Caramel Gooey Butter Cake – Soft, tender yellow cake with a salted caramel gooey butter filling, finished with a dusting of powdered sugar.
If you love rich, indulgent desserts, this Caramel Gooey Butter Cake will quickly become a favorite. A buttery yellow cake base holds a creamy, caramel-swirled cream cheese layer, and the whole cake is complemented by a homemade salted caramel sauce. Each bite delivers a perfect balance of tender cake and custardy, gooey topping—ideal for serving in small squares and finishing with powdered sugar.
What Is Gooey Butter Cake?
Gooey butter cake is a beloved Midwestern dessert that originated in St. Louis, Missouri. It features two distinct layers: a dense, buttery cake foundation and a soft, almost custard-like top made from butter, sugar, eggs, and often cream cheese. The contrast between the firm base and the luscious, gooey top is what makes this dessert so memorable. Traditionally very sweet, it’s usually served in small portions and sprinkled with powdered sugar.
Why You’ll Love This Recipe
This caramel version combines classic gooey butter texture with deep, homemade caramel flavor for a dessert that’s both familiar and elevated. Key highlights include:
- Deep caramel flavor from a homemade sauce that enriches the cream cheese layer.
- Creamy, gooey texture thanks to the cream cheese topping that sets into a custardy finish after chilling.
- Simple pantry ingredients—most items are staples you likely already have.
- Show-stopping result that’s perfect for gatherings or special occasions.
Pantry Staples
Gather these ingredients before you begin. Use full-fat dairy where noted for the best texture and flavor.
- Butter extract (optional) to boost buttery notes.
- Heavy cream for the caramel; warm slightly before adding to hot sugar.
- Unsalted butter for the cake; bring to room temperature.
- Eggs at room temperature for a smooth emulsion.
- Sour cream (full-fat) to keep the cake moist.
- Buttermilk or whole milk as a substitute.
- Cream cheese softened for the gooey layer.
- Powdered sugar for the filling and a light dusting at the end.
How To Make Caramel Gooey Butter Cake
The recipe breaks into three main components: caramel sauce, cake batter, and the cream cheese topping. Work in that order so the caramel has time to cool before adding it to the cream cheese layer.
- Make the caramel sauce
- Combine granulated sugar, water, and light corn syrup in a medium saucepan and bring to a boil without stirring.
- Boil until the mixture turns a deep golden brown, watching closely to avoid burning.
- Carefully whisk in warmed heavy cream, then stir in vanilla, sea salt, and butter. Cool to room temperature.
- Prepare the cake
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform or cake pan with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter, oil, and granulated sugar until light and fluffy. Add eggs and egg yolk one at a time, followed by butter extract.
- Alternate adding the dry ingredients with the sour cream–buttermilk mixture on low speed until just combined. Spread the batter in the prepared pan.
- Make the cream cheese layer
- Beat softened cream cheese until smooth, add the egg, then gradually beat in sifted powdered sugar.
- Fold in the cooled caramel sauce on low speed and spread the mixture over the cake batter in an even layer.
- Bake and chill — Bake 40–48 minutes until the edges are golden and the center is slightly jiggly. Cool 10–15 minutes, then refrigerate at least 2 hours to set the topping.
- Serve — Dust with powdered sugar just before serving.
Refer to the recipe card below for exact measurements and step-by-step timings.
Expert Baking Tips
- Watch the caramel closely—it can go from perfect to burnt in seconds.
- Room temperature ingredients yield a smoother batter and better texture.
- Chill the cake so the cream cheese layer firms up for clean slices.
- Don’t overmix the cake batter; excessive air can make the base too light and cause the gooey layer to sink.
Why Did My Gooey Layer Sink?
A sinking gooey layer is usually caused by overmixing (which incorporates too much air) or a batter that’s too thin from excess liquid or sugar. Mixing gently and measuring accurately will help prevent this issue.
Recommended Tools
- Stand mixer with paddle attachment (or hand mixer)
- 9-inch springform or cake pan
- Small offset spatula
- 2-quart saucepan for caramel
- Parchment paper and cooking spray
Frequently Asked Questions
Can I use store-bought caramel sauce? Yes—store-bought caramel works in a pinch, but homemade caramel adds a richer, deeper flavor.
What if my caramel crystallizes? If crystallization occurs, it’s usually best to start over. To reduce the risk, avoid stirring the sugar while it’s boiling and use a clean, dry pan and utensils.
Do I need a stand mixer? No—an electric hand mixer will work. Just be sure to fully cream butter and sugar and to scrape the bowl often.
No springform pan? Use a regular 9-inch cake pan well-greased and lined with parchment for easy removal.
Storing and Freezing
Refrigerate the cake in an airtight container for up to 5 days. For longer storage, wrap individual slices tightly and freeze up to 2 months; thaw in the refrigerator before serving.
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If you try this recipe, please leave a review and a comment—your feedback helps a lot. Follow for more baking ideas and tips.
Recipe
Caramel Gooey Butter Cake
Molly Murphy
Ingredients
For the Caramel Sauce (Do First):
- 1 cup granulated sugar
- 1/4 cup water
- 3 tablespoons light corn syrup
- 3/4 cup heavy cream, warmed
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 3 tablespoons butter
For the Cake:
- 1/2 cup unsalted butter, room temperature
- 3 tablespoons vegetable oil
- 3/4 cup granulated sugar
- 2 whole eggs, room temperature
- 1 egg yolk, room temperature
- 3/4 teaspoon butter extract (optional)
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup sour cream, room temperature
- 1/4 cup buttermilk, room temperature (or whole milk)
For the Cream Cheese Layer:
- 8 ounces cream cheese, room temperature
- 1 large egg, room temperature
- 2 3/4 cups powdered sugar, sifted
- 1/3 cup caramel sauce (from the recipe above), cooled
Instructions
For the Caramel Sauce:
- Combine water, granulated sugar, and corn syrup in a medium saucepan (use at least a 2-quart pan).
- Heat over medium until the mixture boils; avoid stirring to prevent crystallization.
- Boil until deep golden brown, about 5–7 minutes, watching carefully.
- Warm the cream separately, then remove the pan from heat and carefully add the warm cream, stirring until combined.
- Transfer to a bowl, stir in vanilla, salt, and butter. Let cool to room temperature before using.
For the Cake:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch cake or springform pan with parchment and spray the sides.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter, oil, and sugar in a mixer until light and fluffy, about 4 minutes. Scrape the bowl.
- Add the whole eggs and egg yolk one at a time, beating briefly after each addition. Mix in butter extract.
- Mix sour cream and buttermilk together. On low speed, add half the flour mixture, then half the sour cream mixture, then the remainder, mixing just until combined.
- Spread the batter into the prepared pan and set aside while making the cream cheese topping.
For the Cream Cheese Layer:
- Beat cream cheese until smooth. Add the egg and mix until incorporated.
- Gradually add sifted powdered sugar, 1 cup at a time, mixing 30 seconds after each addition.
- Fold in the cooled caramel sauce on low speed just until combined.
- Spread the cream cheese mixture evenly over the cake batter with an offset spatula.
- Bake 45–48 minutes; the center will be slightly jiggly but edges should be golden and the top may crack.
- Cool 10–15 minutes, then chill in the refrigerator at least 2 hours to set the topping. Dust with powdered sugar before serving.