This St. Louis specialty will really satisfy your sweet tooth!
According to the legend, Gooey Butter Cake was invented by accident when a baker accidentally reversed the proportions of butter and flour.
I believe the story – this cake is buttery heaven!
But you don’t need to be in St. Louis to enjoy Gooey Butter Cake, because I’ve got the best traditional recipe for this dessert. You won’t find a better recipe!
This is the ORIGINAL Gooey Butter Cake!
This recipe has been passed down for generations!
Gooey Butter Cake has been a tradition at our family gatherings for my entire life.
Whether it’s Christmas, New Year’s Eve, or a birthday party, I can always count on someone bringing along a Gooey Butter Cake.
This cake is perfect for any party or gathering because everyone LOVES it!
Don’t bake it for too long!
It’s called Gooey Butter Cake for a reason – it should be soft and gooey! Don’t overcook it!
Counting calories? Count me out.
Gooey Butter Cake is insanely rich and delicious. Make sure to cut it into small pieces for serving!
- 1 Box Yellow Cake Mix
- 2 Eggs
- 8 Tablespoons Butter
- 1 Teaspoon Vanilla Extract
- 8 oz Cream Cheese
- 2 Eggs
- 3 Cups Sifted Powdered Sugar
- First, we're going to make the cake batter which will be the bottom layer.
Begin by beating the eggs. Next, incorporate the butter. Then, add your vanilla extract. Finally, slowly add the yellow cake mix.
Your finished batter should be very thick!
- Grease a 13 x 9 pan, or line your pan with parchment paper.
- Press batter into bottom of pan and make sure it's level all the way across.
- Now, we're going to make the top layer.
Start by beating the eggs. Add the cream cheese, then SLOWLY add your sifted powdered sugar.
- Pour your frosting layer over the cake batter.
Again, make sure it's level.
- Bake at 350° for 40 minutes. Your baked cake should look like this:
- Let your cake cool and add more sifted powdered sugar over the top.
Don't overcook your cake! The finished cake should be soft and gooey.
Let your cake cool before adding the powdered sugar topping or it will melt. Cake should be served warm or room temperature, but not hot.
Make sure to refrigerate any leftovers.
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