St. Louis Gooey Butter Cake
A gooey, buttered, layer cake from the St. Louis area, typically served as a coffee cake.
9" X 12" pan
Large mixing bowl
- 1 box yellow butter cake mix 15.25 oz
- 1 egg
- 1 stick salted butter, melted 1/2 cup, or 8 tablespoons
- 1 pkg cream cheese 8 oz, room temperature
- 2 eggs
- 1 stick salter butter, melted 1/2 cup, or 8 tablespoons
- 1 lb powdered sugar 16 oz bag
- 1 tsp vanilla extract
Preheat oven to 350˚F
In a large bowl, add cake mix, egg, and butter. Mix with a hand mixer on low speed until well combined and a dough forms.
Spray a 9” x 12” pan with baking spray.
Add the dough to the pan, using your fingers to pat it out into an even layer. Press the dough up slightly around the edges to form a crust.
In a large bowl, add the cream cheese, using a hand mixer to beat for one minute to lighten the cream cheese.
Add the eggs one at a time, mixing well after each addition.
Add the melted butter.
Add the powdered sugar in two batches, mixing on low speed to avoid spraying powdered sugar.
When the mixture is smooth, pour it over the crust and spread it out evenly.
Bake for 40-50 minutes. The batter will turn golden and puff up, deflating as it cools. Do not overbake.
This cake can be served warm out of the oven, but I found the flavor improved by waiting a day.
Calories: 522kcalCarbohydrates: 74gProtein: 4gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 102mgSodium: 525mgPotassium: 67mgFiber: 1gSugar: 56gVitamin A: 783IUCalcium: 120mgIron: 1mg