🇺🇸 USA · Dessert
Classic St. Louis Gooey Butter Cake
By eatmundo · July 5, 2026
🇺🇸 USA delightfully rich and dense dessert from St. Louis, Missouri, Gooey Butter Cake features a buttery, slightly chewy base topped with an incredibly sweet, creamy, and "gooey" layer. Often dusted with confectioners' sugar, it's a comforting slice of pure indulgence.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the base: In a bowl, combine 1.5 cups flour, 1 cup sugar, 1/2 cup melted butter, and 1 egg. Press evenly into a greased 9x13 inch baking pan.
- 2
Make the gooey topping: In another bowl, whisk together 8 oz (225g) softened cream, 2 eggs, 1 tsp vanilla, 1/4 cup milk, and 4 cups powder (confectioners' sugar). Add 1/2 cup melted butter and mix until smooth.
- 3
Assemble and bake: Pour the gooey topping mixture evenly over the base in the pan.
- 4
Bake and serve: Bake in a preheated oven at 350°F (175°C) for 40-50 minutes, or until the edges are golden and the center is set but still slightly "gooey." Let cool completely before dusting with extra powder and slicing.
Frequently Asked Questions
Which type of butter should I use for Classic St. Louis Gooey Butter Cake?+
For optimal flavor control, use unsalted butter; ensure it's softened for the crust and melted for the gooey topping. If using salted butter, slightly reduce any added salt in the recipe.
What are the doneness cues for a perfectly gooey St. Louis Butter Cake?+
The cake is done when the edges are set and lightly golden, but the center remains distinctly jiggly and soft. A toothpick inserted into the gooey center should not come out clean.
Why might my St. Louis Gooey Butter Cake turn out dry instead of delightfully gooey?+
The most common reason for a dry cake is overbaking. Ensure you remove it from the oven when the center still has a significant wobble, even if the edges appear set.
What consistency should the gooey topping be before baking, and how does it affect the final texture?+
The gooey topping mixture should be thick and pourable, like a heavy pancake batter. If it's too thin, it might separate or not set properly, while too thick could result in a dense, less 'gooey' layer.
🇺🇸 USMundo Match
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