Granny made this Chess Cake countless times over the years, and it brought joy to so many. It might’ve even been Jay’s favorite dessert she ever made.
It recently hit me just how long it had been since we’d had this special treat. As we reminisced and did the math, we realized it had been nearly 25 years since Granny last made one—long before she even moved out of her home.
It felt like the perfect time to bring it back, and thankfully, my aunt still had the recipe! I tried making Granny’s Chess Cake for the first time, and it turned out wonderfully. We loved it so much—and it was so simple to make—that I ended up baking it again the very next week for Thanksgiving.
Granny Grace’s Chess Cake Recipe
(My aunt calls it “Gooey Butter Cake,” and once you try the top layer, you’ll see why!)
This rich, decadent dessert is made by layering two simple mixtures. The bottom layer comes from a yellow cake mix, while the top layer bakes into a gooey, creamy topping with a slightly crisp finish.
Chess Cake Ingredients
Ingredients
- 1 box yellow cake mix
- 3 eggs (divided)
- 1 stick (½ cup) butter, softened
- 1 (8 oz) package cream cheese, softened
- 1 box (16 oz) powdered sugar
Instructions
-Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
-In a large bowl, mix together the dry cake mix, 1 egg, and the softened butter until well combined.
-Press the mixture evenly into the bottom of the prepared pan.
-In a separate bowl (or stand mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and mix until fully incorporated.
-Slowly add the powdered sugar, about 1 cup at a time, mixing on low to medium speed until smooth.
-Pour the cream cheese mixture over the cake base, spreading it evenly.Bake for 45 minutes.
-Let it cool completely before slicing.
