Yellow Gooey Butter Cake, just the name conjures up visions of gooey, golden nirvana. It is a flat, bar-like cake that can trace its origins of gooey goodness to St Louis, Missouri, where it is sold in bakeries all around the city. The original gooey butter cake had a sweet yeast dough as its base. Today’s modern version uses a yellow cake as its base.
History of Gooey Butter Cake
Other than originating in St Louis, the stories of when and by whom Gooey Butter Cake was created vary greatly. Visit What’s Cooking, America to learn about two of those stories. While there are variations on the flavor of Gooey Butter Cake, the original is a classic yellow cake base and a vanilla cream cheese top that is crowned with a dusting of powdered sugar.
A key component of baking a cake that does not fall in the middle as it cools is to not over beat the eggs, butter or cream cheese, and sugar. Combining these ingredients should be done at medium speed and you should blend for 2 minutes or less.
Gooey Butter Cake Recipe
- 18 oz yellow cake mix
- 1/2 cup butter, melted
- 2 eggs
- 1/3 cup white sugar
- 1 lb (3 1/2 cups) powdered sugar
- 8 oz cream cheese
- 1 teaspoon vanilla
- Preheat oven to 350°.
- Spray 9×13 pan with cooking spray.
- Combine cake mix, melted butter, 1 egg, & white sugar until blended. Press into prepared pan.
- Measure 1/2 cup of powdered sugar & set aside.
- Beat remaining powdered sugar, cream cheese, 1 egg, & vanilla on medium speed. Spread evenly on cake layer.
- Place in center of oven & bake for 25 minutes. or until edges are lightly golden.
- Cool completely. Dust with reserved 1/2 cup powdered sugar.
More delicious desserts that use a time saving cake mix as their base: