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If you’re a fan of gooey butter cake and lemon desserts, you’re going to love this sunny twist on the St. Louis classic. I took my original recipe and swapped out the yellow cake mix for lemon and added a generous spread of homemade lemon …
There’s something irresistible about gooey butter cake that keeps people coming back for more. This simple dessert features a tender bottom layer topped with a sweet, buttery filling that, true to its name, stays wonderfully gooey in the center.
Unlike its more formal dessert cousins, gooey butter cake makes no apologies for its simple appearance. It strikes the perfect balance between cake and custard, with its signature golden-amber color and that unmistakable buttery aroma that fills your kitchen as it bakes.
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I’ll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
This St. Louis classic has been around since the 1930s, originally created by accident when a baker got the butter-to-flour ratio wrong in a cake recipe. Instead of tossing it out, he baked it anyway, and the result was a rich, buttery, gooey cake that quickly became a local favorite.
Imagine sinking your fork into a dessert with a crisp, buttery crust and a lusciously gooey center that practically melts in your mouth. This Gooey Butter Cake is rich, indulgent, and incredibly easy to make. It’s the perfect balance of chewy and creamy, with just the right amount of sweetness.
Whether you’re serving it at a gathering for a special occasion or treating yourself to a slice with a cup of coffee, this easy dessert will be a hit.
Over the years, the recipe has evolved, and today, there are two main versions: the traditional yeast-based cake and a shortcut version that uses a boxed cake mix and a cream cheese filling. When I was testing this recipe, I tried both.
While I appreciate the history behind the traditional cake, my family preferred the easier version, and I have to admit—it’s hard to argue with a dessert that’s this simple and delicious.
If you’ve never had it before, think of it as a cross between a chewy cookie bar and a dense coffee cake.
It has a soft, slightly crisp crust on the bottom and a sweet, creamy, almost custard-like layer on top. It’s rich, buttery, and just the right amount of gooey.
It is also super versatile. Use the base recipe and change the flavor of this butter cake by using a different cake mix or adding different ingredients like Heath Almond Toffee Bits, a cup of chocolate chips, or nuts.
You could also use a lemon cake mix and slather the top with my Homemade Lemon Curd for a version that just screams springtime!
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
Preheat oven to 350°F and lightly grease a 13×9-inch baking dish.
In the bowl of your electric mixer or a mixing bowl, combine cake mix, 1 egg, and 8 tablespoons of melted butter. Mix well with an electric mixer, then pat mixture evenly into the bottom of the prepared pan.
In the same bowl, beat the cream cheese until smooth. Add the remaining 2 eggs, vanilla, and the remaining 8 tablespoons of melted butter. Mix until well combined.
Gradually add the powdered sugar and beat until smooth.
Pour the cream cheese mixture over the cake mix layer, spreading evenly.
Place in the preheated oven and bake for 40 to 50 minutes, being careful not to overbake—the edges should be brown, but the center should remain slightly gooey.
Let the cake cool before dusting the top with more powdered sugar.
Slice into bars and enjoy!
Absolutely! While the original recipe calls for yellow cake mix, many people enjoy using lemon, white, or even chocolate cake mix as the base. Each variation will give your gooey butter cake a different flavor profile while maintaining that signature gooey texture.
The cake is done when the edges are set and golden brown, but the center still has a slight jiggle when you gently shake the pan. If you insert a toothpick about 2 inches from the edge, it should come out mostly clean. Remember, the center is supposed to remain gooey!
Yes, because of the cream cheese in the filling, leftover gooey butter cake should be refrigerated. Store it in an airtight container for up to 5 days. Let it come to room temperature before serving for the best texture.
Yes! Gooey butter cake freezes well. Cut it into individual portions, wrap each piece in plastic wrap, and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.
Some sinking is normal for gooey butter cake since the center is meant to be soft and gooey. However, excessive sinking could be caused by opening the oven door too early in the baking process or not mixing the ingredients thoroughly enough.
While an electric mixer makes the process easier, especially for creaming the cream cheese, you can make this by hand with a sturdy whisk and some elbow grease. Just make sure the cream cheese is very soft before starting.
For years, I was used to cooking for a full table—two growing boys with big appetites, plus my husband and me. Now that we’re empty nesters, I’ve had to rethink the way I cook.
Scaling down recipes isn’t always as simple as cutting everything in half, and when we’re traveling, our RV fridge just isn’t big enough to hold a bunch of leftovers. At the same time, I don’t want to give up the meals we’ve always loved.
That’s why I write my recipes both ways—one for a family-sized portion and one designed just for two. Whether you’re still cooking for a crowd or figuring out how to make your favorite dishes work in a smaller household, I want my recipes to be flexible and practical for wherever you are in life.
You will find the scaled-down version in the notes section beneath the recipe card below.
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
I know this isn’t the authentic, old-school version, but sometimes, easy and delicious wins. My family couldn’t get enough of this cake, and it disappeared fast! Whether you’re looking for a simple dessert to bring to a gathering or just want to treat yourself, this one’s a keeper. If you give it a try, let me know what you think!
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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