Gooey Butter Cake Without Cake Mix – a rich, buttery dessert with a dense cake base and a gooey cream cheese topping.

This St. Louis classic is the ultimate gooey cake, made entirely from scratch—no boxed cake mix needed! With a dense cake base and a rich, gooey cream cheese layer, this delicious dessert is a total crowd-pleaser.

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Why You’ll Love This Gooey Butter Cake

• A True St. Louis Classic – This is an authentic homemade gooey butter cake that honors the original recipe from the 1930s.
• Made Without Cake Mix – Unlike most classic gooey butter cake recipes, this version skips the yellow cake mix and is made completely from scratch.
• The Best Gooey Layer – The balance of sugar-laden cream cheese, real butter, and just the right proportions of butter creates the ultimate gooey cream cheese layer.
• Perfect Texture – With distinct layers, a rich bottom layer, and a softened cream cheese filling, every bite is pure heaven.
• Easy Dessert Recipe – This comes together quickly with simple ingredients and is perfect for holidays, potlucks, or whenever your sweet tooth kicks in.

Ingredients – Gooey Butter Cake

(No boxed cake mix here! This recipe uses key ingredients that make it taste just like the original recipe.)

For the Cake (Bottom Layer)

• Wet ingredients: Salted butter, melted butter, eggs, vanilla extract
• Flour mixture: All-purpose flour, sugar, baking powder, salt

For the Gooey Layer (Top Layer)

• Cream cheese mixture: Softened cream cheese, eggs, powdered sugar, butter extract (Optional, but recommend), vanilla
• Classic topping: A simple dusting of powdered sugar, again optional but highly recommend! 

Step-by-Step Instructions

Making the Bottom Layer

• Preheat your oven to 350°F. Spray a large mixing bowl with cooking spray and line a 9-inch pan with parchment paper.
• In a bowl of an electric mixer (or using a hand mixer), beat the room temperature, and eggs on medium speed until smooth.
• Gradually add the flour mixture and buttermilk mix just until combined. Pour the batter into the bottom of the pan, creating an even layer.

Making the Gooey Layer

• In a medium bowl, beat the softened cream cheese on medium-high speed until smooth.
• Add eggs, one at a time, followed by butter extract.
• Slowly mix in powdered sugar, then beat until fully combined.
• Pour the cream cheese mixture over the bottom layer and smooth it out with the back of a spoon.

Baking & Cooling

• Bake for 35-40 minutes, until the edges are golden brown but the center remains slightly jiggly. Once the cake is done, leave it in the oven with the door propped open for 10-15 minutes to start down the cooling process.
• Let cool on a wire rack, then transfer to an airtight container or cover with plastic wrap.

Tips & Tricks – Gooey Butter Cake

• For the Best Texture – The center should be slightly underbaked for that signature gooey layer.
• High Altitude Adjustment – Reduce the baking powder slightly and bake at a lower temperature.
• Don’t Overmix the Batter – Overmixing can make the cake dense instead of soft and gooey.
• Use Room Temperature Ingredients – This helps the ingredients blend more smoothly and evenly.
• Line Your Pan Properly – Using parchment paper ensures easy removal without sticking.
• Let It Cool Before Cutting – The cake will set more as it cools, so give it time before slicing.
• Dust with Powdered Sugar Just Before Serving – This adds a classic look and a bit of extra sweetness.

Recommended Tools 

• Stand mixer or hand mixer – Makes mixing the batter and cream cheese filling easy and smooth.
• Large bowl and medium bowl – Essential for mixing both the cake and the gooey layer separately.
• 9-inch baking pan – The ideal size for achieving the right thickness and texture.
• Wire rack for cooling – Allows the cake to cool evenly and prevents sogginess.
• Offset spatula – Helps spread the cream cheese mixture evenly across the cake layer.
• Measuring cups and spoons – Ensures accuracy for a perfect bake every time.
• Rubber spatula – Great for folding ingredients and scraping every bit of batter.
• Parchment paper – Makes it easy to lift the cake out of the pan and prevents sticking.
• Oven thermometer – Helps maintain an accurate temperature for even baking.

FAQs

• Why Did My Cake Sink? This usually happens when the cake is has too much leavening or the cake was over mixed. Or, the oven door was opened too many times. Make sure to bake it until the edges are golden brown and the center is just set. Allow it to cool gradually to prevent sinking.
• Why Did My Cake Come Together into One Big Layer? This can happen when there is too much moisture. Make sure to weigh out your measurements properly
• Where Did Gooey Butter Cake Come From? This St. Louis gooey butter cake was first created by a German baker in the 1930s. The original recipe was made with a yeasted cake dough, but over time, bakers adapted it into an easy dessert recipe using boxed cake mix (like spice cake mix, lemon cake mix, or chocolate cake mix). However, this scratch version keeps it authentic and better than a boxed mix!
• Can I Store This Cake? Yes! Store in an airtight container at room temperature for a day or refrigerate for up to 5 days. Wrap slices in plastic wrap for freshness.
• Can You Freeze Gooey Butter Cake? Absolutely! Freeze the whole cake or individual slices. Wrap tightly in aluminum foil and store in a freezer-safe bag.

Storing & Freezing Instructions – Gooey Butter Cake

To keep your gooey butter cake fresh, store it in an airtight container at room temperature for up to 24 hours or refrigerate for up to 5 days. If you’d like to enjoy it later, wrap slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to serve, let it come to room temperature or warm it slightly for the best texture.

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Recipe

Gooey butter cake

Molly Murphy

soft and fluffy cake layers topped with a crackly cream cheese topping, and then dusted with powder sugar

5 from 4 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Servings 8

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cake

• 8 Tablespoons unsalted butter room temperature
• ¾ cup granulated sugar .
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon salt
• 1 ½ cups all purpose flour
• ½ teaspoon baking powder
• ½ cup buttermilk room temperature

For the cream cheese layer

• 8 ounce cream cheese room temperature
• 1 large eggs room temperature
• 3 cups powdered sugar
• ¾ teaspoon butter extract (optional, but totally worth it!)

Instructions

 

For the Cake

• Preheat your oven to 350°F. Spray the bottom of a 9-inch cake pan or springform pan with cooking spray, line it with parchment paper, and spray again, ensuring you coat the sides this time. Set aside.
• In a medium-sized bowl, whisk together the flour, salt, and baking powder.
  1 teaspoon salt, 1 ½ cups all purpose flour, ½ teaspoon baking powder
• In a large mixing bowl, using an electric hand mixer, cream the butter and sugar on high speed for 3 minutes.
  8 Tablespoons unsalted butter, ¾ cup granulated sugar .
• Add the eggs one at a time, whisking for 30 seconds after each addition. Add the vanilla extract and mix on low just until combined.
  2 large eggs room temperature, 1 teaspoon pure vanilla extract
• Add the buttermilk, then use a rubber spatula to fold the dry ingredients into the wet ingredients until no streaks of flour remain.
  ½ cup buttermilk
• Pour the batter into the prepared cake pan and use the back of a spoon to gently spread it to the edges. Set aside while you make the cream cheese filling.

For the Cream Cheese Filling

• In the same medium-sized bowl, use a hand mixer on medium-high speed to mix the cream cheese until smooth and creamy.
  8 ounce cream cheese room temperature
• Add the egg and mix on high for 30 seconds. Use a rubber spatula to scrape down the sides and bottom of the bowl.
  1 large eggs room temperature, 3 cups powdered sugar
• Add the powdered sugar, one cup at a time, mixing on the highest speed for 30 seconds after each addition. If add the butter extract do it now! This should take just over a minute.
  ¾ teaspoon butter extract
• Once combined, pour the cream cheese mixture over the cake batter and use a small offset spatula to spread it into an even layer.

Baking & Serving

• Bake for 45-48 minutes. The center will still be slightly jiggly, but the cake is done when the edges are golden and show slight cracking.
• Turn off the oven and prop the door open for 10-15 minutes.
• Remove the cake from the oven and let it cool completely to room temperature (about two hours).
• Serve at room temperature. Store in the fridge, covered with plastic wrap or in an airtight container.
• To garnish, dust with powdered sugar.

Keyword gooey butter, cream cheese

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