Get ready to fall in love with Gooey Butter Cake—a St. Louis favorite that’s sweet, buttery, and deliciously ooey‑gooey in the center. With its golden crust and melt‑in‑your‑mouth texture, this nostalgic treat is guaranteed to disappear fast at any gathering. Serve it with homemade vanilla ice cream for the ultimate sweet treat!
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🧈 The Ingredients
Made with simple, pantry‑friendly staples like butter, sugar, eggs, and flour, Gooey Butter Cake comes together easily without any special trips to the store. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Butter: The star of the recipe—use unsalted for better control of flavor. Salted butter works too; reduce the added salt.
- Sugar: Granulated sugar is classic; swap with light brown sugar for a deeper, caramel‑like sweetness.
- Eggs: Provide structure and richness—large eggs are standard. For an egg‑free version, try a flax egg or commercial egg replacer.
- Flour: All‑purpose flour is traditional; substitute with a 1:1 gluten‑free flour blend if needed.
- Cream cheese: Adds tang and creaminess to the gooey layer. Neufchâtel cheese works as a lighter option.
- Vanilla extract: Enhances flavor—almond extract or a splash of bourbon can be used for a fun twist.
- Powdered sugar: Sweetens the topping and creates that signature gooey texture. For less sweetness, reduce slightly or mix with cocoa powder for a chocolate variation.
✨ Variations:
- Add a swirl of fruit preserves (raspberry, strawberry, or apricot) before baking for a fruity twist.
- Mix in chocolate chips or chopped nuts for extra texture.
- Dust with powdered sugar after baking for a simple finish, or drizzle with caramel for added indulgence.
See the recipe card (with video) below for a full list of ingredients and measurements.
⭐️ Tips and Tricks for Perfect Gooey Butter Cake
- Don’t overbake: The center should still look slightly soft and jiggly when you pull it from the oven—it firms up as it cools while staying gooey.
- Room‑temperature ingredients: Soften butter and cream cheese before mixing for a smooth, lump‑free batter.
- Grease the dish: Use parchment paper or lightly grease the pan to make removing and slicing the cake easier.
- Cool before cutting: Let the cake cool at least 30 minutes so it sets properly and slices cleanly.
- Flavor boost: A pinch of salt or a splash of almond extract can enhance the sweetness and add depth.
Expert Tip
For the perfect gooey texture, bake until the edges are set and the top is a light golden color while the center still has a slight jiggle—any longer and the filling will turn more cakey than creamy.
👩🏼🍳 How to Prep a Gooey Butter Cake
- Step 1: Whisk together the flour, baking powder, and salt.
- Step 2: In a stand mixer, or with a hand-mixer, cream (beat) the butter with the sugar until fluffy.
- Step 3: Beat in the eggs, one at a time.
- Step 4: Next, beat in the vanilla extract.
- Step 5: Slowly beat in the flour mixture until fully combined and the dough is formed.
- Step 6: Liberally grease the baking dish with softened butter and a paper towel.
👨🍳 How to Bake a Gooey Butter Cake
- Step 1: Transfer the crust dough into the dish and press with your fingers until it is smooth and compact.
- Step 2: Clean the mixer bowl, and then beat together the cream cheese, eggs, and vanilla extract.
- Step 3: Slowly beat in the powdered sugar until smooth.
- Step 4: Pour the topping over the crust dough and spread evenly with a spatula.
- Step 5: Bake at 350°F until browned and jiggly in the center. Cool on a baking rack.
- Step 6: Cut into squares and dust with powdered sugar.
🍽️ How To Serve
- Dust with powdered sugar for a simple, classic finish.
- Serve warm with a scoop of vanilla ice cream.
- Pair with fresh berries for a sweet‑tart contrast.
- Cut into small squares for potlucks, parties, or holiday trays.
🙋🏽♂️ Frequently Asked Questions
Can I make Gooey Butter Cake ahead of time?
Yes, it keeps well at room temperature for a day or two, or you can refrigerate it and reheat gently before serving.
How long does Gooey Butter Cake last?
Stored in an airtight container, it will keep for up to 4–5 days in the fridge, or up to 2 months in the freezer.
Can I add flavors to Gooey Butter Cake?
Absolutely—try adding chocolate chips, nuts, or fruit preserves to the filling, or use a flavored cake mix for a fun twist.
How do I make Gooey Butter Cake gluten-free?
Simply swap the all‑purpose flour or cake mix with a 1:1 gluten‑free baking blend. The texture stays soft and gooey, and no one will miss the gluten.
😋 Other Awesome Sweet Treat Recipes
Ready to make the best sweet treat in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Gooey Butter Cake
Gooey Butter Cake – A rich St. Louis classic with a golden crust and irresistibly gooey, buttery center that melts in your mouth.
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Servings: 8
Calories: 725kcal
Video
Equipment
- Stand mixer or hand mixer
- 1 9×13-inch baking dish
Ingredients
For the Crust (Bottom Layer)
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoon unsalted butter room temperature, plus extra for greasing the dish
- 1¾ cup sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
For the Cream Cheese Topping
- 8 oz cream cheese room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar plus extra for dusting
Instructions
- Preheat oven to 350°F.
- In a medium bowl, mix the flour, baking powder, and salt. Set aside.2½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- Use a stand mixer (or hand mixer) to beat (on medium) the butter with the sugar until pale and light, about 4 minutes.8 tablespoon unsalted butter, 1¾ cup sugar
- Beat in the eggs, one at a time, until just combined. Beat in the vanilla.2 large eggs, 1 teaspoon vanilla extract
- Slowly beat in the flour mixture until fully incorporated.
- Grease a 9×13-inch baking dish with softened butter or cooking spray. Transfer the crust dough to the dish and press it down with your fingers (or the bottom of a measuring cup), until compact and smooth.
- Clean out the bowl of the mixer and the beat together the softened cream cheese, eggs, and vanilla until smooth.8 oz cream cheese, 2 large eggs, 1 teaspoon vanilla extract
- Slowly beat in the powdered sugar until fully incorporated. Scraping down the sides as necessary.3 cups powdered sugar
- Pour the cream cheese mixture of the crust dough and use a spatula to evenly spread it to the sides of the dish.
- Bake until golden on top and the sides are lightly browned. The center should be slightly "jiggly," usually 35 to 40 minutes. Let cool for at least 1 hour.
- Use a sieve to dust the top of the cake with powdered sugar. Cut into squares and serve at once, or store in an air-tight container for up to 2 days on the counter or 4 to 5 days in the refrigerator.
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
- Make Ahead: This cake tastes even better the next day—bake, cool, and cover tightly at room temperature or refrigerate overnight.
- Substitutions: Use a gluten‑free flour blend or cake mix for a gluten‑free version, or swap cream cheese with Neufchâtel for a lighter option.
- Storage: Keep in an airtight container at room temperature for 1–2 days, refrigerate up to 5 days, or freeze for up to 2 months.
Nutrition
Calories: 725kcal | Carbohydrates: 121g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 152mg | Sodium: 275mg | Potassium: 272mg | Fiber: 1g | Sugar: 89g | Vitamin A: 866IU | Calcium: 117mg | Iron: 2mg
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Wes says
O.M.G! I’ve never had gooey butter cake before. Talk about a sweet sensation!! DELICIOUS!
Kris Longwell says
Yay! So glad you enjoyed them! Aren’t they the BEST?!!