Gooey Butter Cake

A gooey butter cake made with a cake mix base and a cream cheese topping, baked until the center stays soft and the top sets lightly. Sometimes called Neiman Marcus Cake, this version uses a shortcut without sacrificing structure or texture.

Course Cake, Dessert

Cuisine American

Keyword cake mix gooey butter cake, cream cheese gooey butter cake, gooey butter cake, Neiman Marcus cake, sheet pan dessert, shortcut gooey butter cake, St. Louis gooey butter cake

Prep Time 10

Cook Time 35

Total Time 45

Servings squares

Calories 285kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33) lined with parchment paper. This size will give the cake the perfect thickness so the center stays soft without underbaking.
mixing bowls Keeps the base and topping mixtures separate.
hand mixer Blends the cream cheese topping smoothly without overworking it.
rubber spatula For smoothing the top.

Ingredients

1 box yellow cake mix
4 large eggs divided, room temp
½ cup (113 g) butter melted
3½ cups (420 g) confectioners' sugar
8 oz (227 g) full-fat cream cheese softened
1 tsp (5 ml) butter extract
more confectioners' sugar (optional) for dusting

Instructions

Preheat the oven to 350°F (177°C). Line a 9×13-inch (23×33 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal, or lightly grease the pan.
In a large mixing bowl, combine the yellow cake mix, 2 of the eggs, and the melted butter. Mix with a hand mixer on medium speed just until fully combined and thick. Transfer the mixture to the prepared baking dish and press it evenly into the bottom using a spatula. Set aside.
1 box yellow cake mix, 4 large eggs, ½ cup (113 g) butter
In a separate bowl, add the confectioners’ sugar, softened cream cheese, remaining 2 eggs, and butter extract. Mix with the hand mixer on medium speed until smooth and fully combined, scraping down the sides of the bowl as needed.
3½ cups (420 g) confectioners' sugar, 8 oz (227 g) full-fat cream cheese, 1 tsp (5 ml) butter extract
Pour the cream cheese mixture evenly over the cake base, spreading gently to the edges.
Bake for 35 to 40 minutes, until the top is lightly golden and a toothpick inserted near the center comes out clean. For a softer, gooier center, remove the cake closer to the 35-minute mark. For a more set texture with a thinner gooey layer, bake closer to 40 minutes.
Allow the cake to cool completely before slicing into squares. If desired, finish with a light dusting of confectioners’ sugar just before serving.

Notes

Nutrition is calculated based on ingredient weights as listed, including full-fat cream cheese and salted butter.
No frosting or toppings are included in the calculation.
Values will vary slightly depending on the specific cake mix brand used.
Cutting too soon will soften the layers and change the texture.
Full-fat cream cheese is required for the topping to set properly.
Butter extract adds richness without extra liquid. Vanilla extract can be substituted if needed.

If you’re making this gooey butter cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition