Gooey Butter Cake
Hello friends! Buttery, chewy, and irresistibly gooey, this Ooey Gooey Butter Cake is made from scratch—no box mix needed! The balance of sweetness and buttery-ness makes this the perfect treat, whether you’re serving it for dessert or sneaking a slice with your morning coffee.
So what is gooey butter cake? Well, it’s a rich dessert from St. Louis, Missouri. It consists of two irresistible layers: a soft, chewy cake base and a gooey, crackly-topped filling made with butter, cream cheese, and powdered sugar. The contrast of textures—crispy edges, a melt-in-your-mouth center, and a slightly caramelized top—makes it irresistible. Traditionally served with a dusting of powdered sugar, this cake is perfectly balanced. Paula Deen has as version of this butter cake, but she uses yellow cake box mix. In this recipe, everything is from scratch!
The Best Gooey Butter Cake Recipe
This homemade recipe delivers everything you love about traditional Gooey Butter Cake without relying on yellow cake mix. The base is a simple, buttery vanilla cake that stays soft and chewy, while the topping bakes into a smooth, gooey layer with a crackly, sugary finish. A touch of cream cheese adds extra richness, making every bite completely irresistible.
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Full step-by-step instructions, total time estimates, and ingredient amounts can be found at the bottom of this post!
Making the Cake Layer
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the melted butter, eggs, milk, and vanilla extract, mixing until smooth. The batter should be thick but spreadable. Do not overmix! Press the mixture/dough evenly into a greased 9 x 13-inch pan.
Gooey Butter Cake Topping
Preheat the oven to 350°F (175°C). Grease the exposed sides of the 9 x 13-inch baking dish with butter or cooking spray.
In a large mixing bowl, combine the melted butter and cream cheese, beating until smooth with an electric mixer or hand mixer on medium speed. You can also use a stand mixer with the paddle attachment. Add the eggs and vanilla extract, mixing until fully incorporated. Gradually add the powdered sugar (confectioner’s sugar), stirring until the mixture is silky and smooth.
Pour the gooey top layer over the cake batter, spreading it evenly. The filling will settle into a smooth layer as it bakes.
Baking the Cake
Bake at 350°F for 40–45 minutes. The edges should be golden brown, while the center remains slightly wobbly—this is what gives it that signature gooey texture.
Let the cake cool completely in the pan before slicing. The top will have a delicate, crackly finish with a soft and gooey center that looks like it’s straight out of a bakery!
Serving & Storage
This cake is best served at room temperature, allowing the gooey center to set perfectly. Dust the top with powdered sugar for an extra touch of sweetness.
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerate: Keep in the refrigerator for up to 4 days, bringing slices to room temperature before serving.
Freezer: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature for an hour before enjoying.
Recipe Notes & Tips
- Perfect Texture: For the best gooey consistency, don’t overbake! The center should still have a slight jiggle when you take it out of the oven.
- Extra Flavor: Add a teaspoon of almond extract or a splash of bourbon to the filling for a deeper flavor.
- Toppings: Serve with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Variations on Gooey Butter Cake
- 🍋 Lemon Gooey Butter Cake: Add 2 tablespoons of fresh lemon juice and zest of 1 lemon to the filling for a bright citrusy twist.
- 🍫 Chocolate Gooey Butter Cake: Swap ½ cup of flour for cocoa powder in the base and add ½ cup of melted chocolate to the filling for a fudgy version.
- 🍯 Cinnamon Sugar Gooey Cake: Mix 1 teaspoon of cinnamon into the filling and sprinkle the top with cinnamon sugar before baking.
- 🍎 Apple Butter Gooey Cake: Swirl ½ cup of apple butter into the filling for a cozy fall-inspired variation. Or you can even try pumpkin!
If You Love This Recipe, Try These Next!
🍪Brown Butter Cookies
🍯Crème Brûlée Cupcakes
🍰Cream Cheese Pound Cake
🍋Lemon Curd Cake
This Gooey Butter Cake is the ultimate buttery, gooey indulgence made completely from scratch! Whether you enjoy it plain, dusted with powdered sugar, or with a scoop of ice cream, it’s a treat that’s sure to become a favorite. If you try this recipe, I’d love to see your creations—share your photos with me on Instagram!
Gooey Butter Cake
Ingredients
Cake Layer
- 1 ¾ cups all-purpose flour 220g
- 1 cup granulated sugar 200g
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter melted (113g)
- 2 large eggs
- 2 tbsp whole milk
- 1 tsp vanilla extract
Gooey Layer
- ½ cup unsalted butter, melted 113g
- 8 oz cream cheese, softened 225g
- 2 large eggs
- 2 tsp vanilla extract
- 4 cups powdered sugar 500g
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper.
Cake Layer
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, or in a measuring cup, mix the melted butter, eggs, milk, and vanilla. Whisk to combine.
- Pour over the dry ingredient mixture. Mix with a spatula until a smooth thick batter forms.
- Spread the batter on the bottom of the prepared pan, it will be a thin layer of very thick batter. Almost like a spreadable dough. Set aside.
Gooey Layer
- In another bowl, beat the softened cream cheese until smooth with an electric mixer.
- Add the melted butter, eggs, and vanilla, and beat until fully combined.
- Gradually mix in the powdered sugar, beating until smooth and creamy.
Assemble and Bake
- Pour the gooey filling over the cake base and spread it out evenly.
- Bake for 40–45 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.
- The top will develop a crackly, sugary crust while remaining gooey inside.
- Let the cake cool completely before slicing.
- Dust with additional powdered sugar, if desired.
- Serve with ice cream or whipped cream. Store the cake in the fridge for up to 4 days.
