This Gooey Butter Cake has everything you want from the classic St. Louis dessert: a soft buttery cake base topped with an incredibly rich, sweet cream cheese layer that stays wonderfully gooey in the center.

The edges bake until lightly golden while the middle remains soft and almost custard-like. Finish it with a dusting of powdered sugar and cut it into small squares for an easy crowd-pleasing dessert.

Easy Gooey Butter Cake

Gooey butter cake is famous for its unusual combination of textures.

The bottom layer is dense, buttery, and cake-like, while the cream cheese topping stays much softer. As it bakes, the surface develops a delicate golden crust while the center remains rich and gooey.

This version uses a yellow cake mix for the base, making it much easier than the traditional yeast-based St. Louis version while keeping the signature two-layer texture.

The most important rule? Don’t overbake it.

If you wait until the center feels completely firm, you’ll lose the gooey texture that makes this dessert special.

⭐ Why You’ll Love This Recipe

• Incredibly soft and gooey center
• Buttery cake base
• Rich cream cheese topping
• Easy shortcut recipe
• Simple ingredients
• Great make-ahead dessert
• Perfect for parties
• Easy to slice and serve
• No complicated equipment
• Classic comfort-food dessert

🛒 Ingredients & Substitutions

Yellow cake mix – Creates the buttery bottom layer with very little preparation.

Butter – Melted butter binds the cake layer and gives it its rich flavor.

Eggs – One egg goes into the base while additional eggs create structure in the gooey topping.

Cream cheese – The key ingredient in the soft upper layer. Use full-fat block-style cream cheese for the best consistency.

Powdered sugar – Sweetens the cream cheese layer while helping create its characteristic texture.

Vanilla extract – Adds warmth and balances the sweetness.

Salt – Optional, but a small pinch helps balance the rich filling.

Extra powdered sugar – For dusting the finished cake.

👩‍🍳 How to Make Gooey Butter Cake

1. Preheat the Oven

Preheat your oven to 350°F (175°C).

Lightly grease a 9 × 13-inch baking dish.

For easier removal, you can also line the dish with parchment paper.

2. Make the Cake Base

Add the yellow cake mix to a large bowl.

Pour in the melted butter and add one egg.

Mix until a thick, soft dough forms.

It will be much thicker than ordinary cake batter.

3. Press into the Pan

Transfer the mixture to the prepared baking dish.

Use your fingers or a spatula to press it evenly across the bottom.

The layer doesn’t need to be perfectly smooth.

4. Beat the Cream Cheese

Place the softened cream cheese in another mixing bowl.

Beat until smooth and creamy.

Using properly softened cream cheese helps prevent large lumps.

5. Add the Eggs and Vanilla

Add the remaining eggs and vanilla.

Beat until combined.

6. Add the Powdered Sugar

Gradually add the powdered sugar.

Mix on low speed initially so the sugar doesn’t fly out of the bowl.

Continue mixing until you have a thick, smooth filling.

7. Assemble

Pour the cream cheese mixture over the cake base.

Spread it gently toward the corners.

8. Bake

Bake for approximately 35–40 minutes.

The edges should look set and lightly golden.

The center should still appear slightly soft and may jiggle gently.

Do not bake until the entire center becomes firm.

9. Cool

Remove the cake from the oven.

Allow it to cool completely in the baking dish.

The center will continue setting as it cools while remaining gooey.

10. Dust with Powdered Sugar

Once cooled, dust the surface lightly with powdered sugar.

11. Slice

Cut into small squares.

Because this dessert is very rich, smaller portions work particularly well.

✨ Variations

Chocolate Gooey Butter Cake

Use chocolate cake mix for the bottom layer.

Lemon Gooey Butter Cake

Use lemon cake mix and add a little fresh lemon zest to the cream cheese layer.

Pumpkin Gooey Butter Cake

Add pumpkin puree and warm spices for a fall version.

Red Velvet Gooey Butter Cake

Use red velvet cake mix as the base.

Chocolate Chip Version

Sprinkle mini chocolate chips over the base before adding the cream cheese layer.

Holiday Gooey Butter Cake

Add a small amount of cinnamon and nutmeg to the topping for a warmer holiday flavor.

🔥 Tips for the Best Gooey Butter Cake

Don’t overbake it. This is the most important tip. The center is supposed to remain soft.

Use full-fat cream cheese. Reduced-fat versions can change the consistency.

Soften the cream cheese first. Cold cream cheese can leave lumps in the filling.

Add powdered sugar gradually. This makes mixing easier and cleaner.

Don’t expect ordinary cake texture. The upper layer should be much softer and denser.

Cool before slicing. Warm gooey butter cake can be difficult to cut neatly.

Use a clean knife. Wipe the blade between slices if you want cleaner squares.

🥡 Storage

Room Temperature

The cake can sit out briefly while serving, but because it contains a cream cheese layer, refrigerate leftovers.

Refrigerator

Store covered or in an airtight container for up to 4–5 days.

Serving from the Refrigerator

Let a slice sit at room temperature for approximately 15–20 minutes if you prefer a softer texture.

Freezer

Wrap individual pieces well and freeze for up to 2 months.

Thaw overnight in the refrigerator before serving.

❓ FAQs

What is Gooey Butter Cake?

It’s a rich dessert associated with St. Louis, Missouri, known for having a buttery cake base and a very soft, sweet topping.

Is Gooey Butter Cake supposed to be underbaked?

It should be fully baked but intentionally soft and gooey in the center. The middle shouldn’t contain raw liquid batter.

How do I know when it’s done?

The edges should be set and lightly golden while the center remains softer and jiggles slightly.

Why isn’t my Gooey Butter Cake gooey?

It was likely baked too long.

Can I make Gooey Butter Cake ahead?

Yes. It’s a great make-ahead dessert because the texture remains rich and soft after cooling.

Does Gooey Butter Cake need refrigeration?

Because this shortcut version contains a cream cheese topping, refrigeration is recommended for leftovers.

Can I freeze it?

Yes. Freeze individual portions tightly wrapped for up to approximately two months.