Welcome to the ultimate guide to making your very own gooey butter cake at home. Whether you’re a seasoned baker or a newbie, this recipe is designed to bring a piece of St. Louis right into your kitchen with minimal fuss and maximum flavor.
Why This Recipe Works
- The perfect balance between a crisp crust and a soft, gooey center makes every bite irresistible.
- Using simple, pantry-friendly ingredients ensures you can whip this up anytime the craving hits.
- The recipe includes precise baking times and temperatures to guarantee perfection every time.
- It’s incredibly versatile, allowing for numerous variations to suit any taste.
- The step-by-step instructions are designed to be foolproof, making it accessible for bakers of all levels.
Ingredients
- 1 box yellow cake mix (18.25 oz)
- 1 large egg
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- 4 cups powdered sugar
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease your 9×13 inch baking pan with butter or non-stick spray to ensure your cake doesn’t stick. This step is crucial for easy removal and clean slices later on.
Mix the Base
In a large mixing bowl, combine the yellow cake mix, 1 egg, and melted butter. Mix until a thick dough forms. Press this mixture evenly into the bottom of your prepared pan. This layer will serve as the cake’s crust, so make sure it’s compact and even.
Create the Gooey Layer
In another bowl, beat the softened cream cheese until smooth. Add 2 eggs and vanilla extract, continuing to beat until well combined. Gradually mix in the powdered sugar until the mixture is smooth and lump-free. Pour this over the crust layer in the pan, spreading it evenly.
Bake to Perfection
Bake in the preheated oven for 40 to 45 minutes. The cake is done when the edges are golden brown but the center is still slightly jiggly. This jiggle is what gives the cake its signature gooey texture, so don’t overbake!
Cool and Serve
Allow the cake to cool in the pan for at least 30 minutes before slicing. This resting period helps the layers set, making it easier to cut and serve. Dust with additional powdered sugar if desired, and enjoy!
Tips and Tricks
For an even richer flavor, try browning the butter before adding it to the cake mix. This adds a nutty depth that complements the sweetness perfectly. If you’re short on time, you can use a hand mixer for the cream cheese layer, but be careful not to overmix. Lastly, for a cleaner cut, dip your knife in hot water before slicing the cake.
Recipe Variations
- Chocolate Lover’s Dream: Swap the yellow cake mix for chocolate and add chocolate chips to the gooey layer.
- Fruity Twist: Spread a layer of your favorite fruit preserves between the crust and gooey layers.
- Nutty Delight: Mix chopped pecans or walnuts into the crust for added crunch.
- Pumpkin Spice: Add pumpkin puree and spices to the gooey layer for a fall-inspired version.
- Lemon Zest: Incorporate lemon zest and juice into the gooey layer for a refreshing citrus kick.
Frequently Asked Questions
Can I make this cake ahead of time? Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. Just store it in an airtight container at room temperature.
Why is my cake not gooey? If your cake turned out more cake-like than gooey, it’s likely you overbaked it. Remember, the center should still be slightly jiggly when you take it out of the oven.
Can I freeze gooey butter cake? Yes, this cake freezes beautifully. Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Summary
This homemade gooey butter cake recipe is a foolproof way to bring a taste of St. Louis into your home. With its perfect balance of textures and endless variation possibilities, it’s sure to become a favorite.
