This gooey butter cake has a rich cake mix crust topped with a luscious baked cream cheese layer. It's super easy to make.
WE HAVE MADE THIS RECIPE SINCE THE EARLY 80'S. IT IS ALWAYS A BIG HIT. FOR A DIFFERENT TASTE YOU CAN ADD COCONUT AND/OR CHOPPED PECANS TO THE "CRUST" MIXTURE. THIS CAKE IS MUCH BETTER IF ALLOWED TO SIT FOR 24 HOURS BEFORE CUTTING. THE FLAVOR SEEMS TO INTENSIFY OVER TIME. DON'T EXPECT ANY LEFTOVERS!
Read MoreBeware if you don't like really sweet things! I thought it was an awful lot of sugar when I was making them, and I was right. I brought them to work, and after eating them, we re-named them "sugar bars". If I make them again, I will use a lemon cake mix to help cut the sweetness and use half the amount of sugar.
Read MoreWE HAVE MADE THIS RECIPE SINCE THE EARLY 80'S. IT IS ALWAYS A BIG HIT. FOR A DIFFERENT TASTE YOU CAN ADD COCONUT AND/OR CHOPPED PECANS TO THE "CRUST" MIXTURE. THIS CAKE IS MUCH BETTER IF ALLOWED TO SIT FOR 24 HOURS BEFORE CUTTING. THE FLAVOR SEEMS TO INTENSIFY OVER TIME. DON'T EXPECT ANY LEFTOVERS!
Delicious! Helpful tip: others complained about the difficulty of getting the dough into the pan - just mix it all in the pan and it spreads easily.
Oh Yeah! I know I have died and gone to heaven with this Cake. Absolutely the best cake and I know that my co-workers will simply rave about this cake. You simply cannot appreciate how good this cake is if you skimp on the recipe. Yes, it is very rich but oooooooooohhhhh sssssoooooooo good! At 350 Degrees Baked for 35 minutes. The crust around the edges is just right. I just love this recipe and plan on making this cake again and again. This is absolutely a KEEPER! I will certainly be adding a photo of this masterpiece of a RECIPE!
The search has stopped here. This is the best butter cake. I made it the first time according to the original recipe and found the base too dry and the cheese topping too sweet. The second time, I increased the butter to 1 cup and reduced the sugar by half...the result was an awesomely some, buttery cake with a moist and delicious cheese topping...lovely! This one is a keeper and dh even asked me to make another to give to the neighbours! I made it for mom and she has not stopped raving since...everyone who has tried it asked for the recipe. With these 2 alterations, this one is a winner! Thanks Barbara!
Beware if you don't like really sweet things! I thought it was an awful lot of sugar when I was making them, and I was right. I brought them to work, and after eating them, we re-named them "sugar bars". If I make them again, I will use a lemon cake mix to help cut the sweetness and use half the amount of sugar.
We call it ooey gooey butter cake and we love it. I have found that the cake bottom can be too dry. What I do is after the cream cheese mixture is poured into the pan I take my butter knife and make small holes in the crust so that the topping can sink into it. This makes a huge difference. I do not think you will be disappointed if you do this.
This is by far the best version! ANd, it is better to use golden yellow cake mix than a butter yellow cake mix!!!!
Excellent! It brought back memories of growing up in St. Louis and having Gooey Butter cake on weekend mornings. I served it at a gathering for some of my east coast friends who had never heard of it, and I think they are now hooked! I did cut back on the powedered sugar since the recipe is already quite sweet.
Oh. My. Goodness. This was UNBELIEVABLE. I did change a couple of things, do them and you will not have a dry cake: 1. I used organic vanilla cake mix. I am not typically a box cake baker, so I am not sure if yellow cake mix is close to the same thing, but I think using vanilla cake mix gave it an amazing flavor. 2. Use only 2 cups of confectioner's sugar. There is absolutely NO need for 4 cups - not for consistency, and definitely not for sweetness. 2 cups cuts those horrid calories in half and is plenty sweet. Trust me. 3. Bake for only 30-35 minutes, NOT 40+! I pulled mine out and I could tell it was still soft in the center, but a toothpick inserted in the middle came out clean so I took the chance. Best move ever. The middle was soft and moist and buttery and heavenly! Everyone was Mmmm-ing and Ohhh-ing as they ate it. A few said they'd love it with chocolate or caramel drizzled lightly on top (or both!). I'm making this again soon for a dear friend and her hubby and I can't wait to Mmmm over it again!
I have looked for this recipe for ages! WONDERFUL! My husband took one taste and almost died of happiness! It's like a cross between cheesecake and moist cake. If you want to cut the sweet a bit, do what I do - five minutes before it's done, gently place some pecan halves on top of the cake and finish baking. The pecans get toasty and crunchy, and it's a nice addition. If you want it super-sweet, then dust with additional powdered sugar. THANKS FOR THE RECIPE!
I have tried other recipes for this same "cake" on this website, and this is by FAR the best one! Make sure to put them in the fridge before you eat them . . . they're even better cold!
It was very Gooey, But perfect. I did like Cookies suggested and turned the oven down to 325 since i was using a non stick pan and it is wonderful.
This is as close to real gooey butter cake as you're going to get. I would, however, suggest a few changes. 1. Take out the vanilla extract in the cake mixture, but not the cream cheese mixture. 2. Reduce baking time to 35 minutes. 3. Definitely spray your pan with cooking spray before patting the cake mixture in. I found the baking time, esp. to be way too long. the middle was ok, but the bottoms and edges were burnt. I should've checked it at 35, but I let it go until 40 minutes, per this recipe. And my oven doesn't run hot.
I LOVE THIS! I couldn't find my family recipe for this so I tried this recipe. It's still very good but when I finally found my recipe I realized it only calls for 3 cups of confectioners’ sugar. I also like it better with 1 (20 ounce) can drained crushed pineapple mixed into the cream cheese and sugar mixture. Delicious!
This was an EXCELLENT recipe! It's very sweet and rich, though (almost makes your tummy hurt!). I was happy that it didn't taste overly cheesecake-ish. Yum!
Oh so delicious...a St. Louis classic. I only give it 4 stars because it could stand to cut back on the sugar a bit...may try 3 cups next time. Even so, this is the kind of food that will make me die fat and happy. For more amazing St. Louis cuisine, try making some toasted ravioli.
OMG, I'm in love! This is absolutely decadant. I followed the recipe exactly. I might try cutting back a little on the powdered sugar next time, just for a trial. This is so delicious. How the heck can you go wrong with cream cheese and butter? Thanks for the recipe. Kaye
4 cups of powdered sugar? I couldn't make myself do it, so only added 2 1/2. There seemed to be something missing in the topping as I remember from Paula Deen the 1/2 cup of butter to the cream cheese mixture. Well thats why they call it a butter cake you would think so I added it. Very good with those changes, and plenty sweet.
This is just sin in a dish. It's so good and so comforting. It's definite a family favorite. My younger stepson even asked me to make this for his birthday - he would rather have it than a traditional cake.
Everyone loved this! I did make a little bit of a change though- I added about 16 oz of pumpkin (not pumpkin pie filling), a tsp of cinnamon, and a tsp of nutmeg in with the cream cheese...was delicious!
This recipe varies only slightly from my grandmother's. I grew up in St. Louis, also, and this is by far my favorite cake. My uncle is a gourmet chef, and his popular variation is to sprinkle sweetened coconut and/or chopped pecans on top. No matter how you embellish, gooey butter cake is spectacular!
This was a huge hit!! My son woke up wanting to have some for breakfast.....I only used 2 cups of powdered sugar as suggested by others. Perfect!
I made this cake to take to a family BBQ and it was gobbled up in a flash. Everyone asked me to make it again next time we get together. I made one change, and that was to add a teaspoon of almond extract to the crust. I baked it in a glass pan and found that the bottom browned a bit more than I would like, not burnt, but definitely quite well-browned, so next time I make this I think I'll use a metal pan or lower the temp to 325 for glass, and that should be enough to keep the bottom from over-browning. This cake was extraordinarily easy to make, simple ingredients available at any grocery. I'll make this one often! So easy and sooooooo good!
Very good cake. I only used 2 cups of powdered sugar. Can't imagine 4 cups! Plently sweet for my sweet tooth! :)
I made these for a church christmas party and got great reviews... some said it tasted like a sugar cookie others said the consistancy reminded them of a lemon bar... i thought they were very good and incredibly easy to make... they are very sweet though so I recommend cutting the pieces small... great recipe
The cake layer is very thick and a bit dry. But the flavors are good. I might double the topping next time. *Update* After this sat for 36 hours the cake layer became moist and was super delicious so I bumped the recipe up to 5 stars!
This easy recipe tastes exactly like the old-fashioned cake. Rich and buttery...great with coffee.
I made this cake for my step kids, a 5yr and 11yr old. They didn't like it to much. They said it was to sweet, but the thing is I only used 2 cups of confectioners' sugar. Their dad said it was too rich. Other than the amount of sugar I also used 1 egg in the cake batter and 1 egg in the cream cheese mixture. Personally I like this recipe, however it is really too sweet, but I will make it again with the following changes: 1.5 cups confectioner's sugar and 2tbsp lemon juice in the cream cheese mixture. I may even consider halving the recipe, cutting the pieces into very small pieces so I won't have alot leftover on my hands.
This is one of my very favorite cakes! I got this recipe in the 80's from a family friend. This never goes to waste. On a recent episode of Paula Deen, she made it and added some chocolate toffee bits to the cream cheese mix before baking...looked yummy! I will give that a try next time.
This recipe is great for the perfect Chess Cake/Gooey Cake; however, PLEASE MAKE SURE YOU KNOW WHAT GOOEY CAKE is before making this recipe in that not everyone is going to like Gooey Cake. It's basically not so much gooey as it is like eating pure sugar - your kids will be jumping off the walls - best served for grown-ups with a strong cup of black coffee!
This is so easy and delicious. It will disappear fast.
I would have given this 5 stars, but I did need to tweak the recipe a bit. The bottom cake crust is amazing, but I felt the top needed more flavor as it was too sweet. I used a yellow butter cake mix and lowfat cream cheese. I added 2 tsp. of imitation butter flavor and an extra two teaspoons of vanilla to the top layer while mixing it. It came outlooking exactly like the photo and cut very nicely after cooling. I brought it to a Christmas gathering and it was the biggest hit (which was amazing considering there were about 15 types of homemade cookies, candies and bars). It is gooey and really sensational. I will definitely make it again and again!!
This was easy and yummy...also addicting. My husband isnt keen on sweets, but he loved this. I took the advice of others and cut back on the sugar in the cream cheese mixture. Will be making again for sure!
OK, this is the best cake ever. I'm not sure if I can ever eat another cake. I've always wanted this flavor/texture combo, but never knew it existed until perusing the site. I love cream cheese, sugar, and butter...always loved cheese danishes and such. If you're taste buds are like mine, you have to make this cake. My modifications included white cake mix b/c I didn't have yellow, 3.5 cups of the sugar, a splash more of vanilla. I baked at 350 for 35 minutes. The flavor isn't as good as the texture, and contrary to some of the reviews, I don't like it as much cold. I definitely see why you need to use butter yellow cake; the white cake flavor is a bit strong in mine. Next time I'll do that, or add more butter and less non-yellow/butter cake mix. I may also add some cinnamon or nutmeg to the topping. I meant to add a splash of lemon juice to the topping, for a little balance, but I forgot---definitely a to-do for next time. I can't wait to bake this for Thanksgiving!
This was a decent recipe, though even after reducing the sugar by half (to 2 cups), I still find it too sweet. Next time I'd use 1 cup of sugar or less.
I baked it in my nonstick pan at 325. I wasn't sure how to tell if it was ready, so I baked it for about 55 minutes. It is very sweet, and normally I don't drink milk, but I needed a glass with this cake. Really good, though!!
This is the BEST recipe for my favorite dessert. Warning: do not overcook. My oven runs hotter than some. I remove this when its just starting to lightly brown on top. Otherwise it tends to dry out and lose that awesome gooeyness.
These were so good. Knew they would be because I have made the cookie version before. Even better 2nd day. Trick to get dough spread out in a 9x13 pan. Put wax paper over top of sticky dough and press outward with your hands. Doesn't stick to the paper so it's easy to get a nice even spread in the pan. Otherwise the dough will stick to the spoon and/or your hands.
I was craving our Mexico vacation and wanted to make a gooey butter pina colada cake. I used pineapple cake instead of yellow, and I added shredded coconut to the cake crust mix, and sprinkled some atop the crust before adding the top cream cheese layer. This was so good that our neighbors tried it and made it the next day to take to work, then it spread like wildfire!
Delicious as written. I added chopped walnuts & semi sweet mini chips for extra flavor.
This is it! I grew up in Philadelphia and butter cake was a favorite in my house. I moved to Atlanta 3 years ago and I couldn't find it anywhere. I tried this recipe yesterday for a bunch of relatives that have also moved from Philly and they agreed that it was just like home. So if you've been searching for a gooey butter cake recipe this is great.
Excellent cake and SO easy! I tried it cold and it was alright...warm out of the microwave is superb.
This is the perfect recipe for the St. Louis classic! I used this recipe my first time making Gooey Butter Cake and it was exactly what I hoped it would be. Very easy and the cake lasts longer than most cakes (without spoiling/going stale).
My family loves this one - just the sight of the ingredients on the counter and they go crazy. My only mistake this time was taking it to a bake sale and not leaving a piece for my husband. Yikes. I use all 4 cups of sugar, bake for just 35 minutes, use vanilla only with the cream cheese part. It's extra yummy if you let it rest 24 hours before serving.
Very good after you take the crunchy top off of it.I have lived in the St. Louis area my whole life and has NEVER seen a gooey butter cake look like this (and it is not traditional at all) It made a toasted marshmallow look crust on the top and almost impossible to pull the cake away from the pan. Next time I will add a small amount of PAM and like the others had said bake at 325 or 350 for 35 minutes.
Really good cake, I just added some cinnamon as others, and instead of 4 cups of sugar I only added one and it is sweet enough for us.
This is definitely St. Louis Gooey Butter Cake. I reduced the powdered sugar by half, and will double the butter next time. I sprinkled the top liberally with powdered sugar, but it tends to disappear into the cake after a few hours. If you are taking this to an event, just check it before you leave and add more powdered sugar if needed.
I grew up in St . Louis. I remembered the topping being a little thicker...and not quite as sweet. I have adjusted the amount of powdered sugar...added butter and nothing quite compared to the bakeries!!!! Finally.....I decided that the amount of powdered sugar was on point! Reducing it just didn't give it the same taste. It was the texture of the topping!!!! When using a whole cake mix for the base it seemed too much. I used half of the cake mixture for the base and mixed the other half with the topping to thicken it!!! TRY THIS IF YOU WANT A TRUE ST LOUIS OOEY GOOEY BUTTER CAKE!
Try using lemon cake mix and lemon extract instead of vanilla for a change
This is so easy and very,very good. My inlaws had me make this for them four times, on a ten day visit. Beth
This is the best cake I have ever tasted and the easiest to make. This is now my number one cake recipe. You must try it. You don't know what your missing. THANKS for sharing.
litterly the EXACT recipe Greatgrandma Wollbrink made (great grandma wollbrink was Luis wollbrink the st louis arcitect's wife)!
I had seen some reviews of this cake before, but either didn't have all the different ingredients, or wasn't in the mood to bake. Today I baked. This is a really sweet cake, but it's really delicious! I made it just as it is in the recipe above and I will keep this one. I think it would be really good with some strawberries, peaches, or blueberries on the side. I'm impressed! Thanks for the recipe!
My family loved it, my friends loved it, it was simply delicious!!!! Very easy, yet tasty recipe to make.
UNBELIEVABLY GOOD! loved it. i followed many reveiwers recommendations and omitted one cup of powdered sugar. i could live on these.
This was way too sweet for my husband and me- and I have an outrageous sweet tooth- sounded great but was just WAY too sweet.
I served this recipe after Ramadan and it was truly a Winner with my guest. I had no trouble in baking the cake. My husband gave it more than 5 stars. And my little one could not stop eating it.
This cake is gooey and sweet. It tastes like cream cheese, butter, and vanilla. Yum! Unfortunately, I can't have much cause it will stick right to my *ss.
I used pineapple cake mix and for the topping I mixed one can drained crushed pineapple and a cup of sweetened coconut in to the cream cheese mixture. Delicious! I have had people ask me to make this cake for them!
Okay I have had this cake before and recently purchased one at work. When I brought home the leftovers from work my 4yo snarfed them down so I decided to make one myself. Turned out perfect and was approved by my 4yo son, he loved it!!!!!!!!! Thx for the easy tasty recipe =))
I made two of these for my friend's birthday - one with chocolate cake mix and one with yellow. This is NOT the same as the Gooey Butter Cake I used to get at the bakery so I will try the other on this site another time (was in a hurry). Must say that I've had this recipe for years, although mine is just a tad bit different, using a jelly roll pan so you don't have to make two for a large party. That being said, people liked it, but I think the yellow cake mix had kind of a strange taste - not just after taste - but during taste. The chocolate was better with a little addition of mini chocolate chips. Next time I'll try the Pumpkin variety by Paula Dean.
I was in a hurry and grabbed this recipe because it was the first on the search list. I wish I had taken my time and looked harder. This was horrible. There's a key ingredient missing in the listing. The cream cheese filling layer is also supposed to have a 1/2 cup of melted butter mixed into it. When I finally found the paula deen recipe I was looking for, I compared them side by side and saw that this was the problem. However, if you CAN get a gooey butter cake recipe right, sprinkle the top with chocolate chips prior to baking and it REALLY adds something to it!
I used a strawberry flavored cake and put a small portion of the cake batter into the cream cheese part of the cake to make it slightly pink. And like several others didn't use the full four cups of powdered sugar. It really turned out good. Next time I'm going to try a dark chocolate cake and put mini chocolate chips in the cream cheese portion.
We loved it! I only used 3 cups of the sugar and it came out perfect for our tastes, (trying to watch the sugar intake a bit). Still sweet but not overly so. Thx!
This was Great!! Only thing I changed was I added in some blackberries, Yum! Served over vanilla ice cream!
I used three cups of confectioners sugar in the mix which made this very sweet. Next time I will only add two cups. I also added about a 1/2 cup of sour cream to the "crust" due to other complaining about the crust being too dry. I still think it was a little dry even with the sour cream. Next time I may add a little water just to make it more moist. Overall, this is a good recipe, not great.
A BIG hit! I made one with lemon cake mix and one with chocolate cake mix. They LOVED the one with lemon and the chocolate one was great too! UPDATE: I also made this with a spice cake mix- the best so far, I'm not a big fan of cinnamon an pie spices, but this was YUM!
We call this "Neiman Marcus Bars" at our house...but whatever you call it it is absolutely to DIE for!! I use duncan hines butter golden cake mix and it's buttery and smooth. Wonderfully delicious and the hit of every holiday gathering. It's simple to prepare and is usually gone before any other desserts are gone from the sweets table! My mother-in-law says it's not christmas without this dessert. 5 stars aren't enough for this one! Be prepared to share the recipe if you show up with this dessert.
Had a great flavor but was way too sticky and sweet. Would have liked it to have a little more cake and less goo. Ended up throwing 3/4 of it away.
I liked this recipe more than I thought I was going to, and I"m glad I decided to make it! I used a golden butter cake mix because that is what I had in the pantry. Otherwise followed the recipe exactly. It was gooey, very sweet, very decadent. My husband said he liked this even better than cream cheese brownies which surpirsed me! Very good!
I made this cake today and it is super good. I did use only 2 cups confectioners' sugar and that was enough. I made top a bit crispy and also looks great.
To help spread the cake layer, use the wrapper from the butter. The buttery side won't stick and you can pat the batter down easier
Took reviewer's suggestions and only added 3 cups confectioner's sugar. I love things sweet, but 3 cups was definitely sweet enough.
Thanks for sharing this recipe, I tried it as written and I just don't think the resulting cake is for me or my family. I know others have said this, but seriously if you don't think you will like something that calls for 4 cups of sugar, then just pass on by this one! It was intense, and quickly disposed of.
I have made this and GOOEY BUTTER CAKE I. I prefer this recipe over the other, but this receipe is about 300% sweeter. I took both cakes to work for a potluck and 9/1 this cake was the winner
This recipe was so easy to prepare and delicious! It was an overwhelming hit with my coworkers and every last piece disappeared quickly. My only additive was a sprinkling of confectioner's sugar over the top after the cake cooled.
This recipe was pretty good. A little much yellow cake for me though.. but it was still good. I'm from St Louis, and the gooey butter cakes you buy in the store have a lot less yellow cake in them. Gooey butter cake is usually a little bit under cooked, which makes it gooey, but even if you over cook it a little it's still good. But don't under cook it too much or you are just eating batter. I've seen other recipes where you put some of the yellow cake mix into the gooey part, so I might try that next time, but this recipe is pretty good. My Dad kept saying "it's addictive", and I do agree.
I don't use all the powdered sugar b/c I think in general we consume too much sugar. I cut it all the way down to 2 3/4 or 3 cups. Also, I put 1/2 teas. of almond flavoring in the cake and the filling w/ 1/2 teas. vanilla in each. It truly is a fab Oooey Gooey Butter Cake.
I made this for work and everyone LOVED it. I was jokingly told it is the only thing I can bring from now on.
Gooey butter cake is a wonderful, decadent thing. I used this recipe to introduce this awesome St. Louis tradition to my friends in my now-home of California. It was an absolute hit, though most could not believe St. Louisans actually eat this for breakfast - not dessert. I did two slight alterations. First, I cut the sugar to three and a half cups. And, when I cut it into small slices, I added a small slice of strawberry and kiwi on top - added California flair to a Midwestern delight. It was simply wonderful. Thanks for the recipe!
Delicious and easy to make! I used a Lemon cake mix instead, used fat free cream cheese, and halved the powdered sugar. This reminded me of the Lemon Cooler Girl Scout cookies from a few years ago. Will make again!!!
This is probably my favorite dessert ever, and I'm a chocolate lover. I switched from my mother in-law's recipe to this one, just something even better about it. However, I've only had this with cinnamon sprinkled over the entire cake before baking. I can't imagine having it any other way, so others might like to try that!
This cake is great. The first two times I made it i was using margine and it made my cake come out very cakey and not very gooey still great but more like cake. This last time I used real butter and it came out perfect plus I only used 2 cups of sugar. tryingto watch my weight. LOL! This recipe is worth keeping.
this was really good. i added coconut to the top. next time i will definitely add some fresh lemon juice to the cream cheese part. these would be delicious with a lemon flavor
One of my husbands favorite cakes (mine too). Only thing I changed was using almond extract in the crust instead of vanilla. Thank you for sharing this incredibly delicious recipe.
I've tried a few variations of this cake, this recipe is closest to what I've found to be my favorite, with a couple changes. 1) I add one cup toffee chips to the cream cheese mixture (try it you'll be happy you did!) 2) Altitudes vary but in the midwest, the PERFECT baking time in the midwest at 350 I found to be 33 minutes. I've tried 30 (goo runs all over the place) and 35 (cornbread like). Everyone I serve this too.. "Best cake I've ever had"
