gooey butter cake

If you can't get to St. Louis, this Gooey Butter Cake from Delish.com will do the trick.

Gooey Butter Cake

Cooking spray

vanilla cake mix

tbsp. butter

(8-oz.) package cream cheese,

c. (1 stick) melted butter

eggs

pure vanilla extract

kosher salt

(16-oz.) box powdered sugar,

This is the second time I've made this recipe! 😁 It is SO delicious! It was a hit both times!!! I used a golden butter cake mix!

I made mine with Pilsbury Sugar Free white cake mix and Splenda. My family loved it.

I’ve made this twice both are a hit. My grandfather lived in St Louis and said that he never wants to buy a premade he only wants mine

Delicious recipe! Made it once for our friends birthday and again just for us - was a hit both times! 10/10 recommend

It was good but I used Strawberry box cake mix

I’m a St Louis native and always find gooey butter cakes can be hit or miss. This recipe is a hit for us! One change I made, I used French Vanilla box cake vs regular vanilla box cake. It’s perfect!

Love oey   gooey cake bars but many times mine sink in the middle does any body might know why. Thank you

https://streaming.hearstdigitalstudios.com/255998ab-91a2-490d-96b4-0cb949252802/video_rover_16x9_1080p_hd_1555084306_27914.mp4

This easy Gooey Butter Cake is the perfect treat for summer.

Gooey Butter Cake Is A St. Louis Tradition

Absolutely The BEST Gooey Butter Cake Recipe (From Scratch) we've ever tested! Similar to Chess Squares and Philadelphia Style Cake.

The Best Gooey Butter Cake Recipe (From Scratch)

all-purpose flour

sugar

blanched almonds, (ground)

baking powder

salt

butter

cream cheese

vanilla extract

almond extract, (optional)

Preheat the oven to 350 degrees F. Line a  9 X 13 inch baking dish with parchment paper and set aside. Place the almonds in a  food processor and pulse until finely ground. Add the flour, sugar, baking powder, and salt to the food processor. Pulse to combine. Then add the eggs and butter. Turn the food processor on low and run until the mixture forms soft crumby dough.

Dump the dough into the prepared pan. Lightly press the dough evenly over the surface of the pan. Don't pack it down too much. Set aside.

For the top layer, wipe out the food processor bowl and add the cream cheese. Turn on high and whip to soften. Scrape the bowl with a spatula, then add the eggs, vanilla extract, and almond extract. Beat the mixture again until smooth. Add the powdered sugar and beat until smooth. Scrape the bowl again, and mix one more time to make sure there are no clumps.

Pour the mixture over the bottom layer. Place on the middle rack in the oven and bake for 50-60 minutes. The top should be golden and puffed up in the center when it's done. If the top starts to turn dark before it puffs up, lay a loose piece of foil over the top to stop the browning, and continue baking.

Allow the gooey butter cake to cool completely at room temperature. Dust with powdered sugar if desired.

This Ooey Gooey Butter Cake is a sweet, melt in your mouth, velvety cake. It&#039;s an American classic and loved by kids of all ages. It pairs fabulously well with a nice hot piping cup of tea or coffee.

yellow cake mix

butter (melted)

cream cheese (Philadelphia, room temperature)

Preheat oven:

Preheat oven: Preheat the oven to 350°F. Grease a 9x13-inch baking pan really well on all sides.

Mix the base cake layer:

Mix the base cake layer: In a large bowl mix the yellow cake mix with eggs and butter. Press this into the prepared pan, use your hands or a spatula to spread it over the entire surface.

Mix the cheesecake layer:

Mix the cheesecake layer: In another bowl, mix together the cream cheese, eggs, vanilla, butter, salt until smooth. Slowly mix in the powdered sugar. Pour over the cake layer in the pan.

Bake:

Bake: Bake for 40 to 45 minutes or until edges are golden brown. The middle may sink a bit.

Finish and serve:

Finish and serve: Top with additional powdered sugar. Cut into squares and serve.

Gooey butter cake is a simple and amazingly delicious dessert with a cake batter crust and soft, gooey cream cheese top that makes it addicting!

Gooey Butter Cake Recipe

oz PHILADELPHIA Cream Cheese

eggs (beaten)

vanilla

sugar (to sprinkle)

Grease a 9x13 pan and turn oven to 350.

Blend cake mix, 1 egg and butter until smooth. Press into your greased 9x13 pan.

Blend cream cheese, 2 eggs, vanilla and powdered sugar until creamy and smooth. Spread over your the first mixture in your pan.

Bake at 350 for 40-45 minutes or until edges are golden brown (middle may sink in a bit).

Top with powdered sugar and ENJOY!

https://content.jwplatform.com/videos/BMc9cVGS.mp4

This gooey lemon butter cake is a combination of the two best lemon desserts - lemon bars and lemon cake. A soft lemon cake is baked with a puddle of lemon cream curd on top. It sinks into the cake as it bakes, creating a tender and moist cake that is bursting with fresh lemon flavor.

Gooey Lemon Butter Cake

(110 grams) unsalted butter, melted

(150 grams) granulated sugar

egg, room temp

tsp vanilla extract

lemons (2 tbsp)

lemon juice

(165 grams) all purpose flour

tsp baking powder

tsp salt

oz cream cheese, room temp

(360 grams) powdered sugar,

lemon (1 tbsp)

Preheat the oven to 350F and grease and line a 9&#8243; round springform pan.

Whisk together the flour, baking powder, and salt in a medium bowl and set aside.

In a large mixing bowl, whisk together the butter and sugar. Then add the egg, vanilla, lemon zest, and lemon juice and mix to combine.

Add the dry ingredients and mix until smooth.

Spread the thick batter in an even layer in the bottom of the springform pan. Set aside.

Lemon Cake

In a mixing bowl using a hand or stand mixer with the whisk attachment, mix the cream cheese until smooth.

Mix in the powdered sugar, one cup at a time, until thin and creamy.

Pour the cream on top of the lemon batter, pouring right in the middle and allowing it to naturally spread close to the edges. It may need some help fully spreading, so use a spoon to nudge it out close to the sides.

Bake for 35-40 minutes, or until the top has formed a golden skin and it&#8217;s evenly puffed.

Allow the cake to cool at room temperature for about 30 minutes, then transfer to the refrigerator and chill uncovered for about 2 hours. This is important as it allows the cream to set.

Run a knife around the edge of the pan and release the cake. Top with a dusting of powdered sugar then slice and enjoy!

Lemon Cream

I made it with gf flour and it was so good. Thanks for this recipe!

Fantastic recipe! It’s exactly as you wrote, it’s a mash between a lemon bar and lemon cake. So delicious! And even though we’ve only had a couple slices, I can’t wait to make it again! 
Thank you!

I needed a dessert to take to a casual dinner party, and hoped to use some of my extra lemons. This cake was the perfect dish! The hosts actually asked if I would leave the few leftover slices for them.  

I followed the recipe exactly as written -but- my lemon cream seemed a bit thick, so I added a scant tablespoon of lemon juice to thin it down. It did take 42 minutes in the oven, and I was a little afraid it wouldn't set up correctly. After 3 hours in the fridge, it was perfect and delicious!! 

This recipe is a keeper!

Incredible cake. A must make. I topped with fresh blueberries.

I made this for a gathering last night and it was fantastic! Everyone loved it. I always find lemon bars to be a little greasy on the bottom and the curd on its own to be a little acrid at times. This recipe was perfectly balanced. I will definitely be making this again!

Excellent cake!  Easy to make and great reviews from all who had a piece.  Nice that you can make it ahead of time (I'm always skeptical when the recipe says it can be made 1-2 days ahead, but the flavour was even more lemony the following day).  The most difficult part was knowing when it was done, but follow the instructions and you'll be fine.  Thanks!

Thanks a lot for your reply, I'll try it out !

Loved this! I couldn't decide on a dessert to have for my birthday, but this recipe showed on my for you page on Instagram. It was better than I expected! Lemon bars are one of my favorite desserts, but this was next level. I look forward to making this again. I think it would be great with orange, too. Thank you!!

Made this recipe today and just could not wait the 2 hours chilling. We ended up indulging while still warm and it was AMAZING. One of the most delicious recipes I’ve made in a long time. Will definitely be saving this one!

Fabulous! Made as written except, used Trader Joe’s light cream cheese since that’s what I had on hand. Didn’t have a springform pan. Instead I lined a nine inch straight sided foil pan with a piece of parchment. Rose right to the top but didn’t spill over. My oven runs warm so I did 45 mins on 325. Came out perfect. This is a keeper.

This cake turned out beautifully and got rave reviews. Do you know how it does with freezing? I want to try to ship one to a friend who loves lemon.

If the fact that I couldn't stop eating the batter (both the cake and the lemon cream) is any indication, this cake is going to be awesome. Easy to make, too--and thanks for the helpful tips!

Gonna try it for my church gathering, but I’m gonna use GF flour since I see other folks have used it w/o issues ! 
Super excited to share with my friends at church 
Blessings

I will bake this cake for my brother birthday this week. Can I refrigerate it over night?

This recipe is amazing. I will definitely be making it again and again.

10/10 would definitely recommend this recipe!! The cake comes out perfectly gooey with a beautiful golden crust❤️ There is nothing more sinfully delicious. I’ve already had three pieces and had to stop myself from eating the whole thing lol

I really like this recipe overall but I thought there was too much sugar so I cut down the sugar in the cake by 25 g. I also used just half the icing sugar in the lemon cream and still found it to be very sweet. I didn't find this to affect the consistency of the cream.

Epic recipe :) thank you for sharing this delicious dessert. Easy to make and the results are perfect. Is there an alternative to the cream cheese? Would mascarpone do the trick?

This is one of the most delicious cakes I've baked in a long time.  My husband is not a lemon lover and was quite skeptical, but he LOVED IT.  He's asking when I will make it again.  As he said, it's perfectly balanced with the sweet and tang from the lemons.  

Making it again this weekend!

It was very easy to make and looks beautiful on the table. Even better it's delicious! I added 2 tbsp of lemon juice to the cream and cut back on the sugar but could probably cut back and do 2 cups icing sugar rather than 3. But wow, really impressive.

Simply amazing! Thank you for this recipe! :)

WOW. Just made this, came out perfectly! This is a restaurant-quality dessert. I had extra lemon juice so I added it to the lemon cream. Next time I'll half the recipe because it's a really rich cake, you only need a tiny slice. Amazing recipe, thank you!

Hi, I saw this on your Instagram, it looks so tempting! I really wanna make it for my family, but they don't eat eggs, is there anything I could substitute that with?

I baked this yesterday it was great but found it a little bit too sweet .
Will try to reduce the sugar next round.

Easy to make, absolutely delicious, and quite pretty. Even more perfect when paired with fresh raspberries.

OMG this cake is definitely gonna be on repeat in my house. Just made it a few hours ago, and oh yumm.. I'm left with 1 tiny slice which I put aside for my breakfast tomorrow morning. This is probably the best lemon cake/pie I've ever had. I change the recipe a bit, and it turned out so well. I put 1/2 cup of sugar in the cake mix instead of 3/4cup and 200g of icing sugar instead of 360g in the cream cheese mix. And it's the right amount of sweetness for our family. Thank you for this ground breaking recipe. It's honestly an easy and sophisticated looking/tasting cadding(cake pudding). Lol. Oh and yes, I forgot to mention, I saw ur post on instagram and am now a follower❤️.

This lemon butter cake has a buttery lemon crust with a gooey filling packed with tart lemon flavour. It’s like a cross between a lemon bar and cheesecake. The filling sinks down into the crust when baking, creating an irresistible, gooey center. The cake is easy to make and is quite possibly one of my favourite lemon desserts.

Lemon Butter Cake

lemon (zested)

sea salt

egg (room temperature)

unsalted butter

¾ cups all purpose flour

oz cream cheese (softened (full fat, brick style))

lemon juice (freshly squeezed (from about 1 large lemon))

Preheat oven to 340°F (170°C). Grease a 9” round springform pan with a small piece of butter. If using a regular round pan, line the bottom and sides with parchment paper to be able to lift it out easily.

Combine grated lemon zest, sugar, and salt in a large bowl. Using your fingers, rub the mixture until the sugar becomes fragrant and pale yellow.

Add the egg, lemon juice, and melted cooled butter. Whisk to combine.

Sift flour and baking powder into the same bowl. Gently fold with a spatula to make a thick batter. Spread batter evenly into the greased baking pan.

Cake Batter

Combine softened cream cheese and powdered sugar in a large bowl. Mash with a spatula to break up any lumps.

Add salt, egg yolks, lemon juice, and lemon zest. Whisk until smooth and creamy. You can use an electric mixer but you don’t need to.

Pour the filling on top of the batter. Place the baking pan onto a larger baking sheet (this will prevent butter leaking out of the bottom). Place into the middle of the oven.

Bake for 45-55 minutes, or until the edges are golden brown and the middle is puffed. If you see it browning too quickly, tent the top with a piece of aluminum foil.

Let cool for 10 minutes before releasing the sides of the pan or lifting out the cake. Slide it onto a serving plate and sprinkle with powdered sugar. Serve immediately for extra gooey-ness or chill for a firmer texture.

Filling

https://embed.mediavine.com/videos/xvyhvpsk26yajv6ygpie

This lemon butter cake is soft, tart, and filled with a gooey filling. It's packed with tangy, zesty lemon flavour and tastes like a cross between a lemon square and cheesecake.

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