Best Gooey Butter Cake Without Cake Mix (Print Version)
# Ingredients:
→ For the cake
01 -
8 tablespoons unsalted butter, room temperature
02 -
¾ cup granulated sugar
03 -
2 large eggs, room temperature
04 -
1 teaspoon pure vanilla extract
05 -
1 teaspoon salt
06 -
1 ½ cups all-purpose flour
07 -
½ teaspoon baking powder
08 -
½ cup buttermilk, room temperature
→ For the cream cheese layer
09 -
8 ounces cream cheese, room temperature
10 -
1 large egg, room temperature
11 -
3 cups powdered sugar
12 -
¾ teaspoon butter extract (optional)
# Instructions:
01 -
Preheat the 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. Set aside.
02 -
In a medium-sized bowl, whisk together the flour, salt, and baking powder.
03 -
In a large mixing bowl, using an electric hand mixer, cream the butter and sugar on high speed for 3 minutes.
04 -
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.
05 -
Add the buttermilk, then use a rubber spatula to fold the dry ingredients into the wet ingredients until no streaks of flour remain.
06 -
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 preparing the cream cheese filling.
07 -
In the same medium-sized bowl, use a hand mixer on medium-high speed to mix the cream cheese until smooth and creamy.
08 -
Add the egg and mix on high for 30 seconds. Use a rubber spatula to scrape down the sides. Add the powdered sugar, one cup at a time, mixing on the highest speed for 30 seconds after each addition. If using butter extract, add it now.
09 -
Pour the cream cheese mixture over the cake batter and use a small offset spatula to spread it into an even layer.
10 -
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.
11 -
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.
12 -
Serve at room temperature. Store in the fridge, covered with plastic wrap or in an airtight container. To garnish, dust with powdered sugar.