There’s something special about a dessert that feels like it’s straight from someone’s grandma’s kitchen. That’s exactly what this gooey butter cake reminds me of. I first tried it during a trip to a friend’s house in the Midwest—and it totally stole the show at the table. Soft, sweet, crackly on top, and irresistibly buttery in the middle, it was love at first bite. Ever since, it’s become my go-to when I need a crowd-pleaser that feels cozy and indulgent without needing anything fancy.
Whether you serve it with berries, a dollop of whipped cream, or just cut yourself a warm slice straight from the pan, this cake delivers every single time.
What Makes Gooey Butter Cake So Good
If you’ve never had it, this cake might surprise you. The name doesn’t lie—it’s gooey, buttery, and sweet in all the best ways. The bottom layer is dense and soft like a blondie, while the top is creamy and crackled like a delicate sugar crust. And when you hit it with a dusting of powdered sugar? Chef’s kiss.
This version is the shortcut kind made with yellow cake mix, so it’s super quick to throw together. But don’t let that fool you—it still has that rich homemade taste. And because it’s so simple, it’s one of those desserts I can whip up even when I’m running behind or just don’t want to spend hours baking.
Ingredients You’ll Need
This cake only needs six ingredients, and they’re all things I usually have on hand:
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1 box (15.25 oz) yellow or butter golden cake mix
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½ cup salted butter, melted and cooled
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4 large eggs, divided
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2 teaspoons vanilla extract, divided
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1 (8 oz) block cream cheese, softened
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3 cups powdered sugar
A few notes from my kitchen:
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I always use salted butter here—it cuts through the sweetness just enough.
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Don’t skip softening the cream cheese—if it’s cold, the topping gets lumpy. If I forget to take it out early, I just pop it (still in the foil) into a bowl of warm water for 10 minutes.
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Ran out of powdered sugar? I’ve made a quick batch using regular sugar in my blender in a pinch.
How I Make It Step-by-Step
1. Prep your pan
Start by lining a 9×13-inch baking pan with parchment paper or foil. Then spray it with nonstick spray—this cake sticks like crazy otherwise. I’ve lost a few slices to the pan in the past, so now I don’t skip this step.
2. Make the cake layer
In a mixing bowl, beat the cake mix, melted butter, 2 of the eggs, and 1 teaspoon of vanilla until well combined. The batter will be thick—kind of like cookie dough. Press it evenly into the bottom of your prepared pan using the back of a spoon or clean hands.
3. Make the gooey layer
In another bowl, beat the cream cheese until smooth. Then add the remaining 2 eggs and vanilla. Slowly mix in the powdered sugar until you’ve got a smooth, creamy topping. Pour this over the cake base and gently spread it out.
4. Bake
Bake at 350°F for about 40 minutes. You want the edges to be golden and the center just set—it should still jiggle a little. Don’t overbake it or it won’t be gooey anymore.
5. Cool and dust
Let the cake cool completely before slicing. I always dust it with powdered sugar once it’s cooled. It adds a little crunch on top and makes it look extra inviting.
How I Serve It
This cake is rich, so a small square goes a long way—but that doesn’t stop anyone from going back for seconds.
Here’s how I usually serve it:
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Fresh berries on the side – Strawberries or raspberries cut the sweetness beautifully.
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Whipped cream or vanilla ice cream – Especially if you warm it up a little.
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Plain – Honestly, this is how I eat it most of the time. Just a cold slice from the fridge with a cup of coffee.
Ooey Gooey Butter Cake
This gooey butter cake is pure Midwestern comfort—soft, sweet, and dangerously easy to love. With a buttery base and a creamy, melt-in-your-mouth topping, it’s the kind of dessert that disappears fast at any gathering.
Ingredients
- ½ cup salted butter, melted and slightly cooled
- 1 box yellow or butter golden cake mix (15.25 oz)
- 4 large eggs, divided
- 1 teaspoon vanilla extract (for base)
- 1 teaspoon vanilla extract (for topping)
- 8 oz cream cheese, softened
- 3 cups powdered sugar
Instructions
- Start by heating your oven to 350°F. Line a 9×13-inch baking dish with parchment or foil, then give it a quick spray of nonstick cooking spray to keep things from sticking.
- In a large mixing bowl, combine the cake mix with the melted butter, two of the eggs, and 1 teaspoon of vanilla. Mix until everything comes together into a smooth, sticky batter. Spread it evenly into the prepared pan—it’ll be thick, but that’s what gives it that chewy base.
- Now, in a separate bowl, beat the softened cream cheese until smooth and creamy. Add in the remaining two eggs and the other teaspoon of vanilla, then slowly mix in the powdered sugar until the mixture is thick but pourable. Pour it over the cake layer and gently spread it to the edges.
- Bake for 40 to 45 minutes, or until the top is golden and just set—don’t overbake, you want the center to stay gooey. Let it cool completely before slicing. A dusting of powdered sugar on top adds a final sweet touch.
Notes
- Keep the cake covered at room temperature for up to 3 days—if it lasts that long!
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 351Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 83mgSodium 376mgCarbohydrates 52gFiber 0gSugar 37gProtein 4g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storage Tips
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Room temperature: Store it tightly covered for up to 3 days. I keep mine in the pan and just cover it with foil.
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To reheat: A quick 20–30 seconds in the microwave brings back the gooey magic.
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Make ahead: You can bake it the day before, just don’t slice it until it’s cooled completely.
This is one of those cakes that always gets asked about at potlucks or dinner parties. And once you try it, you’ll see why. It’s sweet, buttery, and ridiculously easy to make. Whether you’re from the Midwest or not, it’s a recipe you’ll want to keep close. Let me know how it goes if you make it—I’d love to hear how you serve yours!
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