By eatmundo · July 5, 2026
🇺🇸AI-generated imageSame ingredients, elsewhere in the world
63 matchesDishes from other countries' kitchens, made from the same core ingredients as Classic St. Louis Gooey Butter Cake. The percentage is the share of ingredients the two recipes have in common.
Battenberg CakeIn the United Kingdom · same ingredients· Same technique75%
Eierkuchen (German Pancakes)In Germany · same ingredients73%
Galletas de MantequillaIn Mexico · same ingredients67%
A 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.
According to eatmundo's ingredient comparison, the closest dish to Classic St. Louis Gooey Butter Cake from another cuisine is Battenberg Cake (United Kingdom): the two share 75% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Prepare the base: In a bowl, combine 190 g flour, 200 g sugar, 115 g 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 cheese, 2 eggs, 1 tsp vanilla, 60 ml milk, and 4 cups powder (confectioners' sugar). Add 115 g 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
What is Gooey Butter Cake?
Gooey Butter Cake is a dense, flat dessert originating from St. Louis, Missouri. It is composed of a rich butter-cake base topped with a custard-like layer made from cream cheese, sugar, eggs, and vanilla, and is typically served as an afternoon coffee cake or dessert.
Which type of butter should I use for Classic St. Louis Gooey Butter Cake?
For optimal flavor control, use unsalted butter; melt it for both the crust and 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 Gooey Butter Cake?
The cake is done when the edges are set and lightly golden, but the center remains distinctly wobbly 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.
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