Easy Gooey Butter Cake

There's something magical about biting into a perfect slice of gooey butter cake. That first taste—where the delicately crisp top gives way to a gloriously gooey, buttery center—is nothing short of a revelation. If you've never experienced this St. Louis treasure, you're in for a treat with this authentic gooey butter cake recipe that rivals any you'd find in Missouri bakeries.

Why You'll Love This Gooey Butter Cake

Let me tell you why this isn't just any dessert—it's the best gooey butter cake recipe you'll ever try. As someone who's tested countless versions (tough job, I know!), I can promise this delivers that perfect balance of textures that makes your eyes roll back with pure joy. The original gooey butter cake recipe from St. Louis has stolen my heart, and I'm certain it'll capture yours too.

What makes this version special? It creates that irresistible contrast between the tender cake base and the melt-in-your-mouth gooey center that Blue Bell and Jeni's try to capture in their gooey butter cake ice cream flavors. But trust me—nothing beats the homemade version still warm from your oven.

I've taken cues from Paula Deen's ooey gooey butter cake (the queen of buttery goodness herself!) but refined it for the perfect texture. Whether you're a St. Louis native missing home or just someone who appreciates indulgent desserts done right, this recipe delivers that nostalgic, comforting sweetness that makes any bad day better.

Jump to:

• Why You'll Love This Gooey Butter Cake
• Ingredients
• how to make Gooey Butter Cake
• Substitutions
• Variations
• Equipment
• Storage
• What to Serve It With
• Top Tip
• Grandmama's Magic Touch
• FAQ
• Gooey Butter Cake That Never Lets You Down!
• Related
• Pairing
• Gooey Butter Cake

Ingredients

For the Classic Cake Base:

• All-purpose flour (For gluten-free: swap with a 1:1 gluten-free flour blend)
• Granulated sugar (For keto: use same amount of granulated erythritol)
• Baking powder
• Salt
• Large egg, room temperature
• Unsalted butter, melted (For dairy-free: use plant-based butter sticks)
• Vanilla extract

For the Gooey Topping (what makes it an ooey gooey butter cake!):

• Pinch of salt
• Cream cheese, softened (For dairy-free: use dairy-free cream cheese)
• Large eggs, room temperature
• Vanilla extract
• Unsalted butter, melted
• Powdered sugar (For less sweet version: reduce to 3 cups)

See recipe card for quantities.

how to make Gooey Butter Cake

Preparing Your Kitchen (10 minutes)

1. Gather all ingredients and ensure butter, eggs, and cream cheese are at room temperature.
2. Preheat your oven to 350°F (175°C).
3. Grease a 9x13 inch baking pan generously with butter or cooking spray.
4. Measure all ingredients before starting to ensure the smoothest workflow.

Creating the Perfect Cake Base (15 minutes)

1. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
2. Pour in the melted butter, egg, and vanilla extract.
3. Mix until the ingredients are just combined. The texture will resemble a thick, slightly crumbly dough - don't worry, this is exactly what we want for an authentic St. Louis gooey butter cake.
4. Press the mixture firmly and evenly into your prepared baking pan. Use the bottom of a measuring cup to create a smooth, even layer.
5. Create a slight lip around the edges (about ¼ inch higher than the center) to help contain the gooey topping.

Crafting the Signature Gooey Layer (15 minutes)

1. Beat the cream cheese in a stand mixer or with an electric hand mixer until completely smooth and fluffy, about 2-3 minutes.
2. Add the eggs one at a time, mixing well after each addition.
3. Pour in the vanilla extract and mix to combine.
4. Stream in the melted butter while the mixer runs on low speed.
5. Gradually add the powdered sugar and salt, mixing on low speed to prevent a sugar cloud.
6. Increase speed to medium and beat until the mixture becomes smooth and pourable, about 1-2 minutes.

Baking Your Ooey Gooey Butter Cake to Perfection (45-50 minutes)

1. Pour the gooey topping over the cake base, spreading gently to ensure it reaches all corners.
2. Bake in the preheated oven for 40-45 minutes. The cake is done when the edges are set and golden brown, but the center still has a slight jiggle when gently shaken.
3. Test for doneness by inserting a toothpick 1 inch from the edge - it should come out mostly clean with a few moist crumbs.
4. Cool completely in the pan on a wire rack. This cooling period is essential for developing the signature texture that makes this the best gooey butter cake recipe.
5. Dust with powdered sugar just before serving for that classic bakery look.

Serving Suggestions for Your Homemade Gooey Cake

1. Cut into squares using a sharp knife. For cleaner cuts, run your knife under hot water and wipe clean between slices.
2. Pair with vanilla bean ice cream for a dessert similar to Blue Bell's gooey butter cake ice cream.
3. Serve with fresh berries to balance the richness.
4. Add a dollop of whipped cream and a dusting of cinnamon for a Paula Deen ooey gooey butter cake inspired presentation.

Substitutions

Need to adapt this recipe for dietary restrictions? Here are some tested substitutions:

• Gluten-Free: Use a gluten-free yellow cake mix for the base to make this accessible for those with gluten sensitivities.
• Dairy-Free Options:
  • Replace cream cheese with dairy-free cream cheese alternatives (like Tofutti or Kite Hill)
  • Substitute butter with plant-based butter sticks (not spreadable tubs) for best results
  • Note: Dairy-free versions may set slightly differently but will still deliver that gooey texture
• Reduced Sugar: While the powdered sugar is essential for texture, you can reduce it by up to ½ cup without dramatically affecting the result.
• Egg Substitutes: For each egg in the recipe, you can use:
  • ¼ cup unsweetened applesauce + ½ teaspoon baking powder
  • Commercial egg replacer (follow package directions)
  • Note: The texture will be slightly different but still delicious

Variations

The classic gooey butter cake is amazing on its own, but here are some creative twists:

• Chocolate Lover's Version: Use chocolate cake mix for the base and add ¼ cup cocoa powder to the filling for an extra-chocolatey experience.
• Lemon Gooey Butter Cake: Add 2 tablespoons of lemon zest and 3 tablespoons of lemon juice to the filling for a bright, citrusy version.
• Pumpkin Spice: Replace half the cream cheese with 1 cup of pumpkin puree and add 1 tablespoon of pumpkin pie spice to the filling for a fall-inspired treat.
• Berry Bliss: Swirl ½ cup of raspberry or strawberry preserves into the filling before baking for a fruity twist.
• Coffee Cake Fusion: Add 1 tablespoon of instant espresso powder to the filling and top with a streusel topping for a coffee cake-inspired version.
• Southern Pecan: Sprinkle 1 cup of chopped pecans over the cake layer before adding the filling for a texture similar to Paula Deen's ooey gooey butter cake variety.

Equipment

• 9x13-inch Baking Pan: Metal pans give crispier edges, glass pans create softer results.
• Electric Mixer: For smooth, lump-free cream cheese filling.
• Measuring Cups and Spoons: For accurate measurements.
• Mixing Bowls: One for the cake base, another for the filling.
• Parchment Paper: Optional, but helps with easy removal and cleanup.
• Cooling Rack: For proper cooling after baking.

Storage

One of the beautiful things about gooey butter cake is that it stores exceptionally well, and some even say it tastes better the next day! Here's everything you need to know about keeping your cake fresh and delicious:

How to Store Leftover Gooey Butter Cake

Room Temperature Storage (2-3 days):

• Allow the cake to cool completely before storing
• Cover the baking dish tightly with plastic wrap or aluminum foil
• Store in a cool, dry place away from direct sunlight
• The texture remains closest to fresh-baked when stored at room temperature

Refrigerator Storage (Up to 1 week):

• Once cooled, cover the pan tightly or transfer cake squares to an airtight container
• Place parchment paper between layers if stacking cake squares
• The cake will firm up when chilled, which some people actually prefer

What to Serve It With

This rich, indulgent gooey butter cake deserves perfect companions to create a memorable dessert experience. Here are some inspired pairings that complement its sweet, buttery richness:

Beverages

• Coffee - A strong, black coffee provides the perfect bitter contrast to the cake's sweetness. Try pairing with your favorite [French press coffee] or [cold brew] for a delightful afternoon treat.
• Tea - A robust Earl Grey or English Breakfast tea cuts through the richness beautifully. For something special, try [chai tea] with its warming spices.
• Milk - For a nostalgic combination that takes you back to childhood, nothing beats a cold glass of milk alongside your gooey butter cake.
• Dessert Wine - A small glass of Sauternes or [ice wine] makes this simple cake feel like a sophisticated dessert course.

Accompaniments

• Fresh Fruit - The tartness of berries (especially raspberries or strawberries) balances the sweetness of the cake. Try arranging them alongside your [homemade whipped cream] for a picture-perfect presentation.
• Ice Cream - While Blue Bell and Jeni's both make gooey butter cake ice cream, you can create your own pairing with a simple vanilla bean or [no-churn vanilla ice cream].
• Fruit Sauces - A drizzle of [raspberry coulis] or [lemon curd] adds brightness and acidity that cuts through the richness.
• Chocolate Sauce - For chocolate lovers, a warm [chocolate ganache] drizzled over the top transforms this into an even more decadent dessert.

Grandmama's Magic Touch

My grandmother grew up in a little house just outside St. Louis, where she learned to make the original gooey butter cake recipe from her mother. Her secret? She would gently tap the pan on the counter three times before baking – "once for love, once for luck, and once for that perfect gooey center," she'd say with a wink.

While modern versions (even Paula Deen's ooey gooey butter cake) often rely on cake mixes, Grandmama insisted on making everything from scratch. She'd use European-style butter with a higher fat content and add a tiny splash of almond extract alongside the vanilla – a combination that created that nostalgic flavor that no Blue Bell or Jeni's gooey butter cake ice cream has ever quite captured.

When I make this recipe now, I can almost see her dusting powdered sugar through her ancient sifter, creating a snowfall effect that made us grandkids gasp with delight. Try Grandmama's three-tap method and that hint of almond – then let me know if it transported you straight to a Midwest kitchen filled with love and butter!

FAQ

Gooey Butter Cake That Never Lets You Down!

There's something magical about that first bite of homemade gooey butter cake—that perfect balance of cakey base and melt-in-your-mouth topping that's become a St. Louis treasure. Whether you stick to the classic recipe or experiment with variations, this beloved dessert brings joy to any table.

Have you tried making this ooey gooey delight? Drop a comment below sharing your experience or your favorite way to enjoy it! And if you loved this recipe, be sure to check out my Peach Cobbler Recipe , Chocolate Chip Banana Bread , or German Chocolate Cake for more indulgent treats that pair beautifully with this Midwest classic.

Remember, the best recipes are the ones shared with love. So snap a photo of your gooey creation, tag us on social media, and spread the buttery goodness that's been delighting dessert lovers for generations!

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Pairing

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