Gooey Butter Cake
Servings: 8
Calories: 725kcal
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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Equipment
- Stand mixer or hand mixer
- 1 9x13-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 9x13-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.
Video
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