Neiman Marcus Cake Recipe

Neiman Marcus Cake Recipe: Easy Gooey Butter Cake with Cream Cheese Topping

Prep Time: 15 minutes | Cook Time: 35-40 minutes | Total Time: 55 minutes | Serves: 12

Welcome back, my beautiful lovelies. Today, we are going to be making a five-ingredient dessert that has a splendid name. It’s called the Neiman Marcus cake.

It sounds fancy, but it isn’t. We’re just going to be using a store-bought box of cake mix, and we’re gonna doctor it up to make it fancy or extra or special, but it sounds fantastic.

This cake has become one of my absolute favorites for parties and potlucks. It looks like you spent hours making it, but the secret is out: it takes just 15 minutes to prep!

Easy & Quick (15-Min Prep)

I’m very curious to see how this tastes, because it looks so easy to make. This recipe is perfect for busy home bakers who want impressive results without the fuss. With minimal ingredients and straightforward steps, you’ll wonder why you ever stressed about making dessert.

Rich, Gooey Texture

What’s interesting to me about this recipe, besides the name and how easy it is to make, is the kind of chemistry that happens. So we’re gonna make this cake in two layers, and then in the baking process, these two layers are gonna separate a little bit, blend together a little bit to form a very interestingly textured cake, a bit like a magic cake, a bit like the ooey gooey cake from St. Louis.

The bottom layer stays fluffy and cake-like, while the top becomes almost like a sweet, creamy frosting. Together, they create something truly special.

Impressive for Entertaining

Despite using a boxed cake mix, this dessert looks bakery-quality. The crackled top gives it an elegant appearance that your guests will love. It’s the perfect make-ahead option for gatherings.

Customizable Flavors

You can easily swap the yellow cake mix for chocolate, lemon, or even pumpkin. Add nuts, coconut, or chocolate chips to make it your own. The possibilities are endless!

I wanna know why it has a fancy name. So I researched it, but I didn’t really come to any kind of conclusion.

What Is Neiman Marcus?

What is Neiman Marcus? Neiman Marcus is an American department store chain that was founded in Dallas, Texas, by three people: Herman Marcus, his sister Carrie Marcus Neiman, and her husband Lincoln Neiman.

They founded Neiman Marcus. Now you know the name. And apparently, at the time, they had an opportunity to invest in a fledgling soda company named Coca-Cola, but opted to go for the department store instead. Interesting little bit of history, no?

So that’s a little bit of background about the name Neiman Marcus.

The Department Store Naming Mystery

How it got associated with this cake, not really sure, but there are a lot of other cake recipes that are similar to this Neiman Marcus cake that go by different names, like an ooey gooey cake. Also, the Texas gold bar cake.

The naming origin remains unclear. No official connection exists between Neiman Marcus department stores and this recipe. The most accepted theory suggests the name stems from the store’s reputation for luxury products. The cake’s richness evokes that premium perception.

Some sources attribute it to 1990s email chain-letter folklore, similar to the famous “$250 Neiman Marcus Cookie” urban legend.

The Gooey Butter Cake Connection

All of them use a store-bought cake mix with a kind of doctored-up topping that contains cream cheese. Some recipes contain nuts, and some contain shredded coconut. So a little bit of variation on that. But the basic part is the same, just a yellow cake box mix with some cream cheese topping.

This cake is very similar to St. Louis gooey butter cake. The traditional St. Louis version uses a yeast-based dough crust, while modern recipes (including this one) use boxed cake mix for convenience. Did you see that video? You should definitely check that one out. That one was delicious. And if this one’s anything like that one, it’s gonna be great.

So this recipe contains five ingredients. One of them is a store-bought mix. This, of course, contains other ingredients, and if you wanna split hairs, there’s a lot more ingredients. But the point is that you don’t have to do anything. You just dump this ingredient in.

For the Cake Base Layer

• 1 box (15.25 oz) yellow cake mix
• 1/2 cup (1 stick) butter, melted
• 2 eggs

For the Cream Cheese Topping

• 8 oz cream cheese, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups powdered sugar

Optional Add-Ins

• 1 cup chopped pecans
• 1 cup shredded coconut
• 1 cup chocolate chips

Preheat your oven to 350°F. So I have a 9-by-13 pan, and I’m going to spray it with baking spray. You could also line it with parchment or foil.

Do you hold your breath when you do that? I always hold my breath. I don’t know why.

So in this bowl, I’ve got one stick of mostly melted butter, and to that one box of yellow cake mix. So in goes the cake mix, which smells great. It smells nice and vanilla-y. I’m just gonna dump everything in. Two eggs.

I’ve also seen a variation of this recipe that uses one egg for the crust portion. So with eggs costing what they are, you could certainly just opt for one egg. I think the texture’s gonna be a little bit different, maybe more crust-like rather than cake-like. I don’t know, this is my first time making it, but that’s just my guess.

And now, we are going to combine this slowly.

This mixer’s a little extra. A lot of you have said to me that I could put a shield here, which would be helpful, maybe a paper plate, but then you wouldn’t be able to see what I’m doing. Others say that I should use a deeper bowl, but, you know, I’m just gonna wince.

So, in no time at all, this has come together into a very thick batter. If you used one egg, it would be more crumbly, and then you would press it into the pan. So a little bit different texture. You have it, bright yellow.

Very stiff mixture. Almost like air-dry clay, that kind of fluffy air-dry clay, you know what I mean? Pretty stiff. So I’m going to dollop this in a few batches.

Now that I know the consistency, I don’t think an offset spatula’s quite the right tool. Just use my regular spatula here. Press it out. And this is like our crust.

This smells a lot like Crumbl Bakery. When you walk into a Crumbl store, that’s what this batter smells like. Almost cloyingly sweet, vanilla-ed.

So, spread that around. I’m actually just kind of mushing it more than kind of spreading it, because I have slicked this with cooking spray. It wants to slide around, so I’m just kind of pressing it. I’m paying particular attention to the edges.

Okay, there is our crust.

Now we’re gonna make the Neiman Marcus cream cheese topping.

In this bowl, I’ve got a package, eight-ounce package of cream cheese that I’ve warmed up for about 30 seconds in the microwave, so it’s nice and soft. You could also just let it sit so it gets up to room temperature. That way it’ll be a lot easier to mix.

Then we’re going to add a splash of vanilla, two more eggs and a bunch of powdered sugar. But before we add the powdered sugar, I’m gonna give this an initial kind of blend up. And I’m not even gonna bother to wash my beater blades, because, you know? Here we go.

All right, and now the powdered sugar. Three and a half cups. It’s gonna be sweet. Oops. Try not to get it everywhere.

Blend it in. Look at that sunny yellow color. It’s so beautiful. Second cup.

More mixing. Whoa. You see that change in texture? It started to climb on the beater blades.

Wow. Okay, that’s two. Three… and a half.

Wow. That got really thick and kind of gooey. Very cool. After the second cup of sugar, it really changed consistency.

So we have another batter, a cream cheese batter, and I’m gonna give it a few stirs with my spatula to make sure we get all that sugar incorporated.

Now we’re gonna take our cream cheese layer and pour it on the other layer. Here we go. I’m gonna try to pour this in an even layer just to distribute it a little bit so that it’s easier to spread, but it’s really simple. Just dump it in.

Now, we spread this. It has the consistency, a bit, of vanilla pudding, is what it’s reminding me of. And the look, it’s kind of translucent.

All right, make sure we get all the way into the corners.

Okay, that is it. Neiman Marcus cake now goes into a preheated 350° oven to bake for 35 minutes or until a toothpick comes out clean. And then we’re gonna let it cool a little bit before we cut into it and give it a taste.

Now, I’ve read you can have it both warm and cold, and it’s delicious both ways. I think I’m gonna go for the warm option.

All righty, my lovelies, I will see you in about 40 minutes when our cake is complete.

All righty, my lovelies, the cake has baked for the requisite 35 minutes. Look at that. That is gorgeous. And it has been cooling here for about 20 minutes or so. Cool enough that I can pick it up with my hands. It’s still warm, and it smells great. Buttery, vanilla-ed.

Let the cake cool for at least 15-20 minutes before cutting. This gives the layers time to set properly.

The Jiggly Center Rule (Don’t Overbake)

The center should still jiggle slightly when you remove it from the oven. This is what creates that signature gooey texture. If you overbake it, the top layer will become too firm and lose its creamy quality.

Room Temperature Ingredients Matter

You could also just let it sit so it gets up to room temperature. That way it’ll be a lot easier to mix. Room temperature cream cheese blends smoothly without lumps. Cold cream cheese creates clumps that are hard to incorporate.

Cream Cheese Consistency Tips

And I’m not even gonna bother to wash my beater blades, because, you know? Since both layers use similar ingredients, there’s no need to clean your beaters between steps. This saves time and cleanup.

How to Achieve Maximum Gooeyness

After the second cup of sugar, it really changed consistency. The powdered sugar transforms the cream cheese mixture from thin to thick and gooey. This texture shift is what creates that perfect top layer.

And look at that. It looks so great. Look at that crackly top. And this beautiful crackled top reminds me of brownies. I feel like that’s one of the things that I’m always chasing with brownie recipes, is this really kind of flaky, thin, crusty, shiny top.

And it was always kind of a mystery to me. And some place that I read said it had to do with having real chocolate in the brownie batter. And this, obviously, has no chocolate in it whatsoever. And I think I read somewhere else it was about sugar. And I think that’s… I’m not exactly sure what about the sugar, but something about the sugar creates this beautiful crackled top.

Isn’t that gorgeous? I love how flaky it looks.

All righty, let’s go ahead and cut out a piece and see how we did. Smells fantastic. I’m gonna use this spatula. Give it a slice.

Ooh, it feels a bit like a brownie. Kind of gooey, yet chewy. And when it comes to brownies, are you an edge person or are you a center person? I am an edge person. Not too much edge. I like a little bit of edge. I like that kind of crisp, chewy texture. Not too hard. I don’t like hard. Just that little bit of chew.

Mm-hmm. Okay, so here’s the corner piece. Ooh, look at that. It came out beautifully. Look at that. It looks like a cake. And there’s that cream cheese layer. So it does look like there are two layers, but definitely cakey, rather than brownie, right? Doesn’t look fudge-y. That’s the corner piece.

Let’s pull out the one next to it, and see if there’s any difference. That’s beautiful. Look at that. Bright and yellow. And that one, you can really see the distinctive layers, right? There’s the edge.

Okay, I’m gonna try the center bite. Beautiful. Here we go. My first taste of Neiman Marcus cake. Itadakimasu.

Mm-hmm! Mm. Oh, that’s nice. It is sweet. Mm-hmm! Mmm.

But really good. Now, I said that the top reminded me of a brownie, but it’s not like a brownie, it’s much more like a cake. The bottom is fluffy and cake-like. Mm-hmm. Mm, mm-hmm.

And there definitely seems to be two separate layers. The bottom part is cakey, and the top part is more, almost like an icing. See? This is our cream cheese layer right there.

Let’s just try that plain. Mmm. Very sweet and vanilla-y. Can’t taste much of the cream cheese, but it’s almost more like a frosting or an icing. It has a little bit of chewiness to it, which I appreciate. Love that texture.

And then paired with the cake, mm-hmm. It’s a great combination. The cake alone is pretty plain. Has a little bit of a vanilla flavor to it, but it’s pretty plain.

I really like the edge. It has a nice chew and stickiness to it from all that sugar. Combined together, it’s a great combination. Mm-hmm. Mm.

It’s very similar, as I recall, to the St. Louis ooey gooey cake. I think that one’s a little bit more buttery.

Now, each layer really needs the presence of the other for it to work. Alone, they don’t really work. The top layer is too sweet, too intense. The bottom layer’s too plain, a little dry. But together, combined, they combine forces like, you know, a good little Voltron piece… to make something delicious.

Mm-hmm. Super easy. What it has to do with Neiman Marcus, not really sure, but it does feel luxurious. It does feel like it’s elevating a simple box cake. So if that’s what they meant, then this totally fits the bill.

Chocolate Gooey Butter Cake

Swap yellow cake mix for chocolate cake mix. Add chocolate chips to the cream cheese layer for extra richness. If you love chocolate desserts, you’ll also enjoy my German chocolate cake frosting recipe for another decadent treat.

Lemon Gooey Butter Cake

Use lemon cake mix and add 1 tablespoon lemon zest to the cream cheese layer. This creates a bright, tangy version.

Pumpkin Gooey Butter Cake

Use spice cake mix and add 1/2 cup pumpkin puree to the base layer. Perfect for fall!

Peanut Butter Gooey

Add 1/2 cup peanut butter to the cream cheese layer. Top with chocolate chips before baking.

Strawberry Gooey

Use strawberry cake mix and fold in 1/2 cup chopped fresh strawberries to the cream cheese layer.

Add-In Options

• Chopped pecans or walnuts
• Shredded coconut
• Mini chocolate chips
• Crushed Oreos
• Caramel bits

If you enjoy cakes with nuts, try my banana nut cake recipe for another delicious option that’s perfect for any occasion.

Refrigerator Storage (5-7 Days)

Store covered in the refrigerator for up to one week. The texture stays gooey when properly stored.

Freezer Storage (3-4 Months)

Cut into squares and wrap individually in plastic wrap. Store in a freezer bag for up to 4 months. Thaw in the refrigerator overnight.

Make-Ahead Prep Timeline

You can assemble the cake layers and refrigerate unbaked for up to 24 hours. Bake fresh when ready to serve.

Reheating Instructions

Microwave individual pieces for 10-15 seconds to restore that fresh-from-the-oven gooeyness.

Top Is Gooey, Bottom Is Dry

Your oven temperature may be too high. Use an oven thermometer to check accuracy. Reduce temperature by 25°F and bake longer.

Entire Cake Is Too Firm

You overbaked it. The center should still jiggle when you remove it from the oven. Check it at 30 minutes and watch closely.

No Gooey Layer (Too Firm Throughout)

Make sure your cream cheese is fully softened before mixing. Cold cream cheese doesn’t create the right texture.

Edges Too Crispy or Burnt

Cover edges with aluminum foil halfway through baking to prevent over-browning.

What’s the difference between this and regular gooey butter cake?

Traditional St. Louis gooey butter cake uses a yeast-based dough, while this version uses boxed cake mix for convenience. Both create that signature gooey texture.

Can I use a different flavor of cake mix?

Yes! Chocolate, lemon, red velvet, carrot, and spice cake mixes all work beautifully. Just follow the same instructions.

Can I make this ahead for a party?

Absolutely. Bake it the day before and store covered in the refrigerator. Bring to room temperature before serving, or serve it cold.

What pan size should I use?

A 9×13-inch pan is standard. You can use a smaller pan for a thicker cake, but adjust baking time accordingly.

How do I get the perfect texture?

Don’t overbake! The center should still jiggle when you remove it from the oven. It will firm up as it cools.

Why is it called “Neiman Marcus” if the store doesn’t sell it?

The origin is unclear. It’s likely named for the luxury department store to evoke a sense of richness and quality, though no official connection exists.

• Calories: 485
• Carbohydrates: 74g
• Protein: 5g
• Fat: 19g
• Fiber: 2g
• Sugar: 54g

Based on 12 servings

All righty, my lovelies, there you have it. A five-ingredient cake, an asterisk near the five, because of the cake box mix. But in my book, a five-ingredient cake that’s delicious, super easy to make, not very pricey and you can feed a bunch of people.

This Neiman Marcus cake truly lives up to its fancy name. It looks impressive, tastes luxurious, and couldn’t be simpler to make. Whether you’re bringing it to a potluck, serving it at a party, or just treating yourself, this gooey butter cake delivers every time.

The magic happens in the oven as those two layers separate and blend to create something special. That crackled top, the gooey center, and the cake-like base all work together perfectly.

If you’re looking for more baking inspiration, check out my anti-inflammatory bread recipes for healthier options that are just as delicious.

I’m tempted to eat more, but one slice is enough. Mmm.

All righty, my lovelies, thanks as always for watching. I hope you enjoyed that one. I hope you learned something. Please share this video with your friends. Follow me on social media, like this video, subscribe, and I shall see you in the next one. Toodaloo. Take care. Bye!

Have you made this Neiman Marcus cake? I’d love to hear how it turned out! Drop a comment below and let me know if you tried any fun variations. Happy baking!