Gooey butter cake
soft and fluffy cake layers topped with a crackly cream cheese topping, and then dusted with powder sugar
Servings 8
Ingredients
For the cake
- 8 Tablespoons unsalted butter room temperature
- ¾ cup granulated sugar .
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 ½ cups all purpose flour
- ½ teaspoon baking powder
- ½ cup buttermilk room temperature
For the cream cheese layer
- 8 ounce cream cheese room temperature
- 1 large eggs room temperature
- 3 cups powdered sugar
- ¾ teaspoon butter extract (optional, but totally worth it!)
Instructions
For the Cake
- Preheat your oven to 350°F. Spray the bottom of a 9-inch cake pan or springform pan with cooking spray, line it with parchment paper, and spray again, ensuring you coat the sides this time. Set aside.
- In a medium-sized bowl, whisk together the flour, salt, and baking powder.1 teaspoon salt, 1 ½ cups all purpose flour, ½ teaspoon baking powder
- In a large mixing bowl, using an electric hand mixer, cream the butter and sugar on high speed for 3 minutes.8 Tablespoons unsalted butter, ¾ cup granulated sugar .
- Add the eggs one at a time, whisking for 30 seconds after each addition. Add the vanilla extract and mix on low just until combined.2 large eggs room temperature, 1 teaspoon pure vanilla extract
- Add the buttermilk, then use a rubber spatula to fold the dry ingredients into the wet ingredients until no streaks of flour remain.½ cup buttermilk
- Pour the batter into the prepared cake pan and use the back of a spoon to gently spread it to the edges. Set aside while you make the cream cheese filling.
For the Cream Cheese Filling
- In the same medium-sized bowl, use a hand mixer on medium-high speed to mix the cream cheese until smooth and creamy.8 ounce cream cheese room temperature
- Add the egg and mix on high for 30 seconds. Use a rubber spatula to scrape down the sides and bottom of the bowl.1 large eggs room temperature, 3 cups powdered sugar
- Add the powdered sugar, one cup at a time, mixing on the highest speed for 30 seconds after each addition. If add the butter extract do it now! This should take just over a minute.¾ teaspoon butter extract
- Once combined, pour the cream cheese mixture over the cake batter and use a small offset spatula to spread it into an even layer.
Baking & Serving
- Bake for 45-48 minutes. The center will still be slightly jiggly, but the cake is done when the edges are golden and show slight cracking.
- Turn off the oven and prop the door open for 10-15 minutes.
- Remove the cake from the oven and let it cool completely to room temperature (about two hours).
- Serve at room temperature. Store in the fridge, covered with plastic wrap or in an airtight container.
- To garnish, dust with powdered sugar.