A Classic Dessert with Timeless Appeal
If you’ve ever taken a bite of something so rich, sweet, and utterly indulgent that it made you close your eyes in bliss, chances are you’ve experienced Gooey Butter Cake Bars. This beloved treat, often linked to Midwestern American baking—especially in St. Louis, Missouri—is not your typical cake. It’s dense, moist, slightly chewy on the edges, creamy in the middle, and loaded with enough butter and sugar to make your heart skip a beat (literally and figuratively). With just a few ingredients, most of which you probably already have in your pantry, you can whip up a pan of these unforgettable bars in under an hour.
In this article, we’ll dive into the history of Gooey Butter Cake, explore the unique characteristics that make it so loved, and walk through a tried-and-true recipe for making the most irresistible Gooey Butter Cake Bars at home.
The Origins of Gooey Butter Cake
The story of Gooey Butter Cake is rooted in happy kitchen accidents. Back in the 1930s, a German-American baker in St. Louis reportedly made a mistake by mixing up the proportions of butter and flour while trying to make a traditional coffee cake. The result was a cake that didn’t rise as expected but turned out rich and custardy in the center with a sweet, buttery crust. Rather than throwing it out, he sliced it, served it, and the rest is culinary history.
Since then, Gooey Butter Cake has become a St. Louis institution. It’s found in bakeries, cafes, and homes across the region. Over time, bakers began transforming the original cake into easy-to-make bars using boxed cake mix and cream cheese. These modern adaptations maintain the essential gooeyness while offering simplicity and convenience.
Why We Love Gooey Butter Cake Bars
There are countless reasons why these bars have stood the test of time. First and foremost is their texture—a contrast between the slightly firm base and the ultra-creamy topping that nearly melts in your mouth. The flavor is sweet but balanced, with just enough tang from the cream cheese to cut through the richness. And because the recipe uses a box of yellow cake mix, it’s nearly foolproof, making it accessible even to beginner bakers.
But the appeal doesn’t stop there. These bars are easy to transport, simple to slice, and crowd-pleasing in a way that few other desserts can match. Whether you’re preparing a treat for a potluck, a school event, or just a cozy weekend at home, Gooey Butter Cake Bars always deliver.
Let’s Talk Ingredients
This recipe only requires a short list of pantry and fridge staples. Here’s a closer look at each one:
1 box yellow cake mix
This is the foundation of the crust. A yellow cake mix provides the structure, sweetness, and a subtle vanilla flavor. It simplifies preparation and ensures a consistent texture.
1/2 cup unsalted butter, melted
Butter adds richness and depth. Using unsalted butter allows you to control the salt level, which is especially important in a sweet dessert like this.
1 egg
This egg goes into the crust layer, binding the ingredients together and helping the base bake into a cohesive layer.
8 oz cream cheese, softened
This forms the basis of the gooey top layer. When mixed with sugar and eggs, it creates a velvety, cheesecake-like texture that defines the bar.
2 eggs
These go into the top layer with the cream cheese, helping the mixture set as it bakes and adding lightness and structure.
4 cups powdered sugar
Also known as confectioners’ sugar, this sweetens the top layer and helps create its smooth, shiny finish. It also contributes to the slight crust that forms on top during baking.
Step-by-Step Instructions
Follow these clear steps to make your own batch of Gooey Butter Cake Bars. You don’t need any fancy equipment—just a mixing bowl, a spatula, and a standard 9×13 inch baking pan.
Step 1: Preheat the Oven and Prepare the Pan
Start by setting your oven to 350°F (175°C). Grease a 9×13 inch pan with butter or a nonstick spray to ensure that your bars don’t stick. If you like, you can also line the pan with parchment paper for even easier removal after baking.
Step 2: Mix the Bottom Layer
In a large mixing bowl, combine the yellow cake mix, melted butter, and 1 egg. Stir until the mixture forms a thick, soft dough. This dough will be your base, providing a slightly chewy, buttery platform for the gooey topping.
Step 3: Press into the Pan
Using clean hands or a spatula, press the dough firmly and evenly into the bottom of the prepared pan. Take your time to ensure an even layer, reaching all the corners. This base doesn’t rise much, so the thickness you press it to now is pretty close to how it will appear once baked.
Step 4: Prepare the Top Layer
In a separate bowl, beat the softened cream cheese until smooth and lump-free. This is an important step—starting with room temperature cream cheese and beating it well ensures a silky texture. Add the 2 eggs, one at a time, and mix until fully incorporated. Gradually add the powdered sugar, mixing until the entire mixture is smooth, pale, and thick.
Step 5: Spread the Topping
Pour the cream cheese mixture over the base and use a spatula to spread it evenly to the edges. Don’t worry if the topping seems too runny—it will set beautifully during baking.
Step 6: Bake to Perfection
Place the pan in your preheated oven and bake for 30 to 35 minutes. The top should be set but still slightly jiggly in the center. You might see a few cracks forming on the surface, which is a good sign that it’s ready. The edges should appear firm and lightly golden.
Step 7: Cool and Slice
Remove the pan from the oven and let it cool completely at room temperature. This step is crucial, as slicing while warm will cause the topping to collapse or become messy. Once cool, use a sharp knife to cut into squares or bars. Wipe the knife between cuts for neat, clean edges.
Storage and Serving Tips
These bars can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. If you prefer a firmer texture, refrigeration is a great option. To serve them warm, just microwave individual bars for 10–15 seconds.
They’re excellent on their own, but you can elevate them with a few toppings:
- A dusting of powdered sugar
- A drizzle of caramel or chocolate sauce
- A dollop of whipped cream
- Fresh berries on the side
Variations to Try
Once you’ve mastered the classic recipe, there are endless ways to customize Gooey Butter Cake Bars to match your preferences or the occasion.
Chocolate Chip Version: Stir mini chocolate chips into the cream cheese layer before baking.
Lemon Twist: Use a lemon cake mix and add a bit of fresh lemon zest to the top layer for a citrusy take.
Nutty Delight: Add a layer of chopped pecans or walnuts on top before baking for added texture.
Spice It Up: Add a pinch of cinnamon or nutmeg to the crust for a warm, spiced flavor.
Pumpkin Variation: Mix half a cup of pumpkin puree and a teaspoon of pumpkin spice into the cream cheese layer for a fall-inspired version.
Peanut Butter Option: Swirl a few tablespoons of peanut butter into the cream cheese layer before baking.
Perfect for Every Occasion
These bars are incredibly versatile. Serve them as an afternoon snack, a holiday dessert, or a treat for potlucks and family gatherings. They travel well and can be made a day in advance, making them ideal for entertaining.
Because they’re rich and decadent, small servings go a long way. A 9×13 inch pan can yield anywhere from 20 to 36 bars, depending on how large you slice them.
The Science of Gooeyness
The gooey texture of these bars comes from a balance between the fat content (from butter and cream cheese), sugar, and eggs. The eggs help the cream cheese layer set without becoming firm like a traditional cheesecake. The powdered sugar, with its fine texture, integrates smoothly and contributes to the delicate crust that forms on top. Melted butter in the base ensures it doesn’t rise too much, maintaining a chewy, cookie-like consistency.
Frequently Asked Questions
Can I freeze Gooey Butter Cake Bars?
Yes, they freeze beautifully. Allow the bars to cool completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Can I use low-fat cream cheese?
While you can use it in a pinch, full-fat cream cheese yields the best texture and flavor. Reduced-fat versions may result in a runnier top layer.
Is it supposed to be runny in the middle?
The center should be set but still soft and gooey. It should not be liquid. If the middle jiggles slightly but the edges are firm, it’s ready.
Can I double the recipe?
Absolutely. For a crowd, double the ingredients and use a larger baking dish or two 9×13 inch pans. Keep an eye on the baking time, as a thicker batter may need a few extra minutes.
A Treat to Remember
Gooey Butter Cake Bars aren’t just a dessert—they’re a little slice of comfort. Simple, sweet, and deeply satisfying, they’re the kind of treat that makes people ask for the recipe before they’ve even finished their first bite. Their timeless flavor and creamy texture ensure they’ll remain a staple in home kitchens for generations to come.
So the next time you’re craving something sweet, buttery, and completely irresistible, try making a batch of Gooey Butter Cake Bars. You won’t be disappointed.