Best Gooey Butter Cake Without Cake Mix builds the St. Louis-inspired contrast completely from scratch: a tender buttermilk cake base beneath a sweet cream-cheese layer with golden cracked edges and a softer center. It uses a 9-inch round cake or springform pan, records 20 minutes of preparation and 48 minutes of baking, and serves eight. Gradual cooling in the switched-off oven and then at room temperature protects the signature texture.
Best Gooey Butter Cake Without Cake Mix Ingredients
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 ounces cream cheese, room temperature; 1 large egg, room temperature; 3 cups powdered sugar; ¾ teaspoon butter extract (optional).
If you enjoy this recipe, you may also like Cavacas Portuguese Popovers.
How to Make Best Gooey Butter Cake Without Cake Mix
- Prepare the pan: Preheat the 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. Set aside.
- Prepare dry ingredients: In a medium-sized bowl, whisk together the flour, salt, and baking powder.
- Cream butter and sugar: In a large mixing bowl, using an electric hand mixer, cream the butter and sugar on high speed for 3 minutes.
- Incorporate eggs and vanilla: 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.
- Combine wet and dry ingredients: Add the buttermilk, then use a rubber spatula to fold the dry ingredients into the wet ingredients until no streaks of flour remain.
- Pour batter into pan: 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 preparing the cream cheese filling.
- Prepare 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.
- Add egg and powdered sugar: Add the egg and mix on high for 30 seconds. Use a rubber spatula to scrape down the sides. Add the powdered sugar, one cup at a time, mixing on the highest speed for 30 seconds after each addition. If using butter extract, add it now.
- Spread cream cheese layer: Pour the cream cheese mixture over the cake batter and use a small offset spatula to spread it into an even layer.
- Bake the cake: 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.
- Cool the cake: 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 and store: Serve at room temperature. Store in the fridge, covered with plastic wrap or in an airtight container. To garnish, dust with powdered sugar.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Heat the oven to 350°F. Spray the bottom of a 9-inch cake or springform pan, line it with parchment, spray again, and coat the sides. Whisk 1 1/2 cups flour, one teaspoon salt, and one-half teaspoon baking powder. Beat 8 tablespoons room-temperature unsalted butter with three-quarters cup granulated sugar on high for three minutes. Add exactly two eggs one at a time, whisking 30 seconds after each, then mix in one teaspoon vanilla on low. Add one-half cup room-temperature buttermilk and fold in the dry ingredients until no flour streaks remain. Spread the batter in the pan. Beat 8 ounces room-temperature cream cheese smooth, add exactly one additional egg and beat 30 seconds, then add three cups powdered sugar one cup at a time, beating 30 seconds after each. Add optional three-quarter teaspoon butter extract, spread this mixture over the cake batter, and bake 45–48 minutes. Turn off the oven, prop the door open 10–15 minutes, then cool the cake at room temperature for about two hours.
If you enjoy this recipe, you may also like Chocolate Peanut Butter Rice Krispie Squares.
Critical Visual and Timing Cues
Room-temperature butter, eggs, buttermilk, and cream cheese help both layers emulsify without lumps. The three-minute butter-and-sugar cream should become lighter and visibly fluffy. Fold flour into the cake base only until streaks vanish. Beat cream cheese alone until completely smooth before its single egg enters, scrape the bowl, and add powdered sugar gradually to prevent lumps and clouds. Spread the topping evenly without blending it into the lower batter. At 45–48 minutes, the edges should be golden with slight cracking while the center still jiggles gently. A fully firm center in the oven signals overbaking; it continues to set during the staged cooling.
Serving and Storage
After 10–15 minutes in the propped-open switched-off oven, move the cake out and cool it completely to room temperature for roughly two hours. Release the springform or remove from the pan only after it has enough structure. Serve at room temperature in eight portions, optionally dusted with powdered sugar. Refrigerate leftovers covered with plastic wrap or in an airtight container for up to five days. Before serving chilled leftovers, allow about 30 minutes at room temperature so the cream-cheese layer regains its softer gooey consistency.
Practical Kitchen Notes
The base uses eight tablespoons unsalted butter, three-quarters cup sugar, two eggs, vanilla, one teaspoon salt, 1 1/2 cups flour, one-half teaspoon baking powder, and one-half cup buttermilk. The top uses 8 ounces cream cheese, one separate egg, three cups powdered sugar, and optional butter extract. That is exactly three eggs total: two below and one above. Butter extract is optional, not a substitute for butter. This scratch formula contains no cake mix and no yeast dough. It contains dairy, eggs, and gluten and is vegetarian but not dairy-free, vegan, gluten-free, or low-carb.
Details Worth Preserving
The double spray with parchment between protects the soft cake during release, and coating the sides helps the golden edge separate cleanly. A light-colored pan generally moderates edge browning better than very dark metal, but preserve the 9-inch size. Reusing the medium bowl for the topping is acceptable after the dry mixture has moved into the base. Do not convert the gentle center jiggle into an exact liquid appearance; it must be baked yet soft. The recorded nutrition estimates 435 calories, 58.7 grams carbohydrate, 19.3 grams fat, and 5.4 grams protein per serving.
Recorded Recipe Tips
Conclusion
Best Gooey Butter Cake Without Cake Mix makes 8 servings in 68 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Best Gooey Butter Cake Without Cake Mix make?
It makes 8 servings and serves 8.
- → How long does Best Gooey Butter Cake Without Cake Mix take?
The recipe records 20 minutes of preparation, 48 minutes of cooking, and 68 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → How do I know when gooey butter cake is baked?
At 45–48 minutes, look for golden edges with slight cracking and a center that still jiggles gently. It sets further during gradual cooling.
- → Does this gooey butter cake use a boxed cake mix?
No. Both layers are made from the verified scratch ingredients, including a buttermilk cake base and a separate cream-cheese topping.