Gooey Butter Cake

This cake is very popular in St. Louis (United States), the original name is Gooey butter cake, and I can tell you that it is absolutely delicious, but you can see in the ingredients that it is a bomb. That’s why it is served in small squares…It is not to eat every week, but you have to try it.

Ingredients base (23×32 cm.):

  • 2 cups of flour
  • 1 2/3 cup of sugar
  • 1/2 cups of almond flour
  • 1 tbsp. of baking powder
  • 1/2 c/s salt
  • 2 eggs 
  • 3/4 cup of butter, melted

Top layer ingredients:

  • 8.82 ounces cream cheese
  • 3 eggs 
  • 5 cups of powdered sugar
  • 2 tbsp vanilla extract


  1. In the blender beaker, beat the flour with the sugar, the almond flour, the impeller, and the salt. Then add the eggs and the butter. You will have a dough-like crumble. Spread it with your hands, without pressing, on the base of the baking pan lined with greaseproof paper.
  2. In the same glass, beat the ingredients of the upper layer (it will be a condensed milk type consistency) and pour into the mold.
  3. Bake at 180 degrees for 50 minutes. Halfway through baking, check that it is not too toasted; if so, cover with aluminum foil.
  4. Allow cooling completely on a rack before unmolding. To cut it, it must be completely cool. Sprinkle with powdered sugar before serving.
Print Friendly, PDF & Email


  1. ElainecEader

    Coconut Custard Pie Recipe please

  2. Christine

    Do you really mean to say 1/2 cup of salt ??

    • Mandy Pierce

      From what I can find on this, the ‘c/s’ is actually from the French term ‘cuiller a soupe’ meaning ‘soup spoon’ which is about a tablespoon. The other term you might see is ‘c/c’ from the French term ‘cuiller a cafe’ meaning ‘coffee spoon’ which is about a teaspoon. I hope this helps! 🙂

  3. Cornelia Stoltz

    I love the recipes!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page