Gooey Butter Cake


Dieter and I have been teaching our class, Casting on the Other Side, on Tuesday nights. It's been a great class and we've talked about and learned some amazing things together. This week we were discussing family. I thought it was appropriate to bring in a cake that has been in our family for more than 20 years. It was given to me by Dieter's step-mom, Faye, in the first year of our marriage.  Most of Dieter's family are from St. Louis, and this is where the recipe hails from.  It's sweet and gooey with a moist "cakey" bottom layer.  I've never met anyone that didn't eat a piece of it and then immediately go back for seconds. I've made a slight change to the original recipe by substituting the boxed cake mix with my own mix but feel free to use the one you're most comfortable with. Love and blessings from my kitchen to yours.

Bottom Layer

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • OR Substitute all above for 1 box cake mix
  • 1 stick of butter, softened
  • 2 eggs

Top Layer

  • 8 oz. cream cheese
  • 3 1/2 cups powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla

Pre-heat oven to 350 F. Sift together flour, sugar, baking powder, and salt (or boxed cake mix).  Beat it together with the softened butter and 2 eggs. Spread it in a 9X13 pan. You'll be making the bottom cake crust so spread it evenly. Next, mix the softened cream cheese, powdered sugar, eggs, and vanilla. Pour evenly on top of the cake. Bake for 35-45 minutes or until browned. FullSizeRender