Gooey Butter Cake

Mmm, butter.

This is the recipe I use that my husband frequently asks me to make whenever he needs to satisfy his sweet tooth.  It’s super simple and I haven’t met a single soul who hasn’t liked it.

It has been great to introduce our Alaska friends to this southern recipe from back home in St Louis.  It has an interesting story.  The legend is, a German St. Louis baker created it on accident by adding the wrong portions of ingredients to the batter.  Well I am thankful for this mistake!  It’s two layers with a thin cake layer on the bottom coupled with a creamy gooey custard on the top with a tiny bit of crisp.  It delicious.  As one of our Alaskan friends put it when we tried to explain it to him…”You had me at butter.”

Ingredients:

  • 1 Box Yellow Cake Mix  (I use Duncan Hines, it seems to bake and taste the best)
  • 1 Stick (1/2 Cup) Butter Softened
  • 3 Eggs
  • 1 Brick (8oz) Cream Cheese Room Temperature
  • 1 Box (1 lb) Powdered Sugar
  • 1 tsp Vanilla (optional)

For the Cake Layer:

Preheat oven to 350 degrees.

In bowl, mix yellow cake Mix, butter, and 1 egg together.  Press evenly into the bottom of a greased 9×13 inch cake pan.  (I use a glass casserole dish)  If the batter is crumbly the butter wasn’t soft enough.  I am impatient and generally don’t plan ahead to set my butter out so I just throw it in the microwave for 15 seconds.  When I touch it, it’s soft and my fingers are able to easily squeeze it.  If the batter is too sticky to press down and is sticking to your hands just grease your hands really well.  I spray no stick cooking spray on my hands before pressing the cake in the pan.

Now for the gooey part!

For the Gooey Layer:

So since I didn’t set my butter out I definitely didn’t set my cream cheese out either.  So in the microwave it goes for about 15-30 seconds till my finger is easily able to push it down and it’s soft to the touch.

In mixer beat cream cheese until smooth until there are no large lumps.  Add in the last 2 eggs and powdered sugar (little amounts at a time so it doesn’t go everywhere)  leaving out about 2 tbsp for sprinkling over the top when it’s done baking.  The recipe I have doesn’t call for vanilla but there are other recipes that do, so if you are like me and love vanilla, add it in!

Spread the gooey mixture evenly over the cake layer.

Put in oven and bake for 30 minutes until the top is golden or is is slightly firm when you shake it.  You don’t want to overcook it so a little jiggle is good.

Once the top is golden take it out and sprinkle the left out powdered sugar over the top. I use a bit more than 2 tbsp. 😉

 

Then you have 1 of 3 choices to make.  #1 Eat it now while it’s warm, #2 wait for it to cool down and set, or #3 both.  We generally go the #3 route. 🙂  There you have it, a quick easy St. Louis Gooey Butter Cake recipe!  Don’t forget!  In order to not have a raging cough attack, don’t breathe in while taking a bite of that powdered sugar, while delicious, it will get ya every time! 😉  Enjoy!

Ingredients:

  • 1 Box Yellow Cake Mix  (I use Duncan Hines, it seems to bake and taste the best)
  • 1 Stick (1/2 Cup) Butter Softened
  • 3 Eggs
  • 1 Brick (8oz) Cream Cheese Room Temperature
  • 1 Box (1 lb) Powdered Sugar
  • 1 tsp Vanilla (optional)

For the Cake Layer:

Preheat oven to 350 degrees.

In bowl, mix yellow cake mix, butter, and 1 egg together.  Press evenly into the bottom of a greased 9×13 inch pan.

For the Gooey Layer:

In mixer, beat cream cheese until smooth until there are no large lumps.  Add in the last 2 eggs and powdered sugar (little amounts at a time so it doesn’t go everywhere)  leaving out about 2 tbsp for sprinkling over the top when it’s done baking.  Add in vanilla if wanted.  Spread the gooey mixture evenly over the cake layer.

Put in oven and bake for 30 minutes until the top is golden or is is slightly firm when you shake it.  You don’t want to overcook it so a little jiggle is good.

.  Once the top is golden take it out and sprinkle the left out powdered sugar over the top.

 

 

 

 

 

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