st. louis gooey butter cake
Updated: Feb 9
Those of you familiar with this delicious accident know that there are two versions, each with fervent fans on either side. My gooey butter cake is made with cream cheese goo and an un-yeasted crust.
When it comes down to it, gooey butter cake is more art than science. And it's all about the goo. The final product should have a texture similar to that of a lemon bar, with a touch more wiggle.
gooey butter cake
Prep Time: 25 min Cook Time: 30 min
for the crust:
¾ cup + 2tbsp ap flour - 100g
½ cup granulated sugar - 50g
1 ¼ tsp baking powder
½ tsp salt
¼ cup butter, melted - 57g
for the goo:
8 oz cream cheese, softened
½ tsp vanilla extract
¼ cup butter, softened - 57g
½ tsp salt
Just under 4 cups of powdered sugar - 400g
Make the crust. Mix together all crust ingredients, mixing in the melted butter last. Press dough into desired pan. I used a round spring-form pan, but you can also use a 9x13.
Make the goo. In a stand mixer, combine softened cream cheese, softened butter, vanilla extract, and salt, whipping on high until fluffy. Add in the powdered sugar and beat until incorporated and fluffy once more. Lastly, add in the eggs, mixing just until everything is homogeneous. Pour goo over crust.
Bake at 350F for 30 minutes, rotating halfway through. Cake is done when edges are set, but center still jiggles. Once done baking, transfer cake directly to refrigerator to stop cooking.
Dust with powdered sugar and serve warm.