Gooey Butter Cake

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

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 221

Preheat oven to 325F and grease a 9x13" baking dish.
In a large bowl, whisk together the melted butter and granulated sugar.
1 cup (227g) butter, 1 & 1/2 cups (300g) granulated sugar
Then whisk in the egg and vanilla.
1 large egg, 2 tsp vanilla extract
Stir in the flour, baking powder, and salt. Spoon the batter into the prepared pan and press evenly onto the bottom.
2 & 1/2 cups (315g) all-purpose flour, 2 & 1/2 tsp baking powder, 1/2 tsp salt
In another large bowl and using an electric mixer, beat the cream cheese and eggs together until combined.
8 oz (1 pkg) cream cheese, 2 large eggs
Mix in the powdered sugar until smooth. Pour the cream cheese mixture on top of the cake.
2 cups (250g) powdered sugar
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.

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.