This two-layer Neiman Marcus cake, sometimes called Texas Gold Bars or Chess Squares, starts with a yellow-cake crust and finishes with a tangy cream-cheese topping that bakes into a gooey, buttery center—no frosting needed. If you’ve already devoured my vanilla lunchbox cakes or polished off a loaf of my cake mix banana bread, you’ll recognize the same “box-mix meets bakery” magic here!
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Why I Love This Neiman Marcus Cake Recipe
This Neiman Marcus cake (a better version of an ooey gooey butter cake) is the kind of dessert that always steals the show. It starts with a single boxed cake mix—no fuss, no fancy prep—and turns into a buttery, rich bar with a crackly top and gooey center. The real magic happens when the cream cheese topping melts into the base during baking, creating layers of soft vanilla cake, custard-like filling, and crisp edges all in one melt-in-your-mouth bite.
It’s a true one-bowl wonder recipe, too. One bowl for the cake base, one for the topping, and you're ready to bake. Another thing I love is that the ingredient list is made entirely of pantry staples, which makes it perfect for last-minute entertaining or weeknight baking.
I’ve made this cake more times than I can count—it's one of my go-to dessert recipes I rely on when I need a guaranteed crowd-pleaser. Every time I bring it to a gathering, at least one person asks for the recipe, and the compliments pour in all night.
Whether you’ve had the original Neiman Marcus bars before or are trying them for the first time, this recipe checks all the boxes for a sweet, rich, and irresistibly indulgent dessert.
Ingredients You’ll Need
For the Cake:
1 box yellow cake mix
2 large eggs
½ cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
For the Gooey Topping:
8 oz cream cheese, softened
2 large eggs
3 cups powdered sugar
How To Make Neiman Marcus Cake
Step 1: Preheat the Oven & Prep the Pan
Preheat the oven to 350 °F (175 °C) and lightly grease a 9×13-inch pan.
Step 2: Make the Base Layer
In a bowl, stir together the cake mix, 2 eggs, melted butter, and vanilla until a thick dough forms. Then press the batter evenly into the greased pan.
Step 3: Make the Cream Cheese Topping
In a separate bowl, beat the cream cheese until completely smooth. Add the remaining 2 eggs and whisk until fully combined. Gradually blend in the powdered sugar, mixing until the topping is thick, glossy, and lump-free.
Step 4: Layer the Topping & Bake
Pour the cream cheese mixture evenly over the cake base, using a spatula to smooth it out to the edges. Bake for 35–40 minutes, or until the edges are golden and set while the center still has a slight jiggle—it will firm up as it cools.
Step 5: Cool Completely and Slice
Let the cake cool completely in the pan at room temperature. This helps the gooey center set properly and makes slicing cleaner. Once cooled, cut into squares and serve as-is, or chill for a firmer, cheesecake-like texture. Dig in and enjoy!
My Expert Tips for The Best Neiman Marcus Cake
Box-Mix Backbone – A yellow cake mix already contains leaveners and emulsifiers. When you add melted butter instead of oil, the milk solids brown during baking, giving the crust a shortbread-like snap that contrasts with the soft topping.
Room-Temp Cream Cheese – Softening cream cheese to about 70 °F prevents lumps; cold blocks stay clumpy no matter how hard you beat. If you forget to soften, microwave on 30 % power in 10-second bursts.
“Jiggle Test” Sweet Spot – Pull the pan when the center wobbles like set Jell-O. Over-bake and the gooey layer sets firm; under-bake and it stays soupy. The carry-over heat finishes cooking while the bars cool.
Powdered Sugar Science – Three cups may look excessive, but the starch in powdered sugar thickens the topping while the sucrose keeps it glossy. Granulated sugar won’t dissolve fully and leaves a gritty bite.
Cool Completely for Clean Squares – Warm bars slice like lava. An hour on a wire rack lets butter resolidify and custard proteins tighten, so each square releases with sharp edges. I slide the cooled pan into the fridge for 20 minutes for picture-perfect cuts.
Variations for This Gooey Butter Cake
This Neiman Marcus cake is endlessly adaptable. With just a few tweaks to the cake mix and topping, you can create brand-new flavors that are just as rich, gooey, and crowd-pleasing as the original.
Chocolate Cake Bars: Swap the yellow cake mix for chocolate and mix 2 tablespoons of cocoa powder into the cream cheese layer. The result is ultra-fudgy with brownie-meets-cheesecake energy.
Lemon Gooey Butter Cake: Use lemon cake mix for the base and add 1 tablespoon of lemon zest to both the crust and topping. It’s bright, tangy, and perfect for spring or summer gatherings.
Nutty Praline Crunch: Sprinkle ½ cup chopped pecans or walnuts over the pressed cake base before pouring on the cream cheese layer. As it bakes, the nuts toast and add a sweet, buttery crunch—kind of like praline meets shortbread.
Red Velvet Cake: Use red velvet cake mix and a splash of vanilla extract in the topping for a dramatic twist. Top with a light dusting of powdered sugar after baking for an elegant finish.
Pumpkin Spice Version: In fall, use a spice cake mix and mix ½ cup pumpkin puree plus 1 teaspoon pumpkin pie spice into the cream cheese layer. It bakes into a gooey, warmly spiced pumpkin bar that tastes like Thanksgiving dessert in one bite.
Neiman Marcus Cake Recipe FAQs
Can I make Neiman Marcus cake ahead of time?
Absolutely! This cake is a great make-ahead dessert. Once baked and fully cooled, cover it tightly and refrigerate for up to 3 days. You can serve it chilled for a firmer, cheesecake-like bite, or let it come to room temperature for a softer, gooier texture. Either way, the flavor improves as it sits.
Can I freeze the cake bars?
Yes, these bars freeze beautifully. Cut the cooled cake into squares and place them on a parchment-lined baking sheet. Once frozen solid (about 1–2 hours), transfer them to a freezer-safe bag or an airtight container. They’ll keep for up to 2 months. Thaw overnight in the fridge or at room temp for 1–2 hours before serving.
Do I need an electric mixer to make this cake?
No mixer needed! While a hand or stand mixer will make quick work of the cream cheese topping, you can easily mix the batter with a sturdy whisk or silicone spatula. Just make sure your cream cheese is softened to room temperature—this ensures a smooth, lump-free topping.
Why is my top layer too crusty or dry?
If the top bakes into a hard crust or loses its gooey center, your oven may have been too hot or the cake may have baked too long. Use the “jiggle test”: the center should wobble like set Jell-O when gently shaken, usually around 30–35 minutes. Every oven is different, so check early and avoid overbaking.
Can I make this gluten-free?
Yes, simply swap the yellow cake mix for your favorite gluten-free boxed cake mix. Just check that it has similar weight and ingredient ratios. Most gluten-free mixes will still yield that soft base and support the creamy topping layer with no problem.
Do I have to use yellow cake mix?
Not at all! While yellow cake mix is traditional, you can substitute with white, chocolate, lemon, or even spice cake mix depending on the variation you’re going for. Just be sure to stick with standard-size (15.25 oz) cake mixes for consistent results.
My Final Thoughts
This Neiman Marcus cake proves a basic cake mix can morph into bakery-counter gold bars with six pantry staples and one pan. Cut big squares for serving so everyone doesn't have to keep coming back for seconds and thirds, because they will!
Whether you’re baking for a crowd, a potluck, or just a weekend treat, this recipe delivers indulgent, low-effort magic every single time.
If you try it, I’d love to hear what you think—leave a comment or tag me in a photo if you share it! And if you’re craving more easy crowd-pleasers, check out some of my other dessert recipes linked below.
Neiman Marcus Cake (Ooey Gooey Butter Cake Recipe Upgrade)
This two-layer Neiman Marcus cake, sometimes called Texas Gold Bars or Chess Squares, starts with a yellow-cake crust and finishes with a tangy cream-cheese topping that bakes into a gooey, buttery center—no frosting needed. If you’ve already devoured my vanilla lunchbox cakes or polished off a loaf of my cake mix banana bread, you’ll recognize the same “box-mix meets bakery” magic here!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Ingredients
1 package yellow mix cake
4 eggs
½ cup unsalted butter, melted
1 teaspoon vanilla extract
3 cups powdered sugar
8 oz cream cheese, softened
Instructions
1. Preheat the oven to 350°F (175°C). Lightly grease a 13x9-inch baking pan with butter or non-stick spray for easy removal after baking.
2. In a large bowl, mix together the yellow cake mix, two eggs, melted butter, and vanilla extract until a thick batter forms. Press the mixture evenly into the bottom of the prepared pan to create the base layer.
3. In a separate bowl, combine softened cream cheese, the remaining two eggs, and confectioners’ sugar. Mix until the topping is smooth and creamy.
4. Pour the cream cheese mixture over the base layer in the pan, spreading it evenly to cover the surface.
5. Bake for about 35 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out mostly clean but still slightly gooey in the middle.
6. Allow the cake to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve.
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