Gooey Butter Cake

Louis-style Gooey Butter Cake with a tender, buttery crust and a melt-in-your-mouth gooey topping. Perfect for special occasions or cozy afternoons, this homemade version is rich, nostalgic, and utterly indulgent.

No ratings yet

Print Pin

Course: Dessert

Cuisine: American, Midwest

Keyword: Best gooey butter cake recipe, Gooey Butter Cake, Gooey butter cake ice cream, Gooey butter cake recipes, Ooey Gooey butter cake recipe variations, Original gooey butter cake recipe, St Louis gooey butter cake

Prep Time: 40

Cook Time: 45

Cooling Time: 1

Total Time: 2 25

Servings:

Calories: 410kcal

Cost: $9

Equipment

9x13-inch baking pan (Metal preferred for crisper edges)
Electric mixer (Hand or stand mixer for smooth filling)
Mixing bowls (One for base, one for filling)
Measuring Set (Cups and spoons for accurate baking)
Cooling rack (For proper air circulation)
Rubber spatula (For smooth spreading)
Parchment paper (Optional, for easy cleanup)

Ingredients

Classic Cake Base:

2 cups all-purpose flour - Gluten-free 1:1 blend for GF version
1.5 cups granulated sugar - Erythritol for keto
2 teaspoon baking powder
0.5 teaspoon salt
1 large egg - Room temperature
0.5 cup unsalted butter - Melted; plant-based for dairy-free version
1 tablespoon vanilla extract

Gooey Topping:

1 pinch salt
8 oz cream cheese - Softened; dairy-free alt okay
2 large eggs - Room temperature
1 teaspoon vanilla extract
0.5 cup unsalted butter - Melted
3.5 cups powdered sugar - Use 3 cups for less sweet version

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13-inch pan with butter or spray. Ensure butter, eggs, and cream cheese are at room temperature.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Stir in melted butter, egg, and vanilla. Mix until dough forms. It should be thick and crumbly.
Press the dough evenly into the prepared pan, creating a slight raised edge.
Beat softened cream cheese in a bowl until smooth and fluffy (2–3 mins).
Add eggs one at a time, mixing well. Add vanilla and melted butter; mix to combine.
Gradually add powdered sugar and salt. Beat until smooth and pourable.
Pour topping over base and spread evenly to edges.
Bake for 40–45 mins until edges are golden and center jiggles slightly.
Cool completely in pan on wire rack. Dust with powdered sugar before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition