Teresa's Recipes
Gooey Butter Cake
Indulge in the decadence of Gooey Butter Cake, a beloved dessert hailing from St. Louis, Missouri. This rich, buttery delight features a luscious cream cheese topping layered over a sweet, dense cake base. Perfect for gatherings or simply as a treat to satisfy your sweet tooth, this cake has an irresistible gooey texture that melts in your mouth. The origins of this dessert date back to the 1930s when a baker accidentally created it by mixing up the proportions of cake batter, and the rest is delicious history!
Ingredients
- 1 package (15.25 oz) Yellow cake mix
- 1/2 cup, melted Unsalted butter
- 3 large Eggs
- 8 oz, softened Cream cheese
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 330
- Fat: 17g
- Carbs: 43g
- Protein: 4g
- Sodium: 250mg
- Sugar: 28g
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a mixing bowl, combine the yellow cake mix, 1 egg, and melted butter, mixing until well combined. Press this mixture evenly into the bottom of the greased baking dish to form the cake base.
- In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the remaining 2 eggs, vanilla extract, and powdered sugar. Mix until the mixture is velvety and well blended.
- Carefully spread the cream cheese mixture over the cake mix layer in the baking dish, ensuring an even coverage.
- Bake in the preheated oven for about 40 minutes, or until the edges are golden brown and the center jiggles slightly when the pan is gently shaken.
- Once baked, remove from the oven and allow the cake to cool completely in the pan before cutting into squares to serve.
Tips
- For a twist, try adding chocolate chips or fruit toppings like blueberries or raspberries in the cream cheese layer.
- Serve with a dusting of powdered sugar on top for a beautiful presentation.
- This cake can be stored in the refrigerator for up to a week, making it a great make-ahead dessert.