We all need a little (more) butter in our Mondays don’t we?
And a little more cake. . .and a little more candy too. Because cake on its own is never good enough for me. Nothing on its own is ever good enough for me. But add some candy and I’m good. Crumbly, buttery candy. YUM!
Gooey Heath Bar Butter Cake is exactly what it sounds like: buttery, full of chopped up Heath bars, and topped with a gooey cream cheese topping. It’s kind of like baking frosting onto a cake, if you can imagine such a thing.
The original gooey butter cake, from what I can tell based on a quick Google search, is native to St. Louis and is typically a yellow cake topped with a cream cheese topping. The version I’m making here uses a box cake mix, which has become the traditional way to make this recipe at home.
There are recipes for the real-deal gooey butter cake floating around out there and I plan on trying the totally from-scratch version someday. But I love how easily this version comes together. Seriously, you probably have most of the ingredients in your pantry right now and you can be lazy like me and use the same bowl for the topping that you use for the cake. (Correct, I used the same bowl and didn’t wash it in between. Is that something I should have kept to myself? Too late.)
Anyway, you should definitely treat yourself to this wondrous concoction. One note though: it’s not for the faint-hearted sweet tooth. You need to love sugar in a serious way. It’s a sweet cake. A very, very sweet cake.
This is totally one of those desserts you can dress up or dress down. It’s perfect for a birthday party when you don’t have the time or the desire to make a big ol’ layer cake. But it’s an unassuming little cake, easy to put together because of the cake mix base, so it’s a great dessert to whip up for a last-minute get-together.
You can customize it too. Switch out the candy or use a different flavor of cake mix. I don’t think you could go very wrong.
Could not be more delicious if it tried.
- 1/2 cup unsalted butter, melted
- 1 (15.25-ounce) yellow cake mix
- 3 eggs, at room temperature
- 8 ounces cream cheese at room temperature, cut into quarters
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract, divided
- 4 cups powdered sugar, plus more for dusting if desired
- 3 (1.4-ounce) Heath bars, coarsely chopped
- Preheat oven to 350 degrees. Lightly grease a 9-x-13-inch casserole dish and set aside.
- Combine cake mix, butter, 1 egg, and 1/4 teaspoon almond extract in a medium mixing bowl. Beat with electric beater set to low until well combined—batter will be very stiff. Press mixture into an even layer in the prepared pan and set aside.
- Combine cream cheese, salt, vanilla extract, and almond extract in a large mixing bowl and beat with an electric mixer until smooth. Add remaining eggs and beat to combine. Add powdered sugar 1/2 cup at a time, beating well after each addition. Continue mixing until completely smooth. Fold in Heath bars, stirring until evenly distributed. Pour over the yellow cake.
- Bake cake on a rack set in the middle of the oven for 35 to 40 minutes. (Place a large rimmed baking sheet on the bottom rack of the oven to catch any spills.) The cake is done when it is golden brown around the edges and set in the middle.
- Cool cake completely before sprinkling with extra powdered sugar (if desired) and serving.