St. Louis Gooey Butter Cake

This St. Louis tradition from the 1930s delivers pure decadence in every bite. A chewy, buttery cake base cradles a velvety cream cheese layer, all dusted with powdered sugar. The result is an irresistible combination of textures and rich butter flavor that will have everyone coming back for seconds (and thirds!).

Last weekend, I served this at a family gathering and my aunt who "doesn't eat sweets" had three pieces! The rich buttery flavor and contrasting textures make this unassuming cake completely irresistible.

Essential Ingredients and Selection Tips

• Butter - Use real unsalted butter for the richest flavor
• Cream Cheese - Full-fat provides the creamiest, most luxurious texture
• Eggs - Room temperature ensures proper incorporation
• Powdered Sugar - Creates a silky smooth topping without graininess
• Vanilla - Use pure extract for the best flavor

The magic happens when these simple ingredients transform into two distinct yet harmonious layers - a soft, chewy cake base and a custard-like cream cheese topping that's firm around the edges and perfectly gooey in the center.

Detailed Cooking Instructions

Step 1: Prepare the Cake Base

Whisk together flour, baking powder, and salt in a medium bowl. In a separate bowl, cream butter and sugar until light and fluffy. Beat in egg, followed by milk and vanilla. Gradually add dry ingredients until a thick batter forms. Press evenly into a greased 9x13 baking pan.

Step 2: Make the Cream Cheese Layer

Beat softened cream cheese until completely smooth and lump-free. Add melted butter and beat until incorporated. Mix in eggs and vanilla until just combined. Gradually add powdered sugar, beating until smooth but taking care not to overmix once eggs are added.

Step 3: Assemble and Bake

Pour cream cheese mixture over the cake base and spread into an even layer. Bake at 350°F for 40-45 minutes until edges are golden and set but center still has a slight jiggle. The cake will rise in the oven and fall as it cools, creating that signature gooey center.

Step 4: Cool Completely

Allow cake to cool fully at room temperature (about 3 hours) before slicing. The cooling time is crucial for the filling to set properly. For cleanest cuts, refrigerate for an hour after cooling, then slice with a hot knife.

Step 5: Finish and Serve

Dust generously with powdered sugar just before serving. Cut into squares and watch them disappear! Store leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days.

Step 6: Enjoy at Its Peak

This cake actually tastes even better on day two or three as the flavors meld. Make it ahead for convenience and even better flavor.

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The Origin Story

Like many legendary recipes, Gooey Butter Cake was born from a happy accident. In 1930s St. Louis, baker John Hoffman reversed his butter-to-flour proportions while making German coffee cake. The mistake created a caramelized, gooey center that customers adored. Local bakeries began competing with their own versions, cementing this cake's status as a St. Louis classic before Paula Deen popularized it nationwide decades later.

Perfect Texture Balance

What makes this cake extraordinary is the textural contrast between layers. The bottom provides a substantial, slightly chewy foundation that supports the star attraction – that gloriously gooey top layer. While baking, the cream cheese mixture forms a delicate crust while maintaining a lusciously soft center. This creates the perfect bite: a little resistance from the cake base giving way to that melt-in-your-mouth, custard-like filling.

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Serving Suggestions

While perfect on its own, this versatile cake welcomes creative presentations. For breakfast, serve warm with fresh berries and coffee. As dessert, add a scoop of vanilla ice cream or homemade whipped cream. For a dinner party finale, plate individual squares with an artistic dusting of powdered sugar and a mint leaf. The simple appearance belies the luxurious experience awaiting your guests.

Seasonal Adaptations

The basic recipe provides endless opportunities for seasonal variations. Summer calls for fresh berries folded into the cream cheese layer. Fall invites pumpkin puree and cinnamon. Winter holidays welcome chocolate chips and peppermint extract. Spring begs for lemon zest and blueberries. The versatile base recipe accommodates your creativity while maintaining its signature gooey charm throughout the year.

You Must Know

• Bring cream cheese to room temperature for a completely smooth topping
• Don't open the oven door before 40 minutes to prevent excessive sinking
• The center should still have a slight jiggle when done - it will set as it cools
• Cool completely before cutting to avoid a messy serving experience
• Use cooking spray with flour or parchment paper to prevent sticking

I learned the importance of properly softened cream cheese after my first attempt resulted in tiny lumps throughout the topping. Now I give it plenty of time to reach room temperature for a perfectly smooth result.

Chef's Essential Tips

• For clean slices, chill the cake then dip your knife in hot water between cuts
• Press the cake layer with parchment paper if it's too sticky to work with
• Don't overbeat the filling once eggs are added to prevent cracking
• A metal baking pan conducts heat better than glass for this recipe
• Reduce the sugar by ¼ cup if serving with sweet toppings

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This Ooey Gooey Butter Cake has become my signature potluck contribution and holiday tradition. Despite its humble appearance, it consistently outshines fancier desserts and disappears first from any dessert table. The simple combination of butter, sugar, and cream cheese creates something truly magical that has stood the test of time for almost a century.

Final Tips

• Make 1-2 days ahead for even better flavor as it mellows and melds
• Store at room temperature for optimal gooey texture
• Try different extracts like almond or maple for subtle flavor variations
• For a crowd, cut into smaller squares - it's rich!
• Freeze individual slices wrapped in plastic for up to 3 months

Frequently Asked Questions

→ Why room temperature ingredients?

They mix more easily, preventing overbeating that leads to tough texture or cracking.

→ How do I know when it's done?

Edges should be golden with center slightly jiggly when pan is gently shaken.

→ Can I make this ahead?

Yes, it can be made 24-48 hours ahead and stored at room temperature.

→ Can I freeze gooey butter cake?

Yes, freeze whole or as individual bars for 2-3 months.

→ Why does my cake sink in the middle?

Some sinking is normal, but avoid opening oven door before 40 minutes.