There’s something magical about a Gooey Butter Cake that brings comfort with every bite. This homemade version skips the boxed cake mix entirely, giving you that authentic, made-from-scratch taste that simply can’t be matched. The contrast between the buttery, slightly firm base and the creamy, melt-in-your-mouth topping creates a dessert experience that’s truly unforgettable.
Originally from St. Louis, this classic dessert has won hearts across the country, and now you can create this bakery-quality treat right in your own kitchen with simple pantry ingredients. The best part? This recipe yields the perfect balance of sweetness and richness without being overly complicated.
Why You’ll Love This
- Made completely from scratch with no artificial cake mix ingredients
- Perfect balance of textures with a tender base and gooey, custard-like top
- Uses simple pantry staples you likely already have on hand
- Ready in just 45 minutes from start to finish
- Makes an impressive dessert that looks like you spent hours in the kitchen
Ingredients
- 8 tablespoons unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ cup buttermilk, room temperature
- 8 ounces cream cheese, room temperature
- 1 large egg, room temperature
- 3 cups powdered sugar
- ¾ teaspoon butter extract (optional)
Instructions
- Preheat the oven to 350°F. Spray the bottom of a 9-inch cake pan or springform pan with cooking spray, line it with parchment paper, and spray again, ensuring you coat the sides. Set aside.
- In a medium-sized bowl, whisk together the flour, salt, and baking powder.
- In a large mixing bowl, using an electric hand mixer, cream the butter and sugar on high speed for 3 minutes.
- Add the eggs one at a time, whisking for 30 seconds after each addition. Add the vanilla extract and mix on low just until combined.
- Add the buttermilk, then use a rubber spatula to fold the dry ingredients into the wet ingredients until no streaks of flour remain.
- Pour the batter into the prepared cake pan and use the back of a spoon to gently spread it to the edges. Set aside while preparing the cream cheese filling.
- In the same medium-sized bowl, use a hand mixer on medium-high speed to mix the cream cheese until smooth and creamy.
- Add the egg and mix on high for 30 seconds. Use a rubber spatula to scrape down the sides. Add the powdered sugar, one cup at a time, mixing on the highest speed for 30 seconds after each addition. If using butter extract, add it now.
- Pour the cream cheese mixture over the cake batter and use a small offset spatula to spread it into an even layer.
- Bake for 45-48 minutes. The center will still be slightly jiggly, but the cake is done when the edges are golden and show slight cracking.
- Turn off the oven and prop the door open for 10-15 minutes. Remove the cake from the oven and let it cool completely to room temperature, about two hours.
- Serve at room temperature. Store in the fridge, covered with plastic wrap or in an airtight container. To garnish, dust with powdered sugar.
Tips & Variations
- For a citrus twist, add 1 tablespoon of lemon or orange zest to the filling
- Chocolate lovers can add ½ cup mini chocolate chips to the filling before baking
- Don’t overbake! The center should still be gooey when you remove it from the oven
- For a more pronounced vanilla flavor, use vanilla bean paste instead of extract
- Make it seasonal by adding ½ teaspoon of cinnamon and a pinch of nutmeg in fall
- For easier cutting, refrigerate the cake for about 30 minutes before serving
Serving Suggestions
This Gooey Butter Cake is delicious on its own, but becomes even more spectacular when served with a dollop of lightly whipped cream and fresh berries on the side. The tanginess of raspberries or strawberries perfectly complements the rich sweetness of the cake.
For a cozy touch, serve warm squares with a scoop of vanilla ice cream and a drizzle of caramel sauce. Pair with a cup of strong coffee or espresso to balance the sweetness and create a café-worthy dessert experience at home.
Notes
- Store covered at room temperature for up to 2 days or refrigerated for up to 5 days
- Can be frozen for up to 3 months if wrapped tightly in plastic wrap and foil
- The cake will firm up as it cools, so don’t worry if it seems too soft right out of the oven
- For clean slices, wipe your knife between cuts
FAQs
Can I make this ahead of time for a party?
Yes! You can make this cake a day ahead. Store it covered at room temperature or refrigerate if your kitchen is warm.
Why is my cake too gooey in the middle?
While the cake should be gooey, if it’s too runny, it likely needs a few more minutes in the oven. Remember that it will continue to set as it cools.
Can I use salted butter instead of unsalted?
Yes, but omit the added salt in the recipe to prevent the cake from becoming too salty.
How do I know when it’s done baking?
The edges should be golden and set, while the center will still have a slight jiggle. A toothpick inserted 1 inch from the edge should come out mostly clean.
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