Gooey Butter Cake Bars with Vanilla Bean

St. Louis bakers made gooey butter cake famous for its rich, almost pudding-like center over a tender cake base. These bars capture that melt with cream cheese, powdered sugar, and fragrant vanilla bean.

Serves 6 · 15 min prep · 38 min cook

Estimate for one serving

• 510 cal
• 6g protein
• 72g carbs
• 23g fat
• 1g fiber

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Ingredients

• 1 (15.25 oz) box yellow cake mix
• 1/2 cup + 1/2 cup unsalted butter, melted and slightly cooled, divided
• 1 large egg
• 8 oz cream cheese, softened
• 2 large eggs
• 3 1/2 cups powdered sugar, plus more for dusting
• 2 tsp vanilla bean paste or pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. 1Preheat the oven to 350°F. Line an 8×8-inch metal baking pan with parchment paper, leaving overhang on two sides for easy lifting, and lightly grease the paper.
2. 2In a medium bowl stir the yellow cake mix, melted butter, and 1 egg together with a fork until a soft, cohesive dough forms with no dry pockets.
3. 3Press the dough evenly into the bottom of the prepared pan using clean hands or the bottom of a glass to create a smooth, compact crust layer about 1/2-inch thick.
4. 4In a large bowl beat the softened cream cheese with an electric mixer on medium speed for 1 minute until completely smooth and free of lumps.
5. 5Add the remaining melted butter, eggs, vanilla bean paste, and salt; beat on medium until fully combined and silky, about 1 minute.
6. 6Gradually add the powdered sugar at a time on low speed, scraping the bowl, until the filling is thick, glossy, and pale—about 2 minutes total.
7. 7Pour the cream-cheese filling over the crust and spread it gently into an even layer that reaches the corners; the filling will be quite thick.
8. 8Bake on the center rack for 35–40 minutes until the edges are golden brown and set while the very center still has a slight jiggle when the pan is gently shaken—do not overbake or it loses the gooey texture.
9. 9Cool the pan completely on a wire rack for at least 1 hour, then refrigerate 30 minutes for cleaner cuts; the top will form a delicate crackly crust.
10. 10Lift out using the parchment, dust generously with extra powdered sugar through a sieve, and cut into large bars.
11. 11Serve at room temperature so the centers stay soft and gooey; store leftovers covered in the fridge up to 4 days.