Ooey Gooey Butter Cake St Louis

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The Accidental Gooey Butter Mix

Ooey Gooey Butter Cake ( St. Louis recipe )

According to Wikipedia, there was a bakery in St. Louis owned by a guy named John Hoffman. He hired a German American baker to make the deep butter cakes, but the guy accidentally used the gooey butter that was used for things like stollens and Danish rings. The mistake was caught too late. Rather than throwing away expensive ingredients they went ahead and baked them. The new cake sold so well they decided to keep making them and other bakeries in the area started making them too. And theyre still a local favorite to this day.

This is similar to a cake made in the original style.

If youre ever in St. Louis in the Hill district, stop by Missouri Baking Co. Theyve been in business since 1924 and are sure to have some sort of the historic Gooey Butter Cake amongst the large assortment of pastries and baked goods.

Russells Caf And Bakery Fenton St Louis Chesterfield

Russells is the second-best place to find gooey butter cake in the area, according to our Facebook followers.

Sweet meets savory, is the first thing you see when you visit the Fenton Russells website.

Russells serves breakfast and lunch and they cater! Whether you indulge in the breakfast grilled cheese, lunch wraps, sandwiches or the sweet treats they offer youll find something to love!

They offer a variety of cakes and cookies and several flavors of their delicious gooey butter!

The gooey butter flavors include: original, chocolate chip, triple berry, espresso, toasted coconut, peanut butter, blueberry, blackberry and lemon.

for the three locations, hours and a close look at the menus.

How To Make Gooey Butter Cake

Not only is this cake super good, its super easy too. Heres a brief summary of how to make it:

  • Prepare the pan. Preheat the oven to 350 degrees F. Grease a 9×13 inch baking pan, including the edges and corners.
  • Make the cake layer. Combine the cake mix, butter and eggs with an electric mixer. Press into the bottom of the baking pan in a flat, even layer.
  • Make the filling layer. Wipe out the bowl then add the cream cheese and beat until smooth. Add eggs one at a time, followed by the vanilla and powdered sugar. Add on top of the cake layer .
  • Bake. Bake on the middle rack for 40 minutes, until golden brown. The center should still be jiggly and its okay if the middle sinks a bit.
  • Cool. Sprinkle with powdered sugar and allow to cool completely before cutting.

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How To Make Ooey Gooey Butter Cake

  • Prep your baking pan by lining it with non-stick foil. This helps the bars from sticking to the pan and also creates a sling to remove the cooled bars to a cutting board to slice.
  • Sift the dry ingredients for the bottom layer, add the liquids, mix, and pat evenly in the pan.
  • For the next layer beat the cream cheese until smooth, then add the other ingredients as listed, ending with the powdered sugar.
  • Pour over the crust, smooth, and bake.
  • When cooled, remove from pan to slice, and dust with powdered sugar if desired.

The birthday girl who requested these bars instead of cake!

Cravings St Louis Gooey Butter Cake

Cinnamon Sugar St. Louis Gooey Butter Cake

Makes one 9-inch cake

Recipe courtesy of Cravings Gourmet Desserts, Inc, 2010

  • 4 ounces unsalted butter

  • 9 ounces granulated sugar

  • Pinch of salt

  • 1 teaspoon pure vanilla extract

  • 1 1/8 cup all purpose flour

  • 8 ounces cake crumbs

1. Preheat oven to 350 degrees Fahrenheit. Butter and lightly flour a 9-inch round cake pan. Add cake crumbs to the bottom of the pan set aside.

2. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add egg and mix until well blended. Scrape bowl thoroughly. Beat in corn syrup scrape bowl. Add water. Mix thoroughly. Add vanilla and salt. Add flour on low speed. Scrape bowl. Mix thoroughly

3. Spread the gooey butter batter over the cake crumbs. Bake for 30 minutes until the top forms a crust. It may crack, and thats OK. Cool for 5 to 8 minutes, then invert onto a cake plate and flip back to right-side-up.

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A St Louis Original: Ooey

A few weeks back, I was watching during which she made something I had never heard of in my forty-plus years as a chefa Gooey Butter Cake.

It seems this cake was invented during the Great Depression in the 1930s by a German-style bakery located on the St. Louis South Side. And like a number of foods we enjoy today, the gooey butter cake came about quite by accident. While making a batch of standard coffee cake, the baker transposed the ratio of flour to butter, or maybe it was butter to sugar, but whichever it was resulted in a gooey, sticky mess. And times dictated the bakery try to sell the resulting mistake rather than let the product go to waste.

Oddly enough the new cake sold so well that the bakery continued making them. Soon other St. Louis bakers began producing their own versions of gooey butter cake, and what began as one bakers accident became area icon.

As with most new foods that become popular, multiple claims of its origin begin to appear. The gooey butter cake is no exception. Two groups in particular lay claim to this iconic dish: the Danzer family and the Koppe family.

Herman Danzer died in 1997. Unfortunately, neither his son, Richard, nor his wife, Melba, had retained any of his recipes and therefore have no way of proving the accuracy of the story.

Again, there is no concrete evidence that shows John Koppe to be gooey butter cakes inventor. Also, I find it intriguing that he gave his recipe to the same bakery owned by Johnny Hoffman.

How Is Butter Made

The dairy product produced from churning milk or cream is called butter. The process of churning separates the solids from the liquids .

Butter is the product you get when youve achieved approximately 80% of butterfat. At room temperature, it is semi-liquid and easy to spread. It is also great to use in cooking for frying, sauces, baking, etc.

Its usually pale yellow in color. However, it can range to deep yellow, depending on what the animals been eating, before giving milk. Most often, we buy butter made from cows milk from the store.

But butter could be made from the milk of:

  • Sheep
  • Donkey
  • or Moose

Historical evidence point butters been around since at least 2000 BC, and we know theres a good reason why.

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What Makes This Cake So Good

There are just 7 ingredients in this gooey butter cake! It is so simple!

The recipe begins with a cake mix as the foundation for the crust. Using a cake mix keeps the recipe easy!

Many recipes call for only butter in the cake. This is a butter cake recipe, after all! So having the flavor of butter is really important. However, in testing this recipe I discovered that adding a little bit of oil made the cake more rich and moist.

Traditional recipes for gooey butter cake range from 2-4 cups of powdered sugar in the filling. I found that right in the middle, at 3 cups is the perfect balance of being sweet, but not overly sweet. Plus, the cake gets dusted with additional powdered sugar, so starting a little lighter on the powdered sugar works well.

How To Make The Best Ooey Gooey Butter Cake

St. Louis Gooey Butter Cake | Cake Mix Recipe

This authentic gooey butter cake from my blog Grandbaby Cakes has a chewy blondie texture on the bottom and is topped with a custardy cream cheese layer. Don’t frown on using cake mix for this recipe it transforms when you add ingredients to change the texture. It is the true, original St. Louis classic.

It is so funny how a craze can start. Just a few short years ago, the baking world was consumed by a gooey butter cake trend. Little did most people know that this cake was invented decades ago in St. Louis, not the South. I know most people are familiar with Paula Deen’s version of gooey butter cake, but the credit should be given to St. Louis.

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Gooey Butter Cake Quick Directions

Youll make a base layer with cake mix, one beaten egg and a stick of melted butter.

Then youll make a second layer to pour over the top of the base layer.

The second layer will have the remaining two eggs, a package of softened cream cheese and two cups of powdered sugar.


This yellow cake recipe is almost effortless.

That makes Gooey Butter Cake a perfect treat to serve guests.

Youll be wowing them and ruining their diets with something that took you just a few minutes to blend together and toss in the oven.

Baked From Scratch Featuring The Finest Ingredients

Our cakes are a step up from the homestyle gooey butters that have made the cake a worldwide sensation. We don’t skimp on ingredients we start with a subtle, yet sublime crust and top it off with a rich, delicious goo. What’s not to love?

Sweet Fundraising

The holidays wouldn’t be the same without Gooey Louie on Christmas morning. A family tradition!

Cynthia, O’Fallon, MO

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What I Love About This Recipe:

  • Its made from scratch! Many gooey butter cake recipes use cream cheese and a yellow cake mix. What a tragedy That is not how the original Saint Louis gooey butter cake is made! This Gooey Butter Cake is a true bakers recipe made with a homemade yeast crust and sweet filling.
  • The yeast crust. The crust for this recipe is essentially a type of dough, but dont let that turn you off because it bakes into a crust thats amazing! The crust of this recipe is what sets it apart, and trust me, youll love ti!

Pumpkin Gooey Butter Cake + Its 1930s History


Pumpkin Gooey Butter Cake Ooh, another fun bit of food history! First accidentally made in a St. Louis bakery in the 1930s, the historic Gooey Butter Cake is now a Missouri staple. This cake is dense and flat and traditionally made with butter, cake flour, sugar, and eggs. It only rises to about an inch in height and is dusted with powdered sugar. Its usually served more like a coffee cake rather than a traditional dessert cake. Its so well known that the Explore St. Louis website includes a list of restaurants that serve the historic gooey butter cake.

Someone came up with a gooey butter cake using cream cheese and a yellow cake mix. Its easier to duplicate the dessert at home but doesnt taste exactly the same as the original. Some bakeries use a somewhat different recipe that calls for corn syrup, sugar, and powdered eggs.

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The Willy Wonka Of Gbc: Park Avenue Coffee

After years of being a strictly local indulgence, gooey butter cake has been gaining a national reputation, most notably when Iron Chef Michael Symon of Food Feuds declared Park Avenue Coffee to have the best GBC in town. The shop, which has five locations in St. Louis, is owned and operated by the brother-and-sister team of Dale and Marilyn Schotte. We grew up in a large Catholic family, and for big events, everyone was commissioned to make a dish, Dale Schotte told HuffPost. Our mom always made the gooey butter cake, using her grandmothers recipe.

For the Schottes, the fun is in the flavors, and they offer a host of imaginative versions that rival Willy Wonkas Chocolate Factory. They bake 73 varieties of gooey butter cake, including moms traditional, red velvet, butter pecan, chocolate chip cookie dough, turtle and Elvis . Seasonally, they offer specials like pumpkin caramel pecan, peppermint bark, eggnog and gingerbread.

We have the top six sellers available at all locations every day, plus six seasonal flavors, he said. We bake 50,000 cakes a year, and weve shipped to all 50 states and around the world. For those who want to re-create the GBC taste in their own kitchens, Park Avenue Coffee offers a bake-at-home mix in moms traditional, double chocolate and white chocolate raspberry versions.

Park Avenue Coffees tips for home cooks

What If I Don’t Have Cake Flour

PRO-Tip: You can easily make your own version of cake flour with corn starch and all-purpose flour. Measure out 1 3/4 cups all-purpose flour and 1/4 cup cornstarch. Whisk together and us in this recipe. Cake flour has less gluten and helps make more tender baked goods. The cornstarch dilutes the flour, therefore reducing the amount of gluten in the final recipe.

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How To Make St Louis Gooey Butter Cake

Ok, so grab your apron and lets get started. Im going to show you the REAL recipe. Its really really easy, so dont be all nervous.

**DISCLAIMER: I will not be held accountable any weight that may be gained from this recipe. Bake and eat at your own risk.

In this recipe, a box cake mix becomes the crust. You do NOT mix the cake mix according to the box directions. You are going to simply combine a yellow cake mix with one egg and melted butter. It will be thick lick a cookie dough.

Using your clean fingers, press the dough into a greased 9x13x2 cake pan.

Next, using an electric mixer combined softened cream cheese, 2 beaten eggs, and powdered sugar until smooth.

Spread cream cheese batter over crust batter. Then bake for 40-45 minutes, or until edges are brown.

Cool the cake on a baking rack. Then, dust with powdered sugar on top after the cake has cooled completely.

Then enjoy a nice cup of coffee and get the kids to clean the kitchen while it bakes.

Cant get any easier than that!!

Gooey Butter Cake will keep for several days covered and on the counter. We actually enjoy this coffee cake on day two or three. So its a great make-ahead breakfast cake or dessert for entertaining.

Living Conditions Of Birds

St. Louis Gooey Butter Cake

Commercial operations often involve raising the hens in small, crowded cages, preventing the chickens from engaging in natural behaviors, such as wing-flapping, dust-bathing, scratching, pecking, perching, and nest-building. Such restrictions may lead to pacing and .

Many hens confined to battery cages, and some raised in cage-free conditions, are to prevent them from harming each other and engaging in . According to critics of the practice, this can cause hens severe pain to the point where some may refuse to eat and starve to death. Some hens may be to increase egg quality and production level after the . Molting can be induced by extended food withdrawal, water withdrawal, or controlled lighting programs.

Laying hens often are slaughtered when reaching 100 to 130 weeks of age, when their egg productivity starts to decline. Due to modern , laying hen differ from meat production strains. As male birds of the laying strain do not lay eggs and are not suitable for meat production, they generally are killed soon after they hatch.

are considered by some advocates to be an acceptable substitute to factory-farmed eggs. laying hens are given outdoor access instead of being contained in crowded cages. Questions regarding the living conditions of free-range hens have been raised in the United States of America, as there is no legal definition or regulations for eggs labeled as free-range in that country.

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