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A close-up shot of two stacked pieces of gooey butter cake, showing the golden, slightly crisp top and the soft, moist interior. The cake pieces rest on a rustic wooden board with more cake pieces blurred in the background.
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Gooey Butter Cake

Gooey Butter Cake is a rich, buttery dessert with a chewy cake base and a sweet, gooey topping. Made completely from scratch, this indulgent treat has a crackly, caramelized top and a melt-in-your-mouth center. Perfect for any occasion!
Course Dessert
Cuisine American
Keyword butter cake, gooey butter cake
Prep Time 15 minutes
Cook Time 45 minutes
Cool 30 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 450kcal
Author Camila Hurst

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 9x13-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.

Notes

Cake Base: The base is thick and might stick to the spatula. You can lightly grease the spatula or use damp hands to press it evenly into the pan.
Make sure the cream cheese is at room temp so the mixture isn't lumpy.

Nutrition

Serving: 1 slice | Calories: 450kcal