Classic Neiman Marcus Cake: Rich, Ridiculous, and Worth It

You want effortless decadence? This is it.

The Classic Neiman Marcus Cake is the dessert that pretends to be humble—then drops a gooey, buttery mic on everyone at the table. It’s got that shiny top, molten center, and the kind of sweetness that turns “just a sliver” into three slices.

No mixer drama, no pastry school required. Bake it once, and suddenly you’re the person everyone begs to bring dessert.

What Makes This Irresistible

This cake is a genius mash-up: a chewy, golden base topped with a sweet, cream-cheesy custard layer that bakes into crackly perfection.

It’s the grown-up cousin of a gooey butter cake, with maximal payoff for minimal effort. The crust is buttery and sturdy; the top is soft and gooey without crossing into “underdone.” And the flavor?

Vanilla, butter, and a whisper of tang that keeps each bite from being cloying.

Servings, Prep time, Cooking time, Calories

• Servings: 12 squares
• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Calories: ~360 per serving (estimate)

What You’ll Gather

• For the base:
  • 1 box yellow cake mix (15.25 oz)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
• For the topping:
  • 8 oz cream cheese, softened
  • 2 large eggs
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt
• Optional finishes:
  • Extra powdered sugar for dusting
  • Fresh berries or a drizzle of caramel

Easy-to-Follow Instructions

1. Prep the pan. Heat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment for easy lift-out.
2. Make the base. In a bowl, stir the cake mix, melted butter, and egg until a thick, pliable dough forms.

   It will resemble cookie dough—good. Press it evenly into the pan, making sure corners aren’t too thin.

3. Whip the topping. With a hand mixer, beat the cream cheese until smooth.

   Add eggs, vanilla, and salt; beat until glossy. Gradually add powdered sugar and mix until silky.

   The batter should be pourable but thick.

4. Assemble. Pour the topping over the base and spread to the edges. Don’t overwork it—the layers can be friends without becoming roommates.
5. Bake. Bake 35–40 minutes until the edges are set and golden and the center has a gentle jiggle.

   If the top browns too fast, tent loosely with foil for the last 10 minutes.

6. Cool and set. Let cool at least 45–60 minutes. The gooey layer firms as it cools, so patience equals clean slices (IMO).
7. Finish. Dust with powdered sugar.

   Slice into squares and serve slightly warm or at room temp.

Storage Made Simple

• Room temperature: Store covered for up to 2 days. The texture stays soft and gooey.
• Refrigerator: Up to 5 days in an airtight container.

  Bring to room temp or warm 10–15 seconds in the microwave before serving.

• Freezer: Wrap squares individually and freeze up to 2 months. Thaw in the fridge overnight, then warm gently.

Why You’ll Love It

• Low effort, high wow-factor. One bowl for each layer, zero stress.
• Texture contrast. Chewy base, gooey top—your mouth gets a party and everyone’s invited.
• Adaptable. Flavor it, swirl it, sprinkle it—this cake doesn’t complain.
• Feeds a crowd. A 9×13 pan turns into 12–16 generous portions.

  Or 9, if you’re honest.

Nutrition Stats

These are ballpark numbers per serving (1/12 of the pan):

• Calories: ~360
• Total Fat: ~17g
• Saturated Fat: ~9g
• Carbohydrates: ~48g
• Sugar: ~35g
• Protein: ~4g
• Sodium: ~300–350mg

FYI: Using reduced-fat cream cheese and cutting the powdered sugar by 1/4 cup can shave off a bit without wrecking the vibe.

What Not to Do

• Don’t overbake. If you wait for the center to fully set in the oven, you’ll miss the gooey magic. A slight jiggle is correct.
• Don’t skip softening the cream cheese. Cold cream cheese equals lumpy topping and weird texture.
• Don’t use butter that’s scorching hot. It can scramble the egg in the base and make the dough greasy.

  Warm, not sizzling.

• Don’t fight the cool-down. Cutting too soon can cause the top to tear and ooze unevenly. Let it relax.
• Don’t overmix the base. Press it in gently; packing it too hard makes it tough.

Creative Alternatives

• Chocolate twist: Use a chocolate cake mix and add 2 tablespoons cocoa to the topping.

  Finish with shaved chocolate.

• Lemon luxe: Use lemon cake mix, swap vanilla for 1 teaspoon lemon zest + 1/2 teaspoon lemon extract, and add a lemon dusting on top.
• Nutty delight: Fold 1/2 cup toasted pecans into the base and sprinkle a few on top for crunch.
• Cinnamon roll vibe: Swirl 2 tablespoons cinnamon sugar into the topping and finish with a light glaze instead of powdered sugar.
• Gluten-free route: Use a gluten-free yellow cake mix; add 1 tablespoon milk to the topping if it seems too thick.
• Salted caramel moment: Drizzle caramel over the cooled cake and add a light sprinkle of flaky sea salt.

FAQ

Is this the same as gooey butter cake?

They’re close cousins. This version leans on a cake-mix base and a cream cheese topping, producing that signature gooey finish with a bit more structure and a glossy top.

Can I halve the recipe?

Yes—bake in an 8×8-inch pan for about 30–35 minutes.

Start checking at 28 minutes; the center should still wobble slightly.

Why did my topping crack?

Overbaking or an oven that runs hot is the usual suspect. A little cracking is fine and often covered by powdered sugar.

Tent with foil if browning early.

Do I need a mixer?

A hand mixer helps the topping turn silky. If mixing by hand, really whisk the cream cheese until smooth before adding eggs and sugar.

Can I reduce the sugar?

Yes, you can drop the powdered sugar in the topping to 1 3/4 cups.

The texture stays gooey, and the sweetness becomes more balanced.

What if I don’t have yellow cake mix?

White or butter cake mix works. For from-scratch enthusiasts, use a quick shortbread-style base: 2 cups flour, 1/2 cup sugar, 1/2 teaspoon baking powder, 1/2 cup melted butter, 1 egg—press in and proceed.

How do I get clean slices?

Cool completely, then use a warm, thin knife, wiping between cuts.

For ultra-neat pieces, chill 30 minutes before slicing and let come to room temp before serving.

Can I make it ahead?

Absolutely. Bake the day before; it actually improves as flavors settle.

Store covered at room temp, then dust with powdered sugar right before serving.

Bringing It All Together

This Classic Neiman Marcus Cake is the definition of low-lift luxury. A few pantry staples, one pan, and you’ve got a dessert that feels fancy without acting difficult.

It’s crowd-pleasing, endlessly adaptable, and unapologetically indulgent. Bake it, slice it, and enjoy the quiet as the room goes blissfully, gooily silent.