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I’ve tested every version of gooey butter cake, from scratch to shortcuts, and this one wins. With just 7 ingredients, you get a rich, sugar-cookie-dough-tasting classic that bakes up perfectly gooey every time. It’s easy, foolproof, and tested to actually work.
Ooey Gooey Butter Cake Recipe
If you’ve ever had gooey butter cake, you know it’s a nostalgic St. Louis classic. And this version? It’s the one I stand by, because it nails the two things gooey butter cake must have: a golden, slightly crisp base and a rich, buttery topping that stays soft, sweet, and gooey.
I’ve tested different brands of yellow cake mix, compared the results using room temp vs. cold cream cheese, and experimented with baking times to avoid overbaking the edges. I found that using a full 3 cups of powdered sugar is what gives that irresistible, almost sugar cookie dough-like flavor. And the balance of eggs and cream cheese creates a smooth filling that bakes up glossy and perfect, no weird cracks or sinking.
This is a recipe even beginner bakers can master. I walk you through everything you need to know, including tips for mixing, pan prep, and storing leftovers (if you somehow have any!). Whether you’re making it for a potluck or just because it’s Tuesday, you can count on this recipe to deliver that signature gooey bite, every time.
How to Make Gooey Butter Cake
Follow my easy steps for ooey gooey butter cake perfection:
- Prep oven and pan. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- Make crust dough. In a large mixing bowl, combine the yellow cake mix, 1 egg, and the melted butter. Mix until a thick dough forms. Press the dough evenly into the bottom of the prepared pan to form the crust.
- Combine remaining ingredients. In a separate bowl, beat the cream cheese until smooth. Add the remaining 2 eggs and vanilla extract, and mix until fully combined. Gradually add in the powdered sugar, mixing until smooth and creamy.
- Pour over crust. Pour the cream cheese mixture over the crust and spread it evenly with a spatula.
- Bake. Bake for 40–45 minutes, or until the edges are golden and set but the center is slightly jiggly—it will firm up as it cools. Don’t overbake; the gooey center is the signature feature!
- Cool and cut. Let the cake cool completely before cutting into squares. Optionally, dust with more powdered sugar before serving. Gooey butter cake can be stored at room temperature for 1 to 2 days if it’s tightly covered with plastic wrap or kept in an airtight container. For longer storage, up to 5 days, place it in the refrigerator and allow it to come to room temperature before serving if you prefer a softer texture.
Pro Tips for the Best Gooey Butter Cake
- Use room temperature ingredients: Allow the cream cheese and eggs to sit out before mixing. This helps create a smoother, creamier topping.
- Line your pan with parchment paper: It makes removing and slicing the cake much easier (and saves on cleanup!).
- Don’t overmix the crust: Stir the cake mix, egg, and butter just until combined to keep it tender.
- Watch the bake time closely: The edges should be set and golden, but the center should still have a slight jiggle. Overbaking will make the cake less gooey.
- Cool completely before slicing: This allows the filling to set for clean, neat slices.
- Add an extra dusting of powdered sugar before serving: It not only looks beautiful but also adds an extra touch of sweetness.
Storing Gooey Butter Cake
Store leftover cake in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to a week.
For longer storage, wrap the cake squares tightly in plastic wrap, then place it in a freezer-safe container or bag.
More Cake Recipes
- Moist Coffee Cake
- Old Fashioned Cream Cheese Pound Cake
- Homemade Upside Down Pineapple Cake
- Simple Vanilla Cake
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Ooey Gooey Butter Cake
Ingredients
- 15.25 oz box yellow cake mix
- 1 large egg
- ½ cup (113g) unsalted butter, melted
- 8 oz (226g) package cream cheese
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups (339g) powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the yellow cake mix, 1 egg, and the melted butter. Mix until a thick dough forms. Press the dough evenly into the bottom of the prepared pan to form the crust.15.25 oz box yellow cake mix, 1 large egg, ½ cup (113g) unsalted butter
- In a separate bowl, beat the cream cheese until smooth. Add the remaining 2 eggs and vanilla extract, and mix until fully combined. Gradually add in the powdered sugar, mixing until smooth and creamy.8 oz (226g) package cream cheese, 2 large eggs, 1 tsp vanilla extract, 3 cups (339g) powdered sugar
- Pour the cream cheese mixture over the crust and spread it evenly with a spatula.
- Bake for 40–45 minutes, or until the edges are golden and set but the center is slightly jiggly—it will firm up as it cools. Don’t overbake; the gooey center is the signature feature!
- Let the cake cool completely before cutting into squares. Optionally, dust with more powdered sugar before serving. Gooey butter cake can be stored at room temperature for 1 to 2 days if it’s tightly covered with plastic wrap or kept in an airtight container. For longer storage, up to 5 days, place it in the refrigerator and allow it to come to room temperature before serving if you prefer a softer texture.
