Scratch Gooey Butter Cake
from ButterYum
makes a 9x13 pan
Ingredients
Bottom layer:
2 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 large egg, room temperature
1/2 cup unsalted butter, melted
2 tablespoons whole milk
Top layer:
8 ounces cream cheese, softened
2 large eggs, beaten, room temperature
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, melted
16 ounce box of powdered sugar, sifted
Directions
To make the bottom layer:
Preheat oven to 350F and prepare a metal 9x13 cake pan by spraying it lightly with non-stick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, sugar, baking powder, and kosher salt.
Add the egg, melted butter, and milk; mix until it forms a dough.
Press the dough evenly in the bottom of the cake pan; set aside.
To make the top layer:
Beat the cream cheese until smooth, slowly add the beaten eggs, vanilla, and melted butter until mixture is smooth and creamy.
Add the sifted powdered sugar and beat again until the mixture is smooth and creamy; pour on top of bottom layer.
Bake in a 350F oven for 40 minutes.
Remove from oven and cool completely before cutting.
Sprinkle with powdered for garnish if desired.
Notes
When pressing the bottom layer into the cake pan, dampen your fingers with water to prevent sticking.
For the neatest presentation, cut with a serrated knife, cleaning the blade often.
These bars are fragile - use a spatula to transfer them from the pan to a serving platter.