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A freshly baked St. Louis Gooey Butter Cake in a glass pan, with a slice removed to reveal its signature golden top and irresistible gooey, creamy interior, dusted with powdered sugar.

St. Louis Gooey Butter Cake

Imagine a cake that’s impossibly rich, perfectly sweet, and so wonderfully gooey it melts in your mouth. This legendary dessert isn't just a treat; it's an experience, a beloved classic from its namesake city. My recipe is incredibly simple, relying on a few pantry staples and just one bowl for the top layer, making it a perfect last-minute indulgence or a showstopper for your next potluck.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices

Ingredients
  

  • 15.25 oz box yellow cake mix any brand (e.g., Duncan Hines, Betty Crocker)
  • ½ cup melted butter unsalted preferred, salted is okay
  • 3 large eggs at room temperature
  • 8 ounce full-fat cream cheese softened
  • 1 tsp vanilla extract
  • 3 ½ cups confectioners' sugar plus more for dusting

Instructions
 

  • Preheat oven to 350°F (175°C). Generously grease a 9x13-inch baking pan with butter or nonstick cooking spray.
  • In a large mixing bowl, combine the yellow cake mix, ½ cup of melted butter, and one large egg. Mix until just combined, being careful not to overmix.
  • Gently press the dough mixture evenly into the bottom of the prepared 9x13-inch baking pan using your fingers or the back of a spoon.
  • In another large bowl, using an electric mixer, beat the softened 8-ounce block of cream cheese until smooth and lump-free.
  • With the mixer on low speed, add the remaining two large eggs one at a time, mixing until just incorporated. Scrape down the sides of the bowl. Stir in the vanilla extract.
  • Gradually add 3 ½ cups of confectioners' sugar to the cream cheese mixture, mixing on low speed until smoothly combined and lump-free. Avoid overmixing.
  • Pour the cream cheese mixture evenly over the cake base in the baking pan. Do not swirl or mix the layers.
  • Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is still wonderfully gooey and soft (a slight wobble is desired).
  • Let the cake cool completely in the pan on a wire rack before slicing. Dust with more confectioners' sugar just before serving, if desired.

Notes

Achieving that perfect Gooey Butter texture isn't hard, but a few tips can make all the difference. Ensure your cream cheese and eggs are at room temperature for smooth incorporation. Do not overmix the batter to prevent a tough crust and ensure a tender gooey layer. Trust the baking time – the center should still be wobbly. Overbaking will make it firm, losing its signature charm. Place a baking sheet or foil under the 9x13-inch pan in the oven to catch any potential overflow. Cool the cake completely in the pan before slicing for clean cuts. Store any leftovers tightly covered in the refrigerator for up to 5 days, or freeze individual slices for longer enjoyment.