This Gooey Butter Cake recipe is a St. Louis classic with layers of chewy crust and a buttery vanilla filling with a dusting of powdered sugar on top. We love having it for dessert, but you can also enjoy your gooey butter cake as a sweet breakfast or afternoon treat!
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I lived in St. Louis for a bit when I was growing up and it has been so fun revisiting some of the foods that Missouri is well-known for like this gooey butter cake and toasted ravioli as part of my American Eats series where I'm making famous foods from every state.
These deliciously buttery bars are always a hit and while they look like lemon bars, they have a completely different flavor. They are sweet, soft, and buttery, with a warm vanilla flavor to them that is uniquely their own and it is best served room temperature or even slightly warm.
What is Gooey Butter Cake?
Gooey Butter Cake is a St. Louis original with a yeast-raised bottom layer and a rich, buttery baked custard layer made with eggs, corn syrup, and sugar on top. It is a deliciously sweet treat that is more like a cross between a chewy brownie or bar cookie and a dense coffee cake than its name implies.
The story behind the recipe is that it was developed in the 1930's during the Great Depression when a baker at a St. Louis accidentally mixed up the butter and flour ratio in a cake recipe but went ahead and baked the cake anyway, it being Depression times and all. The resulting cake might have looked like a gooey, buttery mess, but it ended up being popular with customers and the rest is history!
Ooey Gooey Butter Cake
There is a cheater version these days, thanks to Paula Deen who popularized using a yellow box cake mix for the bottom crust and a cream cheese filling for the top layer. It has come to be known as "ooey gooey butter cake" to distinguish it from the original and it's helped spread the popularity of gooey butter cake far beyond the state of Missouri.
Obviously I had to try both versions when I was recipe testing and our taste testers (my family and friends) were split on which was our favorite. I preferred the original which I adapted from a New York Times recipe both in terms of texture and flavor, but both were very good and each has its merits since the cheater version is a definite time saver and less intimidating for some bakers.
My friend Jana told me in no uncertain terms that she would never make the authentic version because to her it sounded like too much work. Personally I love that kind of old-fashioned baking and honestly, yeast isn't that hard to work with, so I wrote and rewrote this post multiple times going back and forth between the two versions before finally going with my gut and leading with the most authentic St. Louis gooey butter cake recipe in the interest of pursuing authenticity in my American Eats series.
But I've also included variations in the notes for an easy gooey butter cake recipe that tastes similar to the original for Jana and anyone else who wants to try both recipes side-by-side and wants to weigh in on which version they prefer!
For more gooey dessert bar inspiration, check out these Pecan Pie Cheesecake Bars, my Cherry Pie Bars, and these Salted Caramel Cheesecake Bars too!
Why We Love This Recipe
- Gooey butter cake has a dense, almost brownie-like texture, that is divine.
- Authentic flavor, just like you would get if you were visiting a St. Louis bakery.
- Instructions for a shortcut version with either a box cake mix hack or from-scratch ingredients.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Milk - This recipe uses whole milk, but you can use lower-fat milk if you prefer.
- Yeast - Use active dry yeast for this recipe for the base to allow it to rise quickly.
- Butter - Salted butter will work well for this recipe to provide the enhanced buttery flavor these bars are famous for.
- Sugar - Use white granulated sugar for the base and filling, and have some powdered sugar (aka confectioners' sugar) on hand to dust the bars with before serving (optional but it makes them so pretty!).
- Eggs - These are important both for binding and as part of the rich custard layer that is baked on top.
- Flour - All-purpose flour will work well in this recipe. You can use a gluten-free alternative if you wish.
- Corn Syrup - For the base of the thick, gooey filling.
- Vanilla Extract - Adds a subtle warm flavor to the cake bars.
How to Make This Recipe
Make the Bottom Layer
- Make bottom layer mixture. In the bowl of an electric mixer, beat butter and sugar together on medium speed. Add the egg and salt, mixing well and scraping down the sides of the bowl.
- Proof yeast. Combine milk and water in a small bowl. Heat in the microwave for 15-20 seconds until just warm to the touch. Add yeast, stirring to combine, then let the yeast proof for 5-10 minutes until foamy.
- Make batter. Add the flour to the milk and yeast mixture to make the coffee cake batter. Mix with the paddle attachment on medium-high speed for 7-10 minutes until it creates a sticky, smooth dough.
- Spread first layer. Spread the dough into a 9x13-inch ungreased baking dish (you can line it with parchment paper if you wish) in a thin and even layer. Cover it with plastic wrap and let rise in a warm spot for 2-3 hours until puffy and roughly doubled in size.
Make the Gooey Layer
- Cream butter and sugar. Preheat the oven to 350°F and beat the butter and sugar in a large mixing bowl until fluffy and light, this will take about 5 minutes.
- Add wet ingredients. Next, add the egg, corn syrup, water, and vanilla extract. Mix it well to combine and scrape the bottom and sides of the bowl to use all the ingredients.
- Add flour. Lastly, add the flour and mix well.
- Assemble gooey cake. Gently spread the top layer onto the bottom layer.
- Bake. Bake the cake for 35 to 45 minutes just until browned around the edges and still jiggly and not completely set in the center. Cool completely. Dust with powdered sugar and cut into squares to serve.
Recipe FAQ's
Gooey butter cake is traditionally a coffee cake that can be enjoyed for breakfast with a cup of coffee. Of course, you can enjoy it as an afternoon snack or for dessert too.
Once the cake has completely cooled to room temperature, slice the cake into bars and store them in an airtight container in the refrigerator for 4-5 days.
Yes! I love this recipe because it freezes very well. Simply bake, allow it to cool completely, then cover tightly in plastic wrap and freeze for up to 3 months. If the slices have been cut, you can put them in an airtight container or a Ziploc bag with parchment paper between each one to prevent sticking. Thaw in the refrigerator overnight, then pull them out and let them come to room temperature or warm in the oven a bit before serving.
Tips for Success
- Use lukewarm water to activate the yeast. If the water is too cold or too hot, it will not work properly.
- Do not over-bake this gooey cake, or it will lose its signature soft texture. Check 5-10 minutes before the end of the baking time. The center will still jiggle a bit when it is finished, it will set completely as it cools.
- Let the cake cool and set while still in the pan before cutting it into slices. This will prevent the knife from sticking to the cake mixture, and give you cleaner lines on your bars.
- Sprinkle with powdered sugar for a bakery-style finish or drizzle with plain icing for a sweeter touch.
Serve these bars at room temperature if you want them to be gooey. They will still be delicious when served chilled, but the filling will set a bit more in the fridge.
Substitutions and Variations
- Easy (But Still From Scratch) Version: In a large bowl, whisk together 1½ cups sugar, ½ cup melted butter, 1 egg, and 2 teaspoons vanilla extract. Add 2¼ cups all-purpose flour, 2½ teaspoons baking powder, and ¾ teaspoon salt. Mix until combined. The mixture will be thick, about the texture of cookie dough. Press into a 9x13-inch baking dish. In the same bowl, beat one 8-ounce package of softened cream cheese using a hand mixer until smooth, about 1-2 minutes. Add ½ cup melted butter, 2 eggs, and 2 teaspoons vanilla extract. Beat again, scraping the bottom and sides of the bowl. The mixture may look curdled. Add 3 cups powdered sugar. Mix well until smooth, then pour over the bottom layer, spreading into an even layer on top. Bake for 40-45 minutes at 350 degrees F until lightly browned just around the edges and barely set in the center. Cool completely, then dust with powdered sugar.
- Cake Mix Version: If you want to use the yellow cake mix shortcut, just replace the flour, baking powder, salt, and sugar in the bottom layer of the easy version with one 15.2-ounce box of yellow cake mix. Everything else about the recipe remains the same.
- Flavors: You can change the flavor of this butter cake simply by adding in some flavored extract (a little almond extract in the top layer would be especially delicious), cocoa powder, or use a different flavored cake mix like a spice cake mix or chocolate cake mix if you make the cake mix version.
More Bar Dessert Recipes
- Peanut Butter Rice Krispie Treats
- Frosted Coconut Sugar Cookie Bars
- Cinnamon Toast Crunch Bars
- Authentic Greek Baklava
- Peanut Butter Blondies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Gooey Butter Cake
Ingredients
- 3 tablespoons whole milk
- 2 tablespoons warm water
- 2 teaspoons active dry yeast
- 6 tablespoons salted butter softened
- 3 tablespoons granulated sugar
- 1 large egg
- ½ teaspoon salt
- 1¾ cups all-purpose flour
Gooey Layer
- ¾ cup salted butter softened (12 Tablespoons)
- 1½ cups granulated sugar
- 1 large egg
- 3 tablespoons corn syrup
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour (141g)
- Powered sugar, optional for dusting
Instructions
Bottom Layer
- Combine milk and water in a small bowl. Heat in the microwave for 15-20 seconds until just warm to the touch. Add yeast, stirring to combine, then let the yeast proof for 5-10 minutes until foamy.
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, beat butter and sugar. Add egg and salt, mixing well and scraping down the sides of the bowl.
- Add flour and milk/yeast mixture. Beat with the paddle attachment on medium-high speed for 7-10 minutes until it creates a sticky, smooth dough.
- Spread the dough into an ungreased 9x13-inch baking dish in a thin, even layer. Cover with plastic wrap and let rise in a warm spot for 2-3 hours until doubled in size and puffy.
Gooey Layer
- Preheat oven to 350°F.
- Beat butter and sugar in a large bowl until fluffy and light, about 5 minutes. Add egg, corn syrup, water, and vanilla extract, mixing well to combine and scraping the bottom and sides of the bowl.
- Add flour and mix well. Gently spread the top layer onto the bottom layer.
- Bake for 35 to 45 minutes just until browned around the edges and still jiggly and not completely set in the center. Cool completely. Dust with powdered sugar and cut into squares to serve.
Notes
- Storage: Once the cake has completely cooled to room temperature, slice the cake into bars and store them in an airtight container in the refrigerator for 4-5 days.
- Freezing: Simply bake, allow it to cool completely, then cover tightly in plastic wrap and freeze for up to 3 months. If the slices have been cut, you can put them in an airtight container or a Ziploc bag with parchment paper between each one to prevent sticking. Thaw in the refrigerator overnight.
- Easy (But Still From Scratch) Version: In a large bowl, whisk together 1½ cups sugar, ½ cup melted butter, 1 egg, and 2 teaspoons vanilla extract. Add 2¼ cups all-purpose flour, 2½ teaspoons baking powder, and ¾ teaspoon salt. Mix until combined. The mixture will be thick, about the texture of cookie dough. Press into a 9x13-inch baking dish. In the same bowl, beat one 8-ounce package of softened cream cheese using a hand mixer until smooth, about 1-2 minutes. Add ½ cup melted butter, 2 eggs, and 2 teaspoons vanilla extract. Beat again, scraping the bottom and sides of the bowl. The mixture may look curdled. Add 3 cups powdered sugar. Mix well until smooth, then pour over the bottom layer, spreading into an even layer on top. Bake for 40-45 minutes at 350 degrees F until lightly browned just around the edges and barely set in the center. Cool completely, then dust with powdered sugar.
- Cake Mix Version: If you want to use the yellow cake mix shortcut, just replace the flour, baking powder, salt, and sugar in the bottom layer of the easy version with one 15.2-ounce box of yellow cake mix. Everything else about the recipe remains the same.
- Flavors: You can change the flavor of this butter cake simply by adding in some flavored extract (a little almond extract in the top layer would be especially delicious), cocoa powder, or use a different flavored cake mix like a spice cake mix or chocolate cake mix if you make the cake mix version.
