I’ve baked a lot of cakes in my kitchen—some fancy, some fussy, some that took hours of prep and left a mountain of dishes.
But then I met gooey butter cake. And let me tell you… it’s the kind of cake that makes you stop mid-bite and go, “Wait—what is this magic?”
The first time I made it, I didn’t expect much. The ingredients looked too simple. The steps were too easy. It felt almost suspicious.
But then it came out of the oven—golden at the edges, jiggly in the middle, with a sugary smell that filled the whole house. I let it cool (barely), cut a piece, took a bite—and it was over. I was hooked.
This cake is rich. It’s dense. It’s sweet in the way old-school desserts are sweet. The edges get chewy like the best corner brownie, and the center stays soft, buttery, and slightly molten. No frosting, no fillings, no fluff. Just a thick, messy square of pure joy.
You don’t need any special tools or hard-to-find ingredients. Just a bowl, a pan, and a little bit of patience. I’ve made it for birthdays, weeknights, Sunday mornings, and once, at midnight, just because I couldn’t stop thinking about it.
If you’ve never had gooey butter cake before, this might be your new favorite thing. And if you have—well, you know exactly why you’re here.
Gooey Butter Cake Recipe
Ingredients
For the Base:
- 1 ½ cups (195g) all-purpose flour, sifted
- ½ cup (100g) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp fine sea salt
- 1 large egg, room temperature
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 2 tbsp whole milk
- 1 tsp pure vanilla extract
For the Topping:
- 1 package (8 oz / 226g) cream cheese, softened
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup (113g) unsalted butter, melted and cooled
- 3 ¾ cups (450g) powdered sugar, sifted
- ⅛ tsp salt
For Dusting:
- 2 tbsp powdered sugar, for finishing
Instructions
- Set your oven to 325°F (163°C). Position a rack in the center.
- Lightly grease a 9×9-inch (23×23 cm) square baking dish with butter or neutral oil. Line with parchment paper, allowing an overhang on two sides for easy removal. Lightly grease the parchment as well.
- In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly combined. In a separate small bowl, whisk the egg, melted butter, milk, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and mix using a spatula or wooden spoon until a thick dough forms. It should resemble a soft cookie dough. Press the dough evenly into the bottom of the prepared pan using lightly greased fingertips or the back of a spoon. Ensure the layer is flat and reaches all corners.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer (or stand mixer fitted with the paddle attachment) on medium speed until completely smooth and lump-free, about 2 minutes.
- Add in the eggs, one at a time, beating well after each. Add the vanilla and melted butter and beat until incorporated.
- Gradually add the sifted powdered sugar and salt in batches, mixing on low speed after each addition to avoid a dust cloud. Scrape down the sides of the bowl and continue mixing until the topping is smooth, glossy, and thick but pourable.
- Pour the topping mixture over the base and spread it out evenly using an offset spatula. Tap the pan gently on the counter to release any large air bubbles.
- Bake for 45 to 50 minutes. The edges should be golden brown and set, while the center will still jiggle slightly – this is key to maintaining that gooey texture.
- Do not overbake; the residual heat will continue to cook the center slightly as it cools.
- Let the cake cool in the pan for 30 minutes, then lift it out using the parchment overhang. Cool completely on a wire rack (at least 1 hour).
- Just before serving, sift the 2 tablespoons of powdered sugar evenly over the top.
- Slice into 9 or 12 squares using a sharp knife. Wipe the blade clean between cuts for sharp edges.
- Best served at room temperature, but can also be chilled for a firmer texture. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Is Gooey Butter Cake Supposed To Be Runny In The Middle?
A slightly soft and jiggly center is exactly what makes gooey butter cake special.
- Slight jiggle is normal: The center should wobble gently but not look raw or soupy.
- Not completely set: It firms up more as it cools, so don’t wait for a dry middle.
- Golden edges: The edges should be firm and light golden brown when it’s done.
How Do You Know When Gooey Butter Cake Is Done Baking?
It can be tricky to tell, but there are clear signs to help you get it just right.
- Edges should be firm: Lightly golden and set all around the sides.
- Top forms a shiny crust: A thin, crackly layer is a good sign.
- Center gently jiggles: Like soft custard, not liquid.
- Time matters: Usually takes 45 to 50 minutes at 325°F.
Can You Use Cake Mix To Make Gooey Butter Cake?
Yes, it’s actually a popular shortcut that works well.
- Yellow cake mix is the classic: Gives the base that chewy texture.
- Other flavors work too: Try vanilla, chocolate, or even lemon.
- Saves time: Ideal if you want to skip measuring flour and sugar.
Does Gooey Butter Cake Need To Be Refrigerated?
You don’t have to refrigerate it right away, but it depends on how long you’ll keep it.
- Okay on the counter for 1–2 days: Keep it in an airtight container.
- For longer storage: Refrigerate it to stay fresh up to 5 days.
- Let it sit before serving: Bring it to room temperature for best texture.
Why Did My Gooey Butter Cake Sink In The Middle?
If your cake collapsed, a few things might have gone wrong.
- Undercooked center: If you take it out too early, it won’t hold up.
- Too much air: Overmixing the batter can cause it to puff up and sink.
- Oven temperature issues: If the oven runs cool, it won’t bake evenly.
- Opening the oven door: Letting in cold air too soon can cause the center to fall.
How Do You Reheat Gooey Butter Cake?
Warm cake tastes amazing, and it’s easy to do without drying it out.
- Microwave method: Heat individual slices for 10–15 seconds.
- Oven method: Cover with foil and warm at 300°F for 8–10 minutes.
- Don’t overheat: You just want it warm, not fully hot or it’ll lose texture.
Can I Make Gooey Butter Cake Without Cream Cheese?
Yes, you can substitute cream cheese, but the texture will change slightly.
- Greek yogurt: Use plain full-fat for a tangy twist.
- Mascarpone: A richer, smoother alternative.
- Ricotta cheese: Gives a different texture but still works.
- Thickened plain yogurt: Strain it to reduce moisture.
Can You Freeze Gooey Butter Cake?
Yes! It freezes beautifully and still tastes great after thawing.
- Cool it completely first: Never freeze it while warm.
- Wrap it tight: Use plastic wrap, then foil, or place in an airtight container.
- Freeze whole or in slices: Slices are easier for quick servings.
- Good for up to 2 months: Thaw overnight in the fridge or on the counter.