Saint Louis Gooey Butter Cake | Midwest Living

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Saint Louis Gooey Butter Cake

Saint Louis Gooey Butter Cake

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  • Makes: 12 servings
  • Prep 20 mins
  • Bake 35 mins

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This wonderfully rich cake doesn't need frosting. Serve it for dessert with just a sprinkling of powdered sugar.


  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/3 cup butter
  • 1 1/4 cups granulated sugar
  • 3/4 cup butter, softened
  • 1/4 cup light-colored corn syrup
  • 1 egg
  • 1 cup all-purpose flour
  • 1 5 - ounce can (2/3 cup) evaporated milk
  • Powdered sugar (optional)


  1. In a medium bowl, combine 1 cup flour and 3 tablespoons granulated sugar. Use a pastry blender to cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling. Pat butter mixture into the bottom of a 9x9x2-inch baking pan; set pan aside.
  2. For filling: In a mixing bowl, beat 1-1/4 cups granulated sugar and 3/4 cup butter with an electric mixer on medium speed until combined. Beat in corn syrup and egg just until combined.
  3. Add 1 cup flour and evaporated milk alternately to beaten sugar-butter mixture, beating until just combined after each addition (batter will appear slightly curdled). Pour into crust-lined baking pan.
  4. Bake in a 350 degree F oven about 35 minutes or until the cake is nearly firm when you gently shake it. Cool in pan on a wire rack. If you like, sift powdered sugar over cake before serving. Makes 12 servings.

Nutrition Facts

(Saint Louis Gooey Butter Cake)

Servings Per Recipe 12, cal. (kcal) 347, calcium (mg) 40, sodium (mg) 142, fiber (g) 1, vit. C (mg) 0, Fat, total (g) 18, carb. (g) 44, iron (mg) 1, vit. A (IU) 534, pro. (g) 3, sat. fat (g) 11, chol. (mg) 5

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