Gooey Butter Cake History
Gooey Butter Cake originated in the 1930s right here in St. Louis. According to the stories, a German baker added the wrong proportions of ingredients in the coffee cake batter he was making. It turned into a gooey, pudding-like consistency to the recipe we know today.
Gooey Butter Cake Recipe
I think every St. Louis home baker has their own version of Gooey Butter Cake. I’ve been making this version for years and it’s always a hit. I think the secret to any Gooey Butter Cake Recipe is room temperature ingredients. You’ll definitely want your cream cheese room temperature to incorporate well. Then, you also need time. You’re going to want to cut right into the warm cake, but it’s so much better completely cooled.
- 1 Box Yellow Cake Mix
- 3 Eggs
- 2 TSP Vanilla
- 1 Stick Butter Melted
- 1 Box Powdered Sugar (16oz)
- 1 Package of Cream Cheese - Room Temperature
- Preheat Oven to 350.
- Combine Cake Mix, Melted Butter, and 1 Egg in a mixer.
- Remove and gently pat into a 9x13 pan for an even layer.
- Back into the mixer (no need to wash) Add 2 eggs, vanilla, and cream cheese and beat until cream cheese is smooth. Slowly add powdered sugar until all combined.
- Pour over the first layer. Bake for 40-45 minutes.
- Let cool completely and dust with powdered sugar before serving.