Snickerdoodle Gooey Cake Bars
Two-layer bars combining spiced yellow cake base with cream cheese topping studded with butterscotch or white chocolate chips. The gooey center stays slightly underbaked for maximum moisture, contrasting with the set edges. Cinnamon ties both layers together for cohesive snickerdoodle flavor.
Ingredients
- 15 ¼ ounce yellow or white cake mix1.5 cups flour + 0.75 cups sugar + 1.75 tsp baking powder + 0.25 tsp salt + 0.5 cup oil substituteweight-basedbaking
from-scratch cake
Full guide → - 2 large eggs
- ½ cup butter, melted
- 1 teaspoon ground cinnamon
- 2 cups powdered sugar
- 8 ounce cream cheese, room temperature
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 pinch salt
- 1 cup butterscotch or white chocolate chips
Instructions
- 1
Preheat oven to 350°F.
- 2
Grease a 9x13 baking dish or line with parchment paper.
- 3
In stand mixer, whisk together cake mix, eggs, melted butter, and cinnamon until combined.
- 4
Spread batter into bottom of prepared baking dish.
- 5
In same mixer bowl, whisk sugar, room-temperature cream cheese, eggs, vanilla, cinnamon, and salt until smooth.
- 6
Fold chips into cream cheese mixture.
- 7
Spread cream cheese layer over cake layer.
- 8
Bake until edges are set but center remains underbaked, about 30 minutes.
- 9
Cool completely before serving.
Tips
Cool completely to room temperature before cutting to allow filling to set properly.
Use a stand mixer to ensure smooth, lump-free cream cheese topping.
Good to Know
Covered, room temperature up to 2 days; refrigerate up to 5 days.
Prepare through spreading cream cheese layer; cover and refrigerate up to 4 hours before baking.
Cut into squares. Serve at room temperature or chilled.
Common Mistakes
Overbake to avoid dry, cakey texture instead of gooey center.
Skip cooling completely to avoid mushy, difficult-to-cut bars.
Substitutions
Dairy-Free Swaps
similar texture
General Alternatives
from-scratch cake
Full guide →