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–+ servings
Chess Cake
Chess Cake is a timeless Southern dessert featuring a rich, gooey cream cheese filling over a buttery cake base. The recipe uses a lemon cake mix for a light, tangy foundation topped with a sweet cream cheese mixture made with powdered sugar and eggs. Once baked, the cake has a slightly crisp golden crust and a soft, custard-like interior. It’s perfect for holidays, potlucks, and family gatherings, offering both nostalgia and simplicity. Best served at room temperature, Chess Cake embodies the charm of old-fashioned Southern baking.
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine Southern
Servings 15
Calories 310 kcal

Ingredients
  

For the Base Layer:

  • 1 box lemon cake mix (15.25 oz)
  • 1 stick oleo (½ cup butter or margarine, melted)
  • 1 egg (large, beaten)

For the Topping:

  • 16 oz powdered sugar
  • 8 oz cream cheese (softened)
  • 2 eggs (large )

Instructions
 

Step 1: Prepare the Cake Base

  • In a mixing bowl, combine the lemon cake mix, melted oleo, and 1 beaten egg.
  • Mix well until the dough forms.
  • Press the mixture evenly into a greased and floured 9x13-inch baking pan.

Step 2: Make the Cream Cheese Filling

  • In a separate bowl, beat the cream cheese and eggs until smooth.
  • Add the powdered sugar gradually and continue mixing until fully blended.

Step 3: Assemble and Bake

  • Pour the cream cheese mixture evenly over the cake base.
  • Bake at 350°F (175°C) for 25–30 minutes, or until the top is golden brown.

Step 4: Cool and Serve

  • Allow the cake to cool completely before cutting into squares or bars.
  • Do not refrigerate.

Tips

  • Let the melted oleo (butter/margarine) cool slightly before mixing with egg to avoid scrambling.
  • Line the pan with parchment for easier removal and cleaner cuts.
  • Use lemon cake mix as written; yellow cake mix can be substituted if lemon is unavailable.
  • For a slightly tangier topping, add a small squeeze of lemon juice or zest to the cream cheese layer.
  • Ensure cream cheese is fully softened to avoid lumps in the filling.
  • Do not overbake, the top should be golden brown while the center stays soft.
  • Cool completely before cutting for neat squares.
  • Add a light dusting of powdered sugar on top after baking for presentation.
  • This dessert is rich; cut small squares for bite-size portions.
  • Follow the card’s instruction: do not refrigerate for classic texture.

Nutrition

Calories: 310kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 210mgPotassium: 75mgFiber: 0.5gSugar: 35gVitamin A: 320IUCalcium: 35mgIron: 0.8mg
Keyword chess cake, Cream Cheese, easy dessert, lemon cake mix, potluck dessert, retro recipe, southern dessert, vintage
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