Gooey Butter Treat (Print Version)
# Ingredients:
→ Bottom Cake Layer
01 -
1 egg, room temperature
02 -
¼ cup milk, room temperature
03 -
1 teaspoon vanilla extract
04 -
8 tablespoons softened unsalted butter
05 -
2½ cups all-purpose flour
06 -
2 teaspoons baking powder
07 -
¼ teaspoon salt
08 -
1¾ cups white sugar
→ Top Cream Cheese Layer
09 -
8 ounces softened cream cheese
10 -
2 eggs, room temperature
11 -
4 tablespoons melted butter, slightly cooled
12 -
1 teaspoon vanilla extract
13 -
⅛ teaspoon salt
14 -
2¾ cups powdered sugar, and extra for sprinkling
# Instructions:
01 -
Turn your oven on to 350°F. Prep a 9x13 pan by lining it with parchment paper if you'd like, then add a layer of cooking spray.
02 -
Mix together the dry ingredients—flour, salt, and baking powder—in a medium bowl. In another bowl, cream together the butter and sugar until it’s fluffy, about 3–4 minutes. Beat in the egg, followed by the milk and vanilla. Slowly combine the dry mixture in thirds, mixing a bit each time until fully incorporated.
03 -
Spread the batter into the prepared pan, pressing it down into an even layer.
04 -
Using a mixer, whip the cream cheese until smooth. Blend in the melted butter until it’s well mixed. Add eggs, vanilla, and salt, beating just briefly to combine. Toss in the powdered sugar one cup at a time—mix on low speed until smooth. Avoid mixing too much!
05 -
Pour the cream cheese mixture over the base layer and spread it all evenly.
06 -
Pop it into the oven for 35–45 minutes. Look for golden edges and a slightly wobbly middle. Check every couple of minutes if you're not sure, but be careful not to bake too long—the gooey center is the key.
07 -
Give it time to fully cool—roughly 3 hours—before cutting it up.
08 -
Sprinkle some powdered sugar on top. If you want clean edges, warm your knife in hot water and wipe it dry before each slice.
# Notes:
01 -
Ingredients that are at room temp work best.
02 -
Try not to open the oven door until after 40 minutes.
03 -
You can keep this on your counter for up to 3 days or chill it in the fridge for up to a week.