Gooey Butter Cake is an easy two-layer dessert with a buttery cake mix crust and a sweet cream cheese layer that stays soft and gooey in the center. We have made this simple version for years, and it is always a hit for parties, holidays, and family get-togethers.
What makes this cake so good is the texture. The top bakes up thin and crackly while the center stays soft, and using a yellow cake mix keeps the bottom layer quick and simple. It is one of those easy desserts we can make with ingredients we usually have on hand.
For more gooey favorites, try our Gooey Butter Cookies or Honey Bun Cake.
Why you’ll love it + Why it works:
- Easy Cake Mix Shortcut. Yellow cake mix, butter, and egg create a quick, sturdy base without making a cake from scratch.
- Classic Gooey Center. Cream cheese, eggs, vanilla, and powdered sugar bake into a soft filling that stays slightly gooey.
- Great for Sharing. A 9×13 pan makes plenty for parties, potlucks, holidays, and family dinners.
- Easy to Make Ahead. Bake it a day ahead, then add a fresh dusting of powdered sugar before serving.
- Do Not Overbake. Pulling the cake while the center still looks slightly soft is what gives it the texture everyone expects from Gooey Butter Cake.
Gooey Butter Cake Ingredients
- Yellow cake mix (15.25-ounce box): Creates the buttery cake-style crust with very little prep. Use the dry mix straight from the box, and do not prepare it according to the package directions. White or vanilla cake mix can also be used.
- Egg (1): Binds the cake mix and melted butter together so the bottom layer forms a thick, soft dough that is easy to press into the pan.
- Unsalted butter, melted (½ cup): Adds richness and moisture to the crust and helps the cake mix come together. Salted butter can also be used.
- Cream cheese (8-ounce package), softened: Creates the soft, creamy top layer and gives the cake its signature gooey texture. Softened block-style cream cheese will blend the smoothest.
- Large eggs (2): Help the cream cheese layer set around the edges while keeping the center soft.
- Vanilla extract (1 teaspoon): Adds warm vanilla flavor and helps balance the sweetness of the filling.
- Powdered sugar (3½ cups): Sweetens and thickens the cream cheese layer while helping create that thin, crackly top. Sift it first if it has any hard lumps.
- Powdered sugar, for topping: Adds a simple sweet finish once the cake has cooled.
How to Make Gooey Butter Cake
PREP. Preheat the oven to 350°F. Grease a 9×13-inch baking pan with cooking spray or line it with parchment paper for easier removal.
CRUST. In a large bowl, mix the dry cake mix, 1 egg, and melted butter until completely combined. The mixture will be very thick, more like a soft dough than cake batter.
Press it evenly into the bottom of the prepared pan.
TOPPING. Beat the softened cream cheese until smooth. Add the 2 eggs and vanilla and mix until combined. Gradually add the powdered sugar and beat until the filling is smooth and creamy.
Spread the cream cheese mixture evenly over the crust.
BAKE. Bake for 40 to 45 minutes, until the edges are golden and set but the center still looks slightly soft. The middle may dip a little as it cools, which is normal. Do not overbake or the cake will lose its gooey texture.
COOL + SERVE. Let the cake cool before slicing, then dust with powdered sugar before serving.
Gooey Butter Cake Variations
The easiest way to switch up Gooey Butter Cake is to change the flavor of the cake mix while keeping the cream cheese topping the same.
- Chocolate. Use chocolate cake mix for a richer version.
- Lemon. Swap in lemon cake mix for a bright, sweet variation.
- Strawberry. Use strawberry cake mix for a fun pink version that is great for spring or showers.
- Spice. Try spice cake mix or pumpkin cake mix for a warm fall twist.
- White or Vanilla. Either works well if you do not have yellow cake mix on hand.
- Add a Topping. Sprinkle chopped nuts, coconut, or a little extra powdered sugar over the top before serving.
Kristyn’s Recipe Tips
- Use Softened Cream Cheese. Room-temperature cream cheese blends more smoothly and helps prevent little lumps in the topping.
- Expect a Thick Crust Mixture. The bottom layer should look more like soft dough than regular cake batter.
- Press It Evenly. Lightly grease your fingers or use a spatula to press the crust into an even layer so every piece has the same amount.
- Do Not Overmix. Mix each layer only until smooth and combined.
- Do Not Overbake. The edges should look golden and set while the center still appears slightly soft.
- Let It Cool Before Cutting. Cooling gives the layers time to set while keeping that soft center.
- Make It Ahead. Bake the cake a day ahead, cover it, and add a fresh dusting of powdered sugar before serving.
Gooey Butter Cake Recipe
Ingredients
- 1 (15.25-ounce) box yellow cake mix
- 1 egg
- ½ cup butter, melted
- 1 (8-ounce) package cream cheese
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
- powdered sugar, to sprinkle
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan with cooking spray or line it with parchment paper for easier removal.
- In a large bowl, mix the dry cake mix, 1 egg, and melted butter until completely combined. The mixture will be very thick, more like a soft dough than cake batter. Press it evenly into the bottom of the prepared pan.
- Beat the softened cream cheese until smooth. Add the 2 eggs and vanilla and mix until combined. Gradually add the powdered sugar and beat until the filling is smooth and creamy. Spread the cream cheese mixture evenly over the crust.
- Bake for 40 to 45 minutes, until the edges are golden and set but the center still looks slightly soft. The middle may dip a little as it cools, which is normal. Do not overbake or the cake will lose its gooey texture. Let the cake cool before slicing, then dust with powdered sugar before serving.
Notes
- Use a plastic knife to cut neat, clean slices. It will slice right through this texture with ease.
- You can use a handheld electric mixer or stand mixer with a paddle attachment to combine all the ingredients, but do not overmix.
- The bottom layer should be much thicker than a typical cake batter and more like a soft dough. Use a rubber spatula or add a little olive oil to your finger to help press it evenly in the pan.
- A delicious option is to top each slice with some fresh berries.
Nutrition
Recipe FAQ
The edges should look golden and set while the center still looks slightly soft. Do not wait for the entire cake to look firm or it can lose its signature gooey texture.
A slight dip in the center is normal as the soft cream cheese layer cools and settles.
Yes. Bake it a day ahead, let it cool completely, then cover and store it until serving. Add the powdered sugar just before serving for the freshest look.
It can be kept covered at room temperature for 1 to 2 days, but because of the cream cheese layer, we prefer storing leftovers in the refrigerator for longer storage.
Store the cooled cake in an airtight container in the refrigerator for up to 5 days.
Yes. Wrap the whole cake or individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
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This recipe was originally published March 2013.
Great recipe! I loved eating it chilled. I reduced the powdered sugar and it was still pretty sweet and turned out perfectly fine!
I’m wondering if you could make a double batch of this and if so what size pan could you use?
For a doubled recipe in one pan, I would use a 12×18-inch sheet cake pan with sides at least 2 inches deep. Start checking around 40 minutes, since baking time can vary with the larger pan.
Love this cake. Wondering if some of the comments about it being too sweet if they used granulated sugar instead of powdered. We used 2 1/2 cups of powdered sugar, and thought it was perfect!
Sounds like it worked perfectly for you!
The first one i baked disappeared so fast im making another now. Easy & delicious!
Hi, I really love these kinds of things. And I was wandering to make it lemon without having lemon cake mix, do you think I could use lemon jello?
Sorry, I just realized I should probably clarify. I meant can I use lemon pudding.
I’m not sure I would add lemon pudding since it could change the texture, but lemon zest or a little lemon extract would be a great way to add lemon flavor.