St. Louis Gooey Butter Cake

Why you’ll love it

• Two textures: soft cake below, gooey custard on top.
• Simple pantry ingredients and a 9×13 pan.
• Feeds a crowd for parties and potlucks.

Quick facts

Ingredients

For the cake base

• 1 1/2 cups (190 g) all-purpose flour
• 1/3 cup (65 g) sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115 g) unsalted butter, melted
• 1 large egg
• 1/3 cup (80 ml) milk
• 1 tsp vanilla extract

For the gooey layer

• 8 oz (225 g) cream cheese, softened
• 1/2 cup (115 g) unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 3 1/2 cups (420 g) powdered sugar, plus more to dust

Step-by-step method

1. Prepare the pan. Heat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) pan.

2. Make the base. Whisk the flour, sugar, baking powder and salt. Add the melted butter, egg, milk and vanilla and stir into a thick dough. Press it evenly into the pan.

3. Make the gooey layer. Beat the cream cheese until smooth. Beat in the melted butter, eggs and vanilla, then gradually add the powdered sugar until smooth.

4. Layer. Pour the gooey mixture over the base and spread to the edges.

5. Bake. Bake 35–40 minutes, until the edges are golden and the center is set but still jiggles slightly. Don’t overbake; it firms as it cools.

6. Cool and serve. Cool at least 1 hour. Dust generously with powdered sugar and cut into squares.

Tips for the best result

• The jiggle is key: if the center is fully firm in the oven, it won’t be gooey.
• Room-temperature cream cheese gives a lump-free topping.
• Cut with a knife dipped in hot water for clean squares.

Storage

Keep covered at room temperature 1 day or refrigerate up to 5 days. Freezes well up to 2 months.