Classic Gooey Butter Cake (Print Version)

# Ingredients:

→ Bottom Cake Layer

01 - 2½ cups flour
02 - 2 teaspoons baking powder
03 - ¼ teaspoon salt
04 - 8 tablespoons unsalted butter, softened
05 - 1¾ cups granulated sugar
06 - 1 egg, room temperature
07 - ¼ cup milk, room temperature
08 - 1 teaspoon vanilla extract

→ Top Cream Cheese Layer

09 - 8 ounces cream cheese, softened
10 - 4 tablespoons unsalted butter, melted
11 - 2 eggs, room temperature
12 - 1 teaspoon vanilla extract
13 - ⅛ teaspoon salt
14 - 2¾ cups powdered sugar, plus more for dusting

# Instructions:

01 - Preheat oven to 350°F. Coat 9x13 pan with cooking spray with flour or line with parchment and spray.
02 - Whisk dry ingredients. Cream butter and sugar 3-4 minutes until fluffy. Beat in egg, milk, and vanilla. Gradually add flour mixture.
03 - Press cake batter into even layer in prepared pan.
04 - Beat cream cheese until smooth. Beat in butter. Add eggs, vanilla, and salt. Gradually add powdered sugar until smooth.
05 - Pour cream cheese mixture over cake layer and spread evenly.
06 - Bake 35-45 minutes until edges are golden and center is slightly jiggly. Don't overbake.
07 - Cool completely (about 3 hours). Dust with powdered sugar before serving.

# Notes:

01 - Use room temperature ingredients
02 - Don't overbeat after adding eggs
03 - St. Louis tradition since the 1930s

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