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This butter cake delivers an amazing mix of textures—a rich, crumbly bottom layer that gives way to a smooth, silky middle. What makes this treat stand out is how well the flavors work together: the slightly salty, vanilla-rich base pairs perfectly with the zesty, sweet cream cheese layer on top. Though it sounds fancy and looks stunning when served, this dessert takes very little work, turning basic ingredients into something that tastes like it's from a fancy dessert shop.
When I made this for a small get-together recently, one of my friends who usually passes on sweets asked for seconds before even finishing her first piece. The key is getting the baking time just right to keep that perfect gooey center that makes this cake so much better than regular desserts.
Key Components and Shopping Advice
- Yellow Cake Mix: Go for a premium brand to build the best taste foundation.
- Cream Cheese: Stick with full-fat for the creamiest, tastiest outcome.
- Unsalted Butter: Try European-style for a richer crust flavor.
- Powdered Sugar: Make sure to sift it for a totally smooth filling.
- Vanilla Extract: Use the real stuff for genuine flavor.
- Eggs: Pick large ones and let them sit out until room temp for best mixing.
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Step-by-Step Baking Guide
- Get Your Pan Ready:
- Heat your oven to 350°F (175°C). Either put parchment paper in a 9×13-inch pan or grease it really well.
- Mix the Bottom Layer:
- Combine the cake mix with 2 eggs and melted butter. Push this mixture into your prepared pan.
- Whip Up the Topping:
- Beat the softened cream cheese until it's completely smooth. Mix in eggs, vanilla, and powdered sugar until it looks fluffy and light.
- Put It Together:
- Spread the cream cheese mixture over the bottom layer.
- Cook It:
- Pop it in the oven for 35-40 minutes. The middle should still wobble a bit when done.
- Let It Rest:
- Don't cut into it until it's totally cooled down.
Tasty Serving Suggestions
Dust some powdered sugar on top, add fresh berries, or drop a dollop of whipped cream. If you want something extra special, serve it with a scoop of vanilla ice cream.
Keeping It Fresh
Keep it in the fridge in a sealed container for up to a week. You can also freeze it for later, just thaw it in the fridge overnight before you want to eat it.
The best baking hits that sweet spot between work and reward—creating memorable treats without complicated steps. This butter cake shows how ordinary ingredients can come together to make something truly special.
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Frequently Asked Questions
- → Why’s it called Neiman Marcus Sweet?
- Surprisingly, it’s not named after the Neiman Marcus store! This dessert is rooted in St. Louis Gooey Butter Cake but picked up fun names like Chess Cake, Cream Cheese Squares, or Texas Gold as it became more popular.
- → Can I try other cake mixes?
- Definitely! You don’t have to stop at yellow cake—think lemon, strawberry, chocolate, or even spice cake. You’ll still get that unbeatable gooey inside with a new flavor twist.
- → How do I know when it’s ready?
- The edges should be set and have a golden hue, but the center will still wiggle a little. Cracks across the lightly golden top are a sign it’s just right. Keep it gooey—don’t bake too long!
- → Do I have to keep it in the fridge?
- Yes, because of the cheese layer. Put leftovers in an airtight container and refrigerate up to five days. Serve cold or leave it out until it’s room temp before enjoying.
- → Can I freeze it for later?
- Yes! Slice it up, wrap in cling wrap, then foil, and freeze up to three months. Let it thaw overnight in the fridge before digging in.