The Ultimate Homemade Gooey Butter Cake Recipe: A St. Louis Classic from Scratch
The name says it all! Gooey butter cake is an undeniably ooey, gooey, sugary masterpiece. This incredibly rich, sweet, and utterly delicious dessert is a true delight for any occasion. Prepare yourself for a dessert experience that is pure perfection in every bite!
Gooey butter cake holds a special place in my heart, not just for its whimsical name but for the sheer joy it brings. The unique combination of a dense, buttery cake base and an ultra-gooey, rich cream cheese topping with a prominent vanilla flavor makes it an irresistible treat. It’s a dessert that truly lives up to its name, delivering a delightful texture and an intensely sweet profile that leaves you craving more.
This iconic dessert boasts a fascinating origin story, said to have originated in St. Louis, Missouri, in the 1930s. Legend has it that a German-American baker, intending to make a standard coffee cake, accidentally mismeasured the ingredients, resulting in a sticky, dense, and wonderfully “gooey” concoction. Rather than discarding his mistake, he decided to sell these ooey gooey bars, and much to his surprise, they became an instant hit. The rest, as they say, is history, and St. Louis Gooey Butter Cake quickly became a beloved regional specialty, celebrated for its unique texture and incredible flavor.
While countless recipes for gooey butter cake exist today, some relying on boxed cake mix for convenience, this particular recipe is a labor of love made entirely from scratch. It creates a dessert similar to the popular version championed by culinary icon Paula Deen, known for its decadent and comforting qualities. The beauty of making it from scratch lies in the ability to control the quality of ingredients and achieve an unparalleled depth of flavor and texture that shortcuts simply can’t replicate.
Our homemade gooey butter cake features two distinct, yet perfectly complementary, layers. The bottom layer is a thick, buttery vanilla cake, providing a sturdy and flavorful foundation. This is generously topped with a sweet, creamy, and slightly tangy cream cheese mixture, which then bakes into that signature irresistible gooey consistency. The result is a harmonious blend of textures and tastes: a tender cake base, a rich, custardy center, and a slightly crisp, golden-brown crust. This from-scratch approach ensures every bite is packed with authentic flavor and a truly homemade feel.
Essential Ingredients for Your Homemade Gooey Butter Cake
Crafting the perfect gooey butter cake from scratch requires attention to a few key ingredients, which are divided into two distinct components: the buttery cake base and the luscious cream cheese topping. The full, detailed list of ingredients can be found in the comprehensive recipe card below. However, let’s delve into some of the most crucial elements that ensure this classic St. Louis dessert comes out perfectly:
- Eggs and an Extra Egg Yolk: Eggs are fundamental to both layers, acting as a binder and contributing to the structure and richness. In the cake layer, a whole egg plus an extra egg yolk creates a moister, more tender crumb and enhances the cake’s overall richness. For the cream cheese topping, eggs help set the custard-like texture. Always bring your eggs to room temperature before beginning the recipe; this ensures they emulsify better with other ingredients, leading to a smoother, more uniform batter and topping.
- Unsalted Butter: Butter is the star of this “butter cake,” contributing immensely to its rich flavor and tender texture. Using unsalted butter is key as it allows you to control the total salt content in the recipe. It must be melted for both the cake batter and the cream cheese layer. After melting, be sure to let it cool slightly before incorporating it into the egg mixtures. Adding hot butter to eggs can cause them to scramble, which would compromise the texture of your cake and topping.
- Baking Powder: While gooey butter cake is known for its dense, rich consistency, baking powder is still essential. This leavening agent provides just enough lift to the cake base, preventing it from being too flat or overly heavy. Without the specified amount, the bottom layer would be too compact, losing some of its delightful chewiness. Ensure your baking powder is fresh for optimal results.
- Cream Cheese: For the iconic gooey topping, it is absolutely vital to use brick-style cream cheese. Cream cheese sold in tubs often contains added stabilizers and a higher water content, designed for spreadability. This extra moisture can make your gooey topping too runny and prevent it from setting properly. Always opt for full-fat, brick cream cheese, and ensure it is softened to room temperature before mixing to achieve a smooth, lump-free consistency.
- Pure Vanilla Extract: Vanilla flavor is incredibly prominent in this dessert, weaving through both the cake and cream cheese layers. For the best possible taste, I highly recommend using a high-quality pure vanilla extract. While imitation vanilla can be used in a pinch, pure vanilla offers a much richer, more nuanced flavor that truly elevates the overall profile of this decadent cake.
Step-by-Step Guide: How to Make Gooey Butter Cake from Scratch
Despite its name, gooey butter cake is more akin to a rich, dense bar than a traditional fluffy cake. The straightforward process and minimal finishing touches (just a simple dusting of powdered sugar!) make it an approachable and rewarding baking project. Here’s a detailed look at how to bring this beloved dessert to life, ensuring ooey, gooey perfection every time:
- Prepare Your Baking Pan with Precision: Begin by preheating your oven to the specified temperature. This is crucial for even baking. Next, prepare a 9×13-inch baking pan. You have two excellent options: either generously grease the pan with nonstick cooking spray, ensuring every corner and side is coated for easy release, or line it with parchment paper. If using parchment paper, allow it to extend slightly over the edges; these “handles” will make lifting the cooled cake out of the pan effortless. A well-prepared pan is key to preventing the sticky cake from adhering and ensures beautiful, clean slices.
- Crafting the Rich Cake Batter: The base layer of our gooey butter cake starts with the wet ingredients. In a large mixing bowl, combine the slightly cooled melted butter with the granulated sugar, whisking them thoroughly until well integrated and smooth. Then, incorporate the room-temperature egg, egg yolk, and vanilla extract, mixing until just combined. Next, gently fold in the dry ingredients—all-purpose flour, baking powder, and salt—using a rubber spatula or wooden spoon. Mix only until the flour streaks disappear. It’s important not to overmix, as this can develop the gluten too much, resulting in a tough cake. The batter for this cake will be quite thick, noticeably denser than typical cake batter; it will have a consistency almost resembling cookie dough. This is perfectly normal and what gives the base its characteristic texture.
- Pressing the Batter into the Prepared Pan: Once your thick cake batter is ready, transfer it into the prepared 9×13-inch baking pan. This is where your hands can be your best tools! Lightly grease your hands with a little nonstick spray or butter, then use them to firmly and evenly press the batter across the bottom of the pan, extending it to all edges and corners. Alternatively, you can use the bottom of a greased measuring cup or a flat spatula to achieve a smooth, uniform layer. An even base ensures consistent baking and a balanced distribution of layers in the final product.
- Prepare the Luxurious Cream Cheese Layer: In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl with a handheld electric mixer, beat the softened brick-style cream cheese until it is completely smooth and creamy. This is a crucial step to avoid lumps in your final topping. Next, gradually incorporate the melted butter, eggs, and vanilla extract, mixing on medium speed until all ingredients are thoroughly combined. At this point, the mixture might appear a little lumpy or separated, but don’t worry, this is often normal due to the different fat and liquid contents. Pause to scrape down the sides and bottom of the bowl with your spatula to ensure everything is evenly incorporated. Finally, add the powdered sugar on low speed, mixing until the mixture becomes smooth, thick, and perfectly creamy. A few tiny lumps of cream cheese might persist, but they will typically melt and disappear during baking.
- Generously Add the Cream Cheese Layer: Carefully pour the prepared cream cheese mixture over the pressed cake batter in the pan. Using a rubber spatula, gently and evenly spread the topping across the entire surface, ensuring it reaches the edges. Take care not to disturb the cake base underneath. The goal is to create a uniform layer that will bake into the signature gooey topping.
- Bake to Gooey Perfection: Transfer the pan to your preheated oven and bake for 40 to 45 minutes. The baking time can vary slightly depending on your oven, so keep a close eye on it. The cake is ready when the top is lightly golden brown, and the center is mostly, but not entirely, set. Remember, this is a *gooey* butter cake, so it won’t be completely firm like a traditional cake. The edges should look more set, and the center should still have a slight jiggle. Overbaking will result in a drier cake, so err on the side of slightly underbaked for maximum gooeyness.
- The Essential Cooling Process: This step is paramount for achieving the perfect gooey butter cake texture. Resist the temptation to slice into the cake immediately after removing it from the oven. The filling needs ample time to set up and achieve its proper gooey-but-stable consistency. Allow the cake to cool completely at room temperature for several hours, or even better, chill it in the refrigerator for at least 2-3 hours. This patience will be rewarded with cleaner slices and that signature gooey texture. Once thoroughly cooled, dust generously with powdered sugar before slicing and serving.
Knowing When Your Gooey Butter Cake Is Done
Unlike many cakes where a clean toothpick indicates doneness, the “gooey” nature of this dessert means a different approach to testing. Since the center is designed to remain soft and custard-like, a toothpick inserted will likely never come out completely clean, and that’s exactly what we want! Instead, look for these visual cues to determine if your gooey butter cake is perfectly baked:
- Lightly Golden-Brown Top: The surface of the cream cheese layer should develop a beautiful, light golden-brown hue. This indicates that it has caramelized slightly and the sugars have cooked.
- Mostly Set Center with a Slight Jiggle: Gently shake the pan. The edges of the cake should appear firm and set, while the very center should still have a slight, almost custardy jiggle. It shouldn’t be liquid or sloshing, but a gentle wobble is a good sign that it will be perfectly gooey once cooled. If it’s too jiggly, give it another 5-10 minutes in the oven.
Trust your instincts and these visual cues rather than a traditional toothpick test. This will ensure you capture the ideal balance between a baked crust and a delightfully gooey interior.
Storage and Preservation of Your Gooey Butter Cake
To maintain the freshness and signature gooey texture of your homemade butter cake, proper storage is essential:
- Refrigeration: Yes, due to its cream cheese content, gooey butter cake must be stored in the refrigerator. Transfer any leftover slices or the entire cooled cake to an airtight container. This prevents it from drying out and absorbs any strong odors from other foods in your fridge. Stored correctly, your gooey butter cake will remain fresh and delicious for up to four days.
- Serving Temperature: While it needs to be refrigerated for storage, many find that gooey butter cake tastes best when brought closer to room temperature before serving. Take it out of the fridge about 30 minutes to an hour before you plan to enjoy it to allow the flavors and textures to soften slightly.
Expert Baking Tips for Gooey Butter Cake Success
Achieving the perfect gooey butter cake is simple with a few helpful pointers:
- Embrace the Thick Batter: Don’t be alarmed by the consistency of the cake batter. It is intentionally thick, much like a dense cookie dough, rather than a pourable liquid cake batter. This is what forms the substantial, chewy base for your gooey cake. Resist the urge to add more liquid; it’s exactly as it should be.
- Patience is a Virtue: Cooling is Key: One of the most critical steps often overlooked is allowing the cake ample time to cool completely. The gooey cream cheese filling needs time to firm up and set properly after it’s removed from the oven. Attempting to slice it while warm will result in a messy, unset center. For best results and clean slices, let it cool completely at room temperature, or even chill it in the refrigerator for a few hours. Rest assured, even when chilled or at room temperature, the cake remains wonderfully soft and undeniably gooey.
- Simple Servings, Elevated Taste: A classic dusting of powdered sugar is all this cake needs to be presentation-ready and perfectly sweet. For an extra touch of freshness and color, consider serving individual slices with a handful of fresh berries such as raspberries, blueberries, or sliced strawberries. A dollop of whipped cream or a scoop of vanilla bean ice cream also makes a delightful accompaniment, adding another layer of creaminess and contrast to the rich dessert.
- Room Temperature Ingredients: Beyond eggs and cream cheese, ensuring all dairy ingredients are at room temperature (if specified) contributes to a smoother, more homogenous mixture, preventing lumps and promoting even baking.
- Don’t Overmix the Flour: When adding the flour to the cake base, mix only until just combined. Overmixing develops gluten, which can make the bottom layer tough. A few streaks of flour are better than an overmixed batter.
Discover More Irresistible Cake Recipes!
If you loved the simplicity and decadence of this Gooey Butter Cake, you’re in for a treat with these other easy and delicious cake recipes:
- Honey Bun Cake: A sweet, swirled cake reminiscent of classic honey buns.
- Texas Sheet Cake: A rich, moist chocolate cake baked in a sheet pan and topped with a luscious fudge frosting.
- Spice Cake: A warm and comforting cake bursting with aromatic spices.
- Classic Coffee Cake: The perfect companion to your morning coffee, with a delightful crumb topping.
- Flourless Chocolate Cake: An intensely rich and fudgy chocolate dessert, naturally gluten-free.
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Gooey Butter Cake
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Ingredients
For the Cake Layer
- ½ cup unsalted butter melted and slightly cooled (115 grams; 1 stick)
- 1 ¼ cups granulated sugar (250 grams)
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Cream Cheese Layer
- 1 (8-ounce) package brick-style cream cheese softened to room temperature
- ½ cup unsalted butter melted (115 grams; 1 stick)
- 2 large eggs at room temperature
- 1 ½ teaspoons pure vanilla extract
- 3 cups powdered sugar plus more for dusting (360 grams)
Instructions
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To make the cake layer: Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking pan with nonstick cooking spray or line with parchment paper. Set aside.
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In a large mixing bowl, whisk together the melted butter and sugar. Then, mix in the egg, egg yolk, and vanilla extract. Add the flour, baking powder, and salt and mix with a rubber spatula or wooden spoon until just combined. The mixture will be pretty thick, almost like cookie dough.
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Scoop the dough into the prepared baking pan and use your hands or the bottom of a measuring cup to firmly press it down into one even layer. Set aside.
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To make the cream cheese layer: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Then, mix in the melted butter, eggs, and vanilla on medium speed until well combined. The mixture may look a little lumpy at this point, this is okay!
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Stop and scrape down the sides of the bowl, then mix in the powdered sugar on low speed until smooth and creamy. Don’t worry if you have a few small lumps.
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Pour the cream cheese mixture over the cake layer and spread it around into one even layer.
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Bake for 40 to 45 minutes or until the top is lightly browned and mostly set in the center.
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Allow to cool completely, then dust with powdered sugar, slice, and enjoy!
Notes
Freezing Instructions: Wrap the bars tightly with plastic wrap and freeze in a large freezer bag/storage container for up to 3 months. Thaw overnight in the refrigerator.
This delightful recipe is inspired by and adapted from the classic version popularized by Paula Deen, bringing a touch of Southern charm to this Midwestern classic.