Gooey Butter Cake

Method

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1. Heat the oven to 175°C / 350°F and line a 23 x 33 cm tin with baking paper.

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2. Stir the flour, sugar, baking powder and salt together in a bowl. Add the melted butter, egg, milk and vanilla and mix to a soft, thick dough. Press it evenly into the tin.

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3. Beat the cream cheese until smooth. Beat in the eggs one at a time, then the melted butter. Add the icing sugar gradually with the vanilla and beat until smooth.

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4. Pour the mixture over the base and level the top.

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5. Bake for 35 to 40 minutes, until the edges are golden and the top is golden with a slight wobble in the centre.

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6. Cool in the tin for at least 1 hour, dust with the extra icing sugar and cut into 16 squares.

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Chef’s Tips

• Bake until the centre still wobbles. It sets as it cools and stays gooey.
• Beat the cream cheese until it is completely smooth before adding the sugar. Lumps do not disappear.
• Cut with a hot knife, and wipe it between squares.

Pairing Suggestions

• Strong black coffee
• A glass of milk
• Fresh berries

Storage & Reheating

Keep in the fridge up to 4 days and bring to room temperature before serving. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.