Gooey Butter Cake Recipe (from Scratch)
If you’ve never tasted the magic of Gooey Butter Cake, you’re in for a delightful surprise. This rich and decadent dessert hails from St. Louis and boasts a unique texture that’s both gooey and cake-like. Imagine biting into a soft, buttery layer that melts in your mouth, followed by a creamy, rich top that feels like a warm hug. Trust me, once you’ve made this Gooey Butter Cake Recipe (from Scratch), it will become a staple in your baking repertoire.
Why You’ll Keep Making It
There are plenty of reasons why this cake will earn a permanent spot in your dessert rotation. First, the flavors are simply divine. The combination of vanilla and almond extracts elevates the taste to a whole new level. Second, it’s incredibly easy to whip up. With just a few simple ingredients and minimal prep time, you can create something that looks and tastes like a gourmet treat. Lastly, it’s a crowd-pleaser! Whether you’re serving it at a family gathering or a casual coffee date, everyone will be asking for seconds.
What’s in the Bowl
To achieve that irresistible flavor and texture, gather the following ingredients:
- 1 1/3 cups granulated sugar
- 1/2 cup unsalted butter (melted; one stick)
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine-grain sea salt or table salt
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 1/2 cups powdered sugar (plus more for dusting)
Appliances & Accessories
Before you start, make sure you have these essentials on hand:
- Mixing Bowls: For combining ingredients smoothly.
- Electric Mixer: A hand mixer or stand mixer will make your life easier.
- Measuring Cups & Spoons: Accurate measurements are crucial for baking.
- Spatula: Perfect for scraping every last bit of batter.
- 9×13-inch Baking Pan: The ideal size for this recipe.
- Parchment Paper: Optional, but helps with easy removal.
Gooey Butter Cake Recipe (from Scratch): Step-by-Step Guide
Creating this heavenly cake is as simple as 1-2-3! Here’s how to do it:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan, or line it with parchment paper for easy removal.
Step 2: Prepare the Bottom Layer
In a large mixing bowl, combine the granulated sugar, 1/2 cup melted unsalted butter, 1 large egg, 1 egg yolk, 2 teaspoons vanilla extract, and 1/8 teaspoon almond extract. Mix until smooth and creamy.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined. Do not overmix.
Step 4: Spread the Mixture
Pour the batter into the prepared baking pan, evenly spreading it out.
Step 5: Make the Cream Cheese Layer
In another mixing bowl, beat together the cream cheese and 1/2 cup melted unsalted butter until smooth. Add in the 2 large eggs, 2 teaspoons vanilla extract, and the powdered sugar. Mix until well combined and creamy.
Step 6: Pour and Bake
Pour the cream cheese mixture over the top of the cake batter in the baking pan. Bake for 40-45 minutes, or until the edges are set but the center is still slightly gooey.
Step 7: Cool and Dust
Allow the cake to cool in the pan on a wire rack for at least 30 minutes. Dust with additional powdered sugar before serving.
In-Season Swaps
If you want to get creative or adapt this recipe based on what’s in season, consider these swaps:
- Seasonal Fruits: Top with fresh berries or peaches for a fruity twist.
- Flavor Extracts: Experiment with chocolate or mint extracts for a new flavor profile.
- Nuts: Add chopped pecans or walnuts to the cream cheese layer for an added crunch.
Easy-to-Miss Gotchas
When making this Gooey Butter Cake Recipe (from Scratch), keep an eye out for these potential pitfalls:
- Make sure your cream cheese is fully softened. Cold cream cheese can lead to lumps in your batter.
- Do not overmix the batter; this can lead to a dense cake.
- Watch the baking time closely. Every oven is different, and you want that perfect gooey center!
Store, Freeze & Reheat
To keep your cake fresh and delicious:
- Storing: Keep the cake covered at room temperature for up to 3 days or in the fridge for up to a week.
- Freezing: Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm individual slices in the microwave for about 15-20 seconds for that fresh-out-of-the-oven experience.
Gooey Butter Cake Recipe (from Scratch) Q&A
Can I make this cake ahead of time?
Absolutely! Gooey Butter Cake can be made a day in advance and stored in the refrigerator. Just dust with powdered sugar right before serving.
What if I don’t have almond extract?
If you’re out of almond extract, you can simply omit it or replace it with an extra splash of vanilla extract for a different but still delicious flavor.
Can I use a different type of flour?
All-purpose flour works best for this recipe, but you can experiment with cake flour for a lighter texture. Just note that it may change the final result slightly.
Can I use a different sweetener?
While granulated sugar is recommended for this recipe, you can try using a sugar substitute or coconut sugar, though the texture and flavor may vary.
If you’re inspired to bake more delightful treats, check out these recipes:
The Last Word
This Gooey Butter Cake Recipe (from Scratch) is not just a dessert; it’s an experience. From the moment you take your first bite, you’ll understand why it’s adored by many. The rich, creamy filling and soft, buttery crust combine to create a dessert that is both comforting and indulgent. Whether for a special occasion or just because, this cake will not disappoint.
So, roll up your sleeves and get ready to enjoy a slice of pure joy. Happy baking!
Gooey Butter Cake Recipe (from Scratch)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease your 9x13-inch baking pan, or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the granulated sugar, 1/2 cup melted unsalted butter, 1 large egg, 1 egg yolk, 2 teaspoons vanilla extract, and 1/8 teaspoon almond extract. Mix until smooth and creamy.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined. Do not overmix.
- Pour the batter into the prepared baking pan, evenly spreading it out.
- In another mixing bowl, beat together the cream cheese and 1/2 cup melted unsalted butter until smooth. Add in the 2 large eggs, 2 teaspoons vanilla extract, and the powdered sugar. Mix until well combined and creamy.
- Pour the cream cheese mixture over the top of the cake batter in the baking pan. Bake for 40-45 minutes, or until the edges are set but the center is still slightly gooey.
- Allow the cake to cool in the pan on a wire rack for at least 30 minutes. Dust with additional powdered sugar before serving.
Notes
- Ensure cream cheese is fully softened to avoid lumps.
- Do not overmix the batter to keep the cake light.
- Watch baking time closely for the perfect gooey center!
