Sugar Cookie Gooey Butter Cake
This Sugar Cookie Gooey Butter Cake is soft, tender, and packed with nostalgic sugar-cookie flavor. It starts with a thick, buttery sugar cookie cake base, then gets topped with a rich, creamy, slightly tangy gooey butter cream cheese layer that melts into the cake as it bakes and forms a signature crackly top. Every bite is soft, warm, sweet, and unbelievably gooey—just like the center of a perfect sugar cookie. Serve it warm with a scoop of vanilla ice cream and a dusting of powdered sugar for the ultimate cozy dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Cream Cheese: Creates the rich, tangy, ultra-creamy gooey layer that melts into the cake while baking.
Egg Yolks: Add richness and help thicken the gooey cream cheese layer for a custard-like texture.
Powdered Sugar: Sweetens the filling and helps create that signature gooey, crackly top.
Vanilla Bean Paste or Extract: Adds warm, classic sugar-cookie flavor and enhances overall sweetness.
Almond Extract: Boosts the nostalgic bakery-style sugar cookie flavor.
Cake Batter Extract (Optional): Adds an even stronger funfetti-style flavor profile.
Salt: Balances sweetness and enhances flavor in both layers.
Christmas Sprinkles: Give the cake a festive look and add a soft crunch throughout.
All-Purpose Flour: Forms the base structure of the sugar cookie cake layer for a soft, tender crumb.
Baking Powder: Helps the cake layer rise and stay light.
Baking Soda: Works with the yogurt to lift and soften the cake texture.
Greek Yogurt or Sour Cream: Adds moisture, tang, and softness for an ultra-tender sugar cookie cake.
Granulated Sugar: Sweetens the cake layer and helps keep it soft and moist.
Salted Butter: Provides richness and moisture while adding buttery sugar cookie flavor.
Eggs: Bind the cake batter and ensure a fluffy, tender bake.
Maple Syrup: Adds natural sweetness, moisture, and depth of flavor.
Vanilla Bean Paste or Extract: Enhances the sugar cookie flavor in the cake layer.
Almond Extract: Adds warmth and that signature sugar-cookie bakery aroma.
Cake Batter Extract (Optional): Gives extra sugar cookie sweetness if desired.
Additional Christmas Sprinkles: Folded into the cake layer for festive color and texture.
Vanilla Ice Cream: Served alongside for a creamy, cool contrast to the warm cake.
Powdered Sugar: A light dusting enhances the presentation.
Why You’ll Love Sugar Cookie Gooey Butter Cake:
Soft & Tender Sugar Cookie Base: The cake layer bakes up perfectly soft, buttery, and tender with that nostalgic sugar cookie flavor.
Gooey Cream Cheese Topping: The gooey butter layer melts into the cake as it bakes, making every bite irresistibly creamy and rich.
Crackly Golden Top: That signature crackled surface gives the perfect textural contrast to the soft, gooey center.
Classic Sugar Cookie Flavor: Both layers are infused with warm vanilla sweetness for the ultimate holiday treat.
Super Simple Ingredients: Everything comes together with pantry staples—no special tools or mixers required.
Crowd-Pleasing Dessert: Perfect for gatherings, holidays, potlucks, or any time you need an easy dessert.
Even Better Warm: Serve with a scoop of vanilla ice cream to create the dreamiest, meltiest sugar cookie experience.
Foolproof for All Skill Levels: A beginner-friendly dessert that tastes bakery-level while being incredibly easy to make.
Make-Ahead Friendly: Stays soft and gooey even the next day, making it ideal for prepping ahead.
Tips for Making Sugar Cookie Gooey Butter Cake:
Weigh Your Ingredients: Using a kitchen scale ensures accuracy and gives you the perfect soft, gooey texture every time.
Use Room-Temperature Ingredients: Cream cheese, Greek yogurt (or sour cream), and eggs blend more smoothly and create a lighter, creamier texture.
Do Not Over-Mix the Batter: Mix the sugar cookie base just until combined to keep the cake soft and tender rather than dense.
Whisk the Gooey Layer Until Smooth: Make sure the cream cheese mixture is lump-free for a silky topping.
Leave a Slight Border: Avoid spreading the gooey mixture all the way to the edges—this helps the crackly top form properly.
Bake Until Just Set: The center should still jiggle slightly; it will continue to set as it cools while staying perfectly gooey.
Avoid Over-Baking: Too much time in the oven will firm up the gooey layer—pull it as soon as the top is lightly golden and crackled.
Cool Before Slicing: Let the cake rest at least 20–30 minutes so the layers can settle into that soft, gooey texture.
Serve Slightly Warm: A quick warm-up brings the gooey texture back to life if serving later.
How to Store Sugar Cookie Gooey Butter Cake:
Room Temperature: Store for 1–2 Days. Keep the cake covered tightly at room temperature if you prefer the gooey center to stay extra soft.
Refrigerator: Store for Up to 5 Days. Place leftovers in an airtight container. The cake firms up slightly when chilled but stays delicious—just warm before serving for that gooey texture.
Freezer: Store for Up to 2 Months. Wrap individual slices in plastic wrap, then place in a freezer-safe bag or container. Thaw in the fridge overnight before reheating.
Reheat: Warm Before Serving. Microwave slices for 10–15 seconds or bake at 300°F (150°C) for 5–8 minutes to restore the gooey, melty center.
FAQs:
Q: Can I make this sugar cookie gooey butter cake ahead of time?
A: Yes! You can bake the cake 1 day in advance, let it cool completely, and store it tightly covered in the fridge. Warm slices before serving to bring back the gooey texture.
Q: How do I know when the cake is finished baking?
A: The edges should be set and lightly golden, while the center should still have a slight jiggle. Over-baking will reduce the gooey texture—pull it from the oven while the center is still soft.
Q: Can I make this without a stand mixer?
A: Absolutely. A hand mixer works great for both the sugar cookie layer and the gooey cream cheese layer.
Q: What size pan should I use?
A: A 10.5x7.5-inch or 8x8-inch baking dish or pan is ideal for a thicker, gooier cake. You may double the recipe and use a 9×13-inch pan, follow the same baking temperature and time, and add 3 minutes at a time if needed!
Q: Can I freeze the cake?
A: Yes. Freeze whole or sliced, wrapped well, for up to 2 months. Thaw overnight in the fridge and warm before serving.
Q: Do I need to refrigerate leftovers?
A: If enjoying within 1–2 days, room temperature is fine. For longer storage, keep the cake refrigerated.
Q: How do I reheat it without drying it out?
A: Microwave servings for 10–15 seconds or warm in a low oven at 300°F for 5–8 minutes. Avoid overheating or the gooey layer will firm too much.
Check out my other holiday dessert recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this sugar cookie gooey butter cake. Happy baking!
