St. Louis Gooey Butter Cake, often called Ooey Gooey Cake, is a rich, buttery dessert with humble origins dating back to the 1930s. Legend has it that a German-American baker in St. Louis accidentally mixed up the proportions of butter and flour, resulting in a dense, gooey cake. Rather than waste the ingredients, especially during the hardships of the Great Depression, the baker sold the cake—and it became an instant local favorite.
Today, Gooey Butter Cake has become a signature dessert of St. Louis, known for its soft, buttery texture, crisp edges, and sweet, crackly top. Modern recipes often simplify the process using boxed cake mix, making this indulgent treat incredibly easy to prepare at home.
Let’s dive into this classic, crowd-pleasing recipe!
Ingredients You’ll Need
For the crust layer:
✔ 1 box yellow butter cake mix (or your favorite variety)
✔ 1 large egg
✔ ½ cup (1 stick) unsalted butter, melted
For the gooey topping:
✔ 8 oz cream cheese (softened to room temperature)
✔ 2 large eggs
✔ 1 teaspoon vanilla extract
✔ ½ cup (1 stick) unsalted butter, melted
✔ 1 pound (about 16 oz) powdered sugar
Optional Variation:
Substitute devil’s food cake mix for a chocolate twist, or try with other flavors like lemon for a refreshing take.
How to Make St. Louis Gooey Butter Cake
Prepare the Crust
In a large mixing bowl, combine the cake mix, egg, and melted butter. Mix well until a thick dough forms. Lightly grease a 9×13-inch baking pan, then press the dough evenly into the bottom, pushing it slightly up the sides to form a crust. Set aside.
Making the Gooey Topping
Using the same bowl, beat the softened cream cheese until smooth. Add in the vanilla extract and eggs, one at a time for easier mixing, and blend until creamy. Slowly pour in the melted butter, followed by the powdered sugar. Stir gently to combine—the mixture should be thick but pourable.
Assemble the Cake
Pour the gooey topping over the prepared crust, using an offset spatula to spread it evenly across the surface.
Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the cake for 40 to 50 minutes, or until the top is golden with a shiny, crackly finish, and the edges are set. The center should remain soft and gooey—resist the urge to overbake.
Cool and Serve
Allow the cake to cool for at least 10 minutes before slicing. This dessert is best enjoyed slightly warm, but it can also be served at room temperature.
Serving Suggestions
Enjoy plain or with a dusting of extra powdered sugar
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch
Perfect with coffee, tea, or as a sweet ending to your favorite meal
Note: This cake is quite sweet and rich—a little goes a long way!
What Does St. Louis Gooey Butter Cake Taste Like?
Expect a buttery, sweet flavor with nutty undertones and a unique texture. The crust is dense and slightly chewy, while the topping is soft, warm, and gooey—somewhere between underbaked cake and a brownie. Edge pieces offer a pleasant chew, similar to brownie corners, while center slices melt in your mouth.
Fans often compare this dessert to blondies, brownies, or underdone cake, but with its own distinct sweetness and buttery charm.
Tips and Variations
Ensure your cream cheese is softened to room temperature for a smooth topping
Try different cake mix flavors like chocolate or lemon for a twist
Don’t overbake—the gooey center is the hallmark of this dessert
Best served warm, but leftovers can be stored at room temperature for up to three days
Final Thoughts
St. Louis Gooey Butter Cake is proof that some of the best recipes are born from happy accidents. With its soft, gooey center, crackly top, and rich, buttery flavor, it’s no wonder this dessert has stood the test of time.
Perfect for family gatherings, potlucks, or when you need a nostalgic, comforting sweet treat, this cake delivers indulgent satisfaction with minimal effort.
So, grab your ingredients and enjoy the ooey, gooey goodness of this Midwest classic. You’ll understand why it’s been loved for nearly a century!
