Perfectly Soft Gooey Butter Cake

This melt-in-your-mouth butter cake combines a tender cake bottom with a crackling cream cheese layer on top. Every mouthful gives you that awesome mix of textures and sweetness that'll make you come back for seconds again and again.

I whipped up this gooey butter cake for my family get-together once, and it disappeared in seconds. Now whenever I'm throwing a party, my friends always ask me to bring this special treat.

Ingredients

For the cake

• Unsalted butter: adds depth and holds the base together
• Granulated sugar: brings sweetness and makes the cake nice and soft
• Large eggs: keep everything together while making it moist and rich
• Pure vanilla extract: gives that cozy, familiar flavor
• Salt: brings out all the tastes and cuts through sweetness
• All purpose flour: forms the foundation - grab unbleached for better taste
• Baking powder: gives a little lift for just the right cake feel
• Buttermilk: adds a nice tang and keeps everything super soft

For the cream cheese layer

• Cream cheese: makes that yummy gooey top - don't go for low-fat here
• Egg: holds the topping together while keeping it perfectly soft
• Powdered sugar: melts right in for that smooth feel with a crackly surface
• Butter extract: you can skip it, but it really pumps up the buttery goodness

Step-by-Step Instructions

Prepare the Pan:

Heat your oven to 350°F. Get your pan ready with extra care by spraying the bottom, laying down parchment, then spraying again including up the sides. This double protection means your cake will pop right out.

Mix Dry Ingredients:

Stir together flour, salt, and baking powder in a bowl until they're completely mixed. Getting these evenly spread out means your cake will rise nicely all over.

Cream Butter and Sugar:

Beat your butter and sugar on high for a full three minutes. Taking this extra time puts air in the mix, makes things fluffy, and breaks down sugar for a super smooth cake texture.

Add Wet Ingredients to Cake:

Drop in eggs one by one, mixing each one in completely before adding another. This keeps things smooth and well-mixed. Just briefly stir in vanilla so you don't overwork the batter.

Combine Wet and Dry Ingredients:

Add buttermilk, then gently fold in flour mix with a spatula. Stop as soon as you can't see flour anymore to keep your cake base nice and soft.

Prepare Cream Cheese Filling:

Mix cream cheese till it's totally smooth without any lumps for a silky top layer. Put in the egg and mix well, scraping the bowl to catch any bits hiding around the edges.

Add Powdered Sugar:

Mix in powdered sugar one cup at a time, beating well between each addition. Going slow like this keeps sugar from flying everywhere and mixes it in better. Add butter extract last to give that classic gooey butter taste.

Layer and Bake:

Pour cream cheese mix carefully over cake batter, spreading gently to make clear layers. Bake until the edges turn golden and crack a bit while the middle still wobbles slightly, about 45-48 minutes.

Cool Properly:

Let the cake start cooling by keeping the oven door open a crack for 10-15 minutes, then take it out to finish cooling at room temp for at least two hours. This slow cooling stops the top from getting big cracks.

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I stumbled onto using butter extract in the cream cheese layer by accident while making something else, and now I can't skip it. My grandma always told me that tiny ingredients can make the biggest difference, and this little splash proves her right every time I bake this.

Storage Tips

Keep your butter cake covered in the fridge where it'll stay good for up to 5 days. It actually gets better after sitting for a day as all the flavors blend together and the cream cheese part settles. For the yummiest bite, let chilled cake sit out about 30 minutes before eating so it gets back to that perfect gooey texture.

Flavor Variations

You can switch up this treat in so many ways. Try adding some lemon zest and juice to the cream cheese for a fresh citrusy version. If you love chocolate, mix cocoa powder into the cake base and scatter chocolate chips on top. In the fall, make a pumpkin version with cinnamon and nutmeg that might just beat pumpkin pie at your holiday table.

The St. Louis Connection

This gooey butter cake started in St. Louis, Missouri back in the 1930s when a baker supposedly mixed up the amounts of butter and flour. Instead of throwing it away, locals loved it and it became famous in the region. Old-school versions use a yeast dough on the bottom, but this quicker method gives you those same great textures without waiting for dough to rise.

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Serving Suggestions

Sprinkle lots of powdered sugar on top right before you serve it for that classic look. A scoop of vanilla ice cream makes an amazing hot-cold combo, especially if you warm the cake slightly. For brunches, pair it with fresh berries and coffee for a sweet treat that goes great with savory breakfast foods.

Recipe FAQs

→ Which pan works best for this dessert?

Use a 9-inch round cake pan or a springform pan. For hassle-free removal, line the base with parchment paper.

→ What can I use in place of buttermilk?

No buttermilk? No problem. Mix 1 tablespoon of vinegar or lemon juice per cup of regular milk for an easy swap.

→ How do I know it's ready to come out of the oven?

It's good to pull from the oven when you see golden edges that are slightly cracked, while the center still jiggles a little when moved.

→ Why add butter extract?

Butter extract boosts the buttery taste in the dessert. You can leave it out, but it’s worth including for extra flavor.

→ What’s the best way to save leftovers?

Store leftovers in the fridge, either wrapped tightly in plastic or in a container with a lid. Let it come to room temp before serving for the best bite.