This dessert is incredibly easy to prepare and always a crowd-pleaser. With its golden cake base and custard-like topping, each bite is rich, sweet, and buttery. Whether you’re serving it warm or chilled, Gooey Butter Cake offers a perfect balance between soft cake and gooey filling. It’s great for make-ahead baking and can be enjoyed any time of day—even with coffee for breakfast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
In a large bowl, combine the cake mix, melted butter, and one egg. Mix until a thick dough forms.
Press the dough evenly into the bottom of the prepared baking dish to form the crust.
In another bowl, beat the softened cream cheese until smooth.
Add the remaining eggs, vanilla extract, and powdered sugar. Mix until fully combined and creamy.
Pour the cream cheese mixture over the crust and spread it evenly.
Bake for 40–45 minutes. The edges should be set, but the center should still look slightly gooey.
Let cool completely before slicing. The center will set more as it cools.
Optionally, dust the top with extra powdered sugar before serving.
Servings and timing
This recipe makes about 16 servings. Prep time: 15 minutes Bake time: 45 minutes Total time: 1 hour
Variations
Chocolate Version: Use chocolate cake mix and add cocoa powder to the cream cheese layer for a rich twist.
Lemon Gooey Butter Cake: Use lemon cake mix and a splash of lemon juice in the topping for a citrusy version.
Pumpkin Spice: Mix pumpkin puree and pumpkin pie spice into the cream cheese layer for a fall favorite.
Nutty Crunch: Sprinkle chopped pecans over the top before baking for a crunchy contrast.
Mini Versions: Bake in muffin tins for individual portions—great for parties and gifting.
Storage/Reheating
Store Gooey Butter Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds for a fresh-from-the-oven taste. You can also freeze it—wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
FAQs
Can I make this without cake mix?
Yes, you can make a scratch-made base with flour, sugar, and baking powder if you prefer homemade over boxed mix.
Why is my cake too runny?
It’s supposed to be gooey in the center, but if it’s overly runny, it may be underbaked. Make sure the edges are fully set before removing from the oven.
Should it be served warm or cold?
It can be served either way! Warm is extra gooey and rich, while chilled slices hold their shape better.
Can I use low-fat cream cheese?
Full-fat cream cheese gives the best texture, but low-fat can be used in a pinch. Avoid fat-free versions.
Can I make it ahead of time?
Yes, it stores very well and actually tastes better the next day once it’s had time to set.
Is this the same as chess squares?
They’re very similar. Gooey Butter Cake is a richer version of chess squares, with a distinct St. Louis origin.
Can I use a different cake mix flavor?
Absolutely—try spice cake, lemon, or chocolate cake mix to change the flavor profile.
What should the texture be like?
The edges should be firm and cakey, while the center remains soft, creamy, and gooey.
Can I freeze Gooey Butter Cake?
Yes, wrap individual slices and freeze for easy desserts later. Thaw overnight in the fridge before serving.
How do I know when it’s done?
The edges should be golden and firm, and the center should jiggle slightly but not be liquid. It will set more as it cools.
Conclusion
Gooey Butter Cake is a simple yet indulgent dessert that delivers big flavor with minimal effort. Its rich, buttery layers and signature gooey center make it a timeless favorite for gatherings or quiet nights in. Whether you stick to the classic recipe or try a creative variation, this dessert is bound to become a regular in your baking rotation.
Gooey Butter Cake is a rich, classic dessert from St. Louis with a soft cake base and a sweet, gooey cream cheese topping. It’s buttery, indulgent, and easy to make with simple ingredients—perfect for holidays, parties, or everyday treats.
Ingredients
1 box yellow cake mix
1/2 cup unsalted butter, melted
3 large eggs, divided
1 package (8 oz) cream cheese, softened
1 teaspoon vanilla extract
4 cups powdered sugar
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.
In a large bowl, combine the yellow cake mix, melted butter, and 1 egg. Mix until a thick dough forms.
Press the dough evenly into the bottom of the prepared dish to form the crust.
In another bowl, beat the softened cream cheese until smooth.
Add the remaining 2 eggs, vanilla extract, and powdered sugar. Mix until fully combined and creamy.
Pour the cream cheese mixture over the crust and spread it evenly.
Bake for 40–45 minutes, until the edges are golden and set but the center remains slightly gooey.
Let the cake cool completely before slicing. It will set more as it cools.
Optional: Dust with extra powdered sugar before serving.
Notes
Do not overbake—the center should still jiggle slightly when done.Serve warm for a gooier texture or chilled for cleaner slices.Use different cake mixes like chocolate or lemon for variations.Wrap and freeze individual slices for quick desserts later.Best made ahead—flavor and texture improve after chilling.
