Caramel Gooey Butter Cake - Soft and tender yellow cake with the best salted caramel best gooey butter filling, topped with a little dose of powder sugar.
If you're a fan of rich, decadent desserts, this Caramel Gooey Butter Cake is about to become your new favorite treat. Combining a yellow buttery cake base, a creamy caramel-infused cream cheese layer, and a luscious homemade caramel sauce, this cake is pure happiness in every bite. It's the perfect dessert to showcase the great flavors and artful attention to detail that makes baking so enjoyable.
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What Is Gooey Butter Cake?
Caramel Gooey Butter Cake is one of those desserts that you just can't forget once you've tried it. Originating from st. louis , Missouri, this sweet, rich treat has been a local legend since the 1930s or 1940s. The story goes that a baker accidentally mixed up the proportions in a cake batter and decided to bake it anyway. This cake has two layers: a dense, buttery base and a gooey, creamy top layer made with butter, sugar, eggs, and often cream cheese. The contrast in textures is what makes it so special-the base is firm while the top is soft and almost custard-like. It's incredibly sweet and rich, perfect for cutting into small squares and dusting with powdered sugar.
Why You'll Love This Recipe:
Caramel should be the only reason why you love it, but making it extra gooey and delicious is another reason! Here are some more reasons to love this cake!
- Rich Caramel Flavor: The homemade caramel sauce adds a deep, sweet richness.
- Creamy Texture: The cream cheese layer makes the cake incredibly moist and gooey.
- Simple Ingredients: Uses common pantry staples, making it easy to whip up.
- Show-Stopping Dessert: Perfect for impressing guests or indulging yourself.
Pantry Staples - Caramel Gooey Butter Cake
Start sifting through your pantry to pull out what you need to make this caramel gooey butter cake! This cake doesn't take much to make and I am sure you already have most thins on hand!
- Butter extract - I found mine at walmart! Any brand will do!
- Heavy cream - This is used to make the caramel, but again, you can buy store bought, here is my recommendation for a store bought caramel!
- Unsalted butter - This is for the cake portion, and this you want room temperature so it can easily cream with the sugar!
- Eggs - I pull the eggs out when I pull out the other dairy ingredients, just make sure it's room temp!
- Sour cream - Please use a full fat! Light sour cream just wont be the same!
- Buttermilk - If you don't have buttermilk, you can sub for whole milk!
- Cream cheese - it's best to use softened cream cheese! I let mine sit out for about 30 minutes to an hour!
- Powdered sugar- Used in the gooey butter and dose of it on top!
How To Make Caramel Gooey Butter Cake
Making Caramel Gooey Butter Cake is simpler than you might think, and the results are absolutely worth it.
- Make the Caramel Sauce:
- Combine granulated sugar, water, and light corn syrup in a medium saucepan. Boil until golden brown.
- Carefully add warmed heavy cream, stir in vanilla extract, sea salt, and butter. Let cool.
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan, line with parchment paper.
- Whisk flour, baking powder, baking soda, and sea salt in a medium bowl.
- In a stand mixer, cream butter, canola oil, and granulated on medium speed sugar until fluffy. Add eggs and egg yolk one at a time, then butter extract.
- On low speed, alternate adding dry ingredients and a mixture of sour cream and buttermilk. Spread batter in the pan.
- Make the Cream Cheese Layer:
- Beat cream cheese until smooth. Add egg, then powdered sugar gradually. Mix in caramel sauce.
- Spread over cake batter.
- Bake and Chill: Bake for 40-45 minutes until edges are golden and the center is slightly jiggly. Cool, then chill in the fridge for at least 2 hours.
- Serve: Dust with powdered sugar before serving.
For full details, refer to the recipe card below.
Expert Baking Tips - Caramel Gooey Butter Cake
- Caramel Watch: Keep a close eye on the caramel as it cooks; it can go from perfect to burnt quickly.
- Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for a smoother batter.
- Chill Time: Don't skip the chilling step; it helps the cream cheese layer firm up for the perfect texture.
- Patience with Caramel: Let the sugar mixture reach a deep golden brown for the best flavor. Keep an eye on it though, as it can go from perfect to burnt in seconds.
- Don't Overmix: Mix the cake batter just until the ingredients are combined. Overmixing can incorporate too much air, making the cake too light and causing the cream cheese layer to sink.
Why Did My Gooey Butter Layer Sink into the Cake?
Having your gooey butter layer sink can be frustrating. Here are the most common reasons and how to fix them:
Overmixing the Batter - Too much air makes the batter light, causing the cream cheese layer to sink.
Excess Sugar: Too much sugar can make the batter too thin, leading to a sunken cream cheese layer. Depending on the humidity around you, this can cause your cake to sink!
By addressing these common issues, you can prevent the gooey butter layer from sinking into the cake. Happy baking!
Recommended Tools and Products:
- Stand mixer with paddle attachment
- 9-inch springform pan
- Small offset spatula
- 2-quart saucepan
- Parchment paper
- large bowl
- electric mixer
Frequently Asked Questions
Can I use store-bought caramel sauce?Yes, but homemade caramel sauce gives a deeper, richer flavor.
What if my caramel sauce crystallizes while cooking? If your caramel crystallizes, it's best to start over. To prevent crystallization, make sure not to stir the sugar mixture once it starts boiling, and ensure your saucepan and utensils are clean and free of any impurities.
Do I need a stand mixer to make this cake? While a stand mixer makes the process easier, you can also use a hand mixer. Just ensure that the butter and sugar are creamed well and the ingredients are fully incorporated.
What can I do if I don't have a springform pan? If you don't have a springform pan, you can use a regular 9-inch cake pan. Just ensure it's well-greased and lined with parchment paper for easy removal.
Storing and Freezing Instructions:
Store the Caramel Gooey Butter Cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and place them in an airtight container to freeze for up to 2 months. Thaw in the refrigerator before serving.
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Recipe
Caramel Gooey Butter Cake
Ingredients
For the Caramel Sauce (Do First):
- 1 cup granulated sugar
- ¼ cup water
- 3 tablespoons light corn syrup
- ¾ cup heavy cream warmed
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 3 tablespoons butter
For the Cake:
- ½ cup unsalted butter room temperature
- 3 tablespoons vegetable oil
- ¾ cup granulated sugar
- 2 whole eggs room temperature
- 1 egg yolk room temperature
- ¾ teaspoon butter extract
- 1 ½ cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup sour cream room temperature
- ¼ cup buttermilk room temperature
For the Cream Cheese Layer:
- 8 ounces cream cheese room temperature
- 1 large egg room temperature
- 2 ¾ cups powdered sugar sifted
- ⅓ cup caramel sauce recipe above
Instructions
For the Caramel Sauce:
- In a medium-sized saucepan, combine water, granulated sugar, and corn syrup. Use at least a 2-quart pan to prevent overflow.
- Over medium heat, bring the sugar mixture to a boil. Do not stir during this process to avoid crystallization.
- Let the mixture boil until it turns golden brown, around 5-7 minutes. Watch carefully to avoid burning.
- Warm the cream in the microwave for 1 minute.
- Once the caramel achieves a golden brown color, remove from heat and carefully add the warm cream. Stir until combined.
- Transfer the caramel mixture to a separate bowl, then add vanilla, salt, and butter. Let it sit until the butter melts, and then stir until well incorporated.
- Let it sit until room temperature before adding to the gooey top. Make sure the caramel is cool and not warm.
For the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan or springform pan with cooking spray, line with parchment paper, and spray again, ensuring the sides are covered. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on high until fluffy and smooth, about 4 minutes. Scrape the bottom and sides of the bowl.
- Add the whole eggs and egg yolk one at a time, beating on medium speed after each addition for about 30 seconds. Scrape the bowl after each addition. Once all the eggs are added, beat on medium-low for 30 more seconds.
- Add the butter extract and mix on medium-low speed for 30 seconds. If the mixture looks clumpy, it will smooth out once you add the flour mixture.
- In a small bowl, combine the sour cream and buttermilk until well mixed.
- Turn the mixer to low and add half of the flour mixture and half of the buttermilk mixture to the butter mixture. Mix on low until almost incorporated. Add the rest of the flour and buttermilk mixtures and mix just until a few streaks of flour remain. Gently mix the bottom and sides of the bowl with a rubber spatula.
- Distribute the cake batter into the prepared springform pan. Set aside while you make the gooey butter topping.
For the Cream Cheese Layer:
- In a medium-sized bowl, mix the cream cheese with a hand mixer on medium-high speed until smooth and creamy, about 30-45 seconds.
- Add the egg and mix on high for 30 seconds. Scrape the sides and bottom of the bowl with a rubber spatula.
- Add the sifted powdered sugar, 1 cup at a time, mixing for 30 seconds after each cup has been added. This should take a little over 1 minute.
- Add the caramel sauce and mix on low just until incorporated.
- Pour the cream cheese mixture onto the top of the cake batter and use a small offset spatula to spread it into an even layer.
- Bake for 45-48 minutes. The middle of the cake will still be jiggly, but the cake is done when the edges are golden and the middle has cracked.
- When the cake is done, let it cool for 10-15 minutes, then place it in the fridge to chill for at least 2 hours to allow the cream cheese layer to firm up and set.
- Dust with powdered sugar before serving.
Anonymous says
Thank you for sharing this recipe
Ella says
We could not stop eating this cake.
Allison Amra says
This is a real celebration cake . I have to try it soon😋😋