Scratch Gooey Butter Cake

Recipe makes a 9×13 pan (serves 48 if cut into 1×2-inch bars).

For the bottom layer:
Preheat oven to 350 F and prepare a metal 9×13 cake pan by spraying it lightly with non-stick cooking spray. Set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, sugar, baking powder and kosher salt. Add the egg, melted butter, and milk; mix until it forms a dough. Press the dough evenly in the bottom of the cake pan (see note below for a tip). Set aside.

For the top layer:
In a large bowl using a mixer, beat the cream cheese until smooth. Then slowly add the beaten eggs, vanilla, and melted butter and continue mixing until mixture is smooth and creamy. Add the sifted powdered sugar and beat again until the mixture is smooth and creamy. Pour this on top of the bottom layer. Bake in a 350 F oven for 40 minutes. Remove from oven and cool completely before cutting.

For the garnish (in a decorative pattern):
Lay thin strips of paper in a decorative fashion on top of the cool cake. Sprinkle with confectioner’s sugar. Carefully remove paper strips. Cut and serve.

Note:
– When pressing the bottom layer into the cake pan, dampen your fingers with water to prevent sticking.
– For the neatest presentation, cut the cake with a serrated knife, cleaning the blade often. These bars are fragile so use a spatula to transfer them from the pan to a serving platter.

Recipe adapted from the blog Sweetly Serendipity.