Description
A classic St. Louis-style gooey butter cake, known for its incredibly rich, dense, and decadent texture with a slightly crisp crust and a lusciously soft, buttery center.
Ingredients
- For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened - For the Filling:
1 (8 ounce) package cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
4 cups powdered sugar
1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Make the Cake Layer: In a large bowl, whisk together flour, granulated sugar, baking soda, and salt. Cut in the softened butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared baking pan.
- Make the Filling: In a medium bowl, beat the softened cream cheese until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the powdered sugar to the cream cheese mixture, beating until well combined and smooth.
- Pour the cream cheese filling evenly over the cake layer in the pan. Drizzle the melted butter over the top of the filling.
- Bake for 30-40 minutes, or until the edges are golden brown and the center is set but still slightly jiggly. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
- Let the cake cool completely in the pan on a wire rack before cutting and serving. This is crucial for the gooey texture to set properly.
Notes
- Allow the cake to cool completely before cutting. Cutting it while warm will result in a very messy, unmanageable cake.
- For an extra touch, dust with powdered sugar before serving.
- This cake is best stored at room temperature in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American