Say hello to The Best Gooey Butter Cake Recipe (From Scratch) we’ve ever tried! This is the solution to all your holiday dessert needs.
Sticky-sweet ooey gooey butter cake… Ever tried it?
If not, you have been missing out!
Gooey butter cake is a simple two-layered snack cake with a soft sumptuous top layer and a tender crumbly almost shortbread-like layer on the bottom. It originated in St. Louis, Missouri nearly a century ago, and is similar to other regional treats like southern Chess Squares and Philadelphia Style Cake.
I like gooey butter cake the most, if only for its name.
There are countless recipes on the web for semi-homemade and made-from-scratch Gooey Butter Cake, Chess Squares, and Philadelphia Style Cake.
I’ve tried many of them. So many of them.
In fact, when I decided to make my own Gooey Butter Cake Recipe, I tested the cake-mix version, the scratch-made yeast version, cream cheese and non cream cheese versions, and nut versions… All in the same week.
You could say I get a little obsessive at times.
Honestly, they were all pretty good. However the cake-mix version was definitely missing something, while the scratch-made yeast versions were just too darn lengthy to make.
In the end, I took what I felt were the best elements of each recipe and created my own.
So here it is, The Best Gooey Butter Cake Recipe (From Scratch) we’ve ever tried or made. I’m confident you will think so too.
Our Best Gooey Butter Cake Recipe is the perfect dessert for holiday season. Decadent hand-held treats with massive homey appeal!
Serve at Halloween, Thanksgiving, and/or Christmas Dinner. Take them to parties. Wrap and mail as holiday gifts. Mix things up your holiday cookie exchange. The possibilities are endless.
One thing is for sure, no one can resist the Best Gooey Butter Cake Recipe.
Speaking of obsessions and irresistibility…
By now you must have noticed the dazzling serving pieces displayed in the images.
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The Best Gooey Butter Cake Recipe (From Scratch)
Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with parchment paper and set aside. Place the almonds in a food processor and pulse until finely ground. Add the flour, sugar, baking powder, and salt to the food processor. Pulse to combine. Then add the eggs and butter. Turn the food processor on low and run until the mixture forms soft crumby dough.
- Dump the dough into the prepared pan. Lightly press the dough evenly over the surface of the pan. Don't pack it down too much. Set aside.
- For the top layer, wipe out the food processor bowl and add the cream cheese. Turn on high and whip to soften. Scrape the bowl with a spatula, then add the eggs, vanilla extract, and almond extract. Beat the mixture again until smooth. Add the powdered sugar and beat until smooth. Scrape the bowl again, and mix one more time to make sure there are no clumps.
- Pour the mixture over the bottom layer. Place on the middle rack in the oven and bake for 50-60 minutes. The top should be golden and puffed up in the center when it's done. If the top starts to turn dark before it puffs up, lay a loose piece of foil over the top to stop the browning, and continue baking.
- Allow the gooey butter cake to cool completely at room temperature. Dust with powdered sugar if desired.
NOTE: For best cutting results, chill in the refrigerator for at least 3 hours before cutting. If you are in a rush, but want pretty pieces, place the pan in the freezer for 30-45 minutes. Then lift the entire cake out of the pan by the edges of the parchment and cut.
Disclosure: This post is sponsored by Barn Light Electric. All porcelain-enameled loving opinions are my own.