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Gooey Butter Cake is love at first bite! Also known as chess cake, chess pie, or chess squares, this simple dessert recipe is a classic Southern food everyone who tries it loves. When it comes to easy dessert recipes with few ingredients, rich and decadent gooey butter cake really “takes the cake”!
Almond Butter Cake
Ooey Gooey Almond Butter Cake Bars are also known as Chess Squares or Chess Cake Bars. Serve a platter of chess squares for dessert at your next family get-together or party, or as a special treat after Sunday dinner, and it is guaranteed to be the star of the meal. This ooey gooey almond cake recipe is unlike any other: melt-in-your-mouth rich, with a soft and flaky pie crust.
What is Ooey Gooey Butter Cake?
Gooey butter cake is a decadent, rich, and simple cake recipe, and is originally a St. Louis dessert. Usually cut into bars like a brownie or blondie, this type of butter cake is a flat, thick cake, made with yellow cake flour and plenty of butter, in addition to its cream cheese filling.
Serve this butter cake recipe as a sweet after-dinner treat or alongside a cup of coffee (it’s the perfect dinner party dessert!). You will be so glad to give it a try—and your friends and family will thank you, too!
Gooey Butter Cake Ingredients
- yellow cake mix
- butter, melted and divided
- egg
- cream cheese softened
- almond or vanilla extract
- eggs
- powdered sugar
What makes this chess cake recipe so special is the almond extract. A traditional butter cake recipe uses vanilla extract, but we find the nutty, cherry-like sweetness of almond extract kicks this butter cake up a notch in deliciousness!
Of course, if you do not have any almond extract, vanilla extract is a classic for butter cake recipes and an acceptable substitute. But, if you have almond extract on hand to try, we highly recommend it!
How to Make Butter Cake
- Add yellow cake mix, melted butter, and egg to a large bowl. Mix well until a batter forms.
- Coat the inside of your baking dish with cooking spray and spread the batter mixture evenly along the bottom. You want it to lay mostly flat and touch the edges of the dish.
Butter Cake Top Layer
- Add cream cheese to a large bowl. Mix until fluffy, then add eggs, melted butter, and almond or vanilla extract. Mix well until liquefied.
- Add confectioners sugar to the bowl and mix until fully combined. Spread this mixture evenly over the top of the batter in the baking dish.
Baking the Butter Cake
- Bake at 350°F for 45 to 50 minutes. The top should be golden brown in color when it is ready.
- Let it cool for at least 10 minutes, then serve, sprinkle with additional confectioners sugar, and enjoy!
Can I use a Different Cake Flavor?
You can use any flavor you would like in this butter cake. Chocolate and Strawberry also work great! Have fun with it and see which flavor becomes your family favorite.
Gooey Butter Cake Recipe Tips
- Always use real butter! Do not try using margarine, it will not work!
- Make sure the cream cheese is nice and soft. It will make a huge difference in the consistency of your cake.
- Make sure the cream cheese is nice and smooth before adding other ingredients.
- Use room-temperature eggs. If you don’t have time to let the eggs come to room temperature on their own, fill a bowl with warm water and place the eggs in it for 10 minutes.
- Allow the cake to cool before slicing it.
Butter Cake Recipe FAQs
Gooey Butter Cake can be stored in the refrigerator for 3-4 days. Bring it to room temperature before eating or warm it up in the oven for a couple of minutes.
I don’t recommend freezing butter cake because of the consistency of this cake. It is best to eat butter cake fresh.
Best Dessert Bar Recipes
Ooey Gooey Butter Cake
Equipment
- Handheld electric mixer
Ingredients
For the bottom layer:
- 1 box yellow cake mix (18 ¼ oz. box)
- 2 sticks butter (melted and divided; 16 Tbsp.)
- 1 egg
For the top layer:
- 1 package cream cheese (softened, 8 oz.)
- 1 tsp. almond extract
- 2 eggs
- 1 box powdered sugar (16 oz. box)
Instructions
- Add 1 box yellow cake mix, 1 stick of melted butter, and 1 egg to a large bowl. Mix well until a batter forms.
- Coat the inside of your baking dish with cooking spray and spread the batter mixture evenly along the bottom. You want it to lay mostly flat and touch the edges of the dish.
- Add cream cheese to a large bowl. Mix until fluffy, then add two eggs, 1 stick of melted butter, and almond extract. Mix well until liquefied.
- Add confectioners sugar to the bowl and mix until fully combined. Spread this mixture evenly over the top of the batter in the baking dish.
- Bake at 350°F for 45 to 50 minutes. The top should be golden brown in color when it is ready.
- Let it cool for at least 10 minutes, then serve, sprinkle with additional confectioners sugar, and enjoy!
Video
Notes
- Always use real butter! Do not try using margarine, it will not work!
- Make sure the cream cheese is nice and soft. It will make a huge difference in the consistency of your cake.
- Make sure the cream cheese is nice and smooth before adding other ingredients.
- Use room-temperature eggs. If you don’t have time to let the eggs come to room temperature on their own, fill a bowl with warm water and place the eggs in it for 10 minutes.
- Allow the cake to cool before slicing it.
Nutrition
Adapted from Paula Deen’s Original Gooey Butter Cake.
Denise says
Ooey Gooey Almond butter cake looks as good as it sounds, and I bet tastes as good too!
Em Beitel says
Thanks so much, Denise! It really is delicious. I haven’t been able to stop thinking about it since we made it!
Lisa@downshiftology.com says
This looks amazing! The texture seems very luscious 🙂
Em Beitel says
Thank you so much, Lisa! The texture IS luscious. So gooey and delicious!
Vicky says
Wow, I have never tried this kind of cake before, but since I have all the needed ingredients on hand, I think I need to. I love how the recipe is uncomplicated and honestly, you had me at ooey-gooey!
Em Beitel says
Thank you so much, Vicky! It’s SO delicious. We know you’ll love it.
Irina says
Made it! This cake is just delicious! I especially love the top of the cake flavored with the almond extract. Thanks for sharing.
Em Beitel says
Irina, that is awesome! Thank you so much for sharing. We’re so glad you enjoyed it!
pamelagreer says
Thank you so much for posting this! Growing up in St. Louis, this was my favorite dessert. It’s been way too long since I’ve had it!
Em Beitel says
Thank you so much, Pamela! That’s awesome. We would love to hear how you like it!
Patty at Spoonabilities says
I seriously need this gooey cake in my life right now!
Em Beitel says
Thank you Patty! It’s so delicious!
Carrie says
Hi, I’m the narrative portion you didn’t have butter in the second layer. In the bottom recipe you do! Not sure what to do! )
Em Beitel says
Hi Carrie! I apologize for the confusion. The butter is divided between the two layers, so the first layer uses 1 melted stick of butter and the second layer uses 1 melted stick of butter. Thank you for your question!