The Ultimate Guide to St. Louis Gooey Butter Cake: A Decadent Midwestern Tradition
When one thinks of St. Louis, the iconic Gateway Arch often comes to mind first, a majestic symbol of westward expansion. However, for those with a taste for regional delicacies, the thought quickly turns to another beloved St. Louis staple: the Gooey Butter Cake. This uniquely named confection is more than just a dessert; it’s a thin, dense, and incredibly rich coffee cake with a storied past, originally crafted by German bakers in the South St. Louis area. Its distinct texture and irresistible sweetness have cemented its place as a cherished local favorite, inspiring numerous variations and passionate debates about its true origin and best form.
The history of Gooey Butter Cake is as rich and layered as the dessert itself, with its roots tracing back to the 1930s or 1940s among the vibrant German baking community in St. Louis. Legend has it that the cake was born from a fortunate mistake. A baker, preparing a traditional coffee cake, supposedly mixed up the proportions of flour and butter for the topping, resulting in a delightfully sticky, ‘gooey’ texture instead of the intended crumbly one. Rather than discard the batch, the baker sold it, and it quickly became an unexpected hit. This “happy accident” transformed into a regional specialty, cherished for its unique characteristics.
Over the decades, two primary versions of this iconic cake have emerged, each with its devoted followers. The traditional, or “original,” Gooey Butter Cake features a thick, cakey base, often made from a yeast-leavened dough or a simple butter cake batter, generously topped with an intensely buttery, sugar-rich filling. This version is celebrated for its deep, authentic butter flavor and substantial texture. Then there’s a popular variation that often incorporates a cake mix for the crust, topped with a luscious blend of cream cheese, butter, and a generous amount of confectioners’ sugar. While both are undeniably delicious, many purists, myself included, lean towards the cream cheese-free version. Given that the German bakers of the 1930s and ’40s certainly weren’t using cake mix, it’s fair to assume that the original, simpler rendition is closer to the true spirit of this classic St. Louis treat. This recipe adheres to that authentic, rich, buttery tradition.
This particular recipe for Gooey Butter Cake Cookie Bars comes from a very reputable source: Beverly Jones. Beverly is renowned for her expertise in recipe development, having contributed her culinary talents to several notable Boston-based cookbook authors. One of the beloved cookbooks she worked on, which proudly features this very recipe, is the acclaimed Rosie’s Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book. When Beverly shared this adapted version of the Gooey Butter Cake Cookie Bars with me, her enthusiasm was palpable. She highlighted a significant endorsement: her recipe tester, who hails from St. Louis and undoubtedly knows her Gooey Butter Cake, proclaimed these bars to be the absolute best she had ever tasted. This ringing endorsement from a true connoisseur speaks volumes about the quality and authenticity of this recipe, making it a must-try for any baking enthusiast.
Gooey Butter Cake Bars: A Symphony of Texture & Flavor
For those unfamiliar with the magic of Gooey Butter Cake, preparing and tasting these bars is a delightful revelation. Unlike anything you’ve likely encountered, these bars offer a truly unique sensory experience. Once thoroughly chilled – a crucial step for achieving the perfect consistency – they reveal a wonderfully dense bottom layer, providing a satisfying foundation. This is beautifully contrasted by a smooth, thick, and incredibly sticky topping that truly lives up to the “gooey” in its name. The flavor profile is intensely buttery, almost overwhelmingly so in the most delightful way, complemented by a subtle hint of vanilla that rounds out the richness. While I used store-brand butter in my initial batch, I can only imagine how elevated these would be with high-quality European-style butter, which typically boasts a higher fat content, promising an even deeper, more luxurious flavor. These bars are so outstanding that they’ve earned a permanent spot in my baking rotation. And for a clever way to use up any leftover sweetened condensed milk, I often find myself whipping up a half batch of Magic Cookie Bars alongside them – a delicious win-win!
Tips for Baking the Perfect Gooey Butter Cake Bars
Achieving the perfect Gooey Butter Cake is simple with a few key tips:
- Quality Ingredients: While any butter will work, investing in high-quality butter, especially European-style with its higher fat content, will significantly enhance the flavor and richness of your bars. Ensure your butter is softened to room temperature for both the crust and the filling for optimal mixing.
- Don’t Skimp on Chilling: The chilling process is non-negotiable. It allows the gooey topping to set properly, giving the bars their signature dense and sticky texture. Patience is key here; resist the urge to cut them warm.
- Prepping Your Pan: Lining your baking pan with foil or parchment paper and spraying it with cooking spray or greasing it with butter will make removal and cutting much easier. This prevents sticking and ensures clean cuts.
- Mixing Matters: For the crust, avoid overmixing once the flour is added. Mix just until combined. For the filling, beating the butter until light and fluffy before adding other ingredients creates a smooth, ethereal texture.
- The “Jiggly” Test: When baking, watch for the edges to be set, but the center should still have a slight jiggle. This indicates that the gooey topping will be perfectly soft and luscious once cooled.
- Clean Cuts: To get neat, clean bars, use a sharp, thin knife. Dip the knife in hot water and wipe it clean before each cut. This prevents the sticky topping from dragging and creating messy edges.
- Storage: Store leftover Gooey Butter Cake bars in an airtight container in the refrigerator. They taste wonderful chilled and can be enjoyed for several days.
Why This St. Louis Delight Endures
The enduring popularity of St. Louis Gooey Butter Cake isn’t just about its delicious taste; it’s also about the nostalgia and comfort it brings. It’s a dessert that evokes childhood memories, family gatherings, and the warmth of home baking. Its straightforward preparation, combined with its incredibly satisfying texture and flavor, makes it a timeless classic. Whether served as a morning coffee cake, an afternoon treat, or a dessert centerpiece, it consistently delivers a moment of pure, buttery bliss. This cake isn’t just food; it’s a piece of St. Louis culinary history, a testament to the simple joy of a truly good baked good.
- Spice Cake Gooey Butter Bars: A warm and inviting twist on the classic, infused with aromatic spices perfect for fall baking.
- Gooey S’mores Bars: Imagine the campfire classic transformed into a chewy, gooey bar with chocolate, marshmallow, and graham cracker goodness.
- Rocky Road Loaf Pan Brownies: Decadent brownies packed with marshmallows, nuts, and chocolate, baked in a convenient loaf pan.
- Neiman Marcus Bars aka Gooey Butter Bars: A famous, ultra-rich variation of gooey butter bars, often associated with luxury and indulgence.
- Last Minute St. Patrick’s Day Treats: Quick and colorful treats, perfect for a festive celebration.
Recipe
Gooey Butter Cake Bar Cookies
Anna
Pin Recipe
Ingredients
- 1 cup all-purpose flour (130 grams)
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 stick unsalted butter, softened (114 grams)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon vanilla extract
- 1 large egg
Filling
- 1 ½ sticks unsalted butter, softened (170 grams)
- 1 pinch salt
- ½ teaspoon vanilla extract
- 6 tablespoons sweetened condensed milk
- ⅓ cup light corn syrup
- 1 large egg
- ⅓ cup all-purpose flour (45 grams)
Instructions
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Preheat oven to 350 degrees F (175°C). Line a 9-inch square metal baking pan with foil, ensuring it overhangs on the sides for easy lifting. Spray the foil with cooking spray or rub generously with butter, then optionally line with parchment paper for extra non-stick insurance.
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In a small bowl, sift together the all-purpose flour, salt, and baking soda. Sifting ensures a light, even texture for the crust. Set this dry mixture aside.
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In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and vanilla extract until light and fluffy. This creates the foundational flavor and texture for your crust. Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated. Stir in the large egg and continue to beat until the mixture is smooth and well-combined.
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Gradually add the reserved flour mixture to the wet ingredients. Mix on low speed or stir by hand until just blended and no streaks of flour remain. Be careful not to overmix, which can lead to a tough crust.
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Lightly flour your fingertips and press the dough evenly into the bottom of the prepared 9-inch square pan. Ensure it forms an even layer from edge to edge. Set the pan aside while you meticulously prepare the gooey filling.
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For the filling, in a clean large mixing bowl, beat the softened unsalted butter, a pinch of salt, and ½ teaspoon of vanilla extract with an electric mixer until it becomes light and fluffy. Again, use a rubber spatula to scrape down the sides of the bowl to ensure uniform mixing.
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Reduce the mixer speed to its lowest setting and gradually beat in the sweetened condensed milk. Continue to beat for approximately 15 seconds, just until incorporated. Scrape the bowl once more, then beat in the light corn syrup until smooth. Add the large egg and increase the mixer speed to medium-high, beating for a full 1 ½ minutes until the mixture is visibly lightened and fluffy again, indicating proper aeration. Scrape the bowl one last time. Finally, with the mixer on medium-low speed, carefully add the remaining ⅓ cup of all-purpose flour and beat just until mixed, about 30 seconds. Alternatively, you can gently fold in the flour by hand with a spatula to avoid overmixing.
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Carefully pour the prepared filling evenly over the pressed crust in the baking pan. Gently spread it to cover the entire surface. Bake on the center rack of your preheated oven for 25 to 27 minutes. The bars are ready when the edges appear set and lightly golden, but the center still exhibits a noticeable “jiggle” when gently shaken. This ensures the signature gooey texture. Allow the cake to cool completely to room temperature on a wire rack; this can take a few hours. Then, refrigerate until thoroughly chilled and set, which typically takes about 4 hours, but ideally overnight. To serve, cut into 2 ¼-by-1 ½-inch bars (or your preferred size) using a sharp, thin knife. For the cleanest cuts, dip the knife in hot water and wipe it clean before each new slice.
Notes