Best Gooey Butter Cake

Introduction

Best Gooey Butter Cake is a decadent, two-layer dessert, perfect for potlucks, holiday spreads, or midnight indulgences. This classic St. Louis recipe, featuring a yeasted cake base and a velvety cream cheese topping, delivers bakery-quality results with a buttery crust and molten, custard-like center. Presented on a white cake stand, optionally garnished with powdered sugar snow and fresh berries, this Best Gooey Butter Cake recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe provides a simple from-scratch method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to treat that brings rich, crowd-pleasing charm to any occasion.

Why you’ll love this recipe

• One-bowl base: Yeast dough mixes in minutes—no kneading.
• Foolproof goo: Cream cheese layer sets perfectly every time.
• Make-ahead magic: Bake day before; flavors deepen overnight.
• Freezer-friendly: Slice and freeze for instant sweet fixes.
• Endlessly riffable: Add lemon, pumpkin, or chocolate swirls.

Ingredients

Yeast Cake Base

• 2¼ tsp (7 g) active dry yeast (1 packet)
• ¼ cup (60 ml) warm water (110 °F / 43 °C)
• ½ cup (120 ml) whole milk, room temperature
• ⅓ cup (67 g) granulated sugar
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• ½ tsp fine sea salt
• 2½ cups (315 g) all-purpose flour
• ½ cup (113 g) unsalted butter, melted and cooled

Gooey Topping

• 8 oz (226 g) cream cheese, softened
• 1½ cups (180 g) powdered sugar, sifted
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ¼ cup (57 g) unsalted butter, melted and cooled
• Powdered sugar for dusting

Essential Tools and Equipment

• 9×13-inch baking pan
• Stand mixer with paddle (or hand mixer + bowl)
• Small bowl for yeast
• Rubber spatula
• Offset spatula
• Cooling rack

Step-by-step process

1. Activate yeast: Dissolve yeast in warm water with a pinch of sugar; let bloom 5 minutes until foamy.
2. Mix base: In a mixer bowl, combine milk, sugar, egg, vanilla, and salt. Add yeast mixture and melted butter. Gradually add flour; mix on low until shaggy dough forms.
3. Knead lightly: Beat on medium 3–4 minutes until smooth and elastic (dough will be soft).
4. First rise: Press dough evenly into a greased 9×13 pan. Cover with plastic; rise in warm spot 1–1½ hours until puffy.
5. Preheat oven: 350 °F (175 °C).
6. Make topping: Beat cream cheese until smooth. Add powdered sugar; beat until fluffy. Add eggs one at a time, then vanilla and melted butter. Mix until silky.
7. Assemble: Pour topping over risen dough; spread to edges with offset spatula.
8. Bake: 30–35 minutes until edges are golden and center jiggles slightly (like custard). Do not overbake.
9. Cool: Cool in pan on rack at least 2 hours—goo sets as it cools.
10. Serve: Dust generously with powdered sugar. Cut into squares.

Mistakes to avoid

• Dead yeast: Water too hot/cold kills it—aim for baby-bottle warm.
• Overbaking: Dry topping—center should wobble like Jell-O.
• Cold ingredients: Lumpy topping—everything room temp.
• Skipping rise: Dense base—patience yields tender crumb.
• Cutting hot: Goo runs everywhere—cool fully.

Variations of the Best Gooey Butter Cake

• Chocolate Swirl: Marble in ½ cup melted chocolate before baking.
• Lemon Bliss: Add 2 tbsp lemon zest + 1 tbsp juice to topping.
• Pumpkin Spice: ½ cup pumpkin purée + spices in topping.
• Gluten-Free: 1:1 GF flour + ½ tsp xanthan gum in base.
• Mini Bars: Bake in muffin tins 20–22 minutes.

Tips for better storage

• Room temperature: Airtight container up to 2 days.
• Refrigerator: Up to 5 days; bring to room temp before serving.
• Freezer: Double-wrap slices; up to 2 months. Thaw overnight.
• Revive dryness: Microwave 10 seconds with a damp paper towel.
• Dust fresh: Powdered sugar absorbs—re-dust before serving.

Frequently Asked Questions

• Cake mix shortcut? Yes—use yellow cake mix + egg + butter for base.
• No yeast? Baking powder base works, but less authentic.
• Vegan version? Cashew cream “cheese” + flax eggs.
• Make ahead? Bake the day before; cover tightly.
• Too sweet? Reduce topping sugar to 1 cup.

Conclusion

Best Gooey Butter Cake is Midwestern magic—humble ingredients transformed into a dessert that’s part cake, part custard, all irresistible. The yeasted base rises to cradle a blanket of cream cheese goo that sets into velvet perfection, while a snowfall of powdered sugar adds the final flourish. Bake it for brunch, gift it to new neighbors, or hide a pan for solo fork attacks. One golden square, one inevitable second, and you’ll understand why this St. Louis legend has conquered hearts nationwide. Keep cream cheese in the fridge and yeast in the pantry, and gooey bliss is always within reach.