Gooey Butter Cake - best eaten while it's still hot :)
Gooey Butter Cake
For the butter cakeIngredients
250g butter, softened
1 cup caster sugar (I reduced the sugar to 3/4 cup)
2 teaspoons vanilla essence
3 eggs (large)
2 1/2 cups self-raising flour
2/3 cup milk
- Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
- Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
- Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
- Spread mixture into prepared pan.
250gm cream cheese, softened
1 teaspoon vanilla
8 tablespoons butter, melted
500gm powdered sugar (I used only 1 cup of icing sugar)
In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.
Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.