Gooey Butter Cake is one of the easiest ways to make a powerhouse dessert. You guys, this is one of my all time FAVORITES and you can typically make it with ingredients lying around your house!
One of the most notable aspects of this recipe is that it is SO unique – it is actually a regional recipe and as such, it is NOT super well known.
AKA this is something you can whip out at your next get-together with friends or family and absolutely steal the show. I guarantee every single person will try one bite and immediately start singing your praises. Seriously one nibble is all it takes before you will start to hear— oh MYYYYYYYY, what IS this?
I can personally speak from experience in this regard. After I graduated from college, I moved to New York City. My fiancé Brendan is from the Northeast and both his family and friends quickly took me under their wing and to return the favor (and to try to leave a lasting impression) I made a Gooey Butter Cake. It was so well received by Brendan’s friends that I decided to make it for Thanksgiving… and the Super Bowl… and every other event after (you get the picture 😉 )
So about this cake…
The reason that Gooey Butter Cake is not very well known is because it’s a St. Louis recipe. Supposedly, the cake originated in the 1930’s when a German American baker messed up the ratios in his normal cake and it produced this glorious, creamy concoction.
It basically tastes like you’re biting into a cake bursting with icing. It’s SUPER, super rich. The buttery layer on bottom is perfectly crisp (without being dry like most crusts) and the middle of the cake stays creamy even when it’s finished baking. Insane you can make something so rich that is still so inexpensive ;).
PRO TIPS: How to NAIL this gooey goodness
One of the BIGGEST RECOMMENDATIONS I have to perfectly execute Gooey Butter Cake: Put the entire thing in the fridge when it’s finished baking. It is a bit too rich to eat warm (unless you’re into that then by all means go for it).
It sounds strange but hear me out because this is actual science people. Seriously.
The basis for this game changer I had actually learned about in one of my neuroscience classes, Food & the Brain.Long story short: the same receptors in your mouth that register sweetness, also register heat. When you have both, its double sweet and the effect can be unpleasant.
(This is why someone might like a cold version of a Starbucks drink they don’t normally like hot.)
Nerd moment or not it’s true. Just trusssssttttttt me. When it cools down, the sweetness will be absolute perfection and your gooey butter cake will be exactly where it needs to be. You will thank me.
How to tell when your gooey butter cake is finished:
I have also heard from friends and family that sometimes it is difficult to tell when to take it out of the oven (the question that plagues all bakers) so I wanted to snap a pic that shows you what that gorgeous golden finish looks like.
Don’t forget to sprinkle some powdered sugar on top 😉 for that signature ooey gooey look!
One final point to ensure your success – make sure that your eggs are room temperature and the cream cheese as well. If not, the top layer will be a bit chunky. It will taste fine so don’t panic if you forgot (my friend ate the entire cake in one sitting so I can assure you it’ll taste fine regardless LOL) but the texture is a little off putting.
Let me know what you think!
Print Recipe
5 from 1 vote
Ooey Gooey Butter Cake
This delicious dessert is a creamy, fan favorite and super easy to make!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dessert
Keyword: Cheat day, Cream Cheese, Dessert, Easy, Gooey Butter Cake, Yellow Cake, yummy
Servings: 18 people
Calories: 330kcal
Ingredients
Crust (bottom layer)
- 1 box yellow cake mix
- 1 large egg room temperature
- 1 stick unsalted butter
Filling (top layer)
- 1 16 oz bag powder sugar
- 2 large eggs room temperature
- 8 oz cream cheese softened
Instructions
Preheat the oven to 350°
Crust (bottom layer):
Pour the cake mix into a large mixing bowl. Pour melted butter and egg into the bowl and mix together using a fork. Do NOT use an electric mixer.
Pour cake mixture into a 9x13 cake pan and press it to form the crust. Using your fingers pinch the sides all along the outside perimeter. The crust should go half way up the side of the pan. Set aside.
Filling (top layer):
Set aside about a tablespoon of the powdered sugar for later
Using either an electric mixer or a food processor blend together cream cheese, 2 eggs, and powdered sugar. Mix until completely blended together with no chunks.
Bake 35-40 minutes. The top of the cake should start to change to a darker golden color.
Sprinkle with powdered sugar. Cut into squares and serve!
