Gooey 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
Scale
- 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
Find it online: https://yumfoodusa.com/gooey-butter-cake-without-a-cake-mix/