Description
This Gooey Butter Cake is a luscious, rich dessert featuring a buttery yellow cake crust topped with a creamy, sweet cream cheese layer. Baked to perfection with a slightly golden top and a delightfully gooey center, this classic treat is perfect for gatherings or a comforting homemade dessert.
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 dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Make crust: In a mixing bowl, combine the yellow cake mix, melted butter, and one egg. Press this mixture evenly into the bottom of the prepared baking dish to form the crust layer.
- Prepare topping: Beat the softened cream cheese until it is smooth and creamy. Add the two eggs and vanilla extract, mixing well until fully combined. Gradually add in the powdered sugar and melted butter, mixing until the topping forms a smooth and creamy consistency.
- Assemble: Spread the cream cheese topping evenly over the cake crust in the baking dish.
- Bake: Place the dish in the oven and bake for 35 to 40 minutes, until the top is set and lightly golden in color but still slightly jiggly in the center.
- Cool and serve: Allow the cake to cool completely on a wire rack before cutting into squares for serving to ensure clean slices and optimal texture.
Notes
- Ensure the cream cheese is fully softened to ensure a smooth topping with no lumps.
- Do not overbake; the center should remain slightly jiggly to maintain the gooey texture.
- This cake is best served at room temperature but can be refrigerated and brought back to room temperature before serving.
- Use a sharp knife, wiping between cuts, for clean squares.
- You can substitute yellow cake mix with white or butter cake mix depending on preference.
