Dessert: United States – Gooey Butter Cake (St. Louis Gooey Butter Cake)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 25 min

Cook 38 min

Additional 2 hrs

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 4 cups (156 g) all-purpose flour
1 / 3 cup (67 g) granulated sugar
1 tsp (5 ml) baking powder
1 / 4 tsp (1.25 ml) kosher salt
1 / 2 cup (120 ml) (1 stick, 4 oz (113 g)) unsalted butter, melted and cooled slightly
1 large egg
1 tsp (5 ml) vanilla extract
8 oz (226 g) full-fat cream cheese, softened
2 large eggs
2 tsp (10 ml) vanilla extract
1 / 8 tsp (0.625 ml) kosher salt
3 1 / 2 cups (about 420 g) powdered sugar, sifted
Powdered sugar for dusting (optional)

Show original ingredient measurements

1 1 / 4 cups (156 g) all-purpose flour
1 / 3 cup (67 g) granulated sugar
1 tsp baking powder
1 / 4 tsp kosher salt
1 / 2 cup (1 stick, 113 g) unsalted butter, melted and cooled slightly
1 large egg
1 tsp vanilla extract
8 oz / 226 g full-fat cream cheese, softened
2 large eggs
2 tsp vanilla extract
1 / 8 tsp kosher salt
3 1 / 2 cups (about 420 g) powdered sugar, sifted
Powdered sugar for dusting (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Grease a 9x13-inch metal baking pan and line with parchment paper, leaving an overhang for easy removal.
Make the crust: In a large bowl, whisk together the flour, granulated sugar, baking powder, and 1/4 teaspoon (1.25 ml) kosher salt. Add the melted butter, 1 egg, and 1 teaspoon (5 ml) vanilla. Stir until a thick, soft dough forms. Press evenly into the prepared pan.
Make the topping: In a separate bowl, beat the softened cream cheese with a hand mixer until completely smooth. Add 2 eggs, 2 teaspoons (10 ml) vanilla, and 1/8 teaspoon (0.625 ml) salt; beat until creamy. Gradually beat in the sifted powdered sugar until silky and lump-free.
Pour the topping over the crust and spread into an even layer.
Bake for 32 to 38 minutes, until the edges are puffed and lightly golden and the center still has a slight jiggle. Do not overbake; the top should look crackly and the middle will set as it cools.
Cool in the pan on a rack for at least 1 hour, then refrigerate for about 1 hour for cleaner slices.
Dust with powdered sugar, lift out using the parchment, and cut into squares. Serve at room temperature or slightly chilled. Store covered in the refrigerator for up to 5 days.

Preheat oven to 350°F (175°C). Grease a 9x13-inch metal baking pan and line with parchment paper, leaving an overhang for easy removal.
Make the crust: In a large bowl, whisk together the flour, granulated sugar, baking powder, and 1/4 teaspoon kosher salt. Add the melted butter, 1 egg, and 1 teaspoon vanilla. Stir until a thick, soft dough forms. Press evenly into the prepared pan.
Make the topping: In a separate bowl, beat the softened cream cheese with a hand mixer until completely smooth. Add 2 eggs, 2 teaspoons vanilla, and 1/8 teaspoon salt; beat until creamy. Gradually beat in the sifted powdered sugar until silky and lump-free.
Pour the topping over the crust and spread into an even layer.
Bake for 32 to 38 minutes, until the edges are puffed and lightly golden and the center still has a slight jiggle. Do not overbake; the top should look crackly and the middle will set as it cools.
Cool in the pan on a rack for at least 1 hour, then refrigerate for about 1 hour for cleaner slices.
Dust with powdered sugar, lift out using the parchment, and cut into squares. Serve at room temperature or slightly chilled. Store covered in the refrigerator for up to 5 days.