Gooey Butter Cake is a St. Louis classic that’s rich, buttery, and impossibly decadent. It starts with a tender yeast-based cake layer, then gets topped with a sweet, custardy filling that bakes into a gooey, melt-in-your-mouth center with crispy golden edges. Dusted with powdered sugar, it’s the kind of dessert that feels like a special treat every single time. It’s perfect for brunch, dessert, or any occasion that calls for something truly indulgent.
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I first tried gooey butter cake on a trip to St. Louis, and I was absolutely hooked. The combination of that soft, bread-like base and the rich, buttery topping is unlike anything else. It’s sweet but not overly so, with a texture that’s part cake, part custard, and completely irresistible. Now I make it at home whenever I want to impress guests or treat my family to something special. It looks fancy, but it’s easier to make than you’d think.
Ingredients
For the Cake:
- Warm milk – The sugars in the milk will help activate the yeast. You want the milk a bit warmer than room temperature, but not hot.
- Water
- Active dry yeast – Watch the yeast hasn’t expired!
- Unsalted butter – You are going to whip the butter and sugar so the butter does need to be softened.
- Granulated sugar
- Kosher salt
- Egg
- All-purpose flour
For the Topping:
- Light corn syrup – Look for the clear corn syrup.
- Water
- Vanilla extract – I use artificial vanilla extract and it’s just fine.
- Unsalted butter – You are boing to beat the sugar and butter so the butter does need to be soft.
- Granulated sugar – A little less if you like your cake less sweet. I’ve made this recipe with 1 ¼ cups sugar and it’s just fine.
- Kosher salt
- Egg
- All-purpose flour
- Powdered sugar – For dusting on top.
How to Make Gooey Butter Cake
Scroll down for the full recipe card with exact measurements and printable instructions.
Make the Cake:
Start by dissolving the yeast in the warm milk and water in a small glass bowl. Add a pinch of sugar to help activate it, then set aside until foamy.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt until combined. It doesn’t need to be fluffy, just well mixed. Beat in the egg until incorporated.
With the mixer on low, slowly add the flour, then pour in the yeast mixture. Increase the speed to medium-high and mix until the dough is smooth and pulls away from the sides of the bowl, about 2–3 minutes.
Spread the dough evenly into a greased 9×13-inch baking pan using a silicone spatula. Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot until doubled in size, about 1½ to 2 hours (1 hour if using instant yeast).
Preheat the oven to 375°F while the dough finishes rising.
Prepare the Topping:
In a small mixing bowl, combine the corn syrup, water, and vanilla; set aside.
In the stand mixer (no need to wash it), cream together the butter and sugar until a thick paste forms. Beat in the egg until smooth and slightly lightened.
Reduce the speed to low and add the flour and salt gradually. Once combined, pour in the corn syrup mixture. Increase the speed to medium-high and beat until smooth and glossy. The consistency should resemble sugar cookie dough turned creamy.
Assemble and Bake:
Dollop the topping evenly over the risen dough and gently spread it using an offset spatula or the back of a spoon to cover the surface completely.
Bake for 30–35 minutes, rotating the pan halfway through. The edges should be golden brown, and the center should puff slightly but still feel soft, like cheesecake.
Let the cake cool slightly in the pan on a wire cooling rack, then dust generously with confectioners’ sugar using a fine-mesh sieve before serving. For clean slices, use a sharp chef’s knife and wipe between cuts.
Serving Suggestions
Serve Gooey Butter Cake slightly warm with a sprinkle of confectioners’ sugar or a dollop of whipped cream. It’s perfect for brunches, coffee breaks, or as a dessert centerpiece. Pair it with black coffee or hot tea for the ultimate cozy indulgence.
Storage Tips
Store leftover Gooey Butter Cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Gooey Butter Cake
Ingredients
For the Cake
- 3 tablespoons warm milk
- 2 tablespoons water
- 1 ¾ teaspoons active dry yeast
- 6 tablespoons unsalted butter room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 large egg
- 1 ¾ cups all-purpose flour
For the Topping
- 3 ½ tablespoons light corn syrup
- 2 tablespoons water
- 2 ½ teaspoons vanilla extract
- 12 tablespoons unsalted butter room temperature
- 1 ½ cups granulated sugar
- ½ teaspoon kosher salt
- 1 large egg
- 1 cup all-purpose flour plus 3 tablespoons
- confectioners’ sugar for dusting
Instructions
Make the Cake:
- Dissolve yeast in warm milk and water in a small bowl. Add a pinch of sugar if desired. Let it sit for 5 minutes until foamy.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, and salt until combined.
- Beat in the egg until incorporated.
- With the mixer on low speed, slowly add the flour, then pour in the yeast mixture.
- Mix on medium-high for 2–3 minutes until the dough is smooth and pulls away from the sides of the bowl.
- Spread the dough into a greased 9×13-inch baking pan, pressing evenly to the edges and corners with your hands or an offset spatula.
- Cover with a clean kitchen towel and let rise until doubled in size, about 1½–2 hours with active dry yeast or 1 hour with instant yeast.
- Preheat the oven to 375°F.
Prepare the Topping:
- In a small bowl, whisk together corn syrup, water, and vanilla. Set aside.
- In the stand mixer with the paddle attachment, cream butter and sugar on medium speed until a thick paste forms.
- Beat in the egg until incorporated and lightened.
- Reduce mixer speed to low and slowly add flour and salt until combined. The mixture will resemble thick sugar cookie dough.
- Add the corn syrup mixture, then increase the speed to medium-high and beat until smooth.
Assemble and Bake:
- Dollop the topping evenly over the risen dough.
- Spread gently with a small offset spatula or the back of a spoon to cover the surface.
- Bake for 30–35 minutes, rotating the pan after 20 minutes, until golden brown. The edges will be darker and the center puffed but cohesive, similar to cheesecake.
- Cool slightly on a wire cooling rack, then dust with confectioners’ sugar using a fine-mesh sieve before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.