Believe it or not, Gooey Butter Cake is not a Southern recipe nor is it originally a Paula Deen recipe even though it is featured as one of her recipes on Food Network and in her new cookbook, Southern Cooking Bible.
Gooey Butter Cake originated in St. Louis, MO, in the 1930s. The original bakery, owned by a John Hoffman, hired a new baker who accidentally inverted two ingredients resulting in a gooey cake that became a best seller in bakeries throughout the St. Louis area.
If you live in St. Louis, you will find three different recipes for Gooey Butter Cake that appear regularly in the local newspaper, The St. Louis Post-Dispatch, and in various local cookbooks. The Junior League of St. Louis has published the original Gooey Butter Cake recipe that many local bakeries still use. This original recipe was provided to them by Fred and Audrey Heimburger of Heimburger Bakery and has also been published in the Post. You can see the Junior League of St. Louis post here.
Most of us use a cake mix version (as does Paula Deen). Its ingredients include cream cheese and lots of powdered sugar, which are not found in the original recipe (except for the powdered sugar dusted on top).
There are three popular recipes, and I decided to make all three and use my friends and DSH’s co-workers as guinea pigs to taste test them and decide which version is the best.
All three recipes call for a cake-like crust base along with a filling layer on top that remains gooey after baking, thus the Gooey Butter Cake name.
Three versions, three sets of ingredients – from left to right #1 is the Original St. Louis Gooey Butter Cake (Heimburger Bakery), #2 is the St. Louis Gooey Butter Cake (Cake Mix Version), and #3 is St. Louis Gooey Butter Cake (Kaldi’s Coffeehouse Version).
Step One – make the crust and press it into the metal baking pan.
Note: I prefer a less gooey Gooey Butter Cake and would make Version #2 in a 13x9x2 inch pan normally. I used the smaller pan as that is what the original recipe called for.
Step Two – make the filling and pour it onto the crust layer.
Note: Version #1 calls for dusting with powdered sugar prior to baking. I dusted prior to baking and again after cooling.
Step Three – bake, cool, and sprinkle with powdered sugar.
Note: Versions #1 and #2 call for baking in a 350° F oven, but Version #3 is baked in a 300° F oven. Next time, I will bake Version #1 for a little less time as it continues to cook outside of the oven and ended up not being as gooey as it should have been.
Three versions – ready to eat.
Taste Test Results:
The Original Gooey Butter Cake is a denser and less sweet version from the ones most of us are used to eating. It was not as gooey as the other two versions. When I make this version again, I would make sure not to cook it as long so that it remains gooey. Those who aren’t big Gooey Butter Cake fans seemed to prefer this one.
Several people preferred the cake mix version #2 because it was really gooey and sweet. If you like a gooey butter cake that is a little less gooey, then be sure to use a 13x9x2 inch pan. If you like it gooey and sweet, use the 9x9x2 inch pan.
The Kaldi’s Coffeehouse version won the most votes overall. It is slightly less sweet and less gooey than the standard cake mix version that most of us make at home. Many people preferred the texture and slightly less sweet taste than version #2. It was also my favorite.
Thank you to all of my taste testers! Make a Gooey Butter Cake soon. They are yummy!
Original St. Louis Gooey Butter Cake (Heimburger Bakery)
Adapted from Heimburger Bakery and published on the Junior League of St. Louis website and in the St. Louis Post-Dispatch.
Serves 9
Crust:
1 cup all-purpose flour
3 tablespoons sugar
1/3 cup butter, softened
Filling:
1¼ cups sugar
¾ cup (1½ sticks) butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
¼ cup light corn syrup
1 teaspoon vanilla
Powdered sugar
Preheat oven to 350° F. Grease or coat a 9x9x2 metal baking pan with cooking spray.
To prepare crust:
In mixing bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs and starts to cling. Pat into the bottom of the 9x9x2 greased baking pan.
To prepare filling:
In mixing bowl, beat sugar and butter until light and fluffy. Mix in egg until combined. Add alternately the flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended. Pour batter into crust-lined baking pan. Sprinkle with powdered sugar.
Bake at 350° F for 25 to 30 minutes or until cake is nearly set. Do not overcook. Cool in pan. Dust with additional powdered sugar.
St. Louis Gooey Butter Cake (Cake Mix Version)
Paula Deen’s version calls for melting the butter for the cake base, adding 1 teaspoon of vanilla to the filling mixture, and using a 13x9x2 inch metal baking dish. Most local recipes call for using softened butter for the cake base, using 2 or 3 eggs for the filling, and using a 9x9x2 inch metal baking dish. This version lends itself well to variations such as substituting various different flavors of cake mixes and add-ins.
Makes 9 to 12 servings depending on which size pan you use.
Crust:
1 box yellow cake mix
1 egg
½ cup (1 stick or 8 tablespoons) butter, softened to room temperature
Filling:
1 8-ounce package cream cheese, softened to room temperature
2 or 3 eggs
1 16-ounce box of powdered sugar plus, divided
Preheat oven to 350° F. Grease or coat a 9x9x2 or a 13x9x2 metal baking pan with cooking spray.
To prepare crust:
In mixing bowl, combine the cake mix, egg, and butter. Mixture will be very thick. Pat into the bottom of the prepared of the 9x9x2 greased baking pan.
To prepare filling:
Measure 2 to 3 tablespoons of powdered sugar and set aside. In mixing bowl, combine the cream cheese, eggs, and the remaining powdered sugar. Beat until smooth and pour batter into the crust-lined baking pan.
Bake at 350° F for 40 minutes or until cake is nearly set. Do not overcook. Cool in pan. Dust with powdered sugar.
Note: All of the recipes call for using 18 or 19-ounce boxes of yellow cake mix. Most manufacturers have reduced packing size to 15.25 ounce boxes. That is what was used in this recipe and it worked well.
St. Louis Gooey Butter Cake (Kaldi’s Coffeehouse Version)
This version is somewhat of a mix between the original recipe and the cake mix recipe. It has been published in the St. Louis Post-Dispatch and appears in many local cookbooks.
Makes 12 servings
Crust:
½ cup (1 stick or 8 tablespoons) butter, softened to room temperature
1 egg
1½ teaspoons vanilla
3 tablespoons water
1 box yellow cake mix
½ cup all-purpose flour
Filling:
12 ounces cream cheese (1½ packages), softened to room temperature
3 eggs
¾ teaspoon vanilla
1½ pounds (about 5½ cups) powdered sugar plus more for dusting
Preheat oven to 300° F. Grease or coat a 13x9x2 metal baking pan with cooking spray.
To prepare crust:
In mixing bowl, combine the butter, egg, and vanilla; beat with an electric mixer until well blended. Add water, cake mix, and flour; beat until well combined. Pat into the bottom of the prepared of the 13x9x2 greased baking pan.
To prepare filling:
In mixing bowl, beat the cream cheese on medium speed until smooth, about 2 minutes. Add 3 eggs and vanilla and beat until combined. Gradually add the powdered sugar, beating just until well blended and smooth. Pour topping over the crust and spread evenly.
Bake at 300° F for 50 to 55 minutes or until top is golden brown. Cool completely. Dust top with 3 to 4 tablespoons of powdered sugar prior to serving.
Note: All of the recipes call for using 18 or 19-ounce boxes of yellow cake mix. Most manufacturers have reduced packing size to 15.25 ounce boxes. That is what was used in this recipe and it worked well.
You can make this gluten free by using a gluten free cake mix, so everyone can enjoy! Theresa’s oldest daughter tried it first for one of our family get-togethers and it was a nice surprise for those of us who can’t eat the ‘real’ version.
Yes, we’ve made it gluten free, too, but to be honest nothing beats the real thing.
Mama
Thanks Mama….I will try version 3 since that won the taste test. I see it also uses a cake mix.
You’re welcome! That’s my new go-to gooey butter cake!
Mama
Thanks, Theresa! I made a 9″ square cake for Christmas morning, using a 9 oz. box of JIFFY Golden Yellow Cake Mix (available at Shop ‘n Save) and 1 egg, 1/2 stick of Butter for the crust, 4 oz. Cream Cheese, (1/2 of an 8 oz. pkg.) 1-1/2 cups Powdered Sugar, 1 egg, 3/4 tsp. Vanilla for the filling.
I always forget about those little Jiffy mixes . . .
Mama
This is one of the things I always try to get when I come home. Gooey Louie and I are very good friends! Theirs are not quite the same as the old Lake Forest Bakery in Clayton, but I still like them. I make recipe number 2 when I really need a fix, but it isn’t like my friend Gooey Louie. Now I have a few more recipes to try out! Who needs BBQ when you have quality food like toasted ravioli and gooey butter cake!!!
I’ve noticed that a lot of the chains that sell Gooey Butter Cake make a “drier” version like the original recipe. Nothin’ like good gooey butter cake and toasted ravs!
Mama
I made this for our “goody day” at my job and now every week my work foodies beg for more… they love this wonderful cake as do my family. Thank you for these recipes.Totally awesome! REL
Thank YOU for following my blog and commenting! Which recipe did you use – the Kaldi’s one is our favorite and the one I am asked to bring to a silent baking auction every year! The same person bids on it and wins it every year, too.
Mama
Why doesn’t anyone mention the BEST Gooey Butter Cake from St. Louis Pastry on Meramec Street (which is now known as Dutchtown). They were in business for years and years, 1940’s through the 1970’s. They also made the best Coconut Toast and Peanut Coffee Cake. Does anyone know what happened to those recipes. The Bakery was the place you stopped in the morning on your way to school (we walked) to St. Anthony of Padua. I give anything for a reply.
There are so many great bakeries in St. Louis and most of them made great Gooey Butter Cakes! I could not find the St. Louis Pastry recipes, but here is one for Coconut Toast http://www.tasteofhome.com/recipes/coconut-toast and one for peanut coffee cake http://www.tastebook.com/recipes/699505-PEANUT-COFFEE-CAKE?full_recipe=true. Both seem to be popular at German bakeries in the St. Louis metro area.
Thanks for reading and for visiting!
Mama
I am from St. Louis but now live in Savannah, GA. I make a Gooey Butter Cake at least 1x a month to keep the family happy. My recipe is just slightly different and is tastes just like the version they sell at the Lake Forest Bakery in Clayton. One thing that is rarely mentioned is this: No matter what recipe you use, to get a “perfect” gooey cake you have to bake it perfectly and use the correct size GLASS pan. The tins that are used by, say, Schnucks, create a dry edge (so everyone fights over the middle pieces). I’m making my first chocolate gooey butter today, because I’m having a chocolate craving AND a gooey butter cake craving. LOL Hoping it turns out!
Good luck on the chocolate gooey butter cake! You can make any flavor you like – I’ve even heard of key lime – but the regular yellow flavor is my all-time favorite! I often use the tins when making the Kaldi’s Gooey Butter Cake which is requested for every silent auction hosted by a non-profit to which I belong, and they work just fine. I actually prefer the drier corner pieces!
Thanks for visiting and commenting!
Mama
This cake was just mentioned to me and in researching it, I found your site – fun read! I’ve been “really” baking for about 5-10 years – and by “really” I mean everything from scratch and old-school – so the purist in me was surprised to see “yellow cake mix” in the recipe. But I’m also the first to admit that there’s purism and then there’s that pain-in-the-butt-purist-guy-who-needs-to-hush. I will probably try the non-cake mix recipe first, but they all sound delicious! Thanks!
I, too, try to make as much as possible from scratch with mixes, etc. For instance, I always shred my own cheese since the pre-shredded stuff contains “other” ingredients. I’ve also stopped using canned soups in recipes and make my own. See my blog for my cream of chicken and cream of mushroom soups. I had to do this since I cook for family members who have celiac disease and need to be gluten free, but making these from scratch also significantly improves the original recipe! I have replaced soups in the classic holiday green bean casserole, Texas hash browns (or cheese potatoes as some people call them), and other recipes. Check my blog for these!
Thanks for commenting and visiting,
Mama
YES!!! Our holiday party is a soup party and we make everything from scratch – its proven to be a lot of fun, and you can feed a BUNCH of folks with soup and not spend a fortune – plus soup is warm and cozy and Christmas-y…even here in LA! I’ll definitely check out your recipes!
Adding to the whole Kitchen DIY, I also shred my own carrots for carrot cake, ’cause I don’t know how long those processed bags have been sitting there! I have friends who say I’m insane… ’til they try my cake. : )
All best to you!
Thank you for the recipes! I have a recipe a co-worker gave me for Lemon Squares which reminded me of Butter cake and wondered if there’s a recipe for one that’s easy to make. I’m glad I found your site and your 3 versions. #2 actually is the same recipe as the Lemon Squares but with lemon cake mix! I wonder to cut down on the sweetness if I can just use 12 or even 8 oz of the sugar rather than the 16 oz? I’m not really a baker so I don’t know if that would affect anything other than the sweetness.
Gooey Butter Cakes are quite common here and have been for decades, and I’ve noticed that they are appearing in other parts of the country under different names. You can make them in different flavors using different cake mixes, but they are very sweet. Changing the ingredients in baking can affect the outcome so I would proceed carefully, but try reducing a small bit at a time if you want to …
Mama
Thank you for your reply. I only considered cutting the sugar down because I was told it was too sweet by some family. My husband though, loves it the way it is. So maybe I’ll stick to the original recipe.
Thanks for the in-depth comparison between the 3 recipes. I chose the third one and made 2 minor changes…I used white cake mix instead of yellow and I decreased the amount of confectioners sugar in the filling to 20 oz (1 full box + 4 oz…I have a finely honed sweet tooth, but with the entire amount of sugar called for, my fillings were burning). I have made the cake several times in a 1 month period and it has been an absolute fan favorite. Great article and even greater recipe. Thanks again for doing so much leg work to insure perfection!
Thanks for the feedback! Yes, the “original” recipes and the ones that you can buy in our local markets ARE very sweet. I love tweaking recipes to suit my family’s tastes, too. Thank you for visiting and commenting.
Mama