40–45 minutes until edges are golden and the center is jiggly.
- Cool for 30 minutes, dust with powdered sugar, and serve.
Notes
- Don’t overbake for a gooey texture.
- Store in the fridge for 5 days or freeze for 3 months.
- Soften cream cheese for a smooth topping.
- Cool slowly to prevent cracking.