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 tender, dense cake base and a rich, gooey cream cheese layer, it’s a delicious dessert that always pleases a crowd.

If you enjoy scratch-baked treats, try other variations later to keep things interesting.

Why You’ll Love This Gooey Butter Cake

A True St. Louis Classic – An authentic homemade version that honors the original dessert from the 1930s.
Made Without Cake Mix – This recipe skips the yellow cake mix and is made entirely from pantry staples.
The Best Gooey Layer – The combination of cream cheese, powdered sugar, and a touch of butter extract yields the signature gooey top.
Perfect Texture – Distinct layers with a rich bottom and a slightly jiggly, creamy top for the ideal bite.
Simple to Make – Uses common ingredients and straightforward steps, great for holidays, potlucks, or a weekend bake.

Ingredients – Gooey Butter Cake

(No boxed cake mix here — this recipe uses simple ingredients to recreate the original flavor and texture.)

For the Cake (Bottom Layer)

Wet: unsalted butter (room temperature), eggs (room temperature), vanilla extract
Dry: all-purpose flour, granulated sugar, baking powder, salt
Other: buttermilk (room temperature)

For the Gooey Layer (Top Layer)

Cream cheese mixture: softened cream cheese, egg, powdered sugar, (optional) butter extract, vanilla
Finishing: powdered sugar for dusting (optional but recommended)

Step-by-Step Instructions

Making the Bottom Layer

Preheat the oven to 350°F. Prepare a 9-inch pan by spraying it with cooking spray, lining it with parchment paper, then spraying the parchment so the cake releases easily.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing briefly after each, then add vanilla.
Fold in the dry ingredients alternately with the buttermilk, mixing just until combined. Spread the batter evenly in the prepared pan.

Making the Gooey Layer

In a medium bowl, beat the softened cream cheese until smooth. Add the egg and mix until combined, scraping the bowl as needed.
Gradually add the powdered sugar, one cup at a time, beating on high briefly after each addition. Stir in butter extract if using.
Pour the cream cheese mixture over the cake batter and spread into an even layer with a small offset spatula or the back of a spoon.

Baking & Cooling

Bake for about 45–48 minutes. The edges should be golden with slight cracking while the center remains a bit jiggly — this is the hallmark of a gooey butter cake.
Turn off the oven and prop the door open for 10–15 minutes to let the cake begin to cool slowly.
Remove from the oven and cool completely on a wire rack (about two hours) before slicing. Dust with powdered sugar just before serving, if desired.

Tips & Tricks – Gooey Butter Cake

Perfect Gooey Center – The center should be slightly underbaked to preserve the gooey texture.
Avoid Overmixing – Mix just until combined to keep the cake tender, not dense.
Room Temperature Ingredients – Using ingredients at room temperature helps everything blend smoothly.
Line the Pan – Parchment paper makes removal simple and keeps edges intact.
Cool Before Cutting – Allow the cake to set as it cools for clean slices.
Altitude Adjustments – At high altitude, slightly reduce baking powder and lower the baking temperature.

Recommended Tools

Stand mixer or hand mixer for easy, even mixing.
Large and medium mixing bowls to keep the cake and filling separate.
9-inch baking pan — a standard size for the right thickness.
Wire rack for cooling.
Offset spatula for smoothing the cream cheese layer.
Measuring cups and spoons and a rubber spatula for folding.
Parchment paper for easy release.
Oven thermometer to ensure accurate baking temperature.

FAQs

Why did my cake sink? – Sinking can result from too much leavening, overmixing, or opening the oven during baking. Bake until the edges are golden and the center is just set, then allow gradual cooling.
Why did my cake become one uniform layer? – Excess moisture can cause layers to merge. Measure ingredients accurately and avoid adding extra liquid.
Where does gooey butter cake come from? – It originated in St. Louis in the 1930s, created by a German baker. Early recipes used yeasted dough; later versions simplified the process. This scratch recipe keeps the traditional flavor without using boxed mixes.
How should I store it? – Store in an airtight container at room temperature up to 24 hours, or refrigerate up to five days. Wrap slices in plastic for best freshness.
Can I freeze it? – Yes. Wrap the whole cake or individual slices tightly in plastic and foil, then freeze up to three months. Thaw in the refrigerator or bring to room temperature before serving.

Storing & Freezing Instructions – Gooey Butter Cake

Store the cake in an airtight container at room temperature for up to 24 hours or refrigerate for up to five days. For longer storage, wrap slices tightly in plastic wrap and aluminum foil and freeze for up to three months. Thaw in the fridge or bring to room temperature before serving for the best texture.

If you loved this Gooey Butter Cake Without Cake Mix, please leave a rating and a comment — feedback is always welcome!

Recipe

Gooey butter cake

Molly Murphy

Soft and tender cake topped with a crackly, gooey cream cheese layer and dusted with powdered sugar.

5 from 6 votes

Print Recipe
Pin Recipe

Course Dessert

Cuisine Cake

Servings 8

Ingredients

For the cake

8 Tablespoons unsalted butter room temperature
¾ cup granulated sugar
2 large eggs
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 egg
3 cups powdered sugar
¾ teaspoon butter extract (optional)

Instructions

For the Cake

Preheat the oven to 350°F. Spray the bottom and sides of a 9-inch cake pan and line with parchment paper.
Whisk together flour, salt, and baking powder in a medium bowl.
In a large bowl, cream the butter and sugar on high for about 3 minutes until light. Add eggs one at a time, then vanilla, mixing until combined.
Add buttermilk, then fold in the dry ingredients until just combined. Pour batter into the prepared pan and spread to the edges.

For the Cream Cheese Filling

Beat the cream cheese in a medium bowl until smooth. Add the egg and beat briefly, scraping the bowl as needed.
Add powdered sugar one cup at a time, beating briefly after each addition. Stir in butter extract if using.
Pour the cream cheese mixture over the cake batter and smooth into an even layer.

Baking & Serving

Bake 45–48 minutes. The center will remain slightly jiggly while the edges turn golden and crack slightly.
Turn off the oven and prop the door open for 10–15 minutes, then remove the cake and cool completely on a wire rack (about two hours).
Serve at room temperature. Store covered in the fridge or in an airtight container. Dust with powdered sugar to garnish.

Keyword gooey butter, cream cheese

Tried this recipe?Let us know how it was!