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4.83 from 35 votes
A plate of gooey butter cake, topped with whipped cream.
Incredible Gooey Butter Cake Recipe
Prep Time
25 mins
Cook Time
1 hr

This Gooey Butter Cake recipe is a St. Louis staple that's indulgently sweet with complex textures and butterscotch notes.

Course: Dessert
Cuisine: American
Servings: 9 servings
Author: Gemma Stafford
  • 1 ½ cups (7½oz/213g) all-purpose flour
  • 6 tablespoons (3oz/85g) butter (melted)
  • cup (4oz/115g) plus ½ cup (3oz/85g) dark brown sugar (divided)
  • ½ cup (4oz/115g) granulated sugar
  • 2 large eggs plus 2 large eggs (divided, at room temperature)
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 3 ½ cups (14oz/402g) powdered sugar
  • 1 cup (8oz/225g) cream cheese (softened)
  • 1 tablespoon vanilla extract
  1. Preheat the oven to 350°F (180°C) and line a 9x9 inch (23x23cm) square baking pan with enough parchment paper or aluminum foil to hang over the edges (for easy releasing).

  2. Thoroughly mix the flour, butter, 2/3 cup (4oz/115g) brown sugar, 1/2 cup (4oz/115g) granulated sugar, 2 eggs, baking powder, and salt together and then spread evenly into your prepared pan.

  3. Then mix the remaining ½ cup (3oz/85g) brown sugar and 2 eggs with the powdered sugar, cream cheese, and vanilla.

  4. Pour this mixture on top of the first layer (without stirring it together) and bake for about 1 hour, or until the cake is set but still jiggles slightly when shaken.

  5. Let cool in the pan slightly before cutting into 9 squares. Serve warm with whipped cream. Store leftovers in an airtight container in the refrigerator for up to three days.