Southern Gooey Butter Cake is a decadent, rich dessert that hails from St. Louis, Missouri but is beloved throughout the South for its creamy, buttery center and soft, cookie-like crust.
This indulgent treat boasts a chewy bottom layer made from cake mix and butter, while the top layer is a luscious cream cheese and powdered sugar blend that becomes perfectly gooey when baked. The contrast in textures, combined with a sweet, buttery flavor, makes every bite unforgettable. Whether you’re hosting a family gathering, contributing to a potluck, or simply craving something truly comforting and sweet, this gooey butter cake recipe promises to be the highlight of your dessert table. With simple pantry ingredients and minimal prep, it’s a fuss-free recipe that delivers maximum flavor.
Ingredients
For the Bottom Layer:
• 1 box yellow cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg
For the Gooey Top Layer:
• 8 oz cream cheese, softened
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, melted
• 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the yellow cake mix, 1 egg, and 1/2 cup melted butter. Stir together until fully incorporated. The mixture will be thick, more like a dough than a batter.
- Press the cake mixture evenly into the bottom of the prepared baking dish using clean hands or the back of a spoon. Make sure it’s spread out to all edges and forms an even layer.
- In another large bowl, beat the softened cream cheese until smooth and creamy. This step ensures there are no lumps in your gooey layer.
- Add in the remaining 2 eggs, one at a time, beating after each addition.
- Mix in the vanilla extract and then slowly pour in the melted butter. Blend until everything is well incorporated.
- Gradually add in the powdered sugar, mixing well between each addition. This step is best done in portions to avoid clumping or a sugar cloud.
- Once fully mixed, the topping will be thick but pourable. Spread it gently over the base layer in the baking dish, smoothing it out with a spatula or spoon.
- Bake in the preheated oven for 40 to 45 minutes. The edges should be golden and set, but the center should still jiggle slightly when you shake the pan — that’s the signature gooey texture!
- Remove from oven and allow the cake to cool completely in the pan. This is important as the gooey top sets further as it cools.
- Once cooled, cut into squares or bars. For an extra touch, dust the top lightly with powdered sugar before serving.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.