Funfetti Gooey Butter Cake is a delicious and easy dessert everyone will love! The bottom layer is a butter cake and the top is a funfetti cream cheese layer that stays nice and gooey, almost cheesecake-like.
You’re going to love this cake.
I’ve never made a gooey butter cake until now. I’ve never even tried one! But I love this cake.
I had always been a little iffy about them because “gooey” made me think it was underbaked. But that’s not it all! The gooey layer is mostly cream cheese and it reminds me of a cheesecake which you know I love.
And it starts with a cake mix so you know it’s easy! Serve it with some homemade vanilla bean ice cream on top and you have a seriously decadent dessert. I might even make this my birthday cake this year. I love it that much.
What Is Gooey Butter Cake?
Gooey butter cake is a cake that originated in St Louis, MO around the 1930s.
It’s called “gooey” because there’s a cake layer on the bottom and a cream cheese layer on top. The cake layer bakes up like a crust but the cream cheese layer stays a little gooey, almost cheesecake-like.
They’re traditionally just vanilla flavored but sprinkles just make everything so much better!
- Nonstick baking spray
- White cake mix – depending on which brand you pick up, it may not be exactly 15.25 ounces, just make sure it’s pretty close
- Egg whites
- Unsalted butter
- Cream cheese
- Powdered sugar
- rainbow sprinkles
- Vanilla ice cream
- Make cake layer. Using an electric mixer, beat together cake mix, 3 egg whites, and 1 stick melted and cooled butter until smooth. Spread into a 9×13-inch pan sprayed with nonstick baking spray.
- Make gooey layer. Using an electric mixer, beat together cream cheese, vanilla, and 3 egg whites until smooth. Beat in 4 tablespoon melted and cooled butter. With the mixer on low, slowly add powdered sugar; beat mixture until smooth. Use a rubber spatula to stir in rainbow sprinkles. Spread the gooey mixture over the cake layer.
- Bake the cake. Bake in a 350F oven for 40 – 45 minutes, until the center is set and the edges are puffed and golden brown. Let cool on a wire rack before slicing and serving.
- Serve. Serve the cake with vanilla ice cream and sprinkles on top.
How Do You Know When Gooey Butter Cake Is Done?
You’ll know that the gooey butter cake is done when the very center isn’t jiggly anymore. Just open the oven and give the pan a little shake. If the center is set, it’s good to go!
How Long Is Gooey Butter Cake Good For?
This cake will be good at room temperature for up to 4 days and good in the refrigerator for up to a week. It will dry out the longer it sits, so it’s best served within the first day or 2.
Whether storing in the fridge or an room temperature, make sure to cover it tightly with aluminum foil or use a baking pan that comes with an airtight lid.
Uses for Leftover Egg Yolks
You’re going to have 6 leftovers egg yolks after making this and if you aren’t the kind of person that just cooks them up for their dogs (🙋🏼♀️), here are some ideas to use them up:
- Birthday Cake Ice Cream
- Chocolate Pudding Pie
- Circus Animal Cookie Ice Cream
- Vanilla Bean Cupcakes
- Strawberry Cheesecake Ice Cream
Can You Freeze Gooey Butter Cake?
You can freeze gooey butter cake for up to 3 months in an airtight container.
I think it’s easiest to freeze it in slices so you can pull it out one slice at a time. If you want to do it that way, wrap each slice tightly in plastic wrap and then put them in a freezer ziploc bag.
If you want to freeze the entire cake, I also recommend wrapping it in plastic wrap and then hopefully you have a freezer bag large enough!
When you are ready to serve it, just let it defrost at room temperature overnight.
More Funfetti Recipes
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For the cake:
- nonstick baking spray
- 1 (15.25 oz) white cake mix
- 3 large egg whites
- 1 stick unsalted butter, melted and cooled
For the gooey filling:
- 1 (8 ounce) block cream cheese, room temperature
- 1 teaspoon vanilla
- 3 large egg whites
- 3 tablespoon unsalted butter, melted and cooled
- 3 cups powdered sugar
- ½ cup rainbow sprinkles, plus more for serving
- vanilla ice cream, for serving
- Preheat oven to 350F. Spray a 9x13-inch pan with nonstick baking spray. Set aside.
- To make the cake, beat together cake mix and egg whites with an electric mixer until smooth.
- Add melted butter and beat until just combined.
- Spread the batter into the prepared pan. (It will be thick and hard to spread but you want it to reach all the corners and sides. I found that an icing spatula really helped to smooth it out.) Set aside.
- To make the gooey filling, beat together cream cheese and vanilla with an electric mixer until smooth. Add egg whites and beat again until smooth. Add the melted and cooled butter; beat until smooth.
- With the mixer on low, slowly add the powdered sugar and beat until the powdered sugar is incorporated and mixture is smooth.
- Use a rubber spatula to fold in sprinkles.
- Spread the filling over the cake batter.
- Bake for 40 - 45 minutes, until the center is set and the edges are puffed up and golden brown.
- Let cool before slicing and serving.
- Serve with ice cream and sprinkles on top.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 443Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 364mgCarbohydrates: 71gFiber: 1gSugar: 52gProtein: 4g