Gooey Butter Cake (Print Version)
# Ingredients:
→ Bottom Cake Layer
01 -
2½ cups flour
02 -
2 teaspoons baking powder
03 -
¼ teaspoon salt
04 -
8 tablespoons unsalted butter, softened
05 -
1¾ cups granulated sugar
06 -
1 egg, at room temperature
07 -
¼ cup milk, at room temperature
08 -
1 teaspoon vanilla extract
→ Top Cream Cheese Layer
09 -
8 ounces cream cheese, softened
10 -
4 tablespoons unsalted butter, melted, slightly cooled
11 -
2 eggs, at room temperature
12 -
1 teaspoon vanilla extract
13 -
⅛ teaspoon salt
14 -
2¾ cups powdered sugar, plus more for dusting
# Instructions:
01 -
Preheat oven to 350°F. Coat 9x13 pan with cooking spray with flour or line with parchment paper and spray with cooking spray.
02 -
Whisk flour, baking powder, and salt in medium bowl. In separate bowl, cream butter and sugar until fluffy (3-4 minutes). Beat in egg, then milk and vanilla. Add flour mixture in thirds, mixing after each addition.
03 -
Transfer cake batter to prepared pan and press into even layer.
04 -
Beat cream cheese until smooth. Beat in butter until smooth. Add eggs, vanilla, and salt, beating just until combined. Add powdered sugar 1 cup at a time, beating on low until smooth. Don't overbeat.
05 -
Pour cream cheese mixture over cake layer and spread evenly.
06 -
Bake 35-45 minutes until golden around edges and slightly jiggly in center. Test every 2 minutes if needed, but don't overbake or center won't be gooey.
07 -
Cool cake completely before slicing, about 3 hours.
08 -
Dust with powdered sugar. For clean slices, dip knife in hot water and wipe before each cut.
# Notes:
01 -
Use room temperature ingredients for best results
02 -
Don't open oven door during first 40 minutes of baking
03 -
Can be stored at room temperature for 3 days or refrigerated for up to 7 days