Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 tsp fine salt
- 1 large egg
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- 4 cups powdered sugar, plus more for dusting
Instructions
- Make the base. Heat the oven to 350°F (175°C). Stir the cake mix, melted butter, salt, and 1 egg until a thick dough forms. Press firmly and evenly into a greased 9x13-inch pan.
- Beat the topping. Beat the cream cheese until smooth, then beat in the 2 eggs and vanilla. Gradually beat in the powdered sugar until silky.
- Assemble. Pour the cream-cheese mixture over the cake base and spread to the edges.
- Bake — don't overbake. Bake 35-40 minutes, until the edges are golden and set but the center still jiggles slightly. That's the gooey.
- Cool and dust. Cool completely in the pan (the center firms as it cools), then dust generously with powdered sugar and cut into 16 squares.
💡 Gooey smarts
Don't overbake — the center should still jiggle when you pull it from the oven; that's literally the 'gooey' in the name. It firms as it cools. Cool completely before cutting for clean squares, and serve at room temperature for the custardiest texture.
Common questions
Can I make gooey butter cake from scratch instead of cake mix?
Yes — swap the box for 2 cups flour, 1 1/2 cups sugar, 2 tsp baking powder, and 1/2 tsp salt whisked together. The rest stays the same.
Why is my gooey butter cake dry?
It overbaked. The center must jiggle when it comes out — carryover heat finishes it. Start checking at 33 minutes.
Can I freeze gooey butter cake?
Yes — wrap squares tightly and freeze up to 3 months. Thaw at room temperature.
Is it supposed to be this sweet?
It's a St. Louis thing — gloriously sweet. A cup of black coffee is the traditional pairing.
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