Gooey Butter Cake

Course: Dessert / Snack

Cuisine: American / St. Louis

Prep Time: 15

Cook Time: 40

Resting time: 1

Total Time: 1 55

Servings:

Calories: 725kcal

Gooey Butter Cake – A rich St. Louis classic with a golden crust and irresistibly gooey, buttery center that melts in your mouth.

Preheat oven to 350°F.
In a medium bowl, mix the flour, baking powder, and salt. Set aside.
2½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
Use a stand mixer (or hand mixer) to beat (on medium) the butter with the sugar until pale and light, about 4 minutes.
8 tablespoon unsalted butter, 1¾ cup sugar
Beat in the eggs, one at a time, until just combined. Beat in the vanilla.
2 large eggs, 1 teaspoon vanilla extract
Slowly beat in the flour mixture until fully incorporated.
Grease a 9x13-inch baking dish with softened butter or cooking spray. Transfer the crust dough to the dish and press it down with your fingers (or the bottom of a measuring cup), until compact and smooth.
Clean out the bowl of the mixer and the beat together the softened cream cheese, eggs, and vanilla until smooth.
8 oz cream cheese, 2 large eggs, 1 teaspoon vanilla extract
Slowly beat in the powdered sugar until fully incorporated. Scraping down the sides as necessary.
3 cups powdered sugar
Pour the cream cheese mixture of the crust dough and use a spatula to evenly spread it to the sides of the dish.
Bake until golden on top and the sides are lightly browned. The center should be slightly "jiggly," usually 35 to 40 minutes. Let cool for at least 1 hour.
Use a sieve to dust the top of the cake with powdered sugar. Cut into squares and serve at once, or store in an air-tight container for up to 2 days on the counter or 4 to 5 days in the refrigerator.

NOTE: Watch the video near the top of the recipe for visual guidance.

Make Ahead: This cake tastes even better the next day—bake, cool, and cover tightly at room temperature or refrigerate overnight.
Substitutions: Use a gluten‑free flour blend or cake mix for a gluten‑free version, or swap cream cheese with Neufchâtel for a lighter option.
Storage: Keep in an airtight container at room temperature for 1–2 days, refrigerate up to 5 days, or freeze for up to 2 months.