Gooey Butter Cake Bars
By Alli BerkeyPublished on October 18, 2018
Time
1¾ hours, plus 3½ hours cooling
Yield
Serves 10 to 12
Ingredients
Crust
2½ cups (12½ ounces/354 grams) all-purpose flour ¾ cup (3 ounces/85 grams) confectioners' sugar ¾ teaspoon table salt 12 tablespoons unsalted butter, meltedFilling
8 ounces (227 grams) cream cheese, softened8 tablespoons unsalted butter, softened4 cups (1 pound/454 grams) confectioners' sugar, plus extra for dusting2 large eggs plus 2 large yolks2 tablespoons vanilla extract ¼ teaspoon table saltBefore You Begin
A 2-pound bag of confectioners’ sugar will yield enough for both the crust and filling with leftovers for dusting. Do not use a glass or ceramic baking dish here. Scrape down the sides and bottom of the mixer bowl with a silicone spatula as often as needed to make sure all the ingredients are fully combined.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
- Combine 2½ cups (12½ ounces) all-purpose flour, ¾ cup (3 ounces) confectioners’ sugar, and ¾ teaspoon salt in bowl. Add 12 tablespoons melted unsalted butter and stir with silicone spatula until evenly moistened. Crumble dough over bottom of prepared pan. Using bottom of dry measuring cup, press dough into even layer. Using fork, poke dough all over, about 20 times. Bake until edges are light golden brown, about 20 minutes. Transfer pan to wire rack and let cool completely, about 30 minutes.
- Combine 8 ounces softened cream cheese and 8 tablespoons softened unsalted butter in bowl of stand mixer fitted with paddle. With mixer running on low speed, slowly add 4 cups (1 pound) confectioners’ sugar, and mix until fully combined, about 1 minute, scraping down sides and bottom of bowl as needed. Increase speed to medium-high and mix until light and fluffy, about 2 minutes.
- Reduce speed to low; add 2 large eggs and 2 large yolks, 1 at a time, and mix until incorporated. Add 2 tablespoons vanilla extract and ¼ teaspoon salt and mix until incorporated, about 20 seconds, scraping down sides and bottom of bowl as needed. Increase speed to medium-high and mix until light and fluffy, about 2 minutes (mixture should have consistency of frosting). Spread filling evenly over cooled crust. Tap pan gently on counter to release air bubbles.
- Bake until top is golden brown, edges have cracked, and center jiggles slightly when pan is gently shaken, about 30 minutes. Transfer pan to wire rack and let cool completely, at least 3 hours.
- Using foil overhang, lift bars out of pan. Cut into 12 pieces. Dust with extra confectioners’ sugar and serve. (Bars can be stored at room temperature for up to 3 days.)
for the crust
for the filling
Time
1¾ hours, plus 3½ hours coolingYield
Serves 10 to 12Ingredients
Crust
2½ cups (12½ ounces/354 grams) all-purpose flour
¾ cup (3 ounces/85 grams) confectioners' sugar
¾ teaspoon table salt
12 tablespoons unsalted butter, melted
Filling
8 ounces (227 grams) cream cheese, softened
8 tablespoons unsalted butter, softened
4 cups (1 pound/454 grams) confectioners' sugar, plus extra for dusting
2 large eggs plus 2 large yolks
2 tablespoons vanilla extract
¼ teaspoon table salt
Test Kitchen Techniques
Ingredients
Crust
2½ cups (12½ ounces/354 grams) all-purpose flour
¾ cup (3 ounces/85 grams) confectioners' sugar
¾ teaspoon table salt
12 tablespoons unsalted butter, melted
Filling
8 ounces (227 grams) cream cheese, softened
8 tablespoons unsalted butter, softened
4 cups (1 pound/454 grams) confectioners' sugar, plus extra for dusting
2 large eggs plus 2 large yolks
2 tablespoons vanilla extract
¼ teaspoon table salt
Test Kitchen Techniques
Ingredients
Crust
2½ cups (12½ ounces/354 grams) all-purpose flour
¾ cup (3 ounces/85 grams) confectioners' sugar
¾ teaspoon table salt
12 tablespoons unsalted butter, melted
Filling
8 ounces (227 grams) cream cheese, softened
8 tablespoons unsalted butter, softened
4 cups (1 pound/454 grams) confectioners' sugar, plus extra for dusting
2 large eggs plus 2 large yolks
2 tablespoons vanilla extract
¼ teaspoon table salt
Test Kitchen Techniques
Why This Recipe Works
Our unique Gooey Butter Cake Bars are based on a favorite St. Louis cake and inspired by Russell Ping's version at his bakery-restaurant Russell’s. They top the charts with three layers of sweet goodness. The shortbread crust gives the bars structure and a slight crunch. Once stirred together and baked, this crust is the foundation for a whipped filling of butter, cream cheese, and sugar. Poured on top and baked on the upper-middle oven rack, this filling transforms into two layers: a gooey, buttery middle layer and a perfectly cracked meringue-like top.
Before You Begin
A 2-pound bag of confectioners’ sugar will yield enough for both the crust and filling with leftovers for dusting. Do not use a glass or ceramic baking dish here. Scrape down the sides and bottom of the mixer bowl with a silicone spatula as often as needed to make sure all the ingredients are fully combined.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
- Combine 2½ cups (12½ ounces) all-purpose flour, ¾ cup (3 ounces) confectioners’ sugar, and ¾ teaspoon salt in bowl. Add 12 tablespoons melted unsalted butter and stir with silicone spatula until evenly moistened. Crumble dough over bottom of prepared pan. Using bottom of dry measuring cup, press dough into even layer. Using fork, poke dough all over, about 20 times. Bake until edges are light golden brown, about 20 minutes. Transfer pan to wire rack and let cool completely, about 30 minutes.
- Combine 8 ounces softened cream cheese and 8 tablespoons softened unsalted butter in bowl of stand mixer fitted with paddle. With mixer running on low speed, slowly add 4 cups (1 pound) confectioners’ sugar, and mix until fully combined, about 1 minute, scraping down sides and bottom of bowl as needed. Increase speed to medium-high and mix until light and fluffy, about 2 minutes.
- Reduce speed to low; add 2 large eggs and 2 large yolks, 1 at a time, and mix until incorporated. Add 2 tablespoons vanilla extract and ¼ teaspoon salt and mix until incorporated, about 20 seconds, scraping down sides and bottom of bowl as needed. Increase speed to medium-high and mix until light and fluffy, about 2 minutes (mixture should have consistency of frosting). Spread filling evenly over cooled crust. Tap pan gently on counter to release air bubbles.
- Bake until top is golden brown, edges have cracked, and center jiggles slightly when pan is gently shaken, about 30 minutes. Transfer pan to wire rack and let cool completely, at least 3 hours.
- Using foil overhang, lift bars out of pan. Cut into 12 pieces. Dust with extra confectioners’ sugar and serve. (Bars can be stored at room temperature for up to 3 days.)
for the crust
for the filling
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