Reviewed: Nov. 21, 2007

I tried FOUR different gooey butter cakes and this was the best and the gooiest!!!!!

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Reviewed: Oct. 31, 2007

Thank you for posting this recipe! The St. Louis Convention & Visitor's Bureau used to have it on their website, but not any more. This recipe is the best out of all of them!

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Nicki M

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Reviewed: Oct. 22, 2007

This was a fantastic recipe. I have always loved Gooey Butter Cake. I didn't realize it was a St. Louis specialty, as I am from that town! I did cut the sugar back to 3 Cups even though I have a huge sweet tooth. But, so many other reviewers were recommending that, so I caved into the peer pressure. I also only needed to cook it for 30 minutes, and it was absolutely perfect. I did add a bit of powdered sugar to the top to make it pretty. Yummy! Perfection!

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Tessa

Cooking Level: Expert

Living In: Godfrey, Illinois, USA

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Reviewed: Oct. 7, 2007

this cake is too sweet. i will try making this cake again, with half the sugar. i might have overbaked it a little- the top became a hard crust, but it tasted good and added extra texture to the cake. the cake is rather plain beyond the sweetness, though. I poked holes and drizzled strong coffee over it, then chilled the cake. It tasted good, not as sweet and had more flavour.

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emmcelle

Cooking Level: Beginning

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Reviewed: Sep. 17, 2007

This is the most common Gooey Butter Cake recipe. In St. Louis and the St. Louis area this is a favorite! The name of cake may be misleading; it is not a dessert cake but more of a coffee cake and can be served for all meals and is even good with ice cream.

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KAHN420

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Reviewed: Aug. 3, 2007

As the other reviewers stated ...this is more of a cookie bar then cake. I read some of the negative reviews about too much sugar, so I decided to use only one cup of sugar in the topping. That seemed to work well. A unique desert.

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Jackie

Cooking Level: Beginning

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 27, 2007

I love this cake! It is so wonderful.

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Jaime W

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2007

Very good but the topping tastecd a little too much like marshmallow for me to be a "5-star".

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Cara A.

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Reviewed: Apr. 6, 2007

Good stuff---If you've got a sweet tooth like mine--this will hit the spot!

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Sarah Ann

Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA

Living In: Highland, Illinois, USA

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Reviewed: Mar. 20, 2007

Cake was really gooey and sweet as promised. I wish I had read a few more of the reviews before I made it myself...I agree, it was overly sweet and would have cut down on the sugar by probably half. I didn't have any almond extract and used a full tsp of vanillla. Next time I think I'll add shaved coconut, too- maybe to add a little more texture.

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Christon P.

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Reviewed: Mar. 4, 2007

I love this cake, I only change 3 things 1)French vanilla cake mix and 2)Instead of almond I used vanilla extract and used regular sugar. The cake lasted a day.

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Al

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Reviewed: Jan. 22, 2007

The cake itself was good but way to sweet for our taste. I took other reviewers advice and cut the sugar down to 3 cups but that was still way too sweet. I still have half the cake left from 3 days ago, and with two growing boys, that is not a good sign. It was nice and gooey and if I make again, I will cut the sugar way down. Thanks for letting us try.

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LESLEYfromWI

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Reviewed: Nov. 24, 2006

Awesome. Took this to Thanksgiving and everyone loved it. It was great. Will make again.

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WEESI1

Cooking Level: Expert

Home Town: Humble, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 9, 2006

This was really good...definately satisfied my sweet tooth! Very rich too. For the topping, I used 1 tsp. of vanilla instead of almond extract, added 1/2 cup of melted butter and cut the powdered sugar down to 2 cups. Baked for 35 minutes and it was VERY gooey! Thanks for the recipe! The whole family enjoyed this.

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LoriAnn

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2006

I have made this dessert several times recently for large groups of people, and everyone has loved it. I also think 4 cups of sugar is too much, so I used 3. Next time I will only use 2.5.

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LadyJustice

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 5, 2006

I made this for a family gathering yesterday and everyone loved it. I did cut the powdered sugar down a little (I used 3 1/4 cups) and it was still plenty sweet. Thanks for a great recipe.

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kccook

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Mar. 5, 2006

Pure sugar and not gooey at all.

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twnzmom

Cooking Level: Expert

Home Town: Spartanburg, South Carolina, USA

Living In: Livermore, California, USA

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Reviewed: Feb. 10, 2006

This cake is fantastic! It's the perfect thing for someone with a sweet tooth like mine! I bake it often and it's always gobbled up...

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DEBWALTER

Cooking Level: Expert

Home Town: Laramie, Wyoming, USA

Living In: Cheyenne, Wyoming, USA

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Reviewed: Feb. 5, 2006

YUM! Serevd it with vanilla ice cream and fruit

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Lexi S.

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Jan. 13, 2006

I made the following changes: used white cake mix instead of yellow, no extract at all in the egg/sugar mixture (used a dab of milk), and only about 3 cups sugar. Only baked for 30 minutes and mine was lightly browned on top. These taste very rich and go great with a cup of milk. I think this would be very good served chilled as well.

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