St. Louis Gooey Butter Cake Recipe

Picture this: a warm, golden dessert fresh from the oven, with a soft, cake-like base and a gooey, creamy top that sticks to your fork in the best way possible. That’s the St. Louis Gooey Butter Cake—a treat so delicious it’s practically a Missouri legend.

Born from a happy baking accident, this cake has been winning over taste buds for decades with its simple ingredients and irresistible texture. If you’re ready to whip up something sweet and unforgettable, you’ve landed on the perfect recipe.

I first tried this cake at a friend’s house, and let me tell you, it was love at first bite. There’s nothing fancy about it—just pure, down-home comfort that feels like a hug from the inside out.

Whether you’re a seasoned baker or just starting out, this St. Louis classic is easy to make and guaranteed to impress. Let’s dive into why it’s so special and how you can bring a little piece of St. Louis magic to your kitchen.

Why People Love This St. Louis Gooey Butter Cake

This cake has a charm that’s hard to beat. The contrast between the tender bottom layer and the sticky, sweet topping is what hooks people every time. It’s rich without being overwhelming, and that gooeyness keeps you coming back for more.

It’s also tied to St. Louis history, which adds a fun story to every bite. Locals swear by it, and once you try it, you’ll see why it’s a Midwest treasure. Simple, satisfying, and downright delicious—that’s the appeal.

The Story Behind the Recipe

The St. Louis Gooey Butter Cake started in the 1930s, thanks to a baker’s mistake. Legend has it that a German-American baker mixed up the ratios in a coffee cake, creating a gooey masterpiece by accident. Instead of tossing it, they sold it—and it took off.

Since then, it’s become a staple in St. Louis bakeries and homes. Families have their own twists, but the core idea stays the same: a buttery base topped with a creamy, sugary layer. It’s a happy fluke turned tradition.

Ingredients You’ll Need

You don’t need much to make this cake—just some basics you probably already have. Here’s the lineup for a classic St. Louis version:

• For the Base:
• 1 box (15.25 oz) yellow cake mix
• 1 large egg
• ½ cup (1 stick) unsalted butter, melted
• For the Topping:
• 8 oz cream cheese, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (1 stick) unsalted butter, melted
• 4 cups powdered sugar (about 16 oz)

Grab a 9×13-inch baking dish and some nonstick spray too. That’s all it takes to get started.

Tools to Make It Happen

No need for fancy gadgets here. A couple of mixing bowls, a whisk or electric mixer, and a spatula will do just fine. The 9×13-inch pan is the star of the show for that perfect thickness.

Measuring cups and spoons are handy to keep things on track. If you’ve got parchment paper, it’s a bonus for easy cleanup, but it’s not a must.

How to Make St. Louis Gooey Butter Cake

This recipe breaks down into two easy layers—the base and the topping. Preheat your oven to 350°F (175°C) and coat your baking dish with nonstick spray. Here’s how it comes together.

Step 1: Mix the Base Layer

In a big bowl, stir together the yellow cake mix, one egg, and melted butter. It’ll form a thick, dough-like mixture pretty quick. Press it evenly into the bottom of your prepared 9×13-inch pan.

Use your fingers or a spatula to smooth it out. This layer is the foundation, so make it nice and even.

Step 2: Whip Up the Topping

In another bowl, beat the softened cream cheese until it’s creamy and lump-free. Add the eggs, vanilla, and melted butter, mixing until smooth. Gradually stir in the powdered sugar until you’ve got a thick, velvety batter.

This topping is the gooey heart of the cake. It should be pourable but not too thin.

Step 3: Layer It Up

Pour the cream cheese mixture over the base in the pan. Spread it out with a spatula so it covers everything evenly. It might look a little rustic, but that’s part of the charm.

The two layers will blend a bit as they bake. That’s where the magic happens.

Step 4: Bake It Golden

Pop the pan into your preheated oven and bake for 40-45 minutes. The top will turn a light golden brown, and the center should still jiggle a bit. That wobble sets up as it cools, so don’t overdo it.

Pull it out when it looks just right. The smell alone will have you hooked.

Step 5: Cool and Cut

Let the cake cool completely in the pan—about an hour or so. Once it’s set, cut it into squares for that classic St. Louis look. A dusting of powdered sugar on top is a nice touch if you’re feeling extra.

It’s tempting to dig in early, but waiting makes it easier to slice.

Tips for a Perfect Gooey Butter Cake

Want to nail it every time? Here are some pointers:

1. Soft Ingredients: Room-temperature cream cheese and eggs mix better for a smooth topping.
2. Don’t Rush Cooling: Cutting too soon can make it too gooey to hold its shape.
3. Even Layers: Spread the base and topping evenly for consistent texture.
4. Try a Twist: Add a handful of chopped pecans or a swirl of cinnamon for a fun variation.

These little tricks can boost your cake game. Play around and find your favorite tweak.

Nutritional Information

Here’s a look at what’s in each square, based on 12 servings. It’s a treat, so enjoy it as a special indulgence!

Numbers might shift a bit depending on your ingredients. It’s rich, but oh so worth it.

Serving Ideas

This cake shines on its own, but you can make it even better. Try these:

• Ice Cream Pairing: A scoop of vanilla ice cream on a warm square is pure bliss.
• Fresh Fruit: Add some berries on the side for a pop of brightness.
• Warm It Up: Microwave a piece for 10-15 seconds to revive that gooey feel.
• Coffee Break: Enjoy it with a strong cup of coffee to balance the sweetness.

It’s flexible enough for any occasion. You’ll see those squares vanish fast.

Storing Your Cake

Got leftovers? Keep them in an airtight container in the fridge for up to 5 days. The cold keeps the gooeyness just right.

For longer storage, wrap squares tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat in the microwave for a quick treat anytime.

Why This Recipe Stands Out

The St. Louis Gooey Butter Cake is all about simplicity and flavor. Using a cake mix keeps prep easy, while the cream cheese topping brings the wow factor. It’s forgiving too—small mistakes won’t ruin the result.

That mix of textures is the real star. The sturdy base holds up the soft, sticky top, making every bite a delight. It’s a recipe that feels like home.

A Taste of St. Louis Tradition

This cake isn’t just food—it’s a piece of St. Louis culture. Bakeries across the city still churn out their own versions, each with a loyal following. Making it at home lets you join in on that heritage.

It’s a nod to the past with a taste that’s timeless. You don’t have to be from Missouri to appreciate its charm.

Summary

The St. Louis Gooey Butter Cake is a sweet slice of history that’s easy to recreate at home. With its buttery base and creamy, gooey topping, it’s a dessert that delivers comfort and joy in every square. Grab some basic ingredients, follow these steps, and treat yourself to a Midwest classic.

It’s perfect for sharing or savoring solo. This recipe keeps the tradition alive while making it simple for anyone to enjoy.

FAQ

Can I use a different pan size?
A 9×13 works best, but an 11×7 will do—just add a few minutes to the bake time.

How gooey should the center be?
It’ll jiggle when done but firm up as it cools. Don’t bake until it’s solid, or it’ll dry out.

Can I make it ahead?
Yes, bake it a day early and store in the fridge. It’s great cold or reheated.

Is there a substitute for cream cheese?
Not really—it’s key to the texture. Mascarpone might work in a pinch but changes the flavor.

Can I freeze leftovers?
Absolutely, wrap them well and freeze for up to 2 months. Thaw and warm before eating.

St. Louis Gooey Butter Cake Recipe

Usman Malik

The St. Louis Gooey Butter Cake is a beloved Midwest dessert with a buttery cake base and a creamy, gooey topping. Made with simple ingredients like cake mix and cream cheese, it’s an easy recipe that packs big flavor. Rooted in a 1930s baking mishap, this treat brings a taste of St. Louis tradition to any table.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Course Dessert

Cuisine American

Servings 12

Calories 450 kcal

Equipment

• 9×13-inch baking dish
• Nonstick cooking spray
• Large mixing bowl (2 if using separate bowls)
• Whisk or electric mixer
• Spatula
• Measuring cups and spoons
• Optional: Parchment paper for easier cleanup

Ingredients

  

For the Base:

• 1 box 15.25 oz yellow cake mix
• 1 large egg
• ½ cup 1 stick unsalted butter, melted

For the Topping:

• 8 oz cream cheese softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup 1 stick unsalted butter, melted
• 4 cups powdered sugar about 16 oz

Instructions

 

Step 1: Mix the Base Layer

• In a big bowl, stir together the yellow cake mix, one egg, and melted butter. It’ll form a thick, dough-like mixture pretty quick. Press it evenly into the bottom of your prepared 9×13-inch pan.
• Use your fingers or a spatula to smooth it out. This layer is the foundation, so make it nice and even.

Step 2: Whip Up the Topping

• In another bowl, beat the softened cream cheese until it’s creamy and lump-free. Add the eggs, vanilla, and melted butter, mixing until smooth. Gradually stir in the powdered sugar until you’ve got a thick, velvety batter.
• This topping is the gooey heart of the cake. It should be pourable but not too thin.

Step 3: Layer It Up

• Pour the cream cheese mixture over the base in the pan. Spread it out with a spatula so it covers everything evenly. It might look a little rustic, but that’s part of the charm.
• The two layers will blend a bit as they bake. That’s where the magic happens.

Step 4: Bake It Golden

• Pop the pan into your preheated oven and bake for 40-45 minutes. The top will turn a light golden brown, and the center should still jiggle a bit. That wobble sets up as it cools, so don’t overdo it.
• Pull it out when it looks just right. The smell alone will have you hooked.

Step 5: Cool and Cut

• Let the cake cool completely in the pan—about an hour or so. Once it’s set, cut it into squares for that classic St. Louis look. A dusting of powdered sugar on top is a nice touch if you’re feeling extra.
• It’s tempting to dig in early, but waiting makes it easier to slice.

Notes

Let the cake cool fully before cutting to maintain its shape—patience is key. Use room-temperature ingredients for a smoother topping. Don’t overbake; the jiggly center sets as it cools, keeping it perfectly gooey.

Keyword St. Louis Gooey Butter Cake, St. Louis Gooey Butter Cake Recipe