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

Serving Size: 12

Approximate Time

Prep 45 min

Cook 40 min

Additional 2 hrs

Total 3 hrs 20 min

Ingredients

- For the yeast-raised base:
  - 1 cup (240 ml) warm whole milk (105–115°F / 40–46°C)
  - 2 1/4 tsp (7 g) active dry yeast (1 packet)
  - 1/4 cup (50 g) granulated sugar
  - 1/4 cup (56 g) unsalted butter, melted
  - 2 large eggs, approx. 100 g (without shells)
  - 3 cups (360 g) all-purpose flour, plus 2 tbsp (16 g) for topping mixture
  - 1 tsp (6 g) fine salt
  - 2 tbsp (28 g) unsalted butter, melted, for greasing the pan
- For the gooey topping:
  - 8 oz (225 g) cream cheese, softened
  - 1/2 cup (113 g) unsalted butter, softened (1 stick)
  - 2 large eggs, approx. 100 g (without shells)
  - 4 cups (480 g) powdered sugar (confectioners' sugar)
  - 1 tsp (5 ml) vanilla extract
  - 2 tbsp (16 g) all-purpose flour (from above)
  - 1/4 tsp (1.5 g) fine salt
- Finishing:
  - Powdered sugar for dusting, about 1/4 cup (30 g), optional

Instructions

Short Description:
A dense, buttery yeast-raised sheet cake with a signature sweet, custardy "gooey" topping made from cream cheese, butter, eggs, and powdered sugar. The finished cake is baked until the edges set while the center stays delectably soft and slightly oozy.

Regional Notes:
This St. Louis variation uses a yeast-raised dough base pressed into a 9x13 pan, the regional hallmark that distinguishes it from other gooey butter cakes that use a cake-style batter or no-yeast crust. The contrast between the slightly bready bottom and the ultra-sweet, creamy topping is characteristic of the classic St. Louis version.

1. Prepare the yeast base: In a small bowl, stir the warm milk, yeast, and 1 tsp (4 g) of the granulated sugar. Let sit 5–10 minutes until foamy.
2. In a large bowl or stand mixer fitted with a paddle, combine the remaining granulated sugar, melted butter, and 2 large eggs (for the base). Add the yeast-milk mixture and mix to combine.
3. Add 3 cups (360 g) flour and 1 tsp (6 g) salt. Mix on low until the dough comes together, then increase speed (or knead by hand) 3–5 minutes until smooth and slightly elastic. If dough is very sticky, add up to 1–2 tbsp (8–16 g) more flour.
4. Lightly oil a bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 45–60 minutes.
5. While the dough rises, preheat the oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking pan with the 2 tbsp (28 g) melted butter and set aside.
6. Make the gooey topping: In a medium bowl, beat the softened cream cheese and softened butter until smooth. Add 2 large eggs (for the topping) and vanilla; beat until incorporated.
7. Add the powdered sugar, 2 tbsp (16 g) flour, and 1/4 tsp (1.5 g) salt. Beat on low until combined and smooth; the mixture will be thick and glossy. Set aside.
8. Assemble: Once the dough has doubled, punch it down and press it evenly into the prepared 9x13 inch pan, forming a thick, even layer across the bottom and slightly up the sides.
9. Spread the gooey topping evenly over the dough with an offset spatula or the back of a spoon. Smooth gently; the topping will be fairly thick.
10. Bake at 350°F (175°C) for 30–40 minutes. The edges should be set and lightly golden while the center remains slightly jiggly — do not overbake, or the gooey center will firm up too much.
11. Cool the cake in the pan on a wire rack until it reaches room temperature, at least 1 hour; for best slicing and texture, chill in the refrigerator 1–2 hours to firm the topping.
12. Dust the top with powdered sugar before slicing into 12 squares. Store covered in the refrigerator up to 4–5 days; bring to room temperature for 15–20 minutes before serving if desired.