Gooey butter cake is a St. Louis thing, and I only learned that after moving there for two years and having three separate neighbors bring me a pan of it within my first month. It’s less a cake and more a custardy bar, and it ruined regular coffee cake for me a little.
Why You’ll Love This Recipe
- Uses a boxed cake mix for the base, so it’s simpler than it looks
- The gooey middle layer is the whole point, and it’s hard to mess up
- Great for a potluck since it travels well in the pan
Ingredients You’ll Need
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Yellow cake mix | 1 box | The base crust layer |
| Butter, melted | 1/2 cup, divided | Split between the crust and filling |
| Eggs | 3 large | One for the crust, two for the filling |
| Cream cheese, softened | 8 oz | Full fat holds together better |
| Powdered sugar | 1 box (about 4 cups) | Most of it goes into the filling |
| Vanilla extract | 1 tsp |
Pro tip: the center should still jiggle slightly when you pull it from the oven. It firms up as it cools, and overbaking is the most common way to lose that signature gooey texture.
Kitchen Tools & Equipment
- A 9×13 inch baking pan
- A hand mixer or stand mixer for the filling
Step by Step Instructions
Step 1: Prep the Ingredients
Preheat the oven to 350 degrees and grease a 9×13 inch pan.
Step 2: Start the Crust
Mix the cake mix, 1 egg, and 1/4 cup melted butter until a thick dough forms. Press it evenly into the bottom of the pan.
Step 3: Add Layers of Flavor
Beat cream cheese until smooth, then add the remaining 2 eggs, remaining butter, powdered sugar, and vanilla, mixing until combined.
Step 4: Bring It All Together
Pour the cream cheese filling over the crust layer, spreading evenly.
Step 5: Serve and Enjoy!
Bake 40 to 45 minutes, until the edges are golden and the center still jiggles slightly. Cool completely before cutting.
Expert Tips & Common Mistakes to Avoid
Tips:
- Let the cake cool completely, ideally a couple hours, before cutting, or the gooey layer won’t hold its shape.
- Dust with extra powdered sugar right before serving for the classic look.
Mistakes:
- Overbaking until the center is fully set, which turns this into a regular cake instead of a gooey one.
- Cutting it while still warm, which causes the filling to spread rather than slice cleanly.
Recipe Variations & Customizations
- Swap the yellow cake mix for chocolate for a different flavor base.
- Add lemon zest to the filling for a brighter, citrusy version.
What to Serve With This Dish
This pairs well with iced coffee or a simple cup of black coffee to cut the sweetness.
If you’re building a dessert table, this pairs well next to jello poke cake for a mix of textures. Given how sweet this one is, the American Heart Association is worth a look if you’re trying to plan a balanced dessert spread.
How to Store & Reheat Leftovers
Storage: store covered in the fridge for up to 5 days.
Reheating: not necessary, this is typically served chilled or at room temperature.
Freezing: freeze individual squares, wrapped well, for up to 2 months. Thaw in the fridge before serving.
FAQs About This Recipe
Can I make this ahead of time?
Yes, this is actually better made a day ahead, since it needs time to fully cool and set before slicing.
Why is the center still jiggly when I take it out?
That’s intentional. The custard like middle firms up as it cools, and pulling it early is exactly what gives gooey butter cake its texture.
Final Thoughts
I’ve since made this for people who’ve never heard of it, and it converts them within one bite every single time.
Save this one, especially if you’re new to the St. Louis classic.
