Gooey Butter Cake
User Reviews
5.0
63 reviews
Excellent
Gooey Butter Cake
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Absolutely the BEST Gooey Butter Cake Recipe we've ever tested! A wondeful holiday dessert; similar to Chess Squares and Philadelphia Style Cake.
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Ingredients
For the Bottom Layer:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup blanched almonds, ground
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 12 tablespoons melted butter
For the Top Layer:
- 8 ounces cream cheese
- 3 large eggs
- 4 cups powdered sugar
- 1 teaspoons vanilla extract
- 1/4 teaspoon almond extract, optional
Instructions
- Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with parchment paper and set aside. Place the almonds in a food processor and pulse until finely ground. Add the flour, sugar, baking powder, and salt to the food processor. Pulse to combine. Then add the eggs and butter. Turn the food processor on low and run until the mixture forms soft crumby dough.
- Dump the dough into the prepared pan. Lightly press the dough evenly over the surface of the pan. Don't pack it down too much. Set aside.
- For the top layer, wipe out the food processor bowl and add the cream cheese. Turn on high and whip to soften. Scrape the bowl with a spatula, then add the eggs, vanilla extract, and almond extract. Beat the mixture again until smooth. Add the powdered sugar and beat until smooth. Scrape the bowl again, and mix one more time to make sure there are no clumps.
- Pour the mixture over the bottom layer. Place on the middle rack in the oven and bake for 50-60 minutes. The top should be golden and puffed up in the center when it's done. If the top starts to turn dark before it puffs up, lay a loose piece of foil over the top to stop the browning, and continue baking.
- Allow the gooey butter cake to cool completely at room temperature. Dust with powdered sugar if desired.
Notes
- NOTE: For best cutting results, chill in the refrigerator for at least 3 hours before cutting. If you are in a rush, but want pretty pieces, place the pan in the freezer for 30-45 minutes. Then lift the entire cake out of the pan by the edges of the parchment and cut.
Nutrition Information
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Serving
2squares
Calories
172kcal
(9%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
35mg
(12%)
Sodium
85mg
(4%)
Potassium
67mg
(2%)
Fiber
0g
(0%)
Sugar
19g
(38%)
Vitamin A
210IU
(4%)
Calcium
29mg
(3%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 40pieces
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 2squares | |
| Calories | 172kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 85mg | 4% |
| Potassium | 67mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 19g | 38% |
| Vitamin A | 210IU | 4% |
| Calcium | 29mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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