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Classic Gooey Butter Cake
Traditional dish · American
A rich, dense, and incredibly moist cake with a distinctively gooey, almost custard-like layer on top, originating from St. Louis, Missouri. It features a buttery cake base and a sweet, decadent topping.
Ingredients
- All-purpose flour1 cup
- Butter, softened1 cup (2 sticks)
- Eggs2 large
- Granulated sugar1 cup
- Vanilla extract1 teaspoon
- Cream cheese, softened8 ounces
- Powdered sugar1 (16 ounce) box
- Salt1/4 teaspoon
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
For the cake base: In a medium bowl, cream together 1/2 cup (1 stick) softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in 1 egg and 1/2 teaspoon vanilla extract. Gradually add 1 cup all-purpose flour and 1/4 teaspoon salt, mixing until just combined. Spread this batter evenly into the prepared baking pan.
- 3
For the gooey topping: In a separate large bowl, beat together 8 ounces softened cream cheese and 1/2 cup (1 stick) softened butter until smooth. Beat in 1/2 cup granulated sugar, 1/2 teaspoon vanilla extract, and the remaining 1 egg until well combined.
- 4
Gradually beat in the 1 (16 ounce) box of powdered sugar until smooth and creamy. The mixture should be thick and spreadable.
- 5
Pour or spread the gooey topping evenly over the cake base in the pan.
- 6
Bake for 40-50 minutes, or until the edges are set and the topping is lightly golden brown and appears set but still slightly jiggly in the center.
- 7
Let cool completely in the pan on a wire rack before cutting into squares. Dust with additional powdered sugar if desired.
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