Gooey Butter Coffee Cake
July 27, 2026
: 12
: 15 min
: 45 min
: 1 hr
: Moderate
Ingredients
- CRUST
- 1 box yellow cake mix
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 large egg, room temperature
- sifted powdered sugar (for dusting/topping)
- FILLING
- 2 large eggs
- 1 cup sunflower oil
- 1¼ cups milk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- gluten-free works well
- 1-1/2 cups Sucanat
- 1 tablespoon baking powder
- ½ teaspoon Redmond coarse salt
- ¼ cup molasses
- 1 tablespoon ground cinnamon
Directions
- Step 1 Mix yellow cake mix, softened butter and egg together, then press evenly into the bottom of a greased baking pan.
- Step 2 Beat the filling butter, 1-1/2 cup Sucanat, 1/4 cup molasses together until light and fluffy.
- Step 3 Add the egg, vanilla, and milk to the filling mixture and beat well. Sift flour with baking powder, salt, and cinnamon and blend into mixture. Pour the filling over the unbaked crust layer.
- Step 4 Bake at 350°F for about 40 to 45 minutes until set on the edges but still moist in the center. A toothpick will not come out clean! Cool completely and dust with powdered sugar.
A shortcut way to make the “gooey butter” crust of this coffee cake is to use yellow cake mix in a box, which is given here. Any berry goes great with coffee cake–blueberries, blackberries, or raspberries.
