Gooey Butter Cake Recipe

We've been making this recipe since the early 80s, and it's always a crowd-pleaser. For a unique flavor, try adding coconut and/or chopped pecans to the "crust" mixture. This cake truly shines when left to rest for 24 hours before serving as the flavors intensify beautifully. There won't be any leftovers to expect with this delicious treat!

Being a native of St. Louis, there is nothing quite as comforting as indulging in a slice of exceptionally delicious gooey butter cake. While the recipe may seem simple, there are a few key tricks that elevate it to perfection: 1) Add a touch of almond extract to the crust, but be mindful not to overpower the signature yellow cake flavor—no more than 1/4 teaspoon is just right. 2) Opt for an *underbaked* cake to achieve that ideal balance of a moist crust—around 35-40 minutes at 325°F usually works well in my oven. 3) For an extra layer of flavor, consider adding a hint of lemon zest (not lemon extract) to the icing. 4) Exercise patience and allow the cake to cool completely; the icing will naturally deflate as it cools, resulting in that delightful caramelized crust along the edges. 5) Lastly, don't forget the finishing touch of a dusting of powdered sugar to crown off this delectable treat.

I followed the recipe as instructed, but heeded the advice to use less powdered sugar, which worked perfectly as the sweetness level was just right. Initially, I found the dish a bit bland and not gooey enough when eaten warm. However, refrigerating it overnight significantly improved both the texture and the taste. To enhance it further, I prepared an icing my mother used to make with softened butter, coconut, chopped pecans, vanilla extract, and milk. After spreading the icing on top, I broiled it for 5 minutes until golden brown. Chilling it again resulted in an irresistible treat that I couldn't get enough of. This recipe is a great base that I will definitely keep on hand.

I decided to use 2 cups of powdered sugar in this recipe and surprisingly, the absence of the missing sugar didn't make a difference; it's perfectly sweet as it is. I also included almond extract in the crust layer, and I'd consider adding even more next time for an extra boost of flavor. Serving it with vanilla bean ice cream, whipped cream, and a selection of berries really elevated the dish. I highly recommend not skipping the berries, as they bring a wonderful fresh element to the cake. It's a truly indulgent treat, especially when paired with a glass of port.

I really liked this recipe! I made a small adjustment by only using 1 and a half cups of sugar instead of four, and it turned out fantastic. I absolutely love it!

Excellent recipe! I really enjoy the touch of vanilla in both the crust and topping. I've always found the baking time for this cake to be a bit confusing, as different recipes suggest varying times. Baking it for 40-45 minutes would definitely be too long in my experience. I find that around 28 minutes works perfectly for me.

We absolutely adore the rich, buttery flavor of this treat. I am about to prepare one for our evening dessert and intend to enhance it with chocolate chips, as we are big fans of the combination of buttery and chocolate flavors. Stay tuned for an update on how it all comes together!

I followed the recipe exactly, and it turned out fantastic.