Gooey butter cake

Gooey butter cakeis a type ofcaketraditionally made inSt. Louis, Missouri. It is a flat and dense cake made with wheatcake flour,butter,sugar, andeggs, typically near an inch tall, and dusted withpowdered sugar. While sweet and rich, it is somewhat firm, and is able to be cut into pieces similarly to abrownie. Gooey butter cake is generally served as a type ofcoffee cakeand not as a formal dessert cake. There are two distinct variants of the cake: the original St. Louis, MO Bakers' gooey butter and a cream cheese and commercial yellow cake mix variant. The original St. Louis, MO Bakers' gooey butter is believed to have originated in the 1930s.  It was made with a yeast-raised sweet dough on the bottom.
The St. Louis Convention & Visitors Commission includes a recipe for the cream cheese and commercial yellow cake mix variant cake on its website, calling it "one of St. Louis' popular, quirky foods". The recipe calls for a bottom layer ofbutterand yellowcake batter, and a top layer made from eggs,cream cheese, and, in one case,almondextract. The cake is dusted withconfectioner's sugarbefore being served. The cake is best eaten soon after baking it. It should be served at room temperature or warm.
The cream cheese variant of the gooey butter cake recipe (also known as "Ooey Gooey butter cake", occasionally "chess cake"), while close enough to the original, is an approximation designed for easier preparation at home.Bakeriesin the greater St. Louis area who know how to make an original formula Gooey Butter cake, including those at local grocery chainsSchnucksandDierbergs, use a slightly different recipe based oncorn syrup, sugar andpowdered eggs; however, no cake mix or cream cheese is involved.
There are several claims to the creation of the cake. The cake was supposedly first made by accident in the 1930s by a St. Louis-areaGerman Americanbaker who was trying to make regular cake batter but reversed the proportions of butter and flour.John Hoffman was the owner of the bakery where the mistake was made. One story is that there were two types of butter "smears" used in his bakery: a gooey butter and a deep butter. The deep butter was used for deep butter coffee cakes. The gooey butter was used as an adhesive for things likeDanish rollsandstollens. The gooey butter was smeared across the surface, then the item was placed incoconut,hazelnuts,peanuts, crumbs or whatever was desired so they would stick to the product. Hoffman hired a new baker who was supposed to make deep butter cakes, but got the butter smears mixed up. The mistake was not caught until after the cakes came out of theproof box. Rather than throw them away, Hoffman went ahead and baked them. This baking mistake was made during theGreat Depression, which meant supplies for baking ingredients were low. The new cake sold so well that Hoffman kept baking and selling them and soon, so did the other bakers around St. Louis.
Another St. Louis baker, Fred Heimburger, also remembers the cake coming on the scene in the 1930s, as a slip up that became a popular hit and localacquired taste. He liked it well enough that Heimburger tried to promote gooey butter cake by taking samples of it with him when he traveled out of St. Louis to visit other bakers in their shops. They liked it, but they could not get their customers to buy it. Their reactions tending to regard it as looking too much like a mistake, and "a flat gooey mess".As such, so it remained as a regional favorite for many decades. Other stories surround the cake's creation; none have been historically verified.
Traditionally served as a breakfast or "coffee cake", variations of Gooey Butter Cake have become popular, dessert offerings in many restaurants. The first known use of the confection as a dessert was at Clary’s Restaurant in Springfield, Missouri. In 1991, the restaurant first offered a Warm Blueberry Gooey Butter Cake with Vanilla Bean Ice Cream and Blueberry Coulis. It became a signature dessert at the popular eatery.
Many St. Louis area grocery stores sell fresh or boxed gooey butter cakes. Haas Baking sold a widely distributed, square and packaged version in a box that depicts a colorful, ifanachronisticscene of aviatorCharles Lindbergh's plane theSpirit of St. Louisflying past downtown St. Louis, theGateway Archand the modern cityscape in clouds. Independent or family bakeries make gooey butter cakes, from a time when there were still many neighborhood cornerGermanandAustrian Americanbakeries in St. Louis, in neighborhoods likeDutchtown,Bevo Mill, and theTower Grovearea, and others. There are now several businesses that specialize in different flavors of gooey butter cake and sell them in coffee shops, or to walk in customers, or by order or shipment.
Panera BreadCompany (original name: St. Louis Bread Company) makes aDanishwith a gooey butter filling for the St. Louis market. More recently,Walgreenssells wrapped, individual slices of a version of St. Louis gooey butter cake as a snack alongside muffins, brownies, and cookies.
Gooey butter cake is now widely available outside of the St. Louis area, asWalmarthas been marketing a version calledPaula DeenBaked Goods Original Gooey Butter Cake. While Walmart still sells a gooey butter cake, they dropped the Paula Deen version.
Gooey butter cake ("butter cake") is also widely popular in German-style bakeries throughout thePhiladelphia Metropolitan Area, as well as down theJersey Shore.Wawahas started selling different flavors of individually-wrapped gooey butter cakes.
Modern versions of this confection, originally sold as a breakfast pastry or "coffee cake", have shown up on upscale restaurant menus across the Midwest and even the West coast.
On theSyFytelevision seriesDefiance, Nolan and Rafe discuss gooey butter cake while in Old St. Louis in the episode "Down In the Ground Where the Dead Men Go".  It was featured on an episode ofPizza Masterstitled "Leave Me in St. Louis".