Note from Ree: I’m so excited to welcome Jessica from HowSweetEats as a new contributor here on Tasty Kitchen. Jessica’s bulging recipe box (149 recipes, anyone?) is a goldmine of deliciousness, and a testament to Jessica’s love for cooking and baking. For her inaugural post, Jessica brings us the step-by-step instructions for this Gooey Butter Cake from The Newlywed Chefs. I’m officially hungry.
Take it away, Jessica!
The title of this cake alone sold me. Gooey? Butter? I’m in. I didn’t need to convince myself. I had never tasted Gooey Butter Cake before and I’m always up for a challenge. And with a name like that, how could I go wrong?
Gooey Butter Cake is a St. Louis tradition, often served at breakfast. Cake for breakfast? This just keeps getting better. The method of the cake is quite different from any other cake I’ve made. The actual “cake” becomes a crust, which is topped with a creamy filling made of cream cheese, butter and sugar. Rumor has it that this cake originally came about as a mistake—a bakery employee in St. Louis accidentally mixed up a recipe—but they went ahead and baked the cake anyway. It sold so well that they continued to bake the cake that way, which eventually turned into this delicious tradition.
This recipe comes from The Newlywed Chefs and is quite easy, too. Chances are, you have all the ingredients in your kitchen right now. You know what that means. Start baking.
You need flour, sugar, butter, cream cheese, vanilla extract, eggs, baking powder, and salt. That’s it!
The original recipe calls for a box of yellow cake mix, but I chose to use the Favorite Yellow Cake recipe here on Tasty Kitchen by sweetebakes. It’s super simple and delicious. I used the flour, sugar, baking powder and salt measurements from the recipe, along with an additional 1/4 cup milk added with the wet ingredients.
After combining the flour, sugar, baking powder and salt (replacing the yellow cake mix in the original recipe), you melt one stick of butter in a saucepan or in the microwave.
Add the melted butter and egg to the flour mixture.
Mix it up to moisten the dough.
I added in 1/4 cup of milk since I used the Favorite Yellow Cake recipe. If you use a boxed cake mix, there is no need for the milk. Continue to stir until the mixture is crumbly. You may need to get in there with your hands and help it come together. That’s the fun part!
Press the dough into an ungreased 13 x 9 baking pan using a spoon and your hands to even it out.
Now it’s time to make the mouth-watering filling.
Cream the cream cheese in the bowl of an electric mixer, and add the eggs one at a time.
Mix well, making sure to scrape down the sides. While you are mixing the filling, carefully melt another stick of butter in a saucepan or in the microwave.
Add the vanilla extract and beat some more. The mixture will look very creamy.
Here comes the shocker: add the melted butter! It’s not called gooey butter cake for nothing.
And finally, add the powdered sugar one cup at a time, stirring gently on low speed until just combined.
Oh, and don’t forget the most important part: licking the beaters!
Pour the filling on top of the crust.
Smooth it with a spatula.
Then pop it into the oven for 45 minutes. While it’s baking, ask your husband to clean the kitchen while you relax on the couch. Baking is hard work!
After 45 excruciating minutes with the scent of buttery goodness wafting through your house, remove the cake from the oven. You want to make sure that the outside is golden and the middle still jiggles a little bit.
But don’t cut it yet. You must suffer and watch this cake cool for a full 30 minutes. Put it out of your eyesight. Munch on some celery. You will be glad you ate vegetables after having three consecutive pieces of cake. Trust me. In the meantime, don’t sweat it if the middle of your cake falls a bit. I made this cake twice already and it fell a bit each time. It certainly doesn’t affect the deliciousness.
Luckily, the wait is worth every second.
Could the title be anymore perfect? Gooey and buttery, for sure. And the crunchy, crackled top is the icing on the cake.
At first glance, the cake seemed to be a bit naked. I thought it deserved a topping of some sort.
But after the first bite, I knew it could stand on its own. It is extremely rich and decadent. The sprinkling of powdered sugar on top is perfect.
Thank you to The Newlywed Chefs for the incredible recipe and for expanding my waistline. This is now one of my go-to desserts!
Note: I also used My Favorite Yellow Cake from sweetebakes to replace the boxed cake mix in the original recipe. If you want to do the same, just use the flour, sugar, baking powder and salt measurements. Then add in 1/4 cup milk when the Gooey Butter Cake crust is moistened and just about ready to be transferred to the baking dish.
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Description
This recipe was given to us by our dear friend, Allison Pautler. Allison and Whitney are childhood friends, and this recipe was one that they would make together at sleepovers. Yes, it’s that easy. A St. Louis tradition, Gooey Butter Cake is typically served for breakfast but really, it’s good any time of day, and also doubles as a great dessert!
Ingredients
- FOR THE CRUST:
- 1 package (18.25 Oz. Box) Plain Yellow Cake Mix
- 1 stick Unsalted Butter, melted
- 1 whole Egg
- FOR THE FILLING:
- 8 ounces, weight Cream Cheese, At Room Temperature
- 2 whole Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 stick Unsalted Butter, melted
- 3-¾ cups Confectioners Sugar
Preparation Instructions
Preheat oven to 350°. Prepare crust first. In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist. Transfer to a 13″x9″ ungreased baking pan and spread evenly over the bottom of the pan. Set aside.
Next, prepare the filling. In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the eggs, vanilla, and melted butter, and continue to mix. Next, add the confectioner’s sugar one cup at a time until all sugar is mixed in. Pour filling over the crust, and spread evenly with a spatula.
Bake gooey butter cake for 40-45 minutes until it is browned, but the center is still jiggles when the pan is shaken. Cool for 30 minutes. Sprinkle with additional confectioner’s sugar and serve.
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Description
I found this recipe a while back and has now become my go-to yellow cake recipe. Because oil is used instead of butter, the recipe yields an extremely moist, not too sweet yellow cake perfect for any occasion! It can be easily used as a base for other flavors of cake as well.
Ingredients
- 2 cups Sugar
- 1 cup Oil
- 1 teaspoon Vanilla Extract
- 4 whole Eggs
- 2-½ cups All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- ¾ cups Milk
- 4 Tablespoons Sour Cream
Preparation Instructions
Preheat oven to 350 degrees.
Beat sugar, oil, and vanilla extract.
Beat in eggs one at a time.
Whisk flour, baking powder and salt.
Add to the sugar mixture, alternating between flour mixture and milk/sour cream. Mix until combined.
Transfer to the oven and bake for 35 minutes or until an inserted toothpick comes out clean.
Frost with ‘The Best Frosting I’ve Ever Had.”
_______________________________________
Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.
145 Comments
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Shelly Pope on 1.20.2011
This recipe is a little different from Paula Deen’s. It uses one less egg which results in the filling being creamier. It’s delicious. I made it using the instructions without the boxed cake mix (since I didn’t have a yellow cake mix on hand) and it was divine! I am a convert…
Pat Zirkelbach on 1.20.2011
I remember eating this as a kid in St. Louis where I grew up. It was to die for. I will have to try this. thanks
Joanne on 1.20.2011
I just made one of these last weekend using a chocolate cake mix on the bottom and stirring in toffee chips into the cream cheese top. Good stuff.
Polly on 1.20.2011
I have made the gooey butter cakes for years. I have used about any flavor that you can think of. Two of my favorites are caramel cake, I put pecans in the cream cheese mixture and then pecans on top and drizzle caramel after it is baked. The other one is made with a white cake mix. I add lime juice for flavoring in the crust and add macadamia nuts in the cream cheese and top with lime zest. Both are great and get rave reviews from my friends.
cecilia on 1.20.2011
The original yellow cake cllas for 4 eggs. I the picture there are 3 eggs: two for the topping and just one for the cake? are you using 1/4 recipie?
Confused in Uruguay
Lisaisayogafanatic on 1.20.2011
I add between a quarter and a third of a cup cocoa powder to the filling. I cut them into bars and call them “Southern Silk Bars”. I won a blue ribbon in our county fair for them in 2009
Great for the chocolate lovers!
Midwest Mrs on 1.20.2011
This is a St. Louis tradition, but I’ve never had it for breakfast! haha
Jeanie Morris on 1.20.2011
We make this and serve it with fresh strawberries and whipped cream. It’s delicious!
Pamela on 1.20.2011
Nana introduced this to us when I was 10 or so. The memory is clear. Instantly makes my teeth hurt!!! However, with the switcheroo of homemade for boxed cake, I’ll give it a try. (When I get off of my diet in mid-March!)
happywhennothungry on 1.20.2011
Wow this cake is beautiful! I’m ashamed to say I’ve never had butter cake before. But my mouth is watering, so I definitely need to try this recipe. Thanks for sharing!
Kim M in Virginia on 1.20.2011
what temp do you cook it at?
Connie on 1.20.2011
I have been making this cake for many years …it is a family favorite! Change the cake mix to german chocolate and it then becomes “Neiman Marcus Cake”!
HowSweetEats on 1.20.2011
Jillian – I am definitely trying it by folding the layers into each other next time. That sounds great!
Jennifer – thanks for the tip about the crust! That makes sense – will try that next time.
Kaitlin – I want in on this toasted ravioli you speak off. Mmmmm.
Chelsey (Cookteen) on 1.19.2011
When I first tried this on the set of Paula Deen I remember begging my mom for more while she tried to work, it is so yummy!!!!!
Kallie on 1.19.2011
This is a Paula Deen recipe for sure. I have been making it for several years. So many variations you can make. Lemon is delicious, pumpkin pie filling & pecans additions-Oh My !
ConContwin2 on 1.19.2011
My tastebuds are ready! I just printed it off!
Kaitlin on 1.19.2011
I’m from Saint Louis, as well, and reading this post I was thinking about all of the other awesome foods we’re known for: Toasted Ravioli- ravioli breaded in parmesan and bread crumbs then deep fried and dipped in marinara sauce! Imo’s thin crust pizza and provel cheese. I can’t go longer than 3 months without getting some Imo’s. Amighetti’s Special Sandwiches- on fresh baked Italian bread! Piekutowski’s Polish Sausage. Zia’s Salad- with provel cheese. Ted Drewe’s frozen custard- which Bobby Flay says is one of the best things he’s ever eaten. You should come and visit!
Robin on 1.19.2011
I lived in St Louis several years ago, and my boss used to bring one of these to the office once in a while, which he picked up at a local bakery. It was awesome! Now, I’m so glad to have a good recipe to try! Thanks!!
The Newlywed Chefs on 1.19.2011
We are honored to have this recipe featured! Congrats Jessica!!
Ashley on 1.19.2011
Holy bajeebers. 1. CONGRATS on this opportunity! 2. photos look fabulous 3. love the “pop” of the blue plate! 4. i want to eat my screen 5. i love you
Jennifer Van Vorhis on 1.19.2011
OH MY GOODNESS!!! I have this cooling right now. I’m not sure I’m going to make it the full 30 minutes before I slice into this. It smells SO good!!!
Andrea Rayna on 1.19.2011
30-years ago I was a young girl working my first job at J.C. Penny. I hadn’t yet learned to cook myself. My beloved floor manager (called a 32 back then) was named Beulah. She made this and brought it in to the break room.
I begged her to make it every week for the next year, when she finally shared her recipe with me and I added it to my very limited recipe collection.
Somewhere I am fairly certain I still have that little slip of paper, in her handwritting, on the back of a discarded customer receipt….
Thanks for the memory!
Jennifer C on 1.19.2011
Another St. Louisan here! We do love our Gooey Butter Cake. It never dawned on me that the other parts of this great country never gets this excellent treat. I have it so often for breakfast, it is just normal around here.
BUT… the crust of the cake should come up on the sides and you the filling goes in the middle. Does that make sense? You don’t put the crust down and then cover it all with the filling. This way you get to fight over the edge pieces
rghawki on 1.19.2011
The original name of this recipe is Ooey Gooey Butter Cake.
It’s been around since the ’70’s and is still a fav around my neck of the woods in the Missouri Ozarks.
ChristyP on 1.19.2011
My 96 year old southern “Grandmama” calls them Texas Gold Bars, but it is the exact same recipe. I thought this was a family secret! I definitely eat these for breakfast…and lunch…and 2 before dinner. These are like sin on a plate, but *drool* I want some now really bad!
Charlotte Moore on 1.19.2011
I have also made the pumpkin bars and they are tasty. I tried a new recipe with pineapple and coconut. Everyone has loved them so far. I did use the cake mix, but I think I will try your version one day.
Kelley on 1.19.2011
Wow! I am going to HAVE to make this soon!
danielle w on 1.19.2011
i looooove gooey butter, grew up in stl and it’s one of my favorites. i introduced many okies to this one too. i’m going to compare this to mine and give it a whirl. thanks for sharing this gooey goodness. it may just be the new craze since REE shared it
Michelle on 1.19.2011
I just asked my boyfriend, who grew up in St. Louis, if he had ever had gooey butter cake, and that I found a recipe. He spent about a minute salivating and yelling and crying tears of pure joy. Definitely making this soon!
Christina on 1.19.2011
This sounds delicious!! I’ve never made or heard of gooey butter cake, I;ll be making this very soon.
cookincanuck on 1.19.2011
Great to see you on here, Jessica! This cake looks like a must-make recipe.
laura @ alittlebarefoot on 1.19.2011
wow, this looks magnificent.
Barbara | VinoLuciStyle on 1.19.2011
I grew up in a suburb of St. Louis and this was a Sunday morning tradition; my Dad bought one every Sunday from a local bakery and it’s funny now that I think of it…we NEVER tired of it.
So glad to see a recipe that is traditional; substituting a yellow cake mix is a sin against all that is good…and gooey!
Kay on 1.19.2011
This recipe is called ‘Buttercrack’ at our house. Delish!
Jillian on 1.19.2011
My mum has been making this recipe for years. She does one thing different, though… she doesn’t layer. She makes the two batters and blends them gently, and then bakes it. The entire cake is a little denser and sets up more solidly and tastes just as amazing. I’ve had it both ways and prefer it her way… but you absolutely cannot go wrong with this cake no matter what you do.
Jennifer W. on 1.19.2011
I need to make this ASAP. It looks simply scrumptious!!!!
AliciaC on 1.19.2011
Oh goodness this looks so good!
*prints recipe*
Melissa R on 1.19.2011
We call that “Oooey Goooey Cake” in my family. We got the recipe from a local restaurant. I love to put french vanilla ice cream on top while the cake is still a little warm. H-E-A-V-E-N!!
LisaM on 1.19.2011
Made this for my native-Californian-husband a few weeks ago as he had never had, or even heard, of it. After one bite he professed his undying love to me AND the cake! lol
My kitchen smelled wonderful and like childhood but WHEW! I had forgotten how sweet it was. A little (lot!) too sweet for my tastes now but I’ll still make it for Hubs on special occasions.
Shelley on 1.19.2011
OOps, sorry, I see Jessica answered! ONLY the dry ingredients! GOT IT!!!! (And no, I don’t need to be making this today. I am NEVER going to lose 15 reading this site!)
Shelley on 1.19.2011
I have the same question Thelma, because I am SOOOO going to try this today!
Sabrina on 1.19.2011
Great dessert. Been making this for years. The recipe is on the inside of the Philadelphia cream cheese box.
Ivy on 1.19.2011
Whoa… I didn’t read the intro, but started with the post and the pictures (RSS feeder) and had to do a double-take, because I felt like I was reading your HSII blog, but could have sworn I clicked on the TK blog feeder.
Congrats on the new contributor-ship (is that a word?)!
Stephanie on 1.19.2011
Ooey Gooey Butter Cake is how I was introduced to it… it is so very addictive. And now all of you are telling me there are pumpkin and chocolate versions of this? Have mercy…
Karlee Waddoups on 1.19.2011
I totally want to make this tonight! I have been sick and I’m feeling better so I’m going to make myself a treat! And I’m going to make my husband clean it up too…
Barbara B. on 1.19.2011
When I saw a Gooey Butter Cake in the food photo contest, I decided I was overdue in making one… it’s been about 2 years since I’ve made one (that whole being healthy thing). So Sunday my kitchen smelled heavenly and gooey and buttery! I did bring about 3/4 of it to the office so less went to my hips!
JenB on 1.19.2011
This is a tried and true Paula Deen recipe, we have the pumpkin version every Thanksgiving. Yummmm.
Rosa on 1.19.2011
My hubby and I love to add chopped pecans.
Patrice on 1.19.2011
I have used a variation of this recipe I found from Paula Deen for years. There are lots of ways to change it up but the original might be my favorite. My guys favorite uses a chocolate cake base, or yellow if that’s what I have,
and puts choc chips and peanut butter in the “gooey” cream cheese part. But I always used a cake mix. I am not a baker and hesitated to deviate. Have had baking disasters when I substituted a little bit of this or that. lol So I’m glad to have the step by step for how to do it from scratch. TY! and the carrot cake variation sounds yummy too. TYTY!!
Natalia - a side of simple on 1.19.2011
Uh oh. And I JUST bought new pants…