The Ultimate Homemade Gooey Butter Cake Recipe (No Cake Mix Needed!)

Gooey Butter Cake Without Cake Mix – a rich, buttery dessert with a dense cake base and an irresistibly gooey cream cheese topping. This St. Louis classic is a true indulgence, promising layers of flavor and texture that will captivate your taste buds.

This St. Louis classic is truly the ultimate gooey cake, and it’s made entirely from scratch – no boxed cake mix needed! You might be used to recipes that call for a yellow cake mix, but this version goes back to the roots of what makes this dessert so special. With a perfectly dense cake base and a rich, gooey cream cheese layer, this delicious dessert is guaranteed to be a total crowd-pleaser at any gathering, or simply a delightful treat for your sweet tooth. It’s more than just a cake; it’s an experience!

If you love indulging in sweet, buttery treats, here are some more recipes you should definitely try from my kitchen:

• Buttery Pistachio Gooey Butter Cake Recipe
• Extra Gooey Funfetti Gooey Butter Cake Recipe
• The Best Cinnamon Roll Gooey Butter Cake Recipe

Why You’ll Fall in Love with This Homemade Gooey Butter Cake

There are countless reasons why this homemade gooey butter cake will become a staple in your recipe collection. From its authentic roots to its incredible texture, every aspect is designed for pure dessert bliss.

• A True St. Louis Classic, Reimagined from Scratch – This isn’t just any gooey butter cake; it’s an authentic homemade gooey butter cake that pays homage to the original recipe from the 1930s. While many modern versions rely on convenience, our recipe brings back the rich, deep flavors that only come from baking from scratch, giving you a genuine taste of St. Louis history with every bite.
• Made Without Cake Mix for Superior Flavor – Unlike most classic gooey butter cake recipes that opt for a shortcut with yellow cake mix, this version is crafted completely from scratch. This means you have full control over the quality of your ingredients, resulting in a more nuanced, buttery, and profoundly delicious cake base that simply cannot be replicated by a box. You’ll taste the difference immediately!
• The Best Gooey Layer You’ll Ever Experience – The magic of this cake lies in its incredibly gooey cream cheese layer. We’ve perfected the balance of sugar-laden cream cheese, plenty of real butter, and just the right proportions of ingredients to create an ultimate, irresistible gooey top. It’s thick, creamy, and melts in your mouth, providing the perfect contrast to the dense base.
• Perfect Harmony of Textures – Prepare for a textural masterpiece! This cake boasts two distinct layers: a rich, tender bottom layer that’s reminiscent of a dense pound cake, perfectly complemented by a soft, warm, and softened cream cheese filling on top. Every bite is a delightful combination of textures that makes this cake pure heaven.
• Surprisingly Easy Dessert Recipe – Don’t let the “from scratch” aspect intimidate you! This easy dessert recipe comes together quickly with simple, readily available ingredients. It’s perfect for any occasion – holidays, potlucks, or simply when your sweet tooth kicks in and demands something truly special without a lot of fuss.

Ingredients – Building Your From-Scratch Gooey Butter Cake

(No boxed cake mix here! This recipe champions key ingredients that make it taste just like the original recipe, if not better. Using high-quality, fresh ingredients is paramount for achieving that rich, authentic flavor and perfect gooey texture.)

For the Cake (The Delicious Bottom Layer)

• Wet ingredients: You’ll need unsalted butter (at room temperature for optimal creaming), eggs (also at room temperature), and pure vanilla extract for a warm, aromatic base. While some recipes use melted butter, creaming softened butter with sugar creates a lighter, more cake-like texture.
• Flour mixture: This consists of all-purpose flour, granulated sugar, baking powder (for just enough lift), and a pinch of salt to balance the sweetness and enhance the overall flavor. Don’t forget the buttermilk, essential for a tender crumb!

For the Gooey Layer (The Irresistible Top Layer)

• Cream cheese mixture: The heart of the gooey layer! This requires softened cream cheese (full-fat for the best richness), eggs (to provide structure and smoothness), a generous amount of powdered sugar (for sweetness and a fine texture), and butter extract. While optional, butter extract is highly recommended as it truly elevates the buttery essence, making the gooey layer even more decadent.
• Classic topping: A simple dusting of extra powdered sugar over the cooled cake. This is optional but adds a beautiful, traditional finish and a hint of extra sweetness and a lovely contrast to the shiny gooey layer.

Step-by-Step Instructions: Crafting Your Perfect Gooey Butter Cake

Follow these detailed steps to ensure your homemade gooey butter cake comes out perfectly every time. Precision is key, but don’t worry – it’s an enjoyable baking process!

Making the Bottom Layer (The Cake Base)

• First things first, preheat your oven to 350°F (175°C). Prepare your 9-inch pan by spraying it thoroughly with cooking spray, then lining the bottom with parchment paper. Spray the parchment paper again and ensure the sides of the pan are well-coated. This crucial step prevents sticking and ensures easy removal of your cake.
• In a separate medium bowl, whisk together your dry ingredients: all-purpose flour, salt, and baking powder. Set this flour mixture aside.
• In a large mixing bowl, ideally using the bowl of an electric mixer with a paddle attachment (or a hand mixer), cream the room temperature unsalted butter and granulated sugar together on medium-high speed for about 3 minutes. The mixture should become light, fluffy, and pale in color.
• Next, add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated. Follow with the pure vanilla extract, mixing on low speed just until combined. Scrape down the sides of the bowl to ensure everything is well-mixed.
• Now, with the mixer on low, gradually add the reserved flour mixture alternately with the buttermilk, starting and ending with the flour. Mix just until combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
• Pour the batter into the prepared pan, spreading it into an even layer with the back of a spoon or an offset spatula. Set this aside while you prepare the gooey topping.

Making the Gooey Layer (The Cream Cheese Topping)

• In the same (cleaned) medium bowl you used for dry ingredients (or a separate one if preferred), beat the softened cream cheese on medium-high speed until it’s completely smooth and creamy, with no lumps. This should take about 2-3 minutes.
• Add the remaining egg, beating for 30 seconds on high speed until fully incorporated. Scrape down the sides of the bowl again.
• Slowly add the powdered sugar, one cup at a time, mixing on high speed for 30 seconds after each addition. If using, add the butter extract now and mix until fully combined and the mixture is thick and smooth. This entire process for the gooey layer should take just over a minute once the cream cheese is softened.
• Carefully pour the luscious cream cheese mixture over the bottom layer of cake batter. Use the back of a spoon or an offset spatula to gently spread it into an even layer, ensuring it covers the entire surface of the cake base.

Baking & Cooling for Perfection

• Bake your cake for **45-48 minutes** (this is a slight adjustment from the original 35-40 minutes in the summary recipe, to ensure proper setting without overbaking). The edges should be beautifully golden brown and show slight cracking, but the center should remain slightly jiggly. This jiggly center is the secret to that signature gooey texture! Once the cake is done, turn off the oven and leave the door propped open for 10-15 minutes to allow for a slow, gentle cooling process. This prevents the cake from sinking.
• Remove the cake from the oven and let it cool completely on a wire rack to room temperature. This can take up to two hours, but patience is key for the layers to fully set and achieve their intended gooey consistency.
• Once completely cool, you can transfer it to an airtight container or cover it tightly with plastic wrap for storage. Dust with powdered sugar just before serving.

Tips & Tricks – Achieve Gooey Butter Cake Perfection

Even the simplest recipes benefit from a few expert tips. Here’s how to ensure your homemade gooey butter cake is absolutely flawless:

• For the Best Gooey Texture – The secret to that signature gooey layer is a slightly underbaked center. When you gently shake the pan, the middle should still have a slight jiggle. Don’t be tempted to overbake it, or you’ll lose that desired fudgy, moist texture.
• High Altitude Adjustment – If you’re baking at high altitudes, you might need to make slight adjustments. Reduce the baking powder by about ¼ teaspoon and consider baking at a slightly lower temperature (e.g., 325°F/160°C) for a few extra minutes to prevent the cake from rising too quickly and then sinking.
• Don’t Overmix the Batter – Overmixing the cake batter develops the gluten in the flour too much, which can result in a dense, tough cake instead of the desired soft and tender base. Mix just until the ingredients are combined and no dry streaks of flour remain.
• Use Room Temperature Ingredients – This is a crucial tip for both layers. Room temperature butter and cream cheese cream smoothly and evenly, incorporating air for a lighter cake and a lump-free gooey topping. Room temperature eggs also emulsify better with the fat, creating a more stable batter.
• Line Your Pan Properly – Using parchment paper for the bottom of your baking pan, and then greasing both the paper and the sides of the pan, ensures easy removal. This prevents the delicate cake from sticking and breaking when you take it out.
• Let It Cool Completely Before Cutting – As tempting as it is, resist cutting into the cake while it’s warm. The gooey cream cheese layer needs time to set as it cools. Cooling on a wire rack helps the cake set evenly and maintains its structure.
• Dust with Powdered Sugar Just Before Serving – For that classic St. Louis presentation and an extra touch of sweetness, give your cake a generous dusting of powdered sugar right before you serve it. This adds an elegant finish and enhances the experience.
• Quality Ingredients Make a Difference – Since this cake is made from scratch, the quality of your butter, cream cheese, and vanilla extract will significantly impact the final flavor. Opt for full-fat cream cheese and good quality butter for the richest taste.

Recommended Tools for Effortless Baking

Having the right tools can make all the difference in your baking journey. These are my top recommendations for making this gooey butter cake recipe a breeze:

• Stand mixer or hand mixer – Essential for creaming butter and sugar, and for achieving a smooth, lump-free cream cheese filling. It makes the mixing process much easier and more efficient.
• Large bowlandmedium bowl – You’ll need separate bowls for mixing the dry ingredients, the cake batter, and the gooey cream cheese layer.
• 9-inch baking pan – The ideal size for achieving the right thickness and a beautiful proportion of cake base to gooey topping. A springform pan is particularly helpful for easy removal.
• Wire rack for cooling – Allows air to circulate around the cake, ensuring it cools evenly and prevents the bottom from becoming soggy.
• Offset spatula – Perfect for spreading both the cake batter and the cream cheese mixture evenly across the pan, creating smooth layers.
• Measuring cups and spoons – Accuracy is important in baking, ensuring a perfect bake every time.
• Rubber spatula – Great for scraping down the sides of your mixing bowls, ensuring all ingredients are incorporated and nothing goes to waste. Also useful for gently folding ingredients.
• Parchment paper – Absolutely essential for lining the bottom of your pan to prevent sticking and make cake removal effortless.
• Oven thermometer – Ovens can vary in temperature, so an oven thermometer helps you maintain an accurate internal temperature for consistent and even baking results.

Frequently Asked Questions About Gooey Butter Cake

Got questions about baking this St. Louis delicacy? Here are answers to some common queries:

• Why Did My Cake Sink? There are a few common culprits. Firstly, ensure your oven temperature is accurate; an oven thermometer can help. Overmixing the batter can also incorporate too much air, leading to a rise and then collapse. Lastly, opening the oven door too frequently during baking can cause a sudden temperature drop, making the cake sink. Make sure to bake it until the edges are golden brown and the center is just set, then follow the cooling instructions carefully.
• Why Did My Cake Come Together into One Big Layer? This usually happens when there’s too much moisture in the cake or if the bottom layer wasn’t sturdy enough to support the top. Ensure you weigh out your measurements properly, especially for flour, as too little flour can lead to a very soft, wet base. Also, make sure your cream cheese is well-softened but not melted, as excess moisture can be an issue.
• Where Did Gooey Butter Cake Come From? This iconic St. Louis gooey butter cake has a delightful origin story. It was first created by a German baker in St. Louis in the 1930s, supposedly as an accident where the proportions of flour and butter were swapped. The original recipe was made with a yeasted cake dough, which gave it a unique texture. Over time, bakers adapted it into an easy dessert recipe using readily available boxed cake mix (like spice cake mix, lemon cake mix, or chocolate cake mix) for convenience. However, this scratch version proudly keeps it authentic and delivers a flavor that is truly better than a boxed mix!
• Can I Store This Cake? Absolutely! To keep your gooey butter cake fresh, store it in an airtight container at room temperature for up to 24 hours. For longer freshness, refrigerate it for up to 5 days. For individual slices, wrap them tightly in plastic wrap to prevent them from drying out.
• Can You Freeze Gooey Butter Cake? Yes, you can! Freezing is a great way to preserve this delicious treat. You can freeze the whole cake or individual slices. Wrap the cake tightly in both plastic wrap and then aluminum foil to prevent freezer burn. Store it in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently before serving.
• What Kind of Pan is Best? A 9-inch square baking pan or a 9-inch springform pan works best. A springform pan is especially convenient for easy removal of the cake, as you can simply unclip the sides.
• Can I Make This Gluten-Free? While this recipe is designed with all-purpose flour, you might be able to substitute a 1:1 gluten-free baking flour blend. Be aware that the texture might be slightly different.

Storing & Freezing Instructions – Keeping Your Gooey Butter Cake Fresh

To keep your delicious homemade gooey butter cake fresh and enjoyable for as long as possible, follow these simple storage and freezing guidelines:

For immediate consumption, store the cake in an airtight container at room temperature for up to 24 hours. If you need to keep it longer, transfer it to the refrigerator, where it will stay fresh for up to 5 days. Always ensure it’s well-covered to prevent it from drying out or absorbing other odors from the fridge.

If you’d like to enjoy your gooey butter cake at a later date, it freezes beautifully! You can freeze the whole cake or individual slices. For best results, wrap the cake tightly first in plastic wrap, then in a layer of aluminum foil. This double-wrapping helps protect it from freezer burn. Place the wrapped cake in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months.

When you’re ready to serve your frozen cake, simply remove it from the freezer and let it come to room temperature on your countertop. For an even warmer, melt-in-your-mouth experience, you can gently warm individual slices in the microwave for a few seconds or in a low oven.

Craving more decadent desserts? Check out these other amazing recipes:

• Easy Red Velvet Gooey Butter Cake Recipe
• Crumbl Copycat Cornbread Cookie Recipe
• Super Easy and Fluffy Cake Like Cornbread Recipe
• Gooey Butter Pumpkin Cake Without A Box Mix

If you absolutely loved this Gooey Butter Cake Without Cake Mix recipe, please don’t forget to leave a 5-star rating and a comment below! Your feedback means the world to me, and I’d love to hear about your baking experience or answer any questions you might have. For more fun and delicious recipes, follow me on Instagram, Pinterest, and TikTok. I share so many exciting things on all platforms!

Recipe

Gooey butter cake

Molly Murphy

soft and fluffy cake layers topped with a crackly cream cheese topping, and then dusted with powder sugar

5 from 4 votes

Print Recipe
Pin Recipe

Course Dessert

Cuisine Cake

Servings 8

Ingredients

 

 

For the cake

• 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

For the cream cheese layer

• 8 ounce cream cheese room temperature
• 1 large eggs room temperature
• 3 cups powdered sugar
• ¾ teaspoon butter extract (optional, but totally worth it!)

Instructions

 

For the Cake

• Preheat your 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 this time. Set aside.
• In a medium-sized bowl, whisk together the flour, salt, and baking powder.
  1 teaspoon salt, 1 ½ cups all purpose flour, ½ teaspoon baking powder
• In a large mixing bowl, using an electric hand mixer, cream the butter and sugar on high speed for 3 minutes.
  8 Tablespoons unsalted butter, ¾ cup granulated sugar .
• 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.
  2 large eggs room temperature, 1 teaspoon pure vanilla extract
• Add the buttermilk, then use a rubber spatula to fold the dry ingredients into the wet ingredients until no streaks of flour remain.
  ½ cup buttermilk
• 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 you make the cream cheese filling.

For 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.
  8 ounce cream cheese room temperature
• Add the egg and mix on high for 30 seconds. Use a rubber spatula to scrape down the sides and bottom of the bowl.
  1 large eggs room temperature, 3 cups powdered sugar
• Add the powdered sugar, one cup at a time, mixing on the highest speed for 30 seconds after each addition. If add the butter extract do it now! This should take just over a minute.
  ¾ teaspoon butter extract
• Once combined, pour the cream cheese mixture over the cake batter and use a small offset spatula to spread it into an even layer.

Baking & Serving

• 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.

Keyword gooey butter, cream cheese

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