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Gooey Butter Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 15-24 squares
  • Category: dessert
  • Method: bake
  • Cuisine: American


Popular since the 1930s, this ooey gooey butter cake is a classic dessert with its signature butter cake crust and gooey top layer.



  • 1 cup (227g) butter, melted
  • 1 & 1/2 (300g) cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 & 1/2 cups (315g) all-purpose flour
  • 2 & 1/2 tsp baking powder
  • 1/2 tsp salt


  • 1 pkg (8oz) cream cheese, softened
  • 2 large eggs
  • 2 cups (250g) confectioners’ sugar plus more for dusting


  1. Preheat oven to 325F and grease a 9×13″ baking dish.
  2. In a large bowl, whisk together the melted butter and granulated sugar. Then whisk in the egg and vanilla.
  3. Stir in the flour, baking powder, and salt. Spoon the batter into the prepared pan and press evenly onto the bottom.
  4. In another large bowl and using an electric mixer, beat the cream cheese and eggs together until combined. Mix in the powdered sugar until smooth. Pour the cream cheese mixture on top of the cake.
  5. Bake for about 45 minutes or until the edges are golden brown and the top is puffed up. The center should still be wobbly. Let cool completely and dust with confectioners’ sugar before serving.


Leftovers can be covered and stored in the fridge for up to one week.

Expert tips:

  • Do not overbake – Once the edges are golden and the top is puffed up, it’s done. The center will still be wobbly and continue to cook while it cools. You don’t want the center to be completely set or it won’t be gooey.
  • Chill in the fridge for one hour – For clean cuts, chill it in the fridge for one hour after it’s cooled.

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