Irresistible Gooey Butter Cake Recipe
Buttery, chewy crust topped with a rich, cream-cheese filling that bakes up soft and gooey. A crowd-pleasing classic.
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Servings:
Ingredients
Main Ingredients
- 15.25 oz yellow cake mix for the crust
- 0.5 cup unsalted butter, melted for the crust
- 1.75 oz beaten egg about 1 large egg; for the crust
- 12 oz cream cheese, softened for the filling
- 3.75 cup powdered sugar for the filling
- 3.5 oz beaten eggs about 2 large eggs; for the filling
- 1.5 tsp vanilla extract for the filling
- 0.25 tsp fine salt
- 2 tbsp powdered sugar, for dusting optional
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9×13-inch pan and line with a parchment sling.
- Make the crust: Stir cake mix, melted butter, and beaten egg until a soft dough forms.
- Press dough evenly into the pan. Lightly dock with a fork.
- Beat cream cheese in a bowl until smooth and fluffy, about 1 minute.
- Add beaten eggs, vanilla, and salt. Mix until creamy and combined.
- Gradually beat in powdered sugar until the filling is silky and thick.
- Pour filling over the crust and smooth the top.
- Bake 32–38 minutes, until edges are set and the center still jiggles slightly.
- Cool at least 1 hour in the pan. Dust with powdered sugar, slice, and serve.
Notes
Variation: Add 1 tsp lemon zest to the filling for a bright twist, or swirl 2 tbsp raspberry jam on top before baking. Storage: Refrigerate leftovers in an airtight container for up to 4 days; the texture stays perfectly gooey when chilled.
This recipe is an original creation inspired by classic Irresistible Gooey Butter Cake Recipe flavors. All ingredient ratios and instructions are independently developed.