Paula Deen's Gooey Butter Cake
Inspired by her iconic recipe, this is a slightly different take on Gooey Butter Cake, (no boxed cake mix) but it's still easy for any level baker to make. Its tender crumb, super-soft filling, and rich butter flavor will satisfy every sweet tooth. Get ready for a cake so gooey it looks like a bar.
Servings 10
Calories 623kcal
Ingredients
Cake Layer
- 1 ½ cups sugar
- 8 tablespoons butter melted
- 1 egg
- 2 teaspoons vanilla
- 2 ¼ cup flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
Filling
- 8 ounces cream cheese softened
- 8 tablespoons butter melted
- 2 eggs
- 3 teaspoons vanilla
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350º and lightly spray a 9 x 13-inch baking pan with cooking spray. In a large bowl, whisk together the sugar, eight tablespoons of melted butter, one egg, and vanilla until smooth.
- Add flour, baking powder, and salt to the mixture and mix until combined. The mixture will be very thick! Place the cake batter on the bottom of the baking dish, pressing it down to make an even layer.
- Using the same bowl, beat the cream cheese with a hand mixer until light and smooth. Add eight tablespoons of melted butter, eggs, and vanilla and beat until completely smooth without any lumps. Add powdered sugar and mix until smooth. Pour the filling over the cake mixture, smoothing it out with an offset spatula.
- Bake for 40-45 minutes until golden brown and set around the edges but still slightly jiggly in the middle. Cool completely before cutting—this will help it firm up enough to cut smoothly. Once cooled, dust the top layer with powdered sugar.
Notes
- This is rich enough that you can cut it into much smaller pieces.
- Make sure the very center is a little jiggly when removed from the oven.
- Let the cake cool completely before cutting.
