Ultimate Homemade Caramel Gooey Butter Cake: A Decadent Recipe Experience

Caramel Gooey Butter Cake – Indulge in a truly unforgettable dessert with this incredible Caramel Gooey Butter Cake. Imagine a perfectly soft and tender yellow cake base, generously topped with the most exquisite, salted caramel-infused gooey butter filling. Each slice is crowned with a delicate dusting of powdered sugar, creating a harmonious blend of textures and an explosion of rich, sweet, and slightly salty flavors that will captivate your taste buds. This isn’t just a cake; it’s a culinary masterpiece that promises pure bliss in every bite.

If you’re a devoted fan of rich, decadent desserts, prepare yourself: this Caramel Gooey Butter Cake is destined to become your new obsession. It masterfully combines a moist, buttery yellow cake base with a luxuriously creamy, caramel-infused cream cheese layer and a velvety homemade salted caramel sauce. This cake is more than just a sweet treat; it’s a celebration of flavor and the pure joy of baking. Perfect for special occasions or simply elevating an ordinary day, this recipe showcases the delightful artistry and careful attention to detail that make homemade desserts so incredibly rewarding.

Looking for more caramel dessert inspiration? Check out these other delightful recipes:

• Frosted Coconut Caramel Sugar Cookies Recipe
• Levain Copycat Caramel Coconut Chocolate Chip Cookie
• Chocolate Salted Caramel Cookie With Frosting

What Exactly Is Gooey Butter Cake? A Sweet History

The Caramel Gooey Butter Cake is a dessert that leaves an indelible impression from the very first bite. This sweet, incredibly rich treat boasts a fascinating origin story from St. Louis, Missouri, where it has been a beloved local legend since the 1930s or 1940s. Lore suggests that a resourceful baker, faced with an accidental mix-up in cake batter proportions, decided to bake the “mistake” anyway, giving birth to this iconic dessert.

At its heart, a classic Gooey Butter Cake is defined by its distinct two-layer structure. The bottom layer is a dense, buttery cake-like base, which provides a sturdy foundation. Above it lies the signature gooey, creamy top layer, typically crafted from a rich blend of butter, sugar, eggs, and often cream cheese for an added tang and richness. The magic of this cake lies in the exquisite contrast of these two textures: the firm yet tender base perfectly complements the soft, almost custard-like consistency of the top layer. It’s incredibly sweet and wonderfully rich, making it an ideal candidate for cutting into small, indulgent squares and finishing with a generous dusting of powdered sugar. Our caramel version takes this classic to new heights, infusing that beloved gooey layer with the irresistible flavor of salted caramel.

Why You’ll Fall in Love with This Caramel Gooey Butter Cake Recipe

While the sheer allure of caramel might be reason enough to adore this cake, we’ve gone the extra mile to ensure it’s incredibly gooey, decadent, and utterly irresistible. Here are even more compelling reasons why this Caramel Gooey Butter Cake will quickly become a cherished favorite in your baking repertoire:

• Unmatched Rich Caramel Flavor: Our recipe features a homemade salted caramel sauce, meticulously crafted to deliver a deep, complex, and perfectly balanced sweetness with a hint of sea salt. This isn’t just a caramel-flavored cake; it’s a true caramel experience that permeates every layer.
• Luxuriously Creamy Texture: The iconic gooey butter layer, enhanced with cream cheese, ensures the cake is unbelievably moist, tender, and boasts that signature soft, almost melt-in-your-mouth consistency. It’s the perfect counterpoint to the subtle firmness of the cake base.
• Surprisingly Simple Ingredients: Despite its sophisticated flavor, this cake relies on common pantry staples. You won’t need to hunt for exotic ingredients, making it an accessible and enjoyable baking project for any home cook.
• A Show-Stopping Dessert for Any Occasion: Whether you’re hosting a dinner party, celebrating a holiday, or simply craving a special treat, this Caramel Gooey Butter Cake is guaranteed to impress. Its beautiful golden hue and rich aroma make it a centerpiece dessert that tastes as amazing as it looks. It’s the perfect way to indulge yourself or delight your guests.
• The Joy of Homemade: There’s something incredibly satisfying about creating a dessert from scratch. Making your own caramel sauce and assembling this cake is a rewarding process that results in flavors far superior to any store-bought alternative.

Essential Pantry Staples for Your Caramel Gooey Butter Cake

Gather your ingredients and prepare to transform humble pantry staples into a truly magnificent Caramel Gooey Butter Cake! This recipe thoughtfully utilizes items you likely already have on hand, making it convenient to whip up this delicious treat. Let’s delve into the key components:

• Butter Extract: This magical ingredient enhances the buttery notes in your cake, giving it an extra layer of rich flavor. You can find it readily available at most grocery stores or even Walmart. Any reputable brand will do the trick!
• Heavy Cream: Crucial for achieving the smooth, luxurious texture of our homemade caramel sauce. If you’re short on time or prefer a shortcut, a high-quality store-bought caramel will also work. For an excellent option, consider this recommendation for a store-bought salted caramel topping.
• Unsalted Butter: This is the foundation of our moist cake base. It’s imperative that your butter is at **room temperature** to ensure it creams easily and thoroughly with the sugar, creating a light and airy batter.
• Eggs: Like butter, eggs should be at room temperature. This helps them incorporate smoothly into the batter, contributing to the cake’s tender crumb and proper structure. I always pull my eggs out when I get out other dairy ingredients.
• Sour Cream: For the best results, always opt for **full-fat sour cream**. Light or reduced-fat versions simply won’t deliver the same richness, moisture, and tender texture that makes this cake so special.
• Buttermilk: This acidic ingredient reacts with the leavening agents, resulting in a super tender and moist cake. If you don’t have buttermilk on hand, you can easily substitute it by adding 1 tablespoon of lemon juice or white vinegar to regular whole milk, letting it sit for 5-10 minutes until it slightly curdles, then using it as buttermilk.
• Cream Cheese: The star of our gooey top layer! Ensure your cream cheese is well softened at room temperature – typically 30 minutes to an hour out of the fridge – for a perfectly smooth and lump-free filling.
• Powdered Sugar: Essential for the luscious gooey butter layer, providing its signature sweetness and creamy consistency. It’s also used for that final, elegant dusting on top.
• Granulated Sugar: Used in both the cake batter and the homemade caramel sauce, providing the primary sweetness.
• All-Purpose Flour: The structural backbone of our cake. Ensure you spoon and level your flour, rather than scooping directly, to avoid a dense cake.
• Baking Powder & Baking Soda: Our leavening agents work in tandem to give the cake its lift and tender texture.
• Salt (Sea Salt recommended): A pinch of salt in both the cake and caramel balances the sweetness and enhances all the other flavors. Especially vital for that “salted caramel” magic!
• Light Corn Syrup: In the caramel sauce, corn syrup helps prevent crystallization, ensuring your caramel stays smooth and glossy.
• Vanilla Extract: A touch of pure vanilla extract elevates the flavor profile of both the cake and the caramel.

How to Make Caramel Gooey Butter Cake: Your Step-by-Step Guide

Crafting this extraordinary Caramel Gooey Butter Cake is a delightful process that’s far simpler than you might imagine, and the truly exceptional results are unequivocally worth every moment. Follow these steps for baking success:

1. Mastering the Homemade Caramel Sauce:
   • In a sturdy, medium-sized saucepan (at least 2-quart capacity to prevent overflow), combine your granulated sugar, water, and light corn syrup. Bring this mixture to a boil over medium heat. It’s crucial **not to stir** the sugar mixture once it begins to boil, as this can cause crystallization.
   • Allow the mixture to boil undisturbed until it transforms into a beautiful deep golden brown color, typically taking 5-7 minutes. Watch it closely, as caramel can go from perfect to burnt very quickly.
   • While the sugar mixture is cooking, gently warm your heavy cream in the microwave for about 1 minute. This step is important to prevent the caramel from seizing when the cold cream is added.
   • Once your caramel reaches that desired golden hue, carefully remove it from the heat. Slowly and cautiously pour in the warmed heavy cream, stirring continuously until everything is smoothly combined. Then, stir in the pure vanilla extract, sea salt, and butter until the butter is fully melted and incorporated. Allow the caramel to cool completely to room temperature before using it in the gooey top layer – warm caramel can affect the texture of the cream cheese filling.
2. Preparing the Perfect Cake Base:
   • Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it thoroughly with cooking spray, lining the bottom with parchment paper, and then spraying the parchment and sides again. This ensures easy removal of your delicate cake.
   • In a medium bowl, whisk together all your dry ingredients: flour, baking powder, baking soda, and sea salt. Set this aside.
   • Using a stand mixer fitted with a paddle attachment (or an electric hand mixer), cream together the room temperature unsalted butter, canola oil, and granulated sugar on medium speed until the mixture is light, fluffy, and pale, usually about 4 minutes. Remember to scrape down the sides and bottom of the bowl to ensure even mixing.
   • Add the room temperature eggs one at a time, beating well after each addition for about 30 seconds until fully incorporated. Follow with the egg yolk, then mix in the butter extract. Don’t worry if the mixture looks slightly curdled; it will smooth out.
   • On low speed, alternate adding the dry ingredient mixture and the combined sour cream and buttermilk mixture to the wet ingredients, beginning and ending with the dry. Mix *just until combined*, being careful not to overmix, as this can lead to a tough cake.
   • Spread this beautiful cake batter evenly into your prepared springform pan. Set it aside while you prepare the irresistible cream cheese layer.
3. Creating the Luscious Cream Cheese Layer:
   • In a separate medium bowl, beat the room temperature cream cheese with a hand mixer until it is perfectly smooth and creamy, about 30-45 seconds.
   • Add the large room temperature egg and beat on high speed for another 30 seconds, scraping down the bowl as needed.
   • Gradually add the sifted powdered sugar, about 1 cup at a time, mixing for 30 seconds after each addition. This step should take a little over 1 minute in total.
   • Finally, gently fold in the cooled homemade caramel sauce (about ⅓ cup, or more to taste if you desire extra caramel punch) and mix on low speed just until it is fully incorporated into the cream cheese mixture.
   • Carefully pour and spread this decadent cream cheese mixture evenly over the cake batter in the springform pan using a small offset spatula.
4. Bake, Chill, and Serve:
   • Bake your Caramel Gooey Butter Cake for 45-48 minutes. The cake is ready when the edges are beautifully golden brown, and the center still has a slight jiggle – this is the “gooey” part! A slight crackling on top is also normal.
   • Once baked, allow the cake to cool in the pan for 10-15 minutes on a wire rack. This is crucial. Then, transfer it to the refrigerator to chill for at least 2 hours. This chilling period is essential for the cream cheese layer to firm up and set, achieving that perfect gooey yet stable texture.
   • Before serving, give your chilled cake a generous dusting of powdered sugar for an elegant finish and an extra touch of sweetness. Slice into squares and enjoy!

For all the precise measurements and further intricate details, please refer to the comprehensive recipe card provided below.

Expert Baking Tips for the Perfect Caramel Gooey Butter Cake

Achieving a bakery-worthy Caramel Gooey Butter Cake is within your reach with these expert tips:

• Caramel Vigilance is Key: The most critical step in making the caramel sauce is constant supervision. Sugar can rapidly transition from perfectly golden to irrevocably burnt in mere seconds. Stay by the stove, keep a close eye on the color, and remove it from the heat immediately once it reaches a deep amber hue.
• Embrace Room Temperature Ingredients: This cannot be stressed enough for a smooth and emulsified cake batter and cream cheese layer. Cold dairy products (butter, eggs, sour cream, buttermilk, cream cheese) will not mix properly, leading to a lumpy batter or a cake with an uneven texture. Plan ahead and take them out of the refrigerator at least 30 minutes to an hour before you begin baking.
• Don’t Skip the Chill Time: The post-baking chilling period in the refrigerator is absolutely non-negotiable for this recipe. It allows the cream cheese layer to firm up and set properly, giving you that signature gooey yet sliceable texture that defines a true gooey butter cake. Patience here will be greatly rewarded.
• Precision in Measuring Flour: Always use the “spoon and level” method for measuring flour. Lightly spoon flour into your measuring cup until it overflows, then use a straight edge (like the back of a knife) to level it off. Scooping directly from the bag can compact the flour, resulting in too much flour and a dry, dense cake.
• Resist Overmixing the Batter: Once you start adding the dry ingredients, mix the cake batter only until just combined and a few streaks of flour remain. Overmixing develops gluten, which can make your cake tough and compromise its tender crumb. It can also incorporate too much air, which can cause the cream cheese layer to sink.
• Sift Your Powdered Sugar: Powdered sugar often clumps. Sifting it before adding it to the cream cheese layer will ensure a silky-smooth, lump-free filling.
• Pan Preparation Matters: Thoroughly grease and parchment-line your springform pan. The parchment paper on the bottom is a lifesaver for easy removal and serving, especially with a gooey cake like this.

Troubleshooting: Why Did My Gooey Butter Layer Sink into the Cake?

It can be incredibly frustrating when your beautifully crafted gooey butter layer doesn’t behave as expected and sinks into the cake. This is a common issue, but understanding the root causes can help you prevent it. Here are the most common reasons and how to address them:

• Overmixing the Cake Batter: This is perhaps the most frequent culprit. When you overmix cake batter, you incorporate too much air, making the batter excessively light and airy. During baking, this airy base can’t adequately support the heavier cream cheese layer, causing it to sink to the bottom. To fix: Mix the cake batter only until the ingredients are just combined, with no more than a few streaks of flour remaining. Gently fold the rest with a spatula.
• Excess Sugar in the Gooey Layer: Too much sugar, especially in humid environments, can make the cream cheese mixture too thin and heavy. A thinner, heavier layer is more prone to sinking into the cake base. To fix: Stick strictly to the recipe’s measurements for powdered sugar. If you live in a very humid climate, you might slightly reduce the liquid content in the gooey layer (e.g., a tiny bit less caramel sauce), but generally, following the recipe precisely should prevent this.
• Ingredients Not at Room Temperature: While less direct, cold ingredients (especially cream cheese and eggs) can result in a lumpy, uneven gooey layer that might not bake or set consistently, potentially leading to sinking. To fix: Always ensure all dairy and eggs are at room temperature before you begin.
• Underbaked Cake Base: If the yellow cake base isn’t sufficiently baked or developed enough to provide a strong structure, it won’t be able to support the gooey topping. To fix: Ensure your cake base is baked according to the recommended time and temperature, and that it shows signs of being set before adding the gooey layer.

By diligently addressing these common issues, you can confidently prevent the gooey butter layer from sinking and achieve that perfect, distinct two-layer separation. Happy baking!

Recommended Tools for Baking Success

Having the right equipment makes baking this Caramel Gooey Butter Cake a breeze:

• Stand Mixer with Paddle Attachment: Ideal for creaming butter and sugar, and mixing the cake batter efficiently and thoroughly. A hand mixer can also be used.
• 9-inch Springform Pan: This is highly recommended for gooey butter cakes as its removable sides make serving incredibly easy without damaging the delicate layers.
• Small Offset Spatula: Perfect for evenly spreading the cake batter and, more importantly, the gooey cream cheese layer, ensuring a beautiful, smooth finish.
• 2-quart Saucepan: Essential for making the homemade caramel sauce, providing enough depth to prevent boiling over.
• Parchment Paper: Lines the bottom of your springform pan, guaranteeing a stick-free release and making cleanup simpler.
• Large Bowl & Medium Bowls: For whisking dry ingredients, combining wet ingredients, and preparing the cream cheese layer.
• Whisk: For combining dry ingredients and light mixing.
• Rubber Spatula: Crucial for scraping down the sides of the bowls and gently folding ingredients, preventing overmixing.

Frequently Asked Questions (FAQ) About Caramel Gooey Butter Cake

Here are answers to some common questions you might have about making this delicious cake:

Can I use store-bought caramel sauce instead of making it from scratch?
Yes, absolutely! While homemade caramel sauce offers a deeper, richer, and more authentic flavor that truly elevates this cake, a high-quality store-bought salted caramel sauce can certainly be used as a convenient alternative. Just make sure it’s thick enough to hold its own in the gooey layer. You might want to warm it slightly to make it easier to incorporate.

What if my caramel sauce crystallizes while cooking?
Caramel crystallization occurs when sugar crystals get stirred back into the boiling syrup, causing the entire mixture to solidify. If your caramel crystallizes, it’s generally best to start over. To prevent crystallization, follow these key tips: ensure your saucepan and all utensils are impeccably clean and free of any sugar grains or impurities before you start. Most importantly, **do not stir** the sugar mixture once it begins to boil. You can gently swirl the pan if needed, but avoid direct stirring.

Do I need a stand mixer to make this cake?
While a stand mixer makes the creaming process for the butter and sugar significantly easier and quicker, it’s not strictly necessary. You can achieve excellent results using a good electric hand mixer. Just be sure to beat the butter and sugar until very light and fluffy, and ensure all ingredients are fully incorporated as you add them.

What can I do if I don’t have a springform pan?
If a springform pan isn’t available, you can definitely use a regular 9-inch round cake pan. The key is to prepare it extremely well. Ensure it’s thoroughly greased, and line the bottom with parchment paper. For even easier removal, you can create a “sling” with two strips of parchment paper crossing in the middle, allowing you to lift the baked cake out of the pan once it has cooled slightly. Be extra gentle when removing the cake from a standard pan.

Can I add nuts or chocolate chips to this cake?
Absolutely! For added texture and flavor, feel free to sprinkle in about ½ cup of chopped pecans, walnuts, or even mini chocolate chips over the cake batter before you add the gooey cream cheese layer. This will add a delightful crunch and extra richness.

How do I know when the gooey butter cake is done baking?
The Caramel Gooey Butter Cake is ready when its edges are golden brown and slightly set, while the center still appears visibly jiggly. It might also develop some cracks on the top surface. Resist the urge to overbake, as you want to preserve that signature gooey texture in the center.

Storing and Freezing Instructions: Keeping Your Caramel Gooey Butter Cake Fresh

To maintain the delightful freshness and gooey texture of your Caramel Gooey Butter Cake, store it in an airtight container in the refrigerator. It will remain wonderfully delicious for up to 5 days. Since this cake contains cream cheese, refrigeration is essential.

For extended enjoyment, this cake freezes beautifully. To freeze, first ensure the cake is completely cooled and chilled. Then, wrap individual slices tightly in plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. Place the wrapped slices in an airtight freezer-safe container or a heavy-duty freezer bag. Frozen slices can be stored for up to 2 months. When you’re ready to indulge, simply thaw individual slices in the refrigerator overnight or on the counter for a few hours. A brief warm-up in the microwave can enhance the gooeyness if desired.

Explore more caramel and gooey butter cake variations:

• Frosted Caramel Oreo Cookies With Salted Caramel
• Very Flavorful Chai Caramel Cake
• Best Chewy Caramel Chocolate Chip Cookies

Don’t forget to leave a 5-star review and a comment if you loved the recipe or have any questions! Your feedback means a lot to me and helps other bakers discover this amazing cake. Also, don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun content, delicious recipes, and baking inspiration. I can’t wait to connect with you there!

Recipe Card

Caramel Gooey Butter Cake

By Molly Murphy

This recipe delivers a soft and tender yellow cake base crowned with the most irresistible salted caramel gooey butter filling, finished with a delicate dusting of powdered sugar. Pure decadence!

5 from 2 votes

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Course Dessert

Cuisine American

Servings 12

Ingredients

For the Caramel Sauce (Prepare 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 sea salt
• 3 tablespoons unsalted butter

For the Cake Base:

• ½ cup unsalted butter room temperature
• 3 tablespoons vegetable oil
• ¾ cup granulated sugar
• 2 large whole eggs room temperature
• 1 large 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 sea salt
• ½ cup full-fat sour cream room temperature
• ¼ cup buttermilk room temperature (or milk + lemon juice/vinegar)

For the Cream Cheese Layer:

• 8 ounces cream cheese room temperature, full-fat block
• 1 large egg room temperature
• 2 ¾ cups powdered sugar sifted
• ⅓ cup caramel sauce homemade, cooled (from recipe above)

Instructions

For the Caramel Sauce:

• In a medium-sized saucepan (at least 2-quart capacity), combine the water, granulated sugar, and corn syrup.
• Over medium heat, bring the sugar mixture to a boil. **Do not stir** during this process to avoid crystallization. Swirl the pan gently if needed.
• Let the mixture boil until it turns a deep golden brown, around 5-7 minutes. Watch carefully as it can burn quickly.
• Meanwhile, warm the heavy cream in the microwave for approximately 1 minute.
• Once the caramel achieves a deep golden brown color, remove it from the heat. Carefully and slowly add the warm cream, stirring constantly until fully combined.
• Transfer the caramel mixture to a separate heat-proof bowl, then stir in the vanilla extract, sea salt, and butter until the butter has melted and is well incorporated.
• Allow the caramel to cool completely to room temperature before adding it to the gooey top. It should be cool, not warm.

For the Cake Base:

• Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan or springform pan with cooking spray, line the bottom with parchment paper, and spray again, ensuring the sides are also covered. Set aside.
• In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until thoroughly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the room temperature unsalted butter, vegetable oil, and granulated sugar on medium-high speed until the mixture is light, fluffy, and smooth, about 4 minutes. Scrape down the bottom and sides of the bowl to ensure even mixing.
• Add the whole eggs and egg yolk one at a time, beating on medium speed for about 30 seconds after each addition until fully incorporated. Scrape the bowl after each egg addition. Once all eggs are in, beat on medium-low for 30 more seconds.
• Stir in the butter extract on medium-low speed for 30 seconds. If the mixture appears clumpy, it will smooth out once the flour is added.
• In a small bowl, combine the sour cream and buttermilk until well mixed.
• Reduce the mixer speed to low. Add half of the dry flour mixture, followed by half of the sour cream/buttermilk mixture. Mix on low until almost incorporated. Then add the remaining flour and buttermilk mixtures and mix just until a few streaks of flour remain. Finish mixing the bottom and sides of the bowl gently with a rubber spatula to ensure no dry spots.
• Evenly distribute the cake batter into the prepared springform pan. Set aside while you quickly prepare the gooey butter topping.

For the Cream Cheese Layer:

• In a medium-sized bowl, beat the room temperature cream cheese with a hand mixer on medium-high speed until it’s perfectly smooth and creamy, about 30-45 seconds.
• Add the large room temperature egg and beat on high speed for 30 seconds. Scrape the sides and bottom of the bowl thoroughly with a rubber spatula.
• Gradually add the sifted powdered sugar, 1 cup at a time, mixing for 30 seconds after each cup has been added until fully incorporated and smooth. This step should take a little over 1 minute.
• Finally, add the cooled caramel sauce to the cream cheese mixture and mix on low speed just until it is fully incorporated. Do not overmix.
• Carefully pour the cream cheese mixture onto the top of the cake batter in the prepared pan. Use a small offset spatula to spread it into an even, smooth layer.
• Bake for 45-48 minutes. The cake is done when the edges are golden brown and the center still has a slight jiggle. The top might crack slightly, which is normal for gooey butter cake.
• When the cake is done, let it cool in the pan on a wire rack for 10-15 minutes. Then, transfer it to the refrigerator to chill for at least 2 hours. This crucial step allows the cream cheese layer to firm up and set, ensuring the perfect gooey texture.
• Before serving, remove the sides of the springform pan and lightly dust the top with powdered sugar for a beautiful finish. Slice into squares and enjoy this decadent treat!

Keyword gooey butter, caramel, St. Louis dessert, homemade cake

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