If you’re a fan of melt in your mouth desserts that balance a chewy crust with a creamy, buttery top layer, these Gooey Butter Cake Bars will absolutely win you over. Originating in St. Louis, this two layer bar dessert is a genius mix of yellow cake base and rich, cream cheese topping baked until golden, yet delightfully soft in the center. They’re perfect for parties, potlucks, or sweet snacking at home!
Ingredients for Gooey Butter Cake Bars
🟡 For the Base Layer
- 1 box (15.25 oz / 432 g) yellow cake mix – use the dry mix only, don’t prepare it
- 1/2 cup (1 stick / 113 g) unsalted butter, melted – for rich flavor and moist texture
- 1 large egg – helps bind the crust and keeps it chewy
🧁 For the Gooey Topping
- 8 oz (225 g) cream cheese, softened – creates the smooth, creamy layer
- 2 large eggs – adds richness and structure
- 4 cups (480 g) powdered sugar – sweetens and sets the gooey layer
- 1 teaspoon pure vanilla extract – enhances flavor
- Pinch of salt – balances sweetness
Optional Garnishes
- Powdered sugar dusting – for a classic look
- Fresh fruit slices – strawberries or raspberries pair wonderfully
- Whipped cream – adds a light, airy contrast to the dense bars
Why These Bars Are So Loved
Each bite of gooey butter cake is a perfect contrast: dense yet tender, rich but not too heavy, sweet but not cloying. The bottom crust bakes up firm and chewy, while the top remains soft, shiny, and crackled on the edges just like a brownie top but buttery and golden. It’s no surprise these bars are often the first dessert to disappear from the table.
“These bars are pure magic easy to make and even easier to love. They deliver gooey goodness in every single bite.”
Helpful Tips Before You Begin
- Soften the cream cheese fully – Cold cream cheese won’t blend smoothly and can cause lumps in the topping.
- Use real butter – Substitutes like margarine will affect the texture and flavor of both layers.
- Do not overbake – The center should still jiggle slightly when you remove the pan. It firms up as it cools.
Step by Step to Make Gooey Butter Cake Bars
1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease or line a 9×13-inch (23×33 cm) baking pan with parchment paper for easy removal.
- Set all ingredients out to come to room temperature, especially the cream cheese and eggs.
2: Make the Bottom Crust
- In a large bowl, combine the yellow cake mix (dry), 1/2 cup melted butter, and 1 egg.
- Mix by hand or with a spatula until a soft dough forms it will be thick like cookie dough.
- Press this dough evenly into the bottom of your prepared baking pan using clean fingers or the back of a spoon.
3: Prepare the Gooey Topping
- In a separate bowl, beat 8 oz softened cream cheese until smooth and creamy.
- Add 2 eggs, one at a time, and continue mixing until fully incorporated.
- Mix in 4 cups powdered sugar, 1 teaspoon vanilla extract, and a small pinch of salt.
- Blend until the mixture is light, fluffy, and lump free this is your gooey top layer.
4: Assemble and Bake
- Pour the gooey topping over the crust in the baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes.
- The edges should be lightly golden, and the center should jiggle slightly when gently shaken.
- Do not overbake the soft center is key to the gooey texture!
5: Cool and Slice
- Let the bars cool completely in the pan at room temperature (about 1 hour).
- Once set, slice into squares or rectangles using a sharp knife.
- For cleaner slices, chill in the fridge for 30 minutes before cutting.
Serving Suggestions
- Serve at room temperature for maximum gooey texture.
- Top each square with whipped cream and a berry for a classy presentation.
- Enjoy alongside a hot coffee or chilled milk for a dreamy sweet break.
How to Store Gooey Butter Cake Bars
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerated: Keep in the fridge up to 5 days for firmer bars with a chewier texture.
- Freezer Friendly: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
“They’re dangerously addictive gooey on top, chewy on the bottom, and too easy to make again and again.”
Frequently Asked Questions About Gooey Butter Cake Bars
Can I use a white cake mix instead of yellow?
Yes! A white cake mix will yield a slightly lighter base in color and flavor but will still work perfectly for this recipe.
Why are my bars too runny in the center?
They may have been underbaked or sliced too early. Let them cool fully they set up more as they rest.
Can I reduce the powdered sugar?
You can reduce it slightly (by 1/2 to 1 cup), but doing so may change the gooey texture and set of the top layer.
Do these need to be refrigerated?
If you’re storing them for more than 2 days, yes. Otherwise, they’re fine at room temp for short periods.
Can I make them in advance?
Yes, they’re great for prepping ahead. Bake a day before serving and store chilled for clean cuts and easier serving.
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- Soft Papucs with Jam – Cream Cheese Pastry Cookies
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