Dessertscarlsbadcravings5.0
Gooey Butter Cake
Gooey Butter Cake is a St. Louis prized tradition since the 1930s for a reason – it’s sensational. The chewy butter cake base is topped with a rich, ooey gooey cream cheese layer, baked all together, then covered in a snowy blanket of powdered sugar. The magic that awaits is an irresistible combination of chewy, smooth, rich, creamy, sweet decadence that's lusciously buttery through and through. And the best part? This Gooey Butter Cake recipe is easy to make with pantry friendly ingredients so you can make it any time! Serve the Ooey Gooey Butter Cake as a breakfast/brunch coffee cake or a dessert and prepare for the barrage of compliments.
👥 24 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- mixing bowl
- knife
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Lightly coat 9x13 pan with cooking spray WITH FLOUR or line with parchment paper and spray with cooking spray. Set aside.
2
MAKE BOTTOM LAYER
3
In medium bowl, whisk together the flour, baking powder, and salt; set aside.
baking powder2 teaspoons
4
Cream butter and sugar using an electric mixer (I prefer a stand mixer) on medium speed until fluffy, ⏱️ 3-4 minutes.
5
Beat in the egg just until combined; followed by the milk and vanilla just until combined. With the mixer on low, add the flour 1/3 at a time, mixing after each addition, scraping down sides of bowl as needed.
egg, (at room temperature)1eggs, (at room temperature)2
6
Transfer cake batter to prepared baking pan and press it into an even layer. (You can lightly spray your hands with cooking spray or place parchment over top of the dough if it’s too sticky.) Set aside.
7
MAKE TOP LAYER
8
In a large mixing bowl, beat the cream cheese until smooth. Beat in the butter until smooth. Add the eggs, vanilla and salt and beat just until combined.
cream cheese, (softened)8 ouncesegg, (at room temperature)1eggs, (at room temperature)2
9
Add powdered sugar 1 cup at a time, beating on low speed until smooth; don’t overbeat or the cake will rise and deflate too much.
10
Pour cream cheese mixture over the cake layer and spread into an even layer.
cream cheese, (softened)8 ounces
11
BAKE
12
Bake for approximately ⏱️ 35-45 minutes, until golden brown around the edges and the very center is slightly jiggly when the pan is gently shaken. If there is a lot of jiggle, set the timer for ⏱️ 2 minutes and bake on. Repeat the "jiggle test" at ⏱️ 2 minute intervals until there is minimal jiggle. However, be careful not to overbake or the center will not be gooey. Note, the cake will rise in the oven and fall and indent a little as it cools.
13
Cool cake completely before slicing, about ⏱️ 3 hours.
14
SERVE
15
When ready to serve, dust with powdered sugar. To slice, fill a tall glass with hot water. Dip a sharp knife in the hot water, wipe with a damp cloth, then make a clean slice; repeat for each cut.
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