Missouri Gooey Butter Cake | Midwest Living

Missouri Gooey Butter Cake

Missouri Gooey Butter Cake

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

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  • 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 evaporated milk
  • Powdered sugar (optional)


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

Nutrition Facts

(Missouri Gooey Butter Cake)

Servings Per Recipe 12, sodium (mg) 143, cal. (kcal) 358, pro. (g) 4, carb. (g) 46, Fat, total (g) 18, chol. (mg) 65, fiber (g) 1

Comments (1)

GaryFuenfhause wrote:
This is a St. Louis dessert and not a Missouri desert. I can think of many other desserts that better represent our state. I never even heard of this dessert until about 3 years ago while traveling in the Deep South. I thought it was originally from the Deep South and had no clue it originated in St. Louis.

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