Gooey Butter Cake Without Cake Mix — a rich, buttery dessert featuring a dense cake base topped with a velvety, gooey cream cheese layer.

This St. Louis classic is the ultimate gooey cake made entirely from scratch—no boxed cake mix required. A tender, buttery bottom layer supports a sweet, cream-cheese-forward topping that stays soft and slightly jiggly in the center for that signature texture. It’s an easy dessert to make that’s perfect for potlucks, holidays, and everyday treats.

If you enjoy scratch desserts with a gooey finish, try variations such as pistachio, funfetti, cinnamon roll, or pumpkin for seasonal twists.

Why You’ll Love This Gooey Butter Cake

A True St. Louis Favorite — a simple, authentic version of the 1930s recipe that highlights butter and cream cheese.
Made Without Cake Mix — all ingredients are pantry basics; no boxed mix needed.
Delicious Gooey Layer — the cream cheese, powdered sugar, and a touch of butter flavor (optional) create a luscious topping that contrasts with the firmer base.
Perfect Texture — distinct layers with a slightly underbaked center produce the classic gooey consistency.
Simple to Make — straightforward steps and common tools make this accessible for any home baker.

Ingredients — Gooey Butter Cake

This scratch version uses simple ingredients to recreate the original flavor and texture without relying on store-bought cake mix.

For the Cake (Bottom Layer)

Wet: unsalted butter (room temperature), granulated sugar, large eggs, pure vanilla extract
Dry: all-purpose flour, baking powder, salt
Liquid: buttermilk (room temperature)

For the Gooey Layer (Top Layer)

Cream cheese mixture: softened cream cheese, large egg, powdered sugar, (optional) butter extract, optional vanilla
Topping: powdered sugar for dusting before serving

Step-by-Step Instructions

Make the Bottom Layer

Preheat the oven to 350°F (175°C). Prepare a 9-inch cake pan by spraying with cooking spray and lining the bottom with parchment paper; spray the parchment as well.
Whisk together the dry ingredients (flour, baking powder, salt) in a medium bowl.
In a large bowl, cream the room-temperature butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing briefly after each addition. Stir in the vanilla on low speed just until combined.
Fold in the buttermilk and then gently fold the dry ingredients into the wet ingredients with a rubber spatula until no streaks of flour remain. Spread the batter evenly in the prepared pan.

Make the Gooey Layer

In a clean bowl, beat the softened cream cheese on medium-high speed until smooth and creamy.
Add the large egg and mix for about 30 seconds. Scrape down the bowl with a spatula.
Add the powdered sugar gradually—about one cup at a time—mixing briefly on high between additions. Stir in the butter extract if using.
Pour the cream cheese mixture over the cake layer and spread it into an even layer using an offset or regular spatula.

Baking & Cooling

Bake for 45–48 minutes. The edges should be golden and slightly cracked while the center remains a bit jiggly—this ensures the gooey interior.
Turn off the oven and prop the door open for 10–15 minutes to allow gentle cooling.
Remove the cake and cool completely on a wire rack, about two hours, before slicing. Dust with powdered sugar just before serving.

Tips & Tricks — Gooey Butter Cake

Texture: The center should be slightly underbaked for the iconic gooey layer.
Avoid overmixing: Mix just until combined; overmixing develops gluten and can make the cake dense.
Room-temperature ingredients: They incorporate more smoothly and help create a consistent batter.
Line and spray the pan: Parchment and spray prevent sticking and make removal easy.
Cooling: Let the cake cool fully before cutting so the layers set and slices hold together.
Serving: Dust with powdered sugar just before serving for a classic finish.

Recommended Tools

Electric hand mixer or stand mixer — speeds up creaming and smoothing the filling.
Large and medium mixing bowls — keep cake batter and cream cheese filling separate.
9-inch cake or springform pan — ideal size for the correct thickness and texture.
Wire rack — cools the cake evenly and prevents sogginess.
Offset spatula — helpful for spreading the cream cheese layer evenly.
Measuring cups and spoons, rubber spatula, parchment paper — essentials for accurate, mess-free baking.

FAQs

Why did my cake sink? This can result from too much leavening, overmixing, or abrupt temperature changes. Bake until the edges are golden and the center is just set, then cool gradually.
Why did layers merge? Excess moisture or incorrect measurements can cause the layers to combine. Measure precisely and follow mixing instructions.
Where did gooey butter cake originate? Gooey butter cake is a St. Louis specialty first created by a German baker in the 1930s. The earliest versions used a yeasted dough; later adaptations simplified the recipe while keeping its character.
How should I store it? Store at room temperature in an airtight container for up to 24 hours or refrigerate for up to 5 days. Wrap slices for longer freshness.
Can I freeze it? Yes—wrap the whole cake or individual slices tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator or bring to room temperature before serving.

Storing & Freezing — Gooey Butter Cake

To keep the cake fresh, store in an airtight container at room temperature for up to one day or refrigerate for up to five days. For longer storage, wrap slices tightly in plastic wrap and aluminum foil and freeze for up to three months. Reheat gently or serve at room temperature for the best gooey texture.

If you tried this Gooey Butter Cake Without Cake Mix, please leave a rating and a comment with your feedback or questions — it helps others find the recipe and gives helpful notes for future bakers.

Recipe

Gooey Butter Cake

Molly Murphy

Soft and tender cake layers topped with a crackly cream cheese topping, dusted with powdered sugar.

Course: Dessert

Cuisine: Cake

Servings: 8

Ingredients

For the cake

8 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon salt
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup buttermilk, room temperature

For the cream cheese layer

8 ounces cream cheese, room temperature
1 large egg, room temperature
3 cups powdered sugar
3/4 teaspoon butter extract (optional)

Instructions

For the Cake

Preheat the oven to 350°F. Spray a 9-inch cake pan and line with parchment paper; spray again. Set aside.
Whisk together flour, salt, and baking powder in a medium bowl.
Cream the butter and sugar on high with an electric mixer for about 3 minutes until light.
Add the eggs one at a time, mixing 30 seconds after each. Stir in vanilla on low speed until combined.
Add the buttermilk, then fold the dry ingredients into the wet until no flour streaks remain. Spread batter evenly in the pan.

For the Cream Cheese Filling

Beat the cream cheese on medium-high until smooth.
Add the egg and beat for 30 seconds, scraping the bowl as needed.
Add powdered sugar one cup at a time, mixing briefly on high between additions. Stir in butter extract if using.
Pour the filling over the cake batter and spread into an even layer.

Baking & Serving

Bake 45–48 minutes. The edges should be golden and the center slightly jiggly.
Turn off the oven and prop the door open for 10–15 minutes.
Cool completely on a wire rack, about two hours. Dust with powdered sugar before serving.
Store covered in the refrigerator or freeze wrapped tightly for longer storage.

Keywords: gooey butter, cream cheese, scratch cake