The BEST Gooey Butter Cake (From Scratch)

Okay friends, I need to tell you about my brand new obsession, and I am not exaggerating even a little bit. Gooey butter cake is one of those desserts that I think is truly, deeply UNDERRATED, and I am on a personal mission to change that. Anytime I see it on a restaurant menu, I do not even look at the rest of the dessert list. I just order it immediately, every single time, no questions asked.

Now, gooey butter cake is famously a St. Louis staple, and honestly the origin story is a little bit up for debate depending on who you ask. But I am going to be completely honest with you about how I fell in love with it, and that is Jeni’s. I am from Ohio, she is from Ohio, and Jeni’s Gooey Butter Cake is genuinely my favorite ice cream in the whole wide world. So this cake is my little love letter to that flavor.

I was hosting a butter themed home cafe for the month of August, and the second I started planning the menu, this was the very first thing I wrote down. A butter themed party basically DEMANDS a gooey butter cake, right? And here is the thing I have to warn you about. This cake is not a showstopper to look at. It is not going to be the prettiest thing on your table. It looks good, but it does not look GREAT. But oh my gosh, the looks are so deceiving, because it tastes absolutely incredible. This might be my new favorite cake of all time, and my fiance said it is one of his top five things I have ever made. I bake literally every single day, so trust me, that is REALLY saying something.

P.S. Please make sure your butter and your cream cheese are truly at room temperature before you start! This is the number one thing that will make or break your texture. Cold cream cheese gives you a lumpy gooey layer instead of that silky, custardy top we are going for. Set everything out an hour or two ahead of time and you will be so glad you did. And do NOT skip the two hour rest at the end, that is what lets the gooey layer set into perfection!

Ingredients Needed

• Unsalted Butter: This is the star of the entire show, obviously, because it is right there in the name. We cream it with the sugar for a full three minutes to get the cake layer light, fluffy, and unbelievably rich. Make sure it is truly at room temperature, soft enough that your finger leaves an indent but not melty or greasy. Unsalted lets us control the salt ourselves so the flavor stays perfectly balanced.
• Granulated Sugar: This sweetens our bottom cake layer and helps create that tender, buttery crumb when we beat it into the butter. All that creaming whips air into the batter, which gives the base its soft cake like structure. It also helps the edges caramelize into those chewy, golden bits that are honestly my favorite part. One cup is exactly the right amount so the cake layer does not compete with that sweet gooey top.
• Eggs: We use two in the cake layer and one in the gooey layer, and they are doing very different jobs in each. In the cake, they add structure and richness so it holds up under all that gooeyness. In the cream cheese layer, that single egg is the magic that turns it into a soft, custardy, almost pudding like top instead of just frosting. Room temperature eggs blend in the smoothest, so let them sit out with everything else.
• Sour Cream: My secret weapon for the softest, most tender cake layer you can imagine. The acidity keeps the crumb moist and adds this subtle little tang that balances all the sweetness on top. Just make sure you mix until there are absolutely no clumps left, because sour cream loves to hide in the batter. One third of a cup is all you need to totally transform the texture.
• Whole Milk: This loosens up the batter just enough so it spreads easily into the pan and bakes up soft instead of dense. Whole milk brings a little extra fat, which means a richer, more tender crumb. It works right alongside the sour cream to keep everything perfectly moist. Room temperature milk will incorporate the most smoothly into your creamed butter.
• Vanilla Extract: We use it in BOTH layers because vanilla and butter are the ultimate flavor soulmates. It brings that warm, cozy bakery smell and rounds out all the sweetness so nothing tastes flat. This is a recipe where a good quality pure vanilla really does shine through. Between the cake and the gooey layer, you will use two and a half teaspoons total.
• All Purpose Flour: This gives our bottom layer its structure so it can hold up that luscious gooey top without collapsing. Spoon and level it into your measuring cup rather than scooping, because packing in too much flour will make the cake dry. One and a half cups is the sweet spot for a base that is sturdy but still soft and buttery. Fold it in gently at the end so you do not overwork the batter.
• Baking Powder and Salt: The baking powder gives our cake layer just enough lift so it is light rather than heavy or dense. The full teaspoon of salt might look like a lot, but it is absolutely essential here to cut through all that butter and powdered sugar. Salt is what makes this cake taste balanced and craveable instead of cloyingly sweet. Please do not skip it or reduce it!
• Cream Cheese: This is the heart of that famous gooey layer and it is what makes this cake so special. Use a full fat block, not the tub or spreadable kind, and let it come fully to room temperature so it whips up silky. Beaten with the whisk attachment for a minute or two, it gets light and airy before we add everything else. That tang against all the sweetness is what makes gooey butter cake so ridiculously good.
• Powdered Sugar: Two and a half cups goes into the gooey layer, and this is what creates that signature soft, sticky, melt in your mouth topping. It dissolves instantly so the layer stays smooth rather than grainy. Add it slowly with the mixer running so it does not fly all over your kitchen, and trust me on that one. We save a little extra for dusting the top at the very end.

Substitutions and Modifications

• No sour cream? Full fat plain Greek yogurt works beautifully in the cake layer and gives you that same soft, tangy crumb.
• Only have salted butter? You can absolutely use it, just cut the salt in the cake layer down to about half a teaspoon.
• No whole milk? Two percent, buttermilk, or even half and half will work here. Buttermilk will give you an extra tender crumb.
• Want to take it OVER the top? Serve warm slices with a scoop of vanilla ice cream and a big drizzle of salted caramel. This is how I served it at my home cafe and people lost their minds.
• You can bake this in a round 9 inch pan or a 9 inch springform. The springform makes it easier to release, but a well greased and lined round pan works perfectly.
• Add a little warmth by stirring half a teaspoon of cinnamon into the cake layer, or swap the vanilla in the gooey layer for almond extract for a fun twist.

Why You’ll Love This Recipe

• It tastes like the most nostalgic bakery treat, with a soft buttery cake bottom and that famous sweet, custardy, GOOEY top layer.
• It comes together with simple pantry staples and one stand mixer bowl, so there is barely any cleanup and no fussy techniques.
• It is criminally underrated and totally unexpected, so it will absolutely be the thing everyone asks you about at your next party.

Equipment Needed

• 9 inch round cake pan or 9 inch springform pan
• Parchment paper
• Stand mixer with paddle attachment and whisk attachment (or a hand mixer)
• Rubber spatula
• Measuring cups and spoons
• Fine mesh sieve for dusting

The BEST Gooey Butter Cake (From Scratch)

This easy Gooey Butter Cake has a soft buttery cake layer topped with a sweet, custardy cream cheese layer. A St. Louis classic inspired by Jeni's famous ice cream flavor, and it is the most underrated dessert you will ever make!

Print Recipe Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Resting Time: 2 hours hours

Total Time: 3 hours hours 10 minutes minutes

Servings: 12 servings

Video

Ingredients

For the Cake Layer:

• ½ cup unsalted butter room temperature
• 1 cup granulated sugar
• 2 large eggs
• ⅓ cup sour cream
• ⅓ cup whole milk
• 1 ½ teaspoons vanilla extract
• 1 teaspoon salt
• 1 ½ cups all purpose flour
• 1 teaspoon baking powder

For the Gooey Cream Cheese Layer:

• 8 oz cream cheese room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ½ cups powdered sugar

For the Top:

• ⅛ cup powdered sugar for dusting
• Vanilla ice cream and salted caramel for serving (optional but HIGHLY recommended)

Instructions

• Preheat your oven to 350 degrees F and grease and line a 9 inch round cake pan or a 9 inch springform pan. Either one works great here, so use whatever you have! I like to line the bottom with parchment so it releases perfectly every time.
• In your stand mixer fitted with the paddle attachment, beat your room temperature butter and granulated sugar together for a full 3 minutes. Please actually set a timer for this, because this is where all that lightness comes from. You want it pale, light, and super fluffy before you move on.
• Add in your eggs and vanilla extract and beat for 1 more minute, scraping down the sides of the bowl so everything gets fully incorporated. It should look creamy and smooth.
• Now add your whole milk and sour cream and mix until there are absolutely no more clumps of sour cream hiding in the batter. Sour cream is sneaky, so scrape the bottom of the bowl and give it a good look before you stop mixing.
• Fold in your flour, baking powder, and salt until everything is just combined. Do not overmix here, we want that cake layer to stay soft and tender. Pour the batter into your prepared pan and spread it out into an even layer.
• Time for the gooey layer! Scrape every last bit of cake batter out of your mixer bowl, then either wipe it down really well or just grab a different bowl. Honestly, a second bowl is WAY easier, so I would do that. Fit your mixer with the whisk attachment and beat your room temperature cream cheese for 1 to 2 minutes until it is light and fluffy.
• Add your egg and vanilla extract to the cream cheese and mix again until totally smooth. Then, with the mixer running on low, slowly add in your powdered sugar a little at a time so it does not poof all over your kitchen. Mix until the whole thing is silky and lump free.
• Pour that gorgeous cream cheese mixture right on top of your cake batter and gently spread it to the edges. Do not stir it in! It is going to do its magic in the oven and create that dreamy gooey top layer.
• Bake at 350 degrees F for 45 to 50 minutes. You are looking for a golden top that is set around the edges with just the slightest jiggle in the very center. Remember, it is called GOOEY butter cake for a reason, so do not overbake it trying to get it firm!
• Remove the cake from the oven and let it rest at room temperature for 2 full hours. I know, I know, but this is when that gooey layer sets into perfection, so please be patient. Take it out of the pan, dust the top generously with powdered sugar, and enjoy every single bite. Add a scoop of vanilla ice cream and a drizzle of salted caramel if you really want to take it to the next level!

Storage Instructions

• Counter: Because of the cream cheese and egg in the gooey layer, keep this covered at room temperature for up to 1 day. After that, move it to the fridge to keep it fresh and safe.
• Fridge: Store covered or in an airtight container in the refrigerator for up to 5 days. I love letting a slice sit out for about 20 minutes before eating, or warming it for a few seconds in the microwave to bring back that gooey texture.
• Freezer: Wrap the whole cake or individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge, then let it come to room temperature before serving.

Tips and Tricks

• Room temperature butter and cream cheese are absolutely NON NEGOTIABLE here. Cold ingredients will give you a lumpy gooey layer instead of that silky custardy top.
• Beat the butter and sugar for the full 3 minutes. It feels like a long time, but that is exactly what gives the cake layer its light, fluffy texture.
• Use a second bowl for the cream cheese layer instead of trying to wash and dry the same one. It saves you so much time and hassle, and I promise it is worth the extra dish.
• Pull it out of the oven while the very center still jiggles slightly. It will continue setting as it rests, and that gentle underbake is the whole secret to that gooey middle.

Frequently Asked Questions

What exactly is gooey butter cake?
It is a classic St. Louis dessert with a soft, buttery cake layer on the bottom and a sweet, sticky, almost custardy cream cheese layer baked right on top. The origin is honestly a little bit debated, but wherever it came from, we are all lucky it exists. I first fell in love with it through Jeni’s Gooey Butter Cake ice cream, which is my favorite flavor in the whole world!

Can I use a boxed cake mix instead?
A lot of shortcut versions out there do use a yellow cake mix for the bottom layer, and it will technically work. But this from scratch cake layer with sour cream and whole milk is SO much more tender and flavorful, and it only takes a few extra minutes. Give the homemade version a try, you will taste the difference.

How do I know when it is done baking?
The top should be golden and set around the outside edges, with just a slight jiggle right in the center when you gently shake the pan. It will keep setting as it rests on the counter. If you bake it until the center is completely firm, you will lose that gooey layer, and that is the entire point!

Why does my cake need to rest for 2 hours?
That rest time is when the gooey layer actually sets up into that perfect sticky, custardy texture. If you slice into it while it is hot, the top will be runny and it will not hold its shape. I promise the wait is worth it, and it tastes amazing at room temperature.

Can I make this ahead of time?
Absolutely! This cake is actually wonderful made a day ahead. Bake it, let it rest and cool completely, then cover and keep it in the fridge. Let it sit out for a bit before serving, or warm individual slices for a few seconds.

Round pan or springform pan?
Truly either one! A springform pan makes releasing the cake a little easier since you just unclip the sides. A regular 9 inch round pan works great too, just grease it well and line the bottom with parchment so it comes out cleanly.

Do you LOVE Baking Cakes from Scratch?! Check Out MORE of my Favs:

Triple Layer Peanut Butter Chocolate Cake with Reese

Viral Dot Cakes Recipe (Funfetti Cake Cups From Scratch)

Funfetti Birthday Cake with Raspberry Filling

Let’s Stay in Touch!

If you make this Gooey Butter Cake, I NEED to see it! Snap a photo of that golden, powdered sugar dusted top and tag me @munchiesbymallory on Instagram and TikTok. It seriously makes my entire day to see what you all bake. And if you serve it warm with vanilla ice cream and salted caramel, please send me that photo immediately, because that is the ultimate way to eat it. Now go make the most underrated cake of your life. Happy baking, friends!