Peanut Butter Ooey Gooey Butter Cake

Peanut Butter Ooey Gooey Butter Cake is rich, gooey, delightfully sweet and delicious. This St. Louis classic with a twist is made with a decadent chocolate cake layer and topped with a melt-in-your-mouth peanut butter cream cheese filling.

In case you’ve missed the memo, ooey gooey butter cake has long been a St. Louis favorite-since the 1930’s! It’s no wonder why! The gooey center leaves you craving another delicious piece.

It’s creamy, sweet, rich and oh-so-buttery. Many traditional gooey butter cakes are made with a cake mix, and our family enjoys them either way. This gooey peanut butter cake recipe is the perfect quick and easy dessert that your family will love!

Growing up in St. Louis, this is a dessert that every family knows and loves (I’ve included a photo of the old school recipe down below)!

It’s the quintessential dessert here, and while many local bakeries carry this St. Louis butter cake recipe, it’s often just as delicious when made in the comfort of your own kitchen.

I know this dessert isn’t as popular outside of Missouri… but believe me, it should be! It’s my mission to bring this amazing tradition to your tables, too.

Peanut Butter Gooey Butter Cake

This is such a delicious combination of flavors that make a fresh new spin on a dessert that is a St. Louis classic!

Ingredients and Substitutions

• Chocolate Cake Mix – A little shortcut, but well worth it. Purchase a butter recipe chocolate cake mix for the best ooey gooey butter cake recipe. My favorites are Betty Crocker and Duncan Hines.
• Butter – You can’t spell gooey butter cake without butter. Unsalted, sweet cream butter is best for all baking recipes. Soften to room temperature.
• Eggs – For the cake mixture and the peanut butter filling. Bring to room temperature for best results. If you’re in a pinch, simply place the eggs in their shell in a bowl of warm water to bring them to room temperature in about 10 minutes.
• Cream Cheese – Full-fat cream cheese will work wonders for this traditional St. Louis gooey butter cake recipe. Make sure to soften.
• Peanut Butter – A mixed, creamy peanut butter works best for the filling’s texture. My favorites are Natural Jif or Skippy.
• Powdered Sugar – The confectioner’s sugar dissolves easier into the gooey peanut butter center. A full box is the perfect amount of sweetness. Just make sure to have an extra 1-2 Tablespoons on hand to sprinkle on top for a beautiful finishing touch.

How to Make

1. Prep – Preheat oven and grease baking dish.
2. Make Base Layer – Combine and spread. Note, this is a thick layer. Press into baking dish with a spatula.
3. Topping – Combine and spread on top of base layer.
4. Bake – Bake and garnish with powdered sugar. Enjoy warm or allow to set.

Shortcuts

• Quickly soften butter.
• Quickly soften cream cheese.

How to Store

• At Room Temperature – Cover with plastic wrap and store at room temperature for 1-2 days.
• Refrigerate – Store, covered, in the refrigerator for up to 5 days.
• Freeze – Double wrap cake in plastic wrap and store up to 1 month. Alternatively, slice and place in plastic freezer storage bag. Seal tight, label, date and store in your freezer for up to 1 month. Simply defrost from frozen and bring to room temperature when ready to serve.

Dietary Considerations

• Vegetarian
• Nut Free (so long as you purchase an approved box of cake mix)

Originally published September 2019