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This gooey butter cake is a decadent treat that perfectly balances a soft cake base with a crackly cream cheese topping. Each bite delivers the perfect combination of textures and sweetness that makes this dessert utterly irresistible.
I first made this gooey butter cake for a family gathering, and it vanished within minutes. Now it's become my signature dessert that friends specifically request whenever I'm hosting.
Ingredients
For the cake
- Unsalted butter: provides richness and structure to the base layer
- Granulated sugar: contributes sweetness and helps create a tender crumb
- Large eggs: bind ingredients while adding moisture and richness
- Pure vanilla extract: adds warm aromatic flavor
- Salt: enhances all flavors and balances sweetness
- All purpose flour: provides structure, look for unbleached for best flavor
- Baking powder: creates a slight rise for the perfect cake texture
- Buttermilk: adds tanginess and creates an exceptionally tender crumb
For the cream cheese layer
- Cream cheese: creates that signature gooey layer, choose full fat for best results
- Egg: helps bind the topping while maintaining that perfect gooey texture
- Powdered sugar: dissolves seamlessly for a smooth texture with a crackly top
- Butter extract: optional but adds an incredible depth of buttery flavor
Step-by-Step Instructions
- Prepare the Pan:
- Preheat oven to a moderate 350°F. Thoroughly prepare your pan with a double layer of protection by first spraying the bottom, then adding parchment, then spraying again including the sides. This careful preparation ensures your cake releases perfectly.
- Mix Dry Ingredients:
- Combine flour, salt, and baking powder in a medium bowl with a thorough whisking. This uniform distribution of leavening ensures even rising throughout the cake.
- Cream Butter and Sugar:
- Beat butter and sugar on high speed for a full three minutes. This extended creaming incorporates air, creates lightness, and dissolves sugar crystals for a velvety texture in the final cake.
- Add Wet Ingredients to Cake:
- Incorporate eggs one at a time, allowing each to fully integrate before adding the next. This prevents curdling and ensures a smooth emulsion. Add vanilla just until blended to avoid overmixing and toughening the batter.
- Combine Wet and Dry Ingredients:
- Pour in buttermilk, then gently fold in the flour mixture using a rubber spatula with a light hand. Stop the moment the flour disappears to maintain tenderness in your cake base.
- Prepare Cream Cheese Filling:
- Beat cream cheese until completely smooth with no lumps for a silky topping. Add egg and mix thoroughly, scraping down the bowl to incorporate any stubborn bits hiding at the bottom or sides.
- Add Powdered Sugar:
- Incorporate powdered sugar gradually, cup by cup, beating thoroughly between additions. This methodical approach prevents a sugar explosion and ensures a smooth incorporation. Add butter extract at the end for that signature gooey butter flavor.
- Layer and Bake:
- Pour the cream cheese mixture carefully over the cake batter, spreading gently to create distinct layers. Bake until edges show golden cracking while the center maintains a slight jiggle, approximately 45 to 48 minutes.
- Cool Properly:
- Allow cake to acclimate by propping the oven door open for 10 to 15 minutes, then removing to cool completely at room temperature for at least two hours. This gradual cooling prevents the top from cracking dramatically.
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The butter extract in the cream cheese layer is my secret weapon in this recipe. I discovered it accidentally when making another dessert and now I never skip it. My grandmother always said the simplest ingredients make the biggest difference and this tiny addition proves her right every time.
Storage Tips
Store your gooey butter cake covered in the refrigerator where it will keep beautifully for up to 5 days. The texture actually improves after a day as the flavors meld and the cream cheese layer settles. For the best eating experience, allow refrigerated cake to come to room temperature for about 30 minutes before serving to restore that perfect gooey consistency.
Flavor Variations
This versatile recipe welcomes creative variations. Try adding lemon zest and juice to the cream cheese layer for a bright citrus version. For chocolate lovers, incorporate cocoa powder into the cake base and top with chocolate chips. During fall, a pumpkin version with cinnamon and nutmeg creates a seasonal treat that rivals pumpkin pie for holiday popularity.
The St. Louis Connection
Gooey butter cake originated in the 1930s in St. Louis, Missouri reportedly as the result of a baker's mistake when proportions of butter and flour were reversed. Rather than tossing the creation, locals embraced it and it became a regional specialty. Traditional versions use a yeast dough base, but this quick version delivers the same beloved textures without the wait for rising dough.
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Serving Suggestions
Dust generously with powdered sugar just before serving for that classic presentation. A scoop of vanilla ice cream creates an irresistible hot and cold contrast, especially when the cake is slightly warmed. For brunch gatherings, serve alongside fresh berries and coffee for a memorable sweet offering that complements savory breakfast dishes.
Frequently Asked Questions
- → What type of pan should I use?
A 9-inch cake pan or springform pan is ideal to bake this dessert. Make sure to line it with parchment paper for easy release.
- → Can I substitute the buttermilk?
If you don’t have buttermilk, you can use regular milk mixed with 1 tablespoon of lemon juice or vinegar as a substitute.
- → How do I know when it's baked?
The cake is done when the edges are golden and slightly cracked, and the center remains slightly jiggly.
- → What’s the purpose of butter extract?
Butter extract enhances the overall rich, buttery flavor of the dessert. While optional, it’s worth adding for extra depth.
- → How should I store leftovers?
Keep leftovers covered with plastic wrap or in an airtight container in the refrigerator. Serve at room temperature for best texture.