The Accidental Cake

Baking, Recipes
on May 16, 2012
Teresa Blackburn

Put the words “gooey” and “butter in front of cake, and you simply can’t go wrong. At least that what people in St. Louis think. St. Louis Gooey Butter Cake is 70-year source of city pride and the fortuitous outcome of a baking mishap.

“No one knows exactly how this cake came to be,” says Dale Schotte, owner of Park City Coffee, in St. Louis, which sells more than 70- flavors of this custard-like cake ,” but I like the version from the 90-year-old wife of the baker who is supposedly responsible.”

Sometime in the late 1930s-early 40s, the owner of Danzer’s Bakery in south St. Louis was making his Deep Butter Cake when he accidentally reversed the amount of sugar and flour. The outside of the cake was cooked but the center was gooey. Danzer set aside the failed cake and finished his baking, but later that day he decided to taste his flop. It was so good, he spent a significant amount of time trying to recreate the mistaken quantities. The cake was an immediate hit at his bakery.

How did it become a city-wide sensation? Since people only shopped at their neighborhood bakeries in those days, bakers shared their recipes through the St. Louis Baking Association. Thus was born a regional specialty.

Schotte, who opened Park Avenue Coffee five years ago, along with his sister Anne, uses the recipe their mom  gave them. And, due to customer response, they’ve added more than 70 flavors to the original recipe, which is still four times more popular than any other. Cake lovers can order a ready-to-eat  cake or a  cake mix by going to

By Sally Stich

Found in: Baking, Recipes