Gooey Butter Cake Bars

There are certain desserts that just feel like a warm hug, a comforting presence that instantly makes any day better. For my family and me, Gooey Butter Cake Bars are firmly in that category. I remember the first time I made them – I was intrigued by the name and the promise of something incredibly rich and decadent. Skeptical but hopeful, I followed a recipe similar to this one, using a simple cake mix base and a creamy, dreamy cream cheese topping. The aroma filling the kitchen as they baked was pure bliss – buttery, sweet, with a hint of tang. When they finally cooled enough to cut (the hardest part!), the reaction was immediate and unanimous. My kids’ eyes widened, my husband declared them “dangerously good,” and the entire pan vanished far faster than I’d anticipated. Since then, these Gooey Butter Cake Bars have become a staple for potlucks, lazy Sunday afternoons, and whenever we need a guaranteed crowd-pleaser. The magic lies in the contrast: a firm, chewy, buttery crust giving way to an impossibly soft, gooey, sweet-and-tangy cream cheese layer. It’s simple to make, uses common pantry staples (hello, cake mix hack!), and delivers a taste experience that feels far more complex than the effort involved. If you’re looking for a dessert that’s guaranteed to elicit “oohs” and “aahs,” look no further. This recipe captures that perfect balance of textures and flavors that makes Gooey Butter Cake a legendary treat, conveniently transformed into easy-to-eat bars. Prepare to fall in love – just like we did.

Ingredients

Here’s what you’ll need to create these irresistible bars:

For the Crust Layer:

• 1 box (15.25 oz / 432g) Yellow Cake Mix: Serves as the quick and flavorful base of our crust. Do not prepare according to box directions.
• ½ cup (1 stick / 113g) Unsalted Butter, Melted: Provides richness and helps bind the crust ingredients.
• 1 Large Egg, Lightly Beaten: Acts as a binder, giving the crust structure and chewiness.

For the Gooey Filling Layer:

• 8 oz (226g) Cream Cheese, Softened: The star of the filling, providing a tangy counterpoint to the sweetness and a lusciously creamy texture. Ensure it’s fully softened for a smooth filling.
• 2 Large Eggs, Lightly Beaten: Adds richness and structure to the gooey filling, helping it set while remaining soft.
• 1 teaspoon Vanilla Extract: Enhances the overall flavor profile with its warm, sweet notes.
• 4 cups (about 1 lb / 450-500g) Powdered Sugar (Confectioners’ Sugar), Sifted: Provides the primary sweetness and contributes to the signature gooey texture. Sifting prevents lumps.
• ½ cup (1 stick / 113g) Unsalted Butter, Melted: Adds more buttery richness and contributes to the melt-in-your-mouth quality of the filling.

Instructions

Follow these steps carefully for perfectly gooey results:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with butter or non-stick cooking spray. For easier removal and cleanup, line the pan with parchment paper, leaving an overhang on two sides to act as handles. Grease the parchment paper as well.
2. Make the Crust: In a large bowl, combine the dry yellow cake mix, ½ cup melted butter, and 1 lightly beaten egg. Stir together using a sturdy spoon or electric mixer on low speed until just combined. The mixture will be thick and somewhat crumbly.
3. Press Crust into Pan: Transfer the crust mixture to the prepared baking pan. Using your fingers, the back of a spoon, or the bottom of a measuring cup (lightly floured or greased if sticking), press the mixture evenly across the bottom of the pan to form a solid base layer. Ensure it reaches the edges.
4. Make the Filling: In a separate large bowl (or the same bowl after rinsing), place the softened cream cheese. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy, with no lumps remaining. This step is crucial for a silky filling.
5. Add Remaining Filling Ingredients: Add the 2 lightly beaten eggs and the vanilla extract to the cream cheese. Beat again on medium speed until well combined and smooth. Scrape down the sides of the bowl as needed.
6. Incorporate Powdered Sugar: Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed initially to avoid a sugar cloud, then increasing to medium speed. Mix until the sugar is fully incorporated and the mixture is smooth and thick.
7. Mix in Butter: Pour in the remaining ½ cup of melted butter. Beat on low speed until the butter is fully incorporated and the filling is glossy and smooth. Be careful not to overmix once everything is combined.
8. Pour Filling Over Crust: Carefully pour the cream cheese filling mixture evenly over the pressed crust layer in the baking pan. Use a spatula to gently spread it out, ensuring it covers the crust completely and reaches all corners.
9. Bake: Place the pan in the preheated oven. Bake for 40-50 minutes. The edges should be golden brown and slightly puffed, and the center should be mostly set but still slightly jiggly or gooey. It will continue to set as it cools. Avoid overbaking, as this will result in a drier, less gooey texture. Start checking around the 40-minute mark.
10. Cool Completely: Remove the pan from the oven and place it on a wire rack. Let the gooey butter cake bars cool completely in the pan. This is a critical step – cutting them while warm will result in a messy, unset center. Cooling can take 2-3 hours at room temperature, or you can speed it up slightly by placing it in the refrigerator after about an hour of cooling at room temperature.
11. Cut and Serve: Once completely cooled, use the parchment paper overhangs to lift the entire slab out of the pan onto a cutting board. Dust generously with additional powdered sugar, if desired. Using a sharp knife (wiping it clean between cuts can help for neat squares), cut into bars or squares of your desired size (16-24 bars is typical).

Nutrition Facts

(Estimates per serving, assuming 20 servings per pan. Actual values may vary based on specific ingredients used.)

• Servings: 20 bars
• Calories per serving: Approximately 350-400 kcal. Represents the energy content of one delicious bar.
• Total Fat: Approximately 18-22g. Contributes significantly to the rich flavor and texture, includes saturated and unsaturated fats from butter and cream cheese.
• Saturated Fat: Approximately 10-13g. Primarily from butter and cream cheese, contributes to the firm-when-cold, melty-when-warm texture.
• Sugars: Approximately 35-40g. Primarily from the powdered sugar and cake mix, responsible for the characteristic sweetness and gooeyness.
• Carbohydrates: Approximately 40-45g. Includes sugars and starches from the cake mix and powdered sugar, providing energy and structure.

Disclaimer: These are estimates only. For precise nutritional information, calculate based on the specific brands and ingredients you use.

Preparation Time

These bars come together relatively quickly, with most of the time dedicated to baking and essential cooling:

• Prep Time: 15-20 minutes (Mixing the crust and filling)
• Bake Time: 40-50 minutes
• Cooling Time: 2-3 hours (Essential for setting)
• Total Active Time: ~15-20 minutes
• Total Time (Including Baking & Cooling): Approximately 3.5 – 4.5 hours

How to Serve

Gooey Butter Cake Bars are delightful on their own, but here are some ways to elevate the experience:

• Classic Dusting: A simple, generous dusting of powdered sugar right before serving enhances the visual appeal and adds a touch of extra sweetness.
• À La Mode: Serve a slightly warmed bar (microwave for 10-15 seconds) with a scoop of high-quality vanilla bean or butter pecan ice cream. The contrast of warm gooey cake and cold creamy ice cream is divine.
• With Whipped Cream: A dollop of freshly whipped cream (lightly sweetened or unsweetened) can cut through the richness beautifully.
• Berry Compote: Serve alongside a tart berry compote (raspberry, strawberry, or mixed berry) to provide a fresh, acidic counterpoint to the sweet, rich bars.
• Caramel or Chocolate Drizzle: For extra decadence, lightly drizzle the bars with salted caramel sauce or a quality chocolate sauce.
• Coffee or Tea Pairing: These bars are the perfect accompaniment to a hot cup of coffee, tea, or a cold glass of milk. The bitterness of coffee contrasts wonderfully with the sweetness.
• Party Platter: Cut into smaller squares (bite-sized) for inclusion on a dessert platter alongside other treats like brownies or cookies.
• Potluck Perfect: They travel well (once cooled and cut) and are always a massive hit at gatherings, picnics, and potlucks. Keep them in a single layer in an airtight container.

Additional Tips

Master the art of the Gooey Butter Cake Bar with these helpful tips:

1. Room Temperature Cream Cheese is Key: Don’t rush softening the cream cheese. Cold cream cheese will result in a lumpy filling. Let it sit out on the counter for at least an hour, or follow microwave softening instructions carefully (use low power bursts). Smooth cream cheese = smooth filling.
2. Don’t Overmix the Crust: Mix the crust ingredients only until just combined. Overmixing can develop the gluten in the cake mix flour, leading to a tougher, less tender crust. A slightly crumbly texture before pressing is normal.
3. Lining the Pan is Worth It: While greasing works, using parchment paper with an overhang makes lifting the cooled bars out for cutting incredibly easy and ensures perfectly neat edges without risking scratching your pan.
4. Sift that Powdered Sugar: It might seem like an extra step, but sifting the powdered sugar prevents clumps in your filling, ensuring that ultra-smooth, melt-in-your-mouth texture. Nobody wants chalky lumps!
5. Embrace the Gooey Center (Don’t Overbake!): The biggest mistake is baking until the center is completely firm like a traditional cake. You want that slight jiggle! The center will continue to set as it cools. Overbaking leads to dry, cakey bars, defeating the “gooey” purpose. Look for set, golden edges and a center that looks mostly set but still soft.
6. Cooling Isn’t Optional, It’s Mandatory: Seriously, resist the urge to cut into the warm bars. The filling needs time to fully set to achieve the proper gooey consistency. Cutting too early will result in a messy puddle. Patience pays off!
7. Storage Savvy: Store leftover bars in an airtight container. They are generally best enjoyed at room temperature for the ultimate gooey texture within the first 1-2 days. For longer storage (up to 4-5 days), refrigerate them, but allow them to come to room temperature for about 20-30 minutes before serving for the best texture.
8. Get Creative with Variations: While classic yellow cake mix is standard, feel free to experiment! Try a chocolate cake mix base with the same filling, add ½ cup of chocolate chips or chopped pecans to the filling, or swirl in some raspberry jam before baking for a fruity twist. A sprinkle of sea salt on top before baking can also enhance the flavors.

Frequently Asked Questions (FAQ)

Here are answers to common questions about making Gooey Butter Cake Bars:

1. Q: What is Gooey Butter Cake anyway?
   A: Gooey Butter Cake is a type of dense, flat cake originating from St. Louis, Missouri. Traditionally, it has two distinct layers: a firm, buttery cake-like base and a rich, sweet, gooey topping often made with butter, sugar, and sometimes cream cheese or corn syrup. These bars are a popular, easy-to-make adaptation, often using a cake mix for the base.
2. Q: Can I use salted butter instead of unsalted?
   A: Yes, you can substitute salted butter. If you do, you might want to omit any additional salt if a recipe calls for it (this one doesn’t explicitly, but the cake mix contains salt). The flavor difference will be minimal, possibly adding a slight savory note that many people enjoy.
3. Q: My cream cheese filling looks lumpy. What went wrong?
   A: This usually happens if the cream cheese wasn’t fully softened before beating, or if cold eggs were added directly to the cream cheese mixture, causing it to seize slightly. Ensure all dairy ingredients are close to room temperature for the smoothest results. Sifting the powdered sugar also helps prevent lumps.
4. Q: Why didn’t my center get gooey? It seems dry.
   A: The most likely culprit is overbaking. These bars should be removed from the oven when the center is still slightly jiggly. It finishes setting as it cools. Baking until the center is completely firm will result in a texture closer to a standard cake bar. Check for doneness earlier next time.
5. Q: How should I store leftover Gooey Butter Cake Bars?
   A: Store them in an airtight container. For the best gooey texture, keep them at room temperature for up to 2 days. If you need to store them longer (up to 5 days), refrigerate them. Let refrigerated bars sit at room temperature for about 20-30 minutes before serving to soften slightly.
6. Q: Can I freeze Gooey Butter Cake Bars?
   A: Yes, they freeze surprisingly well! Cool completely, cut into bars, and then wrap individual bars tightly in plastic wrap, followed by a layer of aluminum foil or placed in a freezer-safe bag/container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or on the counter for a few hours. The texture might change slightly upon thawing but should still be delicious.
7. Q: Can I use a different flavor of cake mix?
   A: Absolutely! While yellow cake mix is classic, you can easily experiment. Chocolate cake mix creates a decadent chocolate version. Spice cake mix could make a lovely fall variation. Lemon cake mix could offer a bright, tangy twist. Adjust expectations accordingly, as the base flavor will change significantly.
8. Q: Can I make these bars in a different size pan?
   A: Yes, but you’ll need to adjust the baking time. An 8×8 or 9×9 inch square pan will result in much thicker bars and will require a longer baking time (start checking around 45-50 minutes, potentially needing up to an hour or more). A larger pan like a half-sheet pan would make very thin bars requiring less baking time. The 9×13 inch pan offers the classic thickness and texture balance.

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