Many thanks to the St. Louis, Missouri, baker who accidentally created this delectable cake by swapping the proportions of flour and sugar.
Easy Gooey Butter Cake
Serves: 9 (3-inch) bars
Ingredients
- 1 (15.25-ounce) box yellow cake mix
- 3 large eggs, room temperature and divided
- 3⁄4 cup unsalted butter, melted and divided
- 1 (8-ounce) package full-fat cream cheese, softened
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon kosher salt
- 3 cups confectioners’ sugar
- Garnish: confectioners’ sugar
Instructions
- Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray with flour. Line with parchment paper, letting excess extend over sides of pan.
- In a large bowl, stir together cake mix, 1 egg, and 1⁄2 cup melted butter. Press into an even layer in bottom of prepared pan.
- In another large bowl, beat cream cheese with a mixer at medium speed until smooth, 2 to 3 minutes. Add vanilla, salt, remaining 2 eggs, and remaining 1⁄4 cup melted butter, beating until combined. Gradually add confectioners’ sugar, beating at low speed until combined. Pour mixture into pan on top of base, using a knife or spatula to spread into an even layer.
- Bake until golden edges are set and center has a slight wobble to it, 40 to 45 minutes. Let cool completely in the pan. Refrigerate until firm, at least 30 minutes.
- Using excess parchment as handles, remove from pan. Garnish with confectioners’ sugar, if desired, and cut into bars. Refrigerate in an airtight container for up to 3 days.
