Missouri Gooey Butter Cake

Ooey and gooey with a little chewy thrown in for good measure, St. Louis knows just how to make a dessert that hits all the spots!

Gooey butter cake isn’t just a fad. It’s a time-honored dessert that dates back to the 1930s when a St. Louis baker forgetfully mixed up the butter ratio in a cake and got a gooey, flat mess that was surprisingly enough—delicious. From the first oopsie batch of gooey butter cake came a plethora of spin-offs from home cooks across the country. Boxed cake mixes were swapped in for the original yeast-based cake layer, and the “ooey” top had morphed into a delightful cream cheese-based mixture. Today, the gooey butter cake has numerous variations that range from more traditional to completely unique! For us, any cake with the words “gooey” and “butter” in the title is a worthy slice. 

Our spin on gooey butter cake is a spiffed-up version of the boxed butter cake recipes. We like to start with a homemade yellow cake mixture that has just enough crust to cover a small baking dish. This is not a 9x13 recipe, though it can be doubled to accommodate a larger pan! The topping or “filling” of the cake is a richer, softer layer that literally melts right into the crust. When baked the top layer puffs and rises, then falls out of the oven as it cools. What’s left is a soft and chewy bottom crust with a gooey thin layer of goodness on top. Does it get any better than that? 

Gooey Butter Cake Recipe

Prep time: 10 min

Bake time: 30 min

Serves 6-8

Ingredients

For the cake layer

• 2 cups flour

• 1 teaspoon baking powder

• 1 ¼ cups granulated sugar

• 6 tablespoons butter, melted

• 2 tablespoons milk

• 1 large egg, lightly beaten

• Pinch of fine sea salt

For the filling

• 8 oz softened cream cheese

• 8 tablespoons (1 stick) butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/4 teaspoon fine sea salt

• 3 1/2 cups confectioner’s sugar, plus more for dusting

*We’ve scaled this recipe to fit in the Missouri state plate which is roughly ¾ the volume of a 9x13 pan. 

Instructions

1. Preheat the oven to 350F and coat the Missouri baking dish with non-stick cooking spray and place on a baking sheet.

2. To make the crust: Combine the flour, baking powder, and sugar in a large bowl and whisk to combine. Add the lightly beaten egg, vanilla, milk, and melted butter to the bowl and mix to combine. Press the mix into the bottom of the prepared dish in an even layer. Set aside.

3. To make the filling: Using a hand mixer or stand mixer fitted with the paddle attachment, beat together the softened cream cheese, egg, melted butter, vanilla, and salt. Add the powdered sugar and mix until smooth. 

4. Spread the filling over the prepared crust and bake for 35-35 minutes or until the top is golden and the edges are set. The center will still be jiggly but will set once cool. Once set, let cool for at least 2 hours before dusting with powdered sugar to slice to serve. 

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