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gooey butter cake

Easy Gooey Butter Cake Recipe - St. Louis Classic

This gooey butter cake transforms simple cake mix into pure indulgence that melts on your tongue like buttery heaven. Rich, custard-like layers create an irresistible dessert that makes every family gathering feel special - it's comfort food bliss that turns ordinary moments into cherished memories with every single bite.
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Course: Dessert
Cuisine: American, Southern
Keyword: classic gooey butter cake, easy gooey butter cake, gooey butter cake, homemade gooey butter cake, ooey gooey butter cake, st. louis gooey butter cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 3 hours
Total Time: 4 hours 5 minutes
Servings: 12 square
Calories: 320kcal
Cost: $4.00

Equipment

  • 1 9x13 inch baking dish For layering base and gooey mixture perfectly
  • 1 Electric mixer Essential for smooth cream cheese layer without lumps
  • 1 Large mixing bowl To combine cream cheese mixture thoroughly
  • 1 Medium mixing bowl For preparing cake mix base layer
  • 1 Offset spatula To spread gooey layer evenly over base
  • 1 Wire cooling rack For proper cooling to prevent messy cutting disasters

Ingredients

  • 1 box yellow cake mix 15.25 oz
  • ½ cup butter melted (for base)
  • 1 large egg for base
  • 1 teaspoon vanilla extract for base
  • 8 oz cream cheese room temperature
  • 2 large eggs for gooey layer
  • ½ cup butter melted (for gooey layer)
  • 1 box powdered sugar 1 lb
  • 1 teaspoon vanilla extract for gooey layer
  • extra powdered sugar for dusting
  • 1 tablespoon fresh lemon zest optional
  • ½ teaspoon almond extract optional
  • 2 tablespoons cocoa powder optional for chocolate version

Instructions

  • Heat oven to 350°F and line 9x13 pan with parchment paper. Mix cake mix, melted butter, egg, and vanilla until just combined. Don't overmix or you'll make the base tough. Press into pan evenly with clean hands. Bake 15 minutes until set but not brown.
    gooey butter cake base layer preparation
  • Beat room temperature cream cheese until completely smooth with zero lumps. Add eggs one at a time, beating well after each. Pour in melted butter slowly while mixing. Add powdered sugar gradually until silky. Add vanilla and beat until combined.
  • Pour gooey mixture over hot base layer immediately. Spread evenly with spatula but don't overthink it. Bake 25-30 minutes until center jiggles slightly but edges are set. Top should be light golden, not brown. Internal temp should hit 160°F.
  • Let cool completely at room temperature for at least 3 hours. Dust with powdered sugar before serving. Cut with sharp knife, cleaning between cuts. Should have distinct layers when done right.

Notes

The secret to perfect gooey butter cake lies in room temperature cream cheese and patience during cooling - rush either step and you'll get lumpy texture or messy squares that fall apart. This tastes even better the next day as flavors meld into pure buttery perfection.

Nutrition

Serving: 1square | Calories: 320kcal | Carbohydrates: 58g | Protein: 4g | Fat: 9g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.2g | Cholesterol: 65mg | Sodium: 380mg | Potassium: 85mg | Fiber: 1g | Sugar: 52g | Vitamin A: 280IU | Calcium: 45mg | Iron: 1.2mg