Not much beats a homemade gooey butter cake. With its sweet crust and buttery topping, this is one dessert that’s sure to please!
If you love rich, buttery desserts with a gooey center, this gooey butter cake is for you! Made completely from scratch, it’s an indulgent treat that’s easy to make with simple ingredients. Whether you’re serving it for a special occasion or just because, this cake is guaranteed to be a hit!
Why You’ll Love This Gooey Butter Cake Recipe
- Incredibly rich and buttery. The gooey, buttery topping pairs perfectly with the sweet, soft crust for an indulgent treat.
- Simple ingredients. Made with baking basics, this cake is easy to whip up without needing any special trips to the store.
- Crowd-pleaser. Whether it’s a casual family dinner or a sweet addition to a gathering, this gooey butter cake is always a hit.
- Made from scratch. Unlike many recipes that rely on boxed cake mix, this version is made entirely from scratch for a more homemade flavor.
What is Gooey Butter Cake?
Gooey butter cake is a rich, dense dessert with a soft, buttery crust and a gooey, creamy topping made from ingredients like cream cheese and confectioners’ sugar. It’s sometimes called ooey gooey butter cake, St. Louis gooey butter cake, or just simply butter cake. In the traditional sense, it’s not really a cake—it’s more of a cross between a dense, chewy bar and a rich, custard-like dessert. It originated in St. Louis and is known for its sweet, indulgent texture. It is sometimes made with a boxed cake mix (similar to chess squares), but it’s quite easy to make from scratch with basic baking ingredients.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
- Granulated sugar
- Baking powder
- Salt – You’ll need salt for the crust and the filling. I prefer baking with table salt. Learn more: Types of Salt for Baking
- Unsalted butter – There’s melted butter in both the crust and the filling.
- Eggs – Let these come to room temperature for easier mixing.
- Vanilla extract – Use a good quality store-bought or homemade vanilla extract.
- Cream cheese – Full-fat cream cheese that comes in blocks (not the whipped kind) works best. Let it come to room temperature for a smooth filling.
- Confectioners’ sugar – Also labeled powdered sugar or 10X sugar. You may want a little extra to sprinkle on the cake before serving.
How to Make Gooey Butter Cake
- Prepare for baking. Heat the oven to 350°F. Lightly grease or line a 9″ x 13″ x 2″ baking pan.
- Make the crust mixture. Combine the flour, sugar, baking powder, and salt. Mix in the butter, egg, and vanilla.
- Press the crust into the pan. Spread it evenly in the bottom of the pan.
- Start making the filling. Beat the cream cheese and then mix in the eggs, vanilla, and salt.
- Finish mixing. Gradually add the confectioners’ sugar followed by the butter.
- Assemble and bake. Pour the filling over the crust and spread evenly. Bake 35 to 40 minutes or until set and golden brown.
- Cool. Allow to cool completely in the pan on a wire rack before serving.
Tips for Success
- Temperature matters. Your cream cheese and eggs should be at room temperature. That will help ensure a smooth filling and prevent cold eggs from cooking when they meet melted butter.
- Don’t over-bake. The cake should still be slightly gooey in the center when you take it out of the oven. It will become firmer as it cools.
- Line the pan. While not strictly necessary, lining your pan with parchment paper will make it easier to lift the cake out of the pan for cutting and serving and helps with cleanup.
- Cool completely. It may be tempting to dive in right away, but letting your gooey butter cake cool all the way before serving will allow the flavors and textures to be at their best.
Variations and Serving Suggestions
- Add a lemon twist. Add 2 or 3 tablespoons of fresh lemon juice and the zest of a lemon to the filling for a fresh, tangy version.
- Go nuts. Add a handful of finely chopped nuts to the crust mixture or sprinkle over the top of the filling before baking. Pecans, almonds, and walnuts are all good choices.
- Dust with confectioners’ sugar. A light dusting on top when serving adds a touch of elegance and sweetness.
- Serve with fresh fruit. Pair servings with fresh berries like strawberries or raspberries to balance the sweetness.
How to Store
Store your gooey butter cake in an airtight container in the refrigerator for up to 5 days. Serve cool or at room temperature.
Can Gooey Butter Cake Be Frozen?
For longer storage, you can freeze leftovers up to 3 months. Wrap individual slices well in plastic wrap and then place in an airtight, freezer-safe container or bag. Thaw overnight in the refrigerator or at room temperature for an hour or so.
More Easy Bar Recipes
Gooey Butter Cake
This gooey butter cake is rich, buttery, and irresistibly gooey! Made from scratch with simple ingredients, it’s an easy, crowd-pleasing dessert that’s perfect for any occasion.
Ingredients
For the Crust:
- 1 & 1/2 cups (180g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 8 ounces (226g) cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups (385g) confectioners’ sugar
- 1/2 cup (113g) unsalted butter, melted
Instructions
To make the crust:
- Preheat the oven to 350°F. Grease a 9” x13” x 2” baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the melted butter, egg, and vanilla extract. Mix until well combined. The mixture will be thick.
- Press the dough evenly into the bottom of the prepared baking pan to form the crust.
To make the filling:
- Using an electric mixer on medium speed, beat the softened cream cheese in a large bowl until smooth. Add the eggs, vanilla extract, and salt, and beat until well combined.
- Gradually add the confectioners’ sugar, mixing until smooth.
- Slowly pour in the melted butter and mix until fully incorporated.
- Pour the filling mixture over the crust in the pan, spreading it out evenly.
- Bake for 35-40 minutes, or until the top is set and lightly golden brown. The center should still be a bit gooey, but will firm up as it cools.
- Allow to cool completely in the pan on a wire rack before cutting into squares. Dust with additional confectioners’ sugar if desired before serving.
Notes
Store in an airtight container in the refrigerator up to 5 days.
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