- Dessert
Gooey Butter Cake
A St. Louis original, this gooey, flaky, buttery cake is easy to make and hard to resist! Decadent dishes like this are where Vital Farms Butter really shines.
Ingredients
Cake Layer
- oz yellow box cake mix ((just the cake mix))
- cup Vital Farms Unsalted Butter, (melted)
- large Vital Farms Pasture-Raised Eggs
Filling Layer
- oz cream cheese, (room temperature)
- large eggs, (room temperature)
- tsp vanilla
- cups powdered sugar, (plus more for dusting)
Instructions
Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan with butter (making sure to get along the edges and in the corners.)
Make the cake layer: In a large bowl with an electric mixer, combine the cake mix, melted butter, and 2 eggs. Press the mixture into the bottom of the prepared baking pan in a flat even layer.
Make the filling layer: Wipe out the bowl and add in the cream cheese; beat with the electric mixer until smooth and no lumps remain. Reduce speed to low and add in one egg at a time until each one is fully incorporated. Blend in the vanilla, then blend in the powdered sugar about 1 cup at a time, until just combined.
Pour the filling layer over the cake layer in the baking dish (DO NOT mix the two layers.)
Bake on the middle/center rack for about 40 minutes, until the edges are golden brown and the center is still a little jiggly (middle may sink a bit — that’s ok.) Be careful of over-baking! Check 5–10 minutes before it’s supposed to be done.
Dust with a little more powdered sugar. Allow to cool completely before cutting into squares.
