Gooey Butter Cake Bars
A rich, decadent cake baked with layers on buttery goodness and cream cheese.
Ingredients
Base Layer
- 2 1/2 cups of all purpose flour
- 1 1/2 cups of granulated sugar
- 1/2 cup of almond flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 2 large eggs
- 12 tablespoons of butter, melted, cooled
Top Layer
- 8 ounces of cream cheese, room temperature
- 3 large eggs
- 2 teaspoons of vanilla extract
- 1/4 teaspoon of almond extract
- 4 cups of confectioners sugar
Instructions
- Preheat your oven to 350 degrees
- In a large bowl, combine 2 1/2 cups of all purpose flour, 1 1/2 cups of granulated sugar, 1/2 cup of almond flour, 1 tablespoon of baking powder and 1/2 teaspoon of salt
- Add 12 tablespoons of melted and cooled butter and 2 whisked eggs and mix until a crumbly dough forms
- Line a 9”x13” baking dish with parchment paper
- Gently work the base layer of dough evenly throughout the baking dish (do not press down to compact the dough, just ensure that it is evenly distributed)
- Set the baking dish aside for now
- In a large bowl, combine 8 ounces of room temperature cream cheese with 3 large eggs, 2 teaspoons of vanilla extract and 1/4 teaspoon of almond extract and beat with an electric hand mixer until smooth
- Add 2 cups of confectioners sugar and mix to combine
- Add the remaining 2 cups of confectioners sugar and mix until the batter is smooth and no clumps remain
- Pour the cream cheese batter over the base layer
- Bake on the center rack of a 350 degree oven for about 1 hour or until the cake is puffed and golden brown
- Allow the cake to cool fully before removing it from the baking dish
- If the cake is still soft, chill in the refrigerator for a few hours before slicing
- Slice into squares and dust with confectioners sugar