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–+ servings
Three squares of gooey butter cake in a pile with a black and white background.
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour

Gooey Butter Cake Recipe (from Scratch)

So moist it's gooey - in the BEST possible way! This buttery vanilla cake is made in two layers, with a soft blondie-style base and cream cheese top. Serve with your morning coffee or enjoy it at the end of the day as a decadent dessert. Or both!
Yield: 15

Ingredients

For the cake base:

  • 1 1/3 cups granulated sugar
  • 1/2 cup unsalted butter melted; one stick
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine-grain sea salt or table salt

For the cream cheese layer:

  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 1/2 cups powdered sugar plus more for dusting

Instructions

  • Preheat the oven to 350°F. Grease a 9x13-inch baking pan or line it with parchment paper.
  • In a large bowl, combine the granulated sugar and melted butter. Next add the egg yolk, one egg, vanilla and almond extracts, and stir to combine.
  • Set a sifter over the top and add the flour, baking powder, and salt. Sift it into the wet ingredients, then use a wooden spoon or spatula to stir just until combined. The dough will be thick, like the texture of cookie dough.
  • Pour the dough into the prepared baking pan and press into the baking pan, creating an even layer, by flattening the dough with your hands or by using the bottom of a measuring cup to lightly press it in. Place the dough in the fridge to chill while you make the cream cheese layer.
  • In a large bowl, use a hand mixer to beat the softened cream cheese with the melted butter until light and creamy.
  • Add the remaining two eggs and the vanilla extract, mixing until well-combined.
  • Add the powdered sugar in batches, mixing until combined.
  • Spoon the filling onto the chilled dough and smooth it out with a butter knife or an offset spatula, making sure to get it into all the corners.
  • Bake until the top is lightly golden, the edges have pulled away slightly from the sides of the pan, and the center is only slightly jiggly - 35 to 45 minutes.
  • Remove the baking pan from the oven and allow it to cool on a wire rack for 10 minutes before removing the cake from the pan. Alternatively, you can chill it at this point so that it's completely cold when served (my favorite way to serve it!)
  • Cut the cake into equal-sized squares and dust with powdered sugar before serving. 
  • Keep refrigerated in an airtight container for up to 5 days.

Nutrition Facts

Calories: 427kcal, Carbohydrates: 61g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 94mg, Sodium: 226mg, Potassium: 60mg, Fiber: 1g, Sugar: 46g, Vitamin A: 646IU, Calcium: 75mg, Iron: 1mg