Gooey Butter Cake is a beloved dessert known for its rich, sweet, and irresistibly soft texture. This made-from-scratch version skips the cake mix, offering a more wholesome and flavorful approach. With a chewy, cookie-like base and a velvety cream cheese topping, every bite melts in your mouth. It’s a simple yet indulgent treat that’s perfect for holidays, celebrations, or any time you crave something comforting and sweet.
Why You’ll Love This Recipe
This homemade Gooey Butter Cake captures everything people love about the original—with better flavor and no boxed ingredients. The bottom layer is buttery and chewy, while the topping is rich, creamy, and just slightly gooey in the center after baking. Made with pantry staples and simple steps, this cake is easy to prepare and always a crowd-pleaser. Whether served warm or cooled and dusted with powdered sugar, it’s sure to become a favorite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Bottom Layer:
- 6 tablespoons butter, melted
- ½ cup white granulated sugar
- ½ cup light brown sugar, packed
- 2 eggs
- ¾ teaspoon salt
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
Topping:
- 8 ounces cream cheese, softened
- 6 tablespoons light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3½ cups powdered sugar, plus extra for dusting
Directions
1. Preheat and Prepare Pan:
Preheat your oven to 350°F. Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
2. Make the Bottom Layer:
In a medium bowl, mix together melted butter, granulated sugar, brown sugar, eggs, salt, flour, and baking powder until fully combined. Press this mixture evenly into the bottom of the prepared pan.
3. Prepare the Topping:
In another bowl, beat softened cream cheese until smooth. Add brown sugar, eggs, vanilla extract, and powdered sugar. Mix until creamy and fully incorporated.
4. Assemble and Bake:
Pour the cream cheese topping over the bottom layer and spread evenly. Bake for 55–60 minutes, or until the edges are set and the center still jiggles slightly.
5. Cool and Serve:
Allow the cake to cool in the pan. Once cool, dust the top with powdered sugar. Slice and serve.
Servings and timing
Servings: 9
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Variations
- Lemon Gooey Butter Cake: Add lemon zest and 2 tablespoons of lemon juice to the topping for a citrusy twist.
- Chocolate Version: Mix ¼ cup cocoa powder into the bottom layer and add chocolate chips to the topping.
- Nutty Addition: Fold chopped pecans or walnuts into the base for texture and flavor.
- Spiced Flavor: Add a pinch of cinnamon or nutmeg to the base layer for a warm, fall-inspired version.
Storage/Reheating
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best texture, allow chilled cake to come to room temperature before serving. You can also warm individual slices in the microwave for 10–15 seconds.
FAQs
What makes Gooey Butter Cake “gooey”?
The gooey texture comes from the cream cheese and powdered sugar topping, which bakes into a soft, custard-like layer over the chewy base.
Can I use a different size pan?
Yes, you can use an 8×8 pan for a slightly thicker result or a 9×13 pan for thinner layers. Adjust the baking time accordingly.
Why is there no cake mix in this recipe?
This version is made from scratch for better flavor and more control over ingredients, avoiding preservatives and artificial flavors found in boxed mixes.
Can I freeze Gooey Butter Cake?
Yes, once fully cooled, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge or at room temperature before serving.
Should the center still jiggle when done?
Yes, a slight jiggle in the center is ideal. It will continue to set as it cools, giving it that signature gooey texture.
Can I reduce the sugar in the recipe?
You can slightly reduce the sugar, but the gooey topping relies on powdered sugar for texture. Reducing too much may affect the structure.
How do I know if the cake is overbaked?
If the entire cake is firm with no jiggle in the center, it may be overbaked and lose its signature gooeyness. Stick to the recommended baking time and check frequently near the end.
Is this dessert best served warm or cold?
It can be served either way, but many prefer it at room temperature or slightly warm for optimal texture and flavor.
Can I add a fruit layer?
Yes, a thin layer of fruit jam or fresh berries can be added between the base and topping for extra flavor.
What can I substitute for cream cheese?
Mascarpone can be used for a similar texture, though it will offer a slightly different flavor. Avoid low-fat substitutions for best results.
Conclusion
This Gooey Butter Cake without a cake mix proves that homemade really is better. With a rich, chewy base and a creamy, sweet topping that stays deliciously soft in the center, this dessert is both nostalgic and elevated. Simple to prepare and made with pantry staples, it’s a reliable recipe you’ll come back to whenever you need an easy, decadent treat. Whether for holidays or casual gatherings, it never fails to impress.
PrintGooey Butter Cake Without a Cake Mix
This Gooey Butter Cake made from scratch skips the cake mix for a rich, decadent dessert with a soft, buttery base and a sweet, gooey cream cheese topping. Perfectly indulgent and easy to make!
- Prep Time: 00:10
- Cook Time: 01:00
- Total Time: 01:10
- Yield: 9 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 tablespoons butter, melted
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 2 eggs
- 3/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 8 ounces cream cheese, softened
- 6 tablespoons light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 1/2 cups powdered sugar, plus extra for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
- In a medium bowl, mix together melted butter, granulated sugar, light brown sugar, eggs, salt, flour, and baking powder until well combined.
- Press the mixture evenly into the prepared baking pan to form the bottom layer.
- In another bowl, beat cream cheese, brown sugar, eggs, vanilla extract, and powdered sugar until smooth.
- Pour the cream cheese mixture over the bottom layer in the pan and spread evenly.
- Bake for 55–60 minutes, until the center slightly jiggles but is mostly set.
- Let the cake cool completely. Sprinkle with additional powdered sugar before serving.
Notes
- Let the cake cool fully before cutting to ensure clean slices and best texture.
- The center should remain slightly gooey—don’t overbake.
- For easier cleanup, line the baking pan with parchment paper.
- This cake is rich and best served in small squares.
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 50g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg