Get the Recipe:
Gooey Butter Cake
This gooey butter cake is rich, buttery, and irresistibly gooey! Made from scratch with simple ingredients, it’s an easy, crowd-pleasing dessert that’s perfect for any occasion.
Ingredients
For the Crust:
- 1 1/2 cups (180 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 8 ounces (226 g) cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups (385 g) confectioners’ sugar
- 1/2 cup (113 g) unsalted butter, melted
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Instructions
To make the crust:
- Preheat the oven to 350°F (175°C). Grease a 9” x 13” x 2” baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the melted butter, egg, and vanilla extract. Mix until well combined. The mixture will be thick.
- Press the dough evenly into the bottom of the prepared baking pan to form the crust.
To make the filling:
- Using an electric mixer on medium speed, beat the softened cream cheese in a large bowl until smooth. Add the eggs, vanilla extract, and salt, and beat until well combined.
- Gradually add the confectioners’ sugar, mixing until smooth.
- Slowly pour in the melted butter and mix until fully incorporated.
- Pour the filling mixture over the crust in the pan, spreading it out evenly.
- Bake for 35-40 minutes, or until the top is set and lightly golden brown. The center should still be a bit gooey, but will firm up as it cools.
- Allow to cool completely in the pan on a wire rack before cutting into squares. Dust with additional confectioners’ sugar if desired before serving.
Notes
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
- Store in an airtight container in the refrigerator up to 5 days.
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