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The cake was first made by accident in the 1930s by a St. Louis-area German American baker who was trying to make regular cake batter but reversed the proportions of sugar and flour, hence the St. Louis Gooey Butter Cake was born!!
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Perp
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Cook
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Yield
16 servings
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup butter, melted
- 1 extra large egg
- 8-oz package cream cheese
- 2 extra large eggs
- 2 teaspoons vanilla
- 16 ounces confectioner’s sugar
- 1/2 cup butter, melted
Cake:
Topping:
Instructions
- Heat over to 350 degrees. Grease a 9 x 13-inch baking pan
- For the cake, combine the flour, baking powder and salt in a medium bowl. In another mixing bowl whisk together the sugar, melted butter and egg. Add in flour mixture then spread on bottom of the baking dish.
- For the topping, beat the cream cheese with an electric mixer until smooth and fluffy. Beat in the eggs and vanilla. Reserve two tablespoons of confectioners sugar for finishing. Add remaining confectioners sugar to cream cheese mixture along with melted butter. Pour over top of cake dough, spreading evenly over the entire surface of cake. Bake for 40 – 45 minutes or until top is set and obtains a golden brown crust but is still gooey and soft. Remove from the oven and cool. Sprinkle top of cake with reserved confectioners sugar. Cut cake into 16 squares.
