Description
This Gooey Butter Cake is a rich, indulgent dessert featuring a buttery yellow cake crust topped with a creamy, sweet cream cheese layer. It bakes to a golden, slightly jiggly perfection and is perfect for sharing at gatherings or as a decadent treat any time.
Ingredients
Scale
Crust
- 1 box yellow cake mix
- ½ cup unsalted butter, melted
- 1 large egg
Topping
- 8 oz cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (about 1 pound)
- ¼ cup unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy removal.
- Make the Crust: In a bowl, combine the yellow cake mix, melted butter, and one large egg. Press this mixture evenly into the bottom of the prepared baking dish to form the cake crust.
- Prepare the Topping: Beat the softened cream cheese in a separate bowl until smooth. Add the two large eggs and vanilla extract, mixing thoroughly. Gradually add the powdered sugar followed by the melted butter, continuing to mix until the topping is creamy and well combined.
- Assemble: Spread the creamy topping evenly over the crust layer in the baking dish, smoothing it out to cover completely.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, until the top is set, lightly golden, and the center is still slightly jiggly for that classic gooey texture.
- Cool and Serve: Allow the cake to cool completely to room temperature. Once cool, cut into squares and serve for a deliciously gooey dessert.
Notes
- Make sure the cream cheese is softened to ensure a smooth topping.
- Do not overbake; the center should remain slightly jiggly for the perfect gooey texture.
- Cool completely before cutting to prevent the cake from falling apart.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to a week.
- For best results, use unsalted butter to control the saltiness of the cake.
