Recipe

St. Louis Gooey Butter Cake

A classic 9x13 sheet cake with a buttery shortbread base and a thick, custardy top that bakes up glossy, crackly, and unapologetically rich.

By Matt Campbell

•

4.8

A freshly baked St. Louis gooey butter cake in a 9x13 pan on a kitchen counter, with a crackly powdered sugar top and a gooey custardy center, natural window light

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If you have never had St. Louis gooey butter cake, here is the deal: it is not trying to be a fluffy birthday cake. It is a regional sheet cake built on two great ideas, a buttery shortbread-style crust and a thick, vanilla custard-like topping that bakes into a golden, slightly crackly surface with a soft, gooey center.

This is the dessert I bring when I want people to stop mid-bite and do that little head tilt like, “Wait, what is this?” It is simple, bold, and potluck-proof. We are doing it the classic St. Louis way in a 9x13 pan, with ingredients broken out by layer so you do not end up with a soggy crust or a dry top.

Several gooey butter cake squares on a plate showing the distinct shortbread base and custardy top layer, lightly dusted with powdered sugar, close-up food photo

Why It Works

True two-layer texture: a firm, buttery base that holds its own under a thick, custardy topping.
Gooey, not raw: the center should wobble like set pudding when you nudge the pan, and it will set as it cools.
Classic sweetness: rich, buttery, and intentionally sweet, finished with a generous powdered sugar dusting.
9x13 St. Louis style: baked as a sheet, sliced into party squares, and meant to be shared.

Key cue: Pull it when the edges are set and lightly browned, and the center still has a gentle wobble. Overbaking is the fastest way to lose the gooey magic.

Pairs Well With

Storage Tips

Food safety note: Because this recipe includes cream cheese and eggs, refrigerate for longer storage. If your kitchen is cool and you are serving it the same day, it can sit out for a short window, but do not leave it out for hours and hours.

Room temperature (short window): If serving the same day, you can keep it tightly covered at a cool room temperature for up to 1 day. For anything beyond that, move it to the fridge.

Refrigerator: Store covered for up to 5 days. The custardy layer firms up when cold. Let squares sit at room temp for 20 to 30 minutes before serving for best texture.

Freezer: Slice into squares, wrap individually in plastic wrap, then place in a freezer bag or airtight container for up to 2 months. Thaw overnight in the fridge or for 1 to 2 hours at room temp.

Pro tip: Dust with powdered sugar after thawing. Sugar disappears into the surface if it sits too long.

Common Questions

What makes it “St. Louis style”?

The classic St. Louis gooey butter cake is a 9x13 sheet cake with a dense butter crust and a gooey, custardy top, usually finished with a heavy powdered sugar dusting. Historically, earlier versions were made with a yeast-raised cake base. The modern home-baker classic is this two-layer pan version, and the cream cheese topping is a popular later adaptation.

How do I avoid a soggy crust?

Two big things: press the crust firmly into the pan and par-bake it for 10 minutes before adding the topping. Also, pour the topping gently and spread it evenly so it does not pool in one spot.

How do I avoid a dry top?

Do not wait for the center to look fully set in the oven. You want set edges and a center that wobbles like set pudding, not sloshes. Start checking at 35 minutes. If you bake until it is firm, it will cool into something closer to blondies.

Do I need a temperature check?

You can absolutely use one if it helps your confidence. Aim for an internal temperature around 160°F to 165°F in the center. You still want a gentle wobble, and it will finish setting as it cools.

Can I use a glass baking dish?

Yes, but glass tends to bake a little slower and can brown more at the edges. Start checking at the lower end of the bake window and expect it might need a few extra minutes.

Do I have to use a cake mix crust?

Nope. This recipe uses a shortbread-style homemade crust so the butter flavor is front and center and the base stays sturdy under the gooey layer.

When do I cut it?

Let it cool at least 2 hours before slicing. Warm gooey butter cake is delicious, but it will not cut cleanly until it sets up. For extra neat squares, chill it for 30 minutes first.

Is it supposed to be super sweet?

Yes. Gooey butter cake is intentionally rich and sweet. The “balance” here comes from the buttery crust, a pinch of salt, and that classic powdered sugar finish. It is not a low-sugar dessert, and it is not trying to be.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking pan
Parchment paper (optional but helpful for lifting and clean cuts)
Stand mixer or hand mixer
Mixing bowls
Rubber spatula
Measuring cups and spoons
Fine mesh sieve for powdered sugar

The first time I had gooey butter cake, I thought someone had messed up a cheesecake bar and decided to serve it anyway. Then I took a bite and immediately changed my opinion and my priorities. It is sweet, yes, but it has that buttery, vanilla custard vibe that makes you go back for “just a sliver” three times.

Now it is one of my favorite bring-a-pan desserts because it is loud in the best way. No fancy decorating, no layers to stack. Just press, whip, bake, cool, dust, and watch people hover around the tray like it is the last good thing on earth.

St. Louis Gooey Butter Cake

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 3 hours 5 minutes (includes cooling)

Servings 24 squares

Ingredients

Shortbread Crust

1 cup (226 g) unsalted butter, melted and slightly cooled
1/2 cup (100 g) granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups (250 g) all-purpose flour
1/2 teaspoon kosher salt

Gooey Custardy Topping

12 ounces (340 g) cream cheese, softened
2 large eggs, room temperature
2 cups (240 g) powdered sugar, plus more for dusting
1/2 cup (113 g) unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 tablespoons all-purpose flour
0 to 2 tablespoons whole milk (or heavy cream), as needed for consistency

Instructions

Heat the oven and prep the pan. Preheat to 350°F. Grease a 9x13-inch pan. For easy removal, line with parchment paper leaving overhang on the long sides, then grease the parchment.
Mix the crust. In a bowl, whisk melted butter and granulated sugar. Whisk in the egg and vanilla. Add flour and salt and stir until a thick dough forms.
Press and par-bake. Press the dough firmly and evenly into the pan. Use the bottom of a measuring cup to pack it down. Bake for 10 minutes. It should look set but not browned.
Beat the topping base. While the crust par-bakes, beat softened cream cheese on medium speed until smooth, about 1 minute. Beat in eggs on medium just until fully combined.
Sweeten and enrich. On low speed, beat in powdered sugar (add it in 2 additions so it does not explode). Stream in melted butter, then add vanilla and salt. Mix until glossy, scraping the bowl as needed.
Thicken slightly. Mix in flour just until incorporated. The topping should be thick but spreadable, like a loose frosting. If it feels too stiff, beat in milk 1 tablespoon at a time, up to 2 tablespoons.
Top the crust. Pour the topping over the warm par-baked crust and spread evenly to the edges.
Bake until set at the edges and wobbly in the center. Bake for 35 to 45 minutes. The edges should be set and lightly golden. The center should still wobble like set pudding when you gently shake the pan (not slosh). Optional doneness check: the center should read about 160°F to 165°F.
Cool completely. Let cool in the pan on a rack for at least 2 hours before slicing. This is where the gooey layer sets to that perfect custardy bite.
Dust and serve. Right before serving, dust generously with powdered sugar. Slice into squares. If you want extra clean cuts, chill for 30 minutes first, then slice.

Quick Texture Tips

To avoid soggy: do not skip the 10-minute par-bake, and press the crust firmly.
To avoid dry: pull it while the center still wobbles. It finishes setting as it cools.
For clean layers: cool fully, then dust sugar and slice.

Make Ahead

Best timing: It is excellent the same day once cooled, but it is also great the next day after a chill. The flavor stays bold and the slices get cleaner.
For sharpest cuts: Refrigerate the pan for 30 to 60 minutes, then slice. Dust with powdered sugar right before serving.

Allergen Notes

Contains dairy, eggs, and wheat.

A hand dusting powdered sugar over a cooled gooey butter cake in a 9x13 pan using a fine mesh sieve, close-up kitchen photo

Nutrition information is estimated.

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