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a stack of Gooey Butter Cake recipe with a bite out of one of the squares showing how creamy they are
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Gooey Butter Cake

Gooey Butter Cake is a St. Louis prized tradition since the 1930s for a reason – it’s sensational.  The chewy butter cake base is topped with a rich, ooey gooey cream cheese layer, baked all together, then covered in a snowy blanket of powdered sugar.  The magic that awaits is an irresistible combination of chewy, smooth, rich, creamy, sweet decadence that's lusciously buttery through and through.  And the best part?  This Gooey Butter Cake recipe is easy to make with pantry friendly ingredients so you can make it any time!  Serve the Ooey Gooey Butter Cake as a breakfast/brunch coffee cake or a dessert and prepare for the barrage of compliments. 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 24 bars

Ingredients

BOTTOM CAKE LAYER

  • 2-1/2 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 1 egg, at room temperature
  • 1/4 cup milk, at room temperature
  • 1 teaspoon vanilla extract

TOP CREAM CHEESE LAYER

  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, melted, slightly cooked
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 3/4 cups powdered sugar, plus more for dusting

Instructions

  • Preheat oven to 350 degrees F. Lightly coat 9x13 pan with cooking spray WITH FLOUR or line with parchment paper and spray with cooking spray. Set aside.

MAKE BOTTOM LAYER

  • In medium bowl, whisk together the flour, baking powder, and salt; set aside.
  • Cream butter and sugar using an electric mixer (I prefer a stand mixer) on medium speed until fluffy, 3-4 minutes.
  • Beat in the egg just until combined; followed by the milk and vanilla just until combined. With the mixer on low, add the flour 1/3 at a time, mixing after each addition, scraping down sides of bowl as needed.
  • Transfer cake batter to prepared baking pan and press it into an even layer. (You can lightly spray your hands with cooking spray or place parchment over top of the dough if it’s too sticky.) Set aside.

MAKE TOP LAYER

  • In a large mixing bowl, beat the cream cheese until smooth. Beat in the butter until smooth. Add the eggs, vanilla and salt and beat just until combined.
  • Add powdered sugar 1 cup at a time, beating on low speed until smooth; don’t overbeat or the cake will rise and deflate too much.
  • Pour cream cheese mixture over the cake layer and spread into an even layer.

BAKE

  • Bake for approximately 35-45 minutes, until golden brown around the edges and the very center is slightly jiggly when the pan is gently shaken. If there is a lot of jiggle, set the timer for 2 minutes and bake on. Repeat the "jiggle test" at 2 minute intervals until there is minimal jiggle. However, be careful not to overbake or the center will not be gooey. Note, the cake will rise in the oven and fall and indent a little as it cools.
  • Cool cake completely before slicing, about 3 hours.

SERVE

  • When ready to serve, dust with powdered sugar. To slice, fill a tall glass with hot water. Dip a sharp knife in the hot water, wipe with a damp cloth, then make a clean slice; repeat for each cut.

Video

Notes

tips and tricks

  • Why room temperature ingredients?  Room temperature eggs, softened cream cheese and milk mix more easily which means you’re less likely to overbeat either layer. An overbeaten cake layer will be tough and dense and an overbeaten cream cheese layer (once you add the eggs) can sink and crack (see below).
  • Don’t overbeat the eggs.  Eggs trap air, which can rise up and then deflate extra low and cause cracks. To avoid this, make sure to mix the butter and cream cheese well before adding the eggs and then beat the sugar just until combined. 
  • To quickly bring eggs to room temperature: Fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.
  • Don’t peak while baking!  It is critical that you don’t open the oven while your cake is baking before 40 minutes to prevent it from deflating too much.  Opening the door causes drafts which dramatically lowers the temperature – the culprit of a sinking center (although some sinking is normal).

How to store and freeze

  • Make ahead: You can completely assemble, bake and cool the Ooey Gooey Butter Cake 24-48 hours ahead of time.
  • Storage: You can keep this cake at room temperature for up to 3 days or refrigerate it for up to 7 days.  Let it come to room temperature before servings.
  • To freeze the pan:  Wrap the cooled pan twice tightly in plastic wrap followed by heavy duty aluminum foil. Freeze for 2-3 months. To thaw, transfer to the refrigerator and thaw overnight. Bring to room temperature before serving with a dusting of powdered sugar. 
  • To freeze individual bars: Line cut bars on a plate without touching and place the plate in the freezer and freeze until solid, about 1 hour; this prevents the bars from freezing together later when stored.  Transfer bars to a freezer safe airtight container, with parchment paper in between each row or freeze bars in individual freezer safe bags. Freeze for 2-3 months.  Thaw in the refrigerator before servings then bring to room temperature. You can also try the defrost setting on the microwave for a quick treat.