Ooey, Gooey, From St. Louie: Gooey Butter Cake – Missouri

Definitely a mistake. A mistake turned delicious anyway. Gooey Butter Cake is to St. Louis as deep dish pizza is to Chicago. According to the New York Times, fork-lore has it that in the 1930s,

Gooey Butter Cake - Missouri

a St. Louis baker added too much shortening, butter or sugar while making a cake. Not wanting to waste the ingredients this being the middle of the Depression, the baker tried to sell the cake anyhow. Customers loved it and Gooey Butter Cake was born.

You can find Gooey Butter Cake in bakeries and even supermarkets all over St. Louis. We mail-ordered a few to try and were astounded by the number of flavors available (think white chocolate key lime, red velvet or pina colada), but our recipe here is the traditional. Decadent and rich, this cake reminds us of a blonde brownie. These whip up quickly and will seduce all of your friends.

If a visit to the Show Me State is in your plans, head to the Taste of St. Louis, September 19-21, 2014.

St. Louis Gooey Butter Cake

  • Servings: 8-10
  • Difficulty: easy
  • Print


For Crust:

  • 1 cup flour
  • 3 tablespoons granulated sugar
  • 1/3 cup butter, softened

For Filling:

  • 1 stick of butter
  • 8-ounce package cream cheese, softened
  • 2 cups powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • Powdered sugar for topping


To prepare the crust, combine the flour and granulated sugar in a medium mixing bowl. Cut in the butter until mixture resembles fine crumbs and starts to cling together. Pat into the bottom and sides of a greased 9 x 9 pan.

To prepare the filling, mix the butter, cream cheese and powdered sugar until light and fluffy, about 2 to 3 minutes. Mix in the eggs until combined. Add vanilla. Mix at medium speed another minute or two until well blended.

Pour filling into the crust-lined pan. Bake at 350 degrees for about 30 minutes or until cake is nearly set, taking care not to overcook. Let cool completely, then sprinkle with powdered sugar before serving.






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