St. Louis Gooey Butter Cake
A rich, dense yeasted cake with a gooey cream cheese and butter topping, dusted with powdered sugar.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •9x13 baking pan
- •Stand mixer
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 20
- carbs
- 46
- protein
- 5
- calories
- 380
Instructions
- 1
Preheat your oven to 350°F. Grease a 9x13 baking pan.
- 2
Mix the cake mix, one egg, and half the melted butter into a soft dough. Press it into the pan.
- 3
Beat the cream cheese until smooth. Add the remaining eggs, remaining butter, vanilla, and corn syrup.
- 4
Slowly beat in the powdered sugar. Mix until the filling is smooth and easy to pour.
- 5
Pour the filling evenly over the base layer.
- 6
Bake for 38-42 minutes. The edges should be golden while the center still jiggles slightly.
- 7
Let the cake cool completely in the pan. Dust the top generously with powdered sugar.
- 8
Cut the cake into squares to serve.
Chef's tips
Do not overbake so the center stays gooey. Let the cake cool completely before slicing for neat squares.
Storage
Store covered at room temperature up to 2 days or refrigerate up to 5 days.
Reheating
Best served at room temperature; no reheating needed.
Common mistakes to avoid
- •Baking too long, which dries out the gooey center.
- •Slicing the cake before it cools, which makes the filling run.
Serving suggestions
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