Of course! Gooey Butter Cake is a beloved St. Louis classic. It’s not a traditional cake but more of a rich, dense, and incredibly gooey bar dessert. It famously has a slightly crisp, cakey bottom layer and a soft, creamy, melt-in-your-mouth top layer.
Here’s a comprehensive guide, including its history, a classic recipe, and key tips for success.
A Brief History
The story goes that in the 1930s, a St. Louis baker (some say Johnny Hoffman) accidentally reversed the proportions of flour and butter in a coffee cake recipe. Instead of throwing it out, he sold the “mistake,” and it was an instant hit. It became a staple in St. Louis bakeries and home kitchens, evolving into the iconic dessert it is today.
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Classic St. Louis-Style Gooey Butter Cake
This recipe is divided into two parts: the cake base and the gooey topping.
Ingredients
For the Cake Layer:
· 1 box (15.25 oz) yellow cake mix (just the dry mix)
· 1 large egg
· ½ cup (1 stick / 113g) unsalted butter, melted
For the Gooey Topping:
· 1 package (8 oz / 226g) full-fat cream cheese, softened to room temperature
· 2 large eggs
· 1 teaspoon vanilla extract
· ½ cup (1 stick / 113g) unsalted butter, melted
· 4 cups (460g) powdered sugar, plus more for dusting
· A pinch of salt
Instructions
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Make the Cake Base: In a medium bowl, combine the dry cake mix, 1 egg, and ½ cup melted butter. Stir until it forms a thick, smooth dough. It will be more like cookie dough than cake batter. Press this dough evenly into the bottom of the prepared pan.
3. Make the Gooey Topping: In a large bowl, beat the softened cream cheese until smooth. Add the 2 eggs and vanilla extract, and beat until combined. Gradually beat in the melted butter. Finally, slowly mix in the powdered sugar and pinch of salt until the mixture is very smooth and liquidy.
4. Assemble: Pour the gooey topping mixture evenly over the cake base. Gently spread it to the edges with a spatula.
5. Bake: Bake for 40-50 minutes. This is the most important step! The cake is done when the edges are light golden brown and puffed, but the center should still be very jiggly—it will look underbaked. Do not overbake! The residual heat will continue to cook it as it cools.
6. Cool: Remove the cake from the oven and place it on a wire rack. Let it cool completely in the pan (this will take at least 2 hours). This is essential for the gooey layer to set properly.
7. Serve: Once completely cool, dust the top generously with more powdered sugar. Cut into squares and serve at room temperature. Store any leftovers (ha!) covered at room temperature for up to 2 days or in the refrigerator for longer.
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Key Tips for the Perfect Gooey Butter Cake
· Don’t Overbake! The jiggly center is key. If you bake it until a toothpick comes out clean, you’ve baked away the “gooey.” You want a firm edge and a wobbly center.
· Cool Completely: This is non-negotiable. If you cut into it while warm, it will be a soupy mess. The gooey layer needs time to firm up as it cools.
· Use Room Temperature Cream Cheese: This ensures a perfectly smooth topping without any lumps.
· Variations:
· Chocolate: Use a devil’s food cake mix instead of yellow.
· Pumpkin: Add ½ cup of pumpkin puree and a dash of pumpkin pie spice to the gooey topping.
· Lemon: Use a lemon cake mix and add 2 tablespoons of lemon juice and some zest to the gooey topping.
· Fruit Preserves: Before adding the gooey topping, spread a thin layer of your favorite fruit preserves (like apricot or raspberry) over the cake base.
From-Scratch Option
While the cake mix version is traditional, you can make a fantastic version from scratch.
For the Cake Layer (replace the box mix):
· 2 ¼ cups (281g) all-purpose flour
· 1 ½ cups (300g) granulated sugar
· 1 tablespoon baking powder
· ½ teaspoon salt
· 1 large egg
· ¾ cup (1.5 sticks / 170g) unsalted butter, melted
The gooey topping instructions remain the same. Mix the dry ingredients for the base, then add the egg and melted butter to form the dough.
Enjoy your taste of St. Louis history