Gooey Butter Cake

Gooey Butter Cake

Gooey Butter Cake may sound strange but who cares when it’s that ooey gooey good. This cake originates from St. Louis where a German-American baker accidentally reversed the amount of sugar and flour, go figure! Sometimes it pays to make a mistake, and today it is considered an American classic. This cake is usually served as a type of coffee cake not as a formal dessert cake. There are two distinct variants of the cake: the original St. Louis, MO Bakers’ gooey butter and a cream cheese and commercial yellow cake mix variant. I’ve made the quicker version using cake mix. The biggest complaint with this cake is that it’s sweet, and yes, it really is sweet so if you’re not one for really sweet sweets, you might not want to make this. But if you do like sweet desserts, then this gooey butter cake is for you!

What You Need For Gooey Butter Cake

Cake Mix – You can buy a box of cake mix or use the homemade version for yellow cake mix. Eggs – Large white or brown eggs are used in both layers of this cake. Butter – Unsalted butter that’s melted. Some is used in the base cake layer and some is used in the cream cheese layer. Cream cheese – I recommend the Philadelphia brand cream cheese, and at room temperature. Vanilla – Vanilla is used in many baking recipes as a flavor enhancer. Sugar – Lots of powdered sugar for the cream cheese layer.

How To Make Gooey Butter Cake

Tips

Leftovers

Store this gooey butter cake in an airtight container in the refrigerator for up to 3 days.

Freezing

Tightly wrap any leftover cake with plastic wrap and place in a freezer bag or airtight container for 4-5 months.

More Great Recipes To Try

Coffee Cake LoafBlueberry Coffee CakeBanana Chocolate Chip Coffee CakeSour Cream Coffee CakeTomato Soup CakeButter Cake