gooey butter cake



I mean, really rich. And it takes a lot for me to say something is “rich”. Of course, what else could you expect from something out of the Momofuku recipe collection?


Don’t believe me? Ingredients include: A stick of butter. A package of cream cheese. Oh, and  pound of powdered sugar. No big deal.


Baked in an 8 x 8 pan, this recipe claims to make 64 servings. 64 1-inch squares. Trust me, you’ll only need one square… but you’ll probably be back for more.

gooey butter cake

Yield: 64 1-inch squares


  • 'For the base:
  • 1 pound yellow cake mix (usually one box)
  • 4 ounces butter, melted
  • 1 egg
  • 'For the gooey butter topping:
  • 8 ounces cream cheese, softened
  • 2 eggs
  • 1 pound powdered sugar
  • 1 teaspoon vanilla extract


  1. 1. Preheat the oven to 350°F. Meanwhile, make the base by mixing together the dry cake mix, butter and 1 egg. Pat it into a parchment-lined 8-by-8-inch pan.
  2. 2. Make the gooey butter topping by creaming together the cream cheese, remaining 2 eggs, sugar and vanilla. Pour it over the base cake mixture, spreading all the way to the edges. Bake for 30-45 minutes, or until the edges are a light golden brown, and the center still tender, but cooked. (think: cheesecake)
  3. 3. Allow to cool completely in pan. Turn out onto a cutting board and cut into 1-inch-squares.


* For easier slicing, place in the freezer until firm, cut while cold, and transfer to mini-muffin papers.

*It is also helpful to have a warm, damp, clean rag to wipe your knife on in between slicing.

[ recipe courtesy of Momofuku Milk Bar ]

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6 thoughts on “gooey butter cake

  1. Since i hail from saint louis, missouri (home of the gooey butter cake), i have to say; this looks perfect. It’s been quite a while since i’ve made or eaten one, but as i’m looking at your beautiful photos, i can almost taste it. How entirely cruel to post this on new year’s day. 🙂

    great post! you’ve renewed and old love in me. i’ll have to make one of these soon.

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