Prepare to fall in love with the ultimate indulgence: Homemade Gooey Butter Cake, also affectionately known as Gooey Butter Bars. While many classic recipes rely on a cake mix, this meticulously crafted, from-scratch version elevates the beloved St. Louis dessert to an entirely new level of deliciousness. Forget everything you thought you knew about gooey butter cake, because this recipe delivers an authentic, rich, and utterly irresistible experience that has captured hearts and taste buds for generations.
The original Gooey Butter Cake emerged from St. Louis nearly a century ago, a testament to timeless baking ingenuity. It’s a safe bet that the early iterations of this iconic treat were crafted with wholesome, fundamental ingredients, long before boxed mixes became a pantry staple. This recipe honors that tradition, bringing you a dessert that’s not just sweet, but genuinely memorable.
The Irresistible Allure of Homemade Gooey Butter Cake
My journey with Gooey Butter Cake stretches back decades, long before popular chefs graced our television screens. In fact, one of my dear colleagues, Anne, from our oncology unit, shared her cherished recipe for what she called “Gooey Butter Bars” with me before I was even married. It was a time when we bonded over baking, sifting through handwritten recipe cards inherited from our mothers, searching for those comforting, old-fashioned favorites to bring cheer to our dedicated staff. Anne’s gooey bars quickly became a standout, a dessert so beloved by my family that we simply shortened its name to “gooey bars.”
While the convenience of a cake mix version is undeniable, often resulting in a dessert that’s undeniably sweet, it frequently falls short on authentic flavor. The cake mix version, though enjoyable in a pinch, can produce a cloyingly sweet dessert with a subtle, artificial aftertaste. We’d still devour every crumb, of course, but deep down, we knew there was a better way.
- Unrivaled Flavor Profile: This homemade gooey butter cake recipe is crafted entirely from scratch, offering a depth of flavor and a rich, buttery taste that simply cannot be replicated by a boxed mix. It’s genuinely superior in every aspect.
- Decades of Family Love: My family has adored this authentic St. Louis Gooey Butter Cake for decades, making it a staple at every gathering and a much-requested birthday treat. This is more than just a recipe; it’s a legacy of joy.
- Experience the Difference: If you’ve only tried the cake mix version, prepare for a revelation. This from-scratch recipe will transform your understanding of what gooey butter cake can and should be. It’s a culinary experience you must share with your own loved ones.
Rest assured, there are occasions when time constraints call for the quicker cake mix version, and I’ll still turn to it now and then. But for that truly exceptional, soul-satisfying dessert, this is my absolute favorite recipe. And for those moments when you crave that signature gooey butter flavor in a more portable format, be sure to try these delectable Gooey Butter Cookies!
Essential Ingredients for the Perfect Gooey Butter Cake
Creating an authentic St. Louis Gooey Butter Cake from scratch relies on a few key ingredients, each playing a crucial role in achieving that signature gooey texture and rich flavor. Pay attention to the details, and your homemade gooey butter cake will be nothing short of perfection.
- Kitchen Staples: Sugar, Salt, Milk – These foundational ingredients are essential for both the crust and the gooey topping, providing sweetness, balance, and moisture.
- Cake Flour – This is a game-changer for a tender crust. Cake flour has a lower protein content compared to all-purpose flour, which results in less gluten development and a more delicate, crumbly texture. Brands like Swans Down and King Arthur are widely available. If you don’t have it on hand, don’t worry! Check our frequently asked questions section for an easy homemade substitute using all-purpose flour and cornstarch.
- Baking Powder – This leavening agent gives the crust a subtle lift and airy quality. Unlike baking soda, baking powder can lose its potency over time, even when sealed. Always check the expiration date on the can. A quick test for freshness: spoon a small amount into a cup of very hot water. If it fizzes and bubbles vigorously, it’s still active and ready to use. If not, it’s time for a new container.
- Eggs – Use large eggs and ensure they are at room temperature. Room temperature eggs emulsify more easily with other ingredients, creating a smoother, more homogeneous batter for both the crust and the topping. This leads to a better texture in your final gooey butter cake.
- Vanilla Extract – Always opt for pure vanilla extract over artificially flavored versions. The quality of your vanilla significantly impacts the overall flavor of your dessert, adding a warm, aromatic depth that complements the butter and cream cheese beautifully.
- Cream Cheese – Full-fat cream cheese is key for the rich, tangy, and undeniably gooey top layer. Just like the eggs, make sure your cream cheese is softened to room temperature. This allows it to beat smoothly, preventing lumps and ensuring a silky, consistent topping. Cold cream cheese will result in a clumpy, uneven texture.
- Butter – Melted butter is used in both layers, contributing to the rich, moist texture of the crust and the decadent creaminess of the topping. Salted butter is perfectly fine for this recipe, as the small amount of salt enhances the overall flavor balance.
- Powdered Sugar (Confectioners’ Sugar) – A full 16-ounce box is called for, primarily for the luscious top layer and a final dusting. Ensure it’s sifted before incorporating into the topping to prevent lumps and achieve a wonderfully smooth, creamy consistency.
A Glowing Endorsement from Our Readers
The proof of this recipe’s excellence lies in the feedback from those who’ve baked it. Here’s what one delighted reader, Terry, had to say:
“Ok, I am a little upset that I tried this recipe, because this cake is DANGEROUS!! O. M. G. I’ve made it several times with the cake mix for crust and always loved it but wished the crust was thinner. This recipe is PERFECTION and I will sing its praises!!”
Terry’s enthusiasm perfectly captures the joy and undeniable deliciousness of this homemade Gooey Butter Cake. Her experience, like many others, highlights how a from-scratch approach truly elevates this classic St. Louis dessert.
Crafting Your Own Gooey Butter Cake: A Step-by-Step Guide
Creating this irresistible homemade Gooey Butter Cake is a rewarding process, and following these steps will ensure a perfect result every time. Get ready to bake a St. Louis classic!
- Prepare Your Pan & Crust Mixture: Begin by lining your baking pan with non-stick foil (see Expert Tips below for why this is crucial!). Then, combine the ingredients for your rich, tender crust mixture as directed in the recipe card.
- Form the Perfect Crust: Carefully pat the prepared crust mixture evenly into the bottom of your lined baking pan. Aim for a uniform thickness across the entire base to ensure even baking and a consistent texture.
- Whip Up the Gooey Topping: In a separate bowl, use an electric mixer to beat together the ingredients for the creamy, decadent topping. Beat until the mixture is smooth and well combined, ensuring there are no lumps of cream cheese.
- Smooth Over the Crust: Gently pour the luscious topping mixture over the prepared crust in the baking pan. Use an offset spatula or the back of a spoon to carefully smooth the topping across the entire surface, creating an even layer.
- Bake and Cool to Perfection: Bake the gooey butter cake according to the recipe instructions, until the edges are lightly golden and the center is set yet still gloriously “gooey.” Once baked, allow the cake to cool completely to room temperature before proceeding. This cooling time is essential for the texture to fully develop.
- Dust, Slice, and Serve: Once cooled, lightly sprinkle the top of the cake with reserved powdered sugar for a beautiful presentation and an extra touch of sweetness. Then, slice into individual bars using a sharp knife. Serve and enjoy the ultimate homemade gooey butter cake experience!
Achieving Perfection: Expert Baking Tips for Gooey Butter Cake
Baking this homemade Gooey Butter Cake is straightforward, but a few expert tips can elevate your results from good to absolutely phenomenal. These insights will help you achieve the perfect texture, flavor, and presentation for your St. Louis classic.
- Prep Your Pan for Easy Removal: Always line your 9×13 inch baking pan with non-stick foil, leaving an overhang on the sides. This simple step not only prevents the gooey butter bars from sticking to the pan but also creates a convenient “sling.” Once cooled, you can easily lift the entire cake out onto a cutting board for clean, effortless slicing.
- Sift Your Powdered Sugar: For the smoothest, most luxurious topping, make sure to sift your powdered sugar before incorporating it into the cream cheese mixture. Sifting removes any lumps, ensuring a silky batter that spreads evenly and bakes to a beautifully smooth finish.
- PRO-Tip: Room Temperature is Key: The importance of using room temperature cream cheese and eggs cannot be overstated. Cold ingredients don’t emulsify properly, leading to a lumpy batter and a less homogeneous texture in your finished gooey butter cake. If you’ve forgotten to pull them out in advance, here’s a quick hack: place the cream cheese (still in its foil wrapper) in a bowl of very warm water for about 15-20 minutes. For eggs, submerge them in a bowl of warm water for 5-10 minutes. This will quickly bring them to the ideal temperature for baking.
- Even Crust, Perfect Foundation: To achieve a wonderfully even and thin crust, after pressing the dough into the pan, place a piece of plastic wrap or a butter wrapper (butter-side down) over the crust. Use the palm of your hand to pat and smooth the surface. This technique ensures a uniformly thick crust, which is essential for the perfect balance of layers.
- Smooth Filling, Crackled Top: An offset spatula is your best friend for spreading the creamy filling evenly over the crust. Its angled blade allows you to glide the mixture smoothly from edge to edge, ensuring a consistent layer that will bake into that distinctive, slightly crackled top.
- Presentation Matters: While delicious straight from the pan, for a truly beautiful presentation, remove the cooled bars from the pan using your foil sling. Transfer them to a clean cutting board to slice. Then, give them a final, delicate dusting of powdered sugar just before serving.
- Chill for Clean Cuts, Warm for Gooeyness: If you desire perfectly neat, square slices of your gooey butter cake, it’s best to chill the entire cake thoroughly for at least an hour (or longer) before cutting. This firms up the gooey center, allowing for clean cuts. However, to experience the full “gooey” decadence, let the sliced bars come back to room temperature before serving.
Your Gooey Butter Cake Questions Answered
Here are some of the most common questions about baking and enjoying this classic St. Louis Gooey Butter Cake. We’ve got the answers to help you achieve perfect results every time.
PRO-Tip: No cake flour in the pantry? No problem! You can easily make a fantastic substitute using all-purpose flour and cornstarch. For this recipe, measure out 1 ¾ cups of all-purpose flour. Then, remove two tablespoons of that flour and replace them with two tablespoons of cornstarch. Whisk the all-purpose flour and cornstarch together thoroughly before using. Cake flour has a lower protein content, which results in less gluten development and a more tender, delicate crumb in baked goods. The addition of cornstarch to all-purpose flour effectively dilutes the gluten, mimicking the tenderizing properties of true cake flour and ensuring your gooey butter cake crust is perfectly soft.
Through years of baking countless cheesecakes and other creamy desserts, I’ve learned that bringing cream cheese to room temperature is a non-negotiable step for a truly smooth batter. If you try to beat cold cream cheese, it will remain lumpy and won’t fully blend with the other ingredients. While these small bits of cream cheese might not “ruin” the taste of your gooey butter cake, they will certainly affect the visual appeal and overall texture, making the topping less homogeneous and silky. To ensure a perfectly smooth and creamy topping, aim to set your cream cheese on the counter about two hours before you plan to start mixing. If you find yourself in a rush, simply unbox the cream cheese, but leave it in its foil wrapper, and place it in a bowl of hot tap water for about 15 minutes. This quick warm-up will make it pliable and ready for smooth incorporation.
Gooey butter cake is remarkably stable and easy to store. These delicious bars can be kept covered at room temperature for up to 3-4 days, maintaining their wonderful flavor and texture. There’s no need to refrigerate them for short-term storage. For extended freshness, you can refrigerate them for up to a week. For even longer preservation, gooey butter cake freezes beautifully for up to 3 months. To freeze, it’s best to cut the cake into individual bars first. Spread them out on a baking sheet and freeze until they are firm. Once frozen, transfer the bars to a freezer-grade Ziploc bag or airtight container. This way, you can easily pull out one or two bars at a time and defrost them as needed for a quick treat.
The delightful history of gooey butter cake dates back to the 1930s in St. Louis, Missouri. This iconic dessert, now a culinary phenomenon, is believed to have been an accidental invention. The popular story tells of a German baker who was attempting to make a traditional coffee cake but mistakenly reversed the proportions of butter and sugar. Instead of the expected dense, crumbly coffee cake, the result was a wonderfully gooey, pudding-like center with a rich, buttery crust. This “mistake” quickly became a local sensation. No matter the precise origin story, this St. Louis Butter Cake is a truly unique layered dessert: a dense, sweet, cake-like base crowned with a luscious, sugar-laden cream cheese topping that bakes to form a distinctive paper-thin, crackled layer on top. A simple dusting of powdered sugar is the perfect finishing touch for these irresistible gems.
Beyond the Bars: More Irresistible Bar Cookie Recipes
Bar cookies are a perennial favorite in our household for good reason! They offer all the deliciousness of traditional cookies but with a fraction of the effort. Instead of the tedious process of rolling out dough or scooping individual balls, bar cookies are simply pressed into a pan, baked, and then cut into squares. Easy, peasy, and always a crowd-pleaser! If you love the convenience and flavor of these Gooey Butter Bars, you’ll definitely want to explore these other family-favorite bar cookie recipes:
- Lemon Bar Cookie Cups from Barbara Bakes
- Cookie Dough Billionaire Bars
- Dark Chocolate Mousse Bars
- Peanut Butter Tagalong Cookie Bars
- The Best Lemon Bars
- M&M Blondies
- Coconut Apricot Bars
- Plus, master the art of perfectly uniform treats with my tutorial on How to Cut the Perfect Bar Cookies.
- Discover even more delightful options in my collection of Easy Bar Cookie Recipes.
A special shout-out to the birthday girl who made this homemade Gooey Butter Cake her requested celebration treat instead of a traditional birthday cake!
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Gooey Butter Cake from Scratch
20 minutes
40 minutes
1 hour
24 bars
Gooey Bars, a classic St. Louis treat, made even better from scratch for an authentic, irresistible experience.
Ingredients
Bottom Layer (Crust)
- 2 cups cake flour
- 1 ½ cups sugar
- 2 teaspoons baking powder*
- ½ teaspoon salt
- 1 egg, at room temperature
- ½ cup butter, melted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Top Layer (Gooey Filling)
- 8 ounces cream cheese, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup butter, melted
- 16 ounce box of powdered sugar, sifted (reserve a few tablespoons for sprinkling over top before cutting and serving)
Instructions
- Preheat oven to 350ºF (175ºC). Line a 9 x 13-inch baking pan with non-stick foil, leaving an overhang on the short sides to create a “sling” for easy removal. Spray lightly with non-stick cooking spray.
- In a large mixing bowl, sift together the cake flour, sugar, baking powder, and kosher salt. Mix these dry ingredients thoroughly until well blended. Add the room temperature egg, melted butter, milk, and vanilla extract. Mix until completely combined, forming a soft dough for the crust.
- Evenly press the dough into the bottom of the prepared pan. For best results, use the palm of your hand, possibly covered with a piece of plastic wrap or a butter wrapper (butter-side down), to pat and smooth the crust to an even thickness.
- To prepare the top layer, beat the room temperature cream cheese with an electric mixer until it is perfectly smooth and creamy. Add the room temperature eggs, vanilla extract, and melted butter, mixing until all ingredients are well combined. Gradually mix in the sifted powdered sugar until the topping is smooth. A few tiny lumps might remain, which is acceptable.
- Carefully pour the creamy topping batter over the crust layer in the pan. Use an offset spatula or the back of a spoon to spread the topping out evenly, ensuring it covers the entire crust.
- Bake for 35-40 minutes, or until the edges are lightly golden and the center is set but still retains its signature “gooey” wobble. Remove from oven and allow to cool completely to room temperature before slicing. Once cool, dust generously with the reserved powdered sugar before cutting and serving.
Notes
*Make sure to check the date on your baking powder as it often expires while sitting in your pantry. If in doubt, or if it doesn’t fizz in hot water, buy a new can for optimal results.
Adapted from a classic St. Louis gooey butter cake recipe.
Watch the Recipe Video
Recommended Products for Baking Excellence
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- OXO Dusting Wand
- 9 x 13 Baking Pan
- Nonstick Foil
Nutrition Information (estimated per serving):
Yield:
24 bars
Serving Size:
1 bar
Amount Per Serving:
Calories: 274Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 185mgCarbohydrates: 41gFiber: 0gSugar: 31gProtein: 2g
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