Whether you’re celebrating a holiday, hosting a party, or simply craving a decadent dessert, Gooey Butter Cake is the perfect choice. The combination of a dense cake base and a gooey topping makes it a crowd-pleaser that everyone will enjoy.
Course Dessert
Cuisine American
Keyword Gooey Butter Cake
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 16
Ingredients
Cake Layer:
2cupsflour
1 1/2cupssugar
1/2cupnon-fat powdered milk
1tbspbaking powder
1/2tspbaking soda
1/2tspsalt
1cupunsalted buttermelted
2large eggs
Gooey Layer:
2large eggs
2tspsvanilla extract
8ouncescream cheesesoftened
2cupspowdered sugar
To Finish:
1/2cuppowdered sugar
Instructions
Cake Layer:
Preheat the oven to 350 degrees and coat a 9×13" baking pan with baking spray.
In a big mixing bowl, combine flour, sugar, powdered milk, baking soda, and salt.
Add the melted butter, eggs, and vanilla extract to the dry ingredients. Whisk the mixture well to ensure everything is thoroughly combined.
Spread the resulting mixture evenly into the prepared baking pan.
Gooey Layer:
In your mixing bowl, add eggs, vanilla, cream cheese, and powdered sugar.
Use a whisk or a hand mixer to combine the ingredients until you achieve a smooth consistency.
Spoon this cream cheese mixture over the cake batter in an even layer.
To Finish:
Bake for about 45 minutes.
Allow the baked cake to cool completely before slicing.
Once cooled, dust the top with powdered sugar for a finishing touch.
Notes
Serve: Ensure that you allow this cake to cool completely before slicing it. While the cake is meant to be gooey, cutting into it while it's still hot will make it too gooey to serve.
Store: Avoid leaving the cake uncovered at room temperature for more than a few hours. To store the butter cake, tightly cover it in tin foil. You can keep the Gooey Cake in the fridge for up to 1 week or at room temperature for 1-2 days. If refrigerated, let it sit on the counter for a few hours before serving to bring it back to room temperature.
Freeze: For freezing the cake, cut it into squares and place them in a gallon freezer bag with parchment paper between the layers. This prevents the squares from freezing together. The cake will remain frozen for up to 3 months. When you're ready to serve, place the freezer bag on the counter and let the cake bars thaw. Once they've reached room temperature, you can serve them as the perfect dessert.