There’s something utterly magical about the aroma of warm butter cake wafting through your kitchen. Imagine biting into a slice of gooey butter cake, where each forkful melts in your mouth, enveloping your taste buds in a sweet embrace. The best gooey butter cake without cake mix is that dessert you didn’t know you desperately needed in your life until now. It’s rich, decadent, and downright irresistible—perfect for any occasion when you want to impress or simply indulge yourself.

Let’s be real; there’s nothing quite like the joy of pulling a golden-brown cake out of the oven, knowing it’s going to be the highlight of your day. Whether it’s a birthday party, holiday gathering, or just a Tuesday that needs sprucing up, this cake brings everyone together with its comforting flavors and soft texture. I can assure you that once you’ve had a piece, you’ll be dreaming about it long after the last crumb has vanished.

I remember the first time I made this best gooey butter cake without cake mix. My friends couldn’t believe I whipped up such a delightful dessert from scratch. Their surprised faces were priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Unsalted Butter: Use 1 cup of softened unsalted butter for a rich flavor that doesn’t overpower the sweetness.

• Granulated Sugar: You’ll need 2 cups to balance the buttery richness with sweetness that satisfies.

• Eggs: A total of 4 large eggs provides structure and moisture for that perfect gooey texture.

• Vanilla Extract: Opt for pure vanilla extract to elevate the flavor profile with its aromatic essence.

• All-Purpose Flour: Just 1 cup will give body to your cake while keeping it delightfully moist.

• Baking Powder: Use 1 teaspoon for lightness; it helps create that luscious rise.

• Powdered Sugar: A dusting of powdered sugar on top adds visual appeal and extra sweetness at the end.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with nonstick spray or butter to ensure an easy release.

Create Your Batter Base: In a large bowl, cream together the softened butter and granulated sugar until fluffy and pale—this should take about 3-5 minutes. The mixture should smell heavenly by now!

Add Those Eggs and Vanilla: Beat in the eggs one at a time, ensuring each one is well incorporated before adding the next. Stir in the vanilla extract as you envision all those delicious flavors coming together.

Mix Dry Ingredients Together: In another bowl, whisk together flour and baking powder until combined. Gradually add this dry mixture into your wet mixture while stirring gently until just combined—don’t overmix!

Pour Into Pan & Bake: Spread the batter evenly into your prepared pan. Bake for about 40-45 minutes or until the edges are golden brown and a toothpick inserted comes out clean—don’t forget to keep an eye on it!

The Finishing Touches!: Once baked, allow cooling slightly before dusting with powdered sugar for added sweetness and charm. Cut into squares and serve warm or at room temperature.

Enjoy every bite of this delightful treat—you deserve it!

Perfecting the Cooking Process

Start by preheating your oven to 350°F. While that warms up, mix your ingredients in a bowl until they’re well combined and smooth. Pour the mixture into a greased pan, ensuring even distribution for even baking.

Add Your Touch

Feel free to swap vanilla extract for almond extract for a nutty twist. You can also add chocolate chips or nuts for extra texture and flavor, making it uniquely yours.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. Reheat slices in the microwave for about 10-15 seconds to enjoy that gooey goodness again.

Sharing this recipe reminds me of that one family gathering when my cousin mistakenly added salt instead of sugar. The looks on everyone’s faces were priceless! We still laugh about it today.

FAQ

What makes gooey butter cake different from regular cake?

Gooey butter cake has a creamy layer on top, creating a rich, decadent texture unlike traditional cakes.

Can I use gluten-free flour for this recipe?

Yes, substitute with a gluten-free flour blend to make this gooey butter cake without cake mix gluten-free.

How do I know when my gooey butter cake is done?

Check if the edges are set while the center remains slightly jiggly; it will firm up as it cools.

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Gooey Butter Cake Without Cake Mix

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• Author: Ann Foster
• Total Time: 1 hour
• Yield: Serves approximately 12 squares 1x

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Description

Indulge in the delightful essence of homemade gooey butter cake, where every bite offers a luscious, buttery experience. This easy-to-make dessert features a rich, creamy filling nestled beneath a golden crust, making it the perfect treat for birthdays, holidays, or everyday indulgence. With simple ingredients and straightforward steps, you’ll have everyone asking for seconds—and the recipe!

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Ingredients

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• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Powdered sugar for dusting

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, cream together softened butter and granulated sugar until fluffy (3-5 minutes).
3. Beat in eggs one at a time; add vanilla extract.
4. In another bowl, whisk flour and baking powder; gradually mix into wet ingredients until just combined.
5. Pour batter into the prepared pan and bake for 40-45 minutes or until edges are golden brown; toothpick should come out clean.
6. Let cool slightly before dusting with powdered sugar. Cut into squares and serve.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 32g
• Sodium: 110mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 90mg