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Gooey Butter Cake

Gooey Butter Cake
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This St. Louis classic combines a buttery, tender crust with a rich, creamy, and slightly tangy cream cheese topping that bakes into a gooey, melt-in-your-mouth center. The contrast between the crisp bottom and soft, luscious top makes every bite irresistible.

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 tsp kosher salt
  • 1/4 cup unsalted butter, melted (4 tbsp)
  • 1/4 tsp vanilla extract
  • 4 oz cream cheese, softened (full-fat)
  • 1/4 cup unsalted butter, melted (4 tbsp)
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp fresh lemon juice (optional)
  • 1 tbsp all-purpose flour

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly grease a 6-inch round cake pan or an 8×4-inch loaf pan with butter or nonstick spray. For easier removal, line the bottom with a parchment paper circle or strip.
  2. Make the crust: In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and a pinch of kosher salt. Pour in 4 tablespoons (1/4 cup) melted unsalted butter and 1/4 teaspoon vanilla extract. Stir with a fork until the mixture resembles coarse crumbs with no dry flour.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Use the bottom of a measuring cup or your fingers to compact it firmly, ensuring an even layer. This creates a sturdy base that will hold the gooey topping.
  4. Make the gooey layer: In a large bowl, with an electric hand mixer or stand mixer fitted with the paddle attachment, beat 4 oz softened cream cheese on medium speed until smooth and fluffy, about 1 minute. Scrape down the sides and bottom of the bowl.
  5. Add 1/4 cup (4 tablespoons) melted unsalted butter and 1/2 cup granulated sugar. Beat on medium-high speed until well combined and lightened in color, about 2 minutes. The mixture should be smooth and slightly aerated.
  6. Add 1 large egg, 1/2 teaspoon vanilla extract, and 1/2 teaspoon lemon juice (if using). Beat on low speed until just incorporated, then increase to medium for 30 seconds. Do not overbeat, as excess air can cause the topping to puff too much and then collapse.
  7. Sprinkle 1 tablespoon all-purpose flour over the mixture and beat on low just until combined. The flour helps stabilize the topping so it stays gooey rather than becoming runny.
  8. Pour the cream cheese mixture over the prepared crust. Use a spatula to spread it evenly to the edges. The layer should be about 1/2-inch thick.
  9. Bake in the preheated oven for 25-30 minutes, until the edges are set and lightly golden, but the center still jiggles slightly when the pan is gently shaken. A toothpick inserted 1 inch from the edge should come out clean; the center will remain soft. Do not overbake, or the gooey texture will be lost.
  10. Remove from the oven and place on a wire rack. Let cool completely in the pan, about 1 hour. The cake will continue to set as it cools. For best texture, refrigerate for at least 2 hours before slicing, as this makes the cake easier to cut cleanly.
  11. To serve, run a thin knife around the edge of the pan, then invert onto a plate or lift out using parchment sling. Cut into 4 wedges or bars. Dust with powdered sugar if desired.
  12. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For a warm, gooey treat, microwave individual slices for 10-15 seconds before serving.

Notes

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Reheating: Microwave individual slices for 10-15 seconds until just warm. Freezing: Wrap the baked cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Nutrition

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Find it online: https://copycatkitchenco.com/gooey-butter-cake/