Easy Gooey Butter Cake: St. Louis’ Sweet Signature Dessert Recipe
Classic St. Louis Gooey Butter Cake: A Decadent Midwest Delight
Experience the rich, buttery indulgence of a classic gooey butter cake that perfectly balances sweet and creamy textures in every bite. This beloved St. Louis tradition features a tender cake base topped with a luscious cream cheese layer that bakes into a golden, ooey-gooey masterpiece.
Why You’ll Love This Gooey Butter Cake Recipe
This irresistible dessert combines the convenience of a cake mix base with a homemade cream cheese topping that creates that signature gooey texture St. Louis is famous for. Perfect for potlucks, family gatherings, or anytime you need a crowd-pleasing sweet treat!
The beauty of this recipe lies in its simplicity – just two distinct layers that come together to create something truly magical. The contrast between the cake-like bottom and the melt-in-your-mouth top layer makes this dessert uniquely satisfying.
What You’ll Need for Perfect Gooey Butter Cake
For the Cake Base:
- 1 (15.25 ounce) package yellow cake mix
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the Gooey Topping:
- 1 (8 ounce) package cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (1 pound)
- 1/2 cup unsalted butter, melted
- Additional powdered sugar for dusting
Step-by-Step Instructions for Homemade Gooey Butter Cake
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
- Prepare the cake base: In a large bowl, combine the yellow cake mix, melted butter, eggs, and vanilla extract. Mix until well blended. The mixture will be thick and sticky.
- Press the cake mixture evenly into the bottom of your prepared baking pan, creating a firm base layer. Use slightly damp fingers to prevent sticking if necessary.
- Make the gooey topping: In another bowl, beat the softened cream cheese until smooth and creamy.
- Add eggs and vanilla to the cream cheese, beating until well incorporated.
- Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until combined.
- Pour in the melted butter and continue beating until the mixture is smooth and all ingredients are fully incorporated.
- Carefully pour the gooey topping over the cake base, spreading evenly to all edges.
- Bake in the preheated oven for 35-40 minutes. The center should still be slightly jiggly and the edges just turning golden brown. Be careful not to overbake – the signature gooeyness comes from a slightly underbaked center!
- Allow the cake to cool completely in the pan on a wire rack.
- Just before serving, dust generously with additional powdered sugar.
Pro Tips for the Ultimate Gooey Butter Cake
- Room temperature ingredients are key – especially the cream cheese, which should be fully softened for a smooth, lump-free topping.
- Don’t overbake! The cake should still have some jiggle in the center when you remove it from the oven.
- For clean slices, refrigerate the cake for an hour before cutting, then let the slices come to room temperature before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Flavor variations: Try using chocolate cake mix for the base, or add lemon zest to the topping for a citrusy twist!
The History Behind St. Louis Gooey Butter Cake
This iconic dessert originated in St. Louis, Missouri, during the 1930s, reportedly the result of a happy accident when a baker mixed up the proportions of butter in a cake recipe. Instead of starting over, they baked it anyway – and the gooey butter cake was born! It’s now a beloved regional specialty that has gained popularity nationwide.
Serving Suggestions for Your Gooey Butter Cake
While this cake is absolutely divine on its own, consider these serving ideas:
- Pair with fresh berries for a bright contrast to the sweetness
- Add a scoop of vanilla ice cream for an extra-indulgent dessert
- Serve with a hot cup of coffee or cold glass of milk
- Cut into small squares for an irresistible addition to dessert platters
Nutritional Information
Each serving contains approximately:
- Calories: 334 kcal
- Carbohydrates: 50g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 69mg
- Sodium: 278mg
- Sugar: 39g
Frequently Asked Questions About Gooey Butter Cake
Can I make gooey butter cake ahead of time?
Absolutely! This cake actually tastes better the day after baking as the flavors have time to meld. Store in the refrigerator and bring to room temperature before serving.
Why is my gooey butter cake too firm?
The most common reason is overbaking. Remember that the center should still be slightly jiggly when you remove it from the oven.
Can I freeze gooey butter cake?
Yes! Cut into portions, wrap individually in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Whether you’re a St. Louis native or just discovering this regional treasure, this gooey butter cake recipe delivers all the rich, buttery goodness that’s made this dessert a beloved classic for generations. The perfect balance of textures and sweetness will have everyone asking for the recipe!
Recipe inspired by AllRecipes
Classic St. Louis Gooey Butter Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.
- Prepare the cake base: In a large bowl, combine the yellow cake mix, melted butter, eggs, and vanilla extract. Mix until well blended. The mixture will be thick and sticky.
- Press the cake mixture evenly into the bottom of your prepared baking pan, creating a firm base layer.
- Make the gooey topping: In another bowl, beat the softened cream cheese until smooth and creamy.
- Add eggs and vanilla to the cream cheese, beating until well incorporated.
- Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until combined.
- Pour in the melted butter and continue beating until the mixture is smooth and all ingredients are fully incorporated.
- Carefully pour the gooey topping over the cake base, spreading evenly to all edges.
- Bake in the preheated oven for 35-40 minutes. The center should still be slightly jiggly and the edges just turning golden brown.
- Allow the cake to cool completely in the pan on a wire rack.
- Just before serving, dust generously with additional powdered sugar.
