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Gooey Butter Cake is an easy make ahead breakfast Danish or dessert recipe with luxurious texture! This St. Louis classic is made in minutes with a cake mix to provide a foundation for an amazing gooey filling you’ll crave again and again!
Once you’ve had a slice this classic treat, you’ll be spoiled on all other desserts!
Originally published March 2011, updated with new photos and tips December 2019
St. Louis Gooey Butter Cake has been served for years both as a breakfast danish and as dessert. Sweet, rich and oh so good! It can be made from scratch or with a box of yellow cake mix.
The best way to describe Gooey Butter Cake is 3 amazing layers – a thick bottom layer made from cake batter. A delightfully light and creamy cream cheese and sugar layer and a thin, flaky crunchy layer that forms on top when it’s baked. It’s heavenly!
It’s delightfully buttery and sweet, balanced with a little tang from cream cheese.
Table of Contents
The History Of The Gooey Butter Cake
Gooey Butter Cake may have been made famous by Paula Dean, but it originated in St. Louis. It was first made in the 1930’s in error by a baker who reversed the proportions of butter and flour.
Gooey butter, intended for danishes and stollens was smeared on top. It instantly became a hit!
You can find it at just about every bakery in St. Louis including Park Avenue Coffee (73 flavors), Russell’s, McArthur’s, Missouri Baking Company, Hartford Coffee Company, The Mudhouse, Yolklore, Boundary, and at all the grocery stores.
You’ll also find it on a lot of restaurant menus served warm for dessert with a scoop of vanilla ice cream or frozen custard. It’s a delicious combination you have to try!
Why You’ll Love Gooey Butter Cake
- Pantry ingredients- it starts with a cake mix!
- Decadent and sweet
- Great for breakfast, brunch, parties and more
- So easy to make
To Make Gooey Butter Cake You Will Need
All you need is simple pantry ingredients!
- Yellow Cake Mix – Golden Recipe Yellow is the best
- Butter – Salted or unsalted, your preference
- Eggs
- Cream Cheese – I use full fat, but you can use reduced if you’d prefer.
- Powdered Sugar – Also known as confectioners sugar or icing sugar, this gives the cake it’s amazing consistency and is perfect for sprinkling on top!
How To Make Gooey Butter Cake
- Prep – Preheat and grease a 9×12″ pan.
- Combine – Mix cake mix, butter and eggs until thick and smooth.
- Spread mixture in pan.
- Combine the remaining ingredients on low until smooth. Pour over cake mixture.
- Garnish – Sprinkle powdered sugar on top to garnish.
- Bake, leaving it slightly gooey.
- Enjoy!
Variations
While the traditional gooey butter is our family favorite, we also really love the Chocolate Peanut Butter Gooey Butter Cake, Brown Butter Gooey Butter Cake and Pumpkin Gooey Butter Cake as well.
We St. Louisans even make Gooey Butter Cookies and Pumpkin Gooey Butter Cookies.
All things Gooey Butter are a staple at any bakery in this city and there’s good reason for it – it’s ridiculously good!
More Variations to Try
- chocolate chips
- blueberries
- blackberry
- lemon juice and or lemon zest
- espresso powder
- toasted coconut
Top Tips To Make This Gooey Butter Cake Recipe
- Use an 8×8, 8×8, 9×11 or 9×13 pan. Just adjust baking time.
- Grease your pan so that the cake doesn’t stick. This is the best baking spray.
- It’s done when a crust has formed on the top, yet the cake is slightly gooey and jiggles a bit when you shake the dish.
- Make it ahead or bake and enjoy.
How to Store
- Room Temperature – Store gooey butter cake covered in an air tight container for up to two days at room temp.
- Refrigerate – The cake will last up to a week in an airtight container in the fridge.
- Freeze – You can also freeze the cake for up to a month by wrapping it in plastic wrap or in a large freezer bag.
Serving Suggestions
- Serve it for New Year’s brunch
- Easter brunch
- Mother’s Day Brunch
- Serve warm with a scoop of vanilla ice cream.
Looking for more great breakfast and brunch ideas? Don’t skip my classic Quiche with Homemade Quiche Crust, Mexican Breakfast Casserole and Cheese and Onion Quiche.
More Classic Desserts
- No Bake Cookie Butter Cheesecake
- The Easiest Donut Cake
- Mandarin Orange Cake (Made From Scratch)
- Decorated Banana Cake Recipe
- Easy Strawberry Shortcake Recipe
- Peanut Butter Cookie Cake
Did you make this? Rate the recipe and tag me on social @julieblanner!
Gooey Butter Cake
The best Gooey Butter Cake recipe, a sweet and rich breakfast danish.
Yield
Ingredients
Layer 1
- 1 Golden Butter Recipe Yellow Cake Mix
- 1/2 cup butter softened
- 2 eggs
Layer 2
- 8 ounces cream cheese softened
- 4 cup powdered sugar (1 pound)
- 1 egg
Instructions
- Preheat oven to 325 degrees and grease a 9×12" pan.
- Mix cake mix, butter and eggs until thick and smooth.
- Spread and press mixture in pan (with the back of a spatula or your hands).
- Mix the remaining ingredients on low until smooth. Pour over cake mixture. Sprinkle powdered sugar on top to garnish.
- Bake 45 minutes, leaving it slightly gooey. You'll notice a slight crust on top rather than a jelly texture.
- Garnish with sprinkles of powdered sugar, cool and serve.
Tips
Optional Fold Ins
- chocolate chips
- blueberries
- blackberry
- lemon juice and or lemon zest
- espresso powder
- toasted coconut
- Grease your pan so that the cake doesn’t stick. This is the best baking spray.
- Bake in whatever dish you have on hand – 9×11, 9×13, 8×11, etc. Adjust bake time as needed.
- It’s done when a crust has formed on the top, yet the cake is slightly gooey and jiggles a bit when you shake the dish.
- Make it ahead or bake and enjoy.
- Room Temperature – Store gooey butter cake covered in an air tight container for up to two days at room temp.
- Refrigerate – The cake will last up to a week in an airtight container in the fridge.
- Freeze – You can also freeze the cake for up to a month by wrapping it in plastic wrap or in a large freezer bag.
Nutrition Information
Calories: 369.86kcal (18%), Carbohydrates: 61.01g (20%), Protein: 3.34g (7%), Fat: 13.11g (20%), Saturated Fat: 7.64g (38%), Cholesterol: 65.64mg (22%), Sodium: 366.61mg (15%), Potassium: 49.21mg (1%), Fiber: 0.41g (2%), Sugar: 46.74g (52%), Vitamin A: 439.67IU (9%), Calcium: 94.29mg (9%), Iron: 0.95mg (5%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Sharon K Berry says
I have made this before, I have this recipe and have had it a long time. It is absolutely delicious. You can’t eat just one piece. Thanks Julie for sharing the recipe. I love your recipes.
Julie Blanner says
It’s the best, isn’t it? You’ll have to try with brown butter next time. It’s incredible! Have a great weekend!
Eden Passante says
Yum!! This looks amazing!
Julie says
Thanks, Eden! I hope your week is off to a great start!
Celia Becker says
Oh my goodness, I can’t wait to make this! It looks delicious!
Julie says
Thanks, Celia! It’s heavenly. Dangerously heavenly!
dina says
i had this in st. louis. it’s delish!
Coordinately Yours says
You won’t regret it! We can eat it morning, noon and night!
Anne says
How do I get a printable version?
Julie says
I just updated it Anne! It was an older recipe before I started using recipe cards. Thanks for your patience & enjoy!