This Saint Louis gooey butter cake is a simple, classic dessert with a rich, buttery flavor and an amazing, gooey center. It's absolutely delicious.
The Gooey Butter Cake Recipe originated in the Saint Louis area in the 1930s, and has been a tradition here ever since. This ooey-gooey butter cake recipe features 2 layers. The first layer is a traditional cake layer made with cake mix, butter, and eggs. The second layer is the filling layer made with cream cheese and butter.
Being from Saint Louis, gooey butter cake is a must at most family and social gatherings. I came up with a gluten-free, dairy-free version so you and I could join in on all the fun. Why not try this recipe today.
INGREDIENTS
Gluten-Free Cake Mix
NOTE: This part of the recipe is optional. Use a gluten-free premade yellow cake mix if you prefer. I recommend Bob's Red Mill Gluten-Free Yellow Cake Mix.
- Gluten-free flour - I use white rice flour and recommend Bob's Red Mill Gluten-Free White Rice Flour.
- Granulated sugar
- Baking powder
- Salt
- Xanthan Gum
Crust
- Gluten-free cake mix
- 2 Eggs
- Butter - I use Earth Balance dairy-free butter or Spectrum Vegetable Shortening.
Filling
- 2 Eggs
- Powdered sugar
- Vanilla
- Dairy-free cream cheese (softened) - Check out these popular brands (Wayfare, Miyoko’s, Daiya, Violife, Trader Joe’s, Kite Hill, Go Veggie, Tofutti, and Treeline). Read all labels carefully. Other allergens may be present.
OPTIONAL VARIATION (Vegan Mayonnaise/Real Avocado Oil Mayonnaise) - For this gooey butter cake recipe I use real avocado oil mayonnaise in place of the dairy-free cream cheese. Since I have multiple food allergies I am unable to use any of the dairy-free cream cheese brands listed above. The filling has the same ooey-gooey consistency and the same great taste without the dairy.
How to Make Saint Louis Gooey Butter Cake
- Preheat your oven to 375 degrees Fahrenheit.
- Grease a 9x13 inch baking pan then set it aside.
- In a large mixing bowl, mix up your gluten-free cake mix then set it aside. (Skip this step if using a premade mix)
- Using a stand or hand mixer combine the gluten-free cake mix, 2 eggs, and dairy-free butter.
- Spread the cake mixture into your prepared baking pan creating the first layer.
- Next, beat the remaining 2 eggs together.
- To the eggs, add the powdered sugar, dairy-free cream cheese, and vanilla and beat until combined.
- Pour this mixture evenly over the first layer.
- Bake for approximately 40-45 minutes, or until the edges begin to brown. Do not overbake.
- Remove from the oven and cool on a wire rack until your gooey butter cake reaches room temperature.
- Once cooled, using a sifter lightly sprinkle 2 tablespoons of powdered sugar over the cake.
- Cut into squares and serve.
Gooey Butter Cake Recipe Variations
- Chocolate Gooey Butter Cake - Use a gluten-free chocolate cake mix and add 1/4 cup of coca to the filling. I recommend Bob's Red Mill Gluten-Free Chocolate Cake Mix.
- Lemon Gooey Butter Cake - Use a gluten-free lemon cake mix and add the juice of 1 lemon and lemon zest to the filling.
- Pumpkin Gooey Butter Cake - Add 1 can of pumpkin puree, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg to the filling.
- Red Velvet Gooey Butter Cake - Use a gluten-free red velvet cake mix. I recommend Color Kitchen Gluten-free Red Velvet Cake Mix.
Does Gooey Butter Cake Need to be Refrigerated?
Store gooey butter cake at room temperature in an airtight container for 2-3 days or in the refrigerator for up to 1 week.
Can You Freeze Gooey Butter Cake?
Yes. Wrap it tightly in plastic wrap, then place it into a freezer storage bag or freezer-safe container. Store in the freezer for up to 4 months. Thaw it completely in the refrigerator until you're ready to serve.
If you like this recipe try my Simple, Irresistible Raspberry Bars.
Gluten-Free Gooey Butter Cake
Equipment
- 1 9x13 baking pan
- 1 Mixer use a stand mixer or a small hand mixer.
- 2 Large mixing bowls
- Measuring cups
- Measuring spoons
- Spatula
- 1 Sifter For sprinkling powdered sugar over the cake.
Ingredients
Gluten-Free Cake Mix (Optional)
- 1 3/4 cups Gluten-free rice flour (8 oz.) I use white rice flour.
- 3/4 cup Granulated sugar (4 oz.)
- 1 tsp. Baking powder
- 1 tsp. Salt
- 1 tsp. Xanthan gum
Crust
- Yellow Cake Mix Use my recipe above or 1 box gluten-free yellow cake mix.
- 2 large Eggs
- 1 stick Dairy-free butter (8 Tbsp.)
Filling
- 2 large Eggs
- 4 cups Powdered Sugar
- 1 tsp. Vanilla
- 1 package Dairy-free cream cheese (8 oz.) See my optional variation in the notes below.
- Cooking spray, oil, or shortening For greasing the baking pan.
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Grease a 9x13 inch baking pan then set it aside.
- In a large mixing bowl, mix up your gluten-free cake mix then set it aside. (Skip this step if using a premade mix)
- Using a stand or hand mixer combine the gluten-free cake mix, 2 eggs, and dairy-free butter.
- Spread the cake mixture into your prepared baking pan creating the first layer.
- Next, beat the remaining 2 eggs together.
- To the eggs, add the powdered sugar, dairy-free cream cheese, and vanilla and beat until combined.
- Pour this mixture evenly over the first layer.
- Bake for approximately 40-45 minutes, or until the edges begin to brown. Do not overbake.
- Remove from the oven and cool on a wire rack until your gooey butter cake reaches room temperature.
- Once cooled, using a sifter lightly sprinkle 2 tablespoons of powdered sugar over the cake.
- Cut into squares and serve.
Notes
DID YOU MAKE THIS GOOEY BUTTER CAKE RECIPE? Let me know how it turned out with a comment below! I love to hear from you.
Blessings, Laura xo
