Rum‑Infused Gooey Butter Cake: A Decadent Twist on a St. Louis Classic

The Rum-Infused Gooey Butter Cake is a luxurious reimagining of the beloved St. Louis specialty that has charmed dessert lovers for decades. With its rich, custard-like center, buttery crust, and the warm, aromatic depth of premium rum, this cake is not just a treat—it’s an experience. Whether you’re serving it at a dinner party, holiday gathering, or simply indulging in a late-night craving, this boozy twist elevates the original gooey butter cake to new heights of flavor and sophistication.

The History of Gooey Butter Cake

Gooey butter cake traces its origins back to 1930s St. Louis, Missouri. Legend has it that a local German-American baker accidentally reversed the proportions while making a coffee cake—using more butter, sugar, and eggs than flour—and thus created a dense, sticky, ultra-rich confection. What began as a happy accident quickly became a regional favorite, with family-owned bakeries like Kraus’ Bakery popularizing the dessert throughout the Midwest.

Over the years, gooey butter cake evolved from a humble mistake into a celebrated staple. It gained national attention when major grocery chains began selling boxed versions, and food bloggers and TV chefs started experimenting with flavors—from chocolate and pumpkin to salted caramel and red velvet.

The addition of rum into this classic recipe brings a new dimension. While traditional versions remain alcohol-free, the infusion of dark or spiced rum introduces a mature complexity, reminiscent of Caribbean desserts and aged spirits. This version pays homage to both Midwestern comfort baking and global flavor traditions, blending them into one irresistibly decadent bite.

Ingredients Breakdown: Why Each Component Matters

To master the perfect Rum-Infused Gooey Butter Cake, it’s essential to understand how each ingredient contributes to the texture, taste, and structure of the final product. Here’s a detailed look:

All-Purpose Flour: Forms the base of the shortbread-like crust. Its moderate protein content ensures tenderness without toughness.
Granulated Sugar: Adds sweetness and helps create the signature crackled top during baking.
Unsalted Butter (Room Temperature): Key for creaminess and richness. Using room temperature butter ensures smooth blending and proper aeration.
Cream Cheese (Full-Fat, Room Temperature): The star of the filling. Provides tanginess, body, and that iconic gooey texture when baked just right.
Large Eggs: Act as binders and add structure while contributing to the custard-like consistency. Room temperature eggs integrate more smoothly.
Vanilla Extract: Enhances overall flavor depth and balances the sweetness.
Salt: A pinch enhances all other flavors and prevents the dessert from tasting flat.
Dark Rum (or Spiced Rum): The game-changer. Adds warmth, subtle molasses notes, and a hint of booziness that lingers pleasantly. Choose a quality brand like Myers’s, Captain Morgan, or Appleton Estate.
Powdered Sugar (for dusting): Optional garnish that adds visual appeal and a touch of extra sweetness.

Optional additions include chopped pecans, toasted coconut, or chocolate chips for added texture and flavor contrast.

Step-by-Step Recipe: How to Make Rum-Infused Gooey Butter Cake

Preparation Time:

20 minutes | Baking Time: 45–55 minutes | Total Time: ~1 hour 15 minutes (plus cooling)

Yield:

One 9×13-inch pan (approximately 16 servings)

Equipment Needed:

9×13-inch baking pan
Parchment paper or non-stick spray
Mixing bowls (medium and large)
Electric hand mixer or stand mixer
Spatula
Cooling rack

Ingredients:

For the Crust:

1 cup (2 sticks / 226g) unsalted butter, softened
1 cup (120g) all-purpose flour
1/4 cup (50g) granulated sugar
Pinch of salt

For the Filling:

16 oz (454g) full-fat cream cheese, softened
1/2 cup (113g) unsalted butter, softened
3 large eggs, room temperature
1 1/2 cups (180g) powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup (60ml) dark or spiced rum (adjust to taste)

For Garnish (Optional):

Confectioners’ sugar, sifted
Toasted coconut flakes
Chopped pecans or walnuts
Whipped cream or vanilla ice cream (for serving)

Directions:

Preheat Oven & Prepare Pan: Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal, or generously grease with butter and dust with flour.
Make the Crust: In a medium bowl, combine softened butter, flour, granulated sugar, and a pinch of salt. Use a fork or pastry cutter to mix until crumbly. Press the mixture evenly into the bottom of the prepared pan. Bake for 15–18 minutes, or until lightly golden around the edges. Remove and let cool slightly while preparing the filling. Keep oven on.
Prepare the Filling: In a large mixing bowl, beat the cream cheese and 1/2 cup butter together using an electric mixer until smooth and creamy (about 2 minutes). Scrape down the sides as needed.
Add the eggs one at a time, beating well after each addition. Mix in the powdered sugar, vanilla extract, salt, and finally, pour in the rum. Beat on low speed just until fully incorporated—do not overmix, as this can introduce air bubbles and lead to cracking.
Assemble & Bake: Pour the filling over the warm crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
Place in the oven and bake for 40–50 minutes. The center should still be slightly jiggly—like Jell-O—when gently shaken. Overbaking will result in a firmer, less gooey texture. The edges may puff slightly and turn golden.
Cool Completely: Remove from oven and place on a wire rack. Allow the cake to cool at room temperature for at least 2 hours. For best results, refrigerate for 3–4 hours or overnight. This chilling step is crucial—it allows the filling to set while maintaining its signature soft, sticky interior.
Serve: Lift the cake out using the parchment overhang. Place on a cutting board. Dust generously with confectioners’ sugar. Slice into squares using a sharp knife dipped in hot water for clean cuts.
Optional Enhancements: Serve chilled or at room temperature with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a sprinkle of toasted nuts for added crunch.

Tips for Success: Achieving the Perfect Gooey Texture

Use Full-Fat Ingredients: Low-fat cream cheese or margarine will compromise texture and richness. Stick to full-fat dairy for authenticity.
Room Temperature is Crucial: Cold ingredients don’t blend well and can cause lumps. Take butter and cream cheese out 1–2 hours before baking.
Don’t Overbake: The center should wobble slightly when done. Residual heat will continue cooking it as it cools.
Avoid Overmixing: Once eggs are added, mix only until combined. Overbeating incorporates too much air, leading to cracks and a soufflé-like rise instead of a dense, gooey finish.
Chill Before Serving: Patience pays off. Refrigeration firms up the filling while preserving its melt-in-your-mouth quality.
Adjust Rum to Taste: Start with 1/4 cup. If you want a stronger kick, increase to 1/3 cup. For a milder flavor, reduce to 2 tablespoons or use rum extract (1–2 tsp) instead.
Line the Pan: Parchment paper makes cleanup effortless and ensures clean slices when lifting the cake out.

Variations and Customizations: Make It Your Own

The beauty of gooey butter cake lies in its versatility. Once you’ve mastered the rum-infused version, try these creative twists:

Coconut-Rum Delight: Fold in 1/2 cup shredded sweetened coconut into the filling and top with toasted coconut flakes. Evokes tropical piña colada vibes.
Nutty Rum Raisin: Soak 1/3 cup raisins in rum for 30 minutes, then stir into the batter. Add 1/2 cup chopped toasted pecans for crunch.
Chocolate Rum Swirl: Melt 1/2 cup semi-sweet chocolate and drizzle over the filling before baking. Use a knife to swirl for marbled effect.
Caramel Rum Indulgence: Drizzle 1/3 cup thick caramel sauce over the baked cake before chilling. Sprinkle with sea salt for salted caramel flair.
Irish Cream Version: Replace half the rum with Baileys Irish Cream for a creamy, coffee-kissed alternative.
Gluten-Free Option: Substitute the all-purpose flour in the crust with a 1:1 gluten-free blend (like Bob’s Red Mill). Ensure all other ingredients are GF-certified.
Dairy-Free Adaptation: Use plant-based butter (e.g., Earth Balance) and vegan cream cheese (e.g., Kite Hill or Miyoko’s). Results may vary slightly in texture but remain delicious.
Mini Individual Cakes: Bake in a muffin tin lined with parchment cups. Fill each cup with crust mixture, press down, add filling, and bake for 20–25 minutes.

Health Considerations and Nutritional Value

While undeniably indulgent, being mindful of portion size and dietary needs can help you enjoy this dessert responsibly.

Nutritional Breakdown (Per Serving, 1/16 of Cake):

Calories: ~380–420 kcal
Fat: 28–32g (mostly from butter and cream cheese)
Saturated Fat: 16–18g
Carbohydrates: 30–35g
Sugars: 24–28g (naturally high due to multiple sweeteners)
Protein: 4–5g
Cholesterol: ~100mg
Sodium: ~200–250mg

Dietary Notes:

Contains: Dairy, eggs, gluten
Not suitable for: Vegan, keto, low-sugar, or alcohol-free diets (unless modified)
Alcohol Content: Most of the rum’s alcohol bakes off, but residual traces remain (~5–10%). Not recommended for children, pregnant individuals, or those avoiding alcohol entirely.

Healthier Substitutions (With Caveats):

Reduced-Sugar: Use low-sugar cream cheese and cut powdered sugar to 1 cup. Add a few drops of stevia or monk fruit if needed. Note: texture may be less creamy.
Less Fat: Partial substitution with Neufchâtel cheese (one-third less fat) is possible, though the filling may be less luxuriously gooey.
Rum Alternatives: Use rum extract + water or strong brewed coffee for flavor without alcohol.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?

Yes! This cake actually improves with time. Prepare it up to 2 days in advance, cover tightly, and refrigerate. Let sit at room temperature 15–20 minutes before serving for optimal texture.

Why is my cake too runny?

Underbaking or using cold ingredients can prevent proper setting. Always bake until the edges are set and the center jiggles slightly. Chilling is essential—never skip it!

Can I freeze Rum-Infused Gooey Butter Cake?

Yes. Wrap individual slices or the whole cake (un-dusted) in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge and dust with powdered sugar before serving.

What kind of rum should I use?

Dark or spiced rum works best—its robust flavor stands up to the richness. Avoid white rum unless you prefer a subtler taste. For a premium touch, try aged rum like Appleton Reserve or Mount Gay Eclipse.

Can I make this without alcohol?

Absolutely. Replace the rum with an equal amount of strong brewed coffee, almond milk, or a mix of rum extract (1 tsp) and water. You’ll lose the booziness but retain depth of flavor.

How do I store leftovers?

Cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 5 days. Bring to room temperature before serving.

Why did my cake crack?

Cracking is often caused by overmixing, high oven temperature, or sudden cooling. Bake at the correct temp, avoid overbeating, and let it cool gradually—don’t place it in a draft or open the oven door too early.

Can I double the recipe?

Not recommended. Doubling can affect baking time and texture unpredictably. Instead, make two separate batches or use a larger pan (10×15 inch), adjusting baking time accordingly.

Is this cake safe for kids?

Due to the rum content, it’s best reserved for adults. While some alcohol evaporates during baking, traces remain. For kids, prepare a non-alcoholic version using extract or vanilla syrup.

Can I use a boxed mix and add rum?

You can, but homemade yields superior flavor and texture. If using a box mix (e.g., Pioneer or Betty Crocker), follow package directions and fold in 2–3 tablespoons of rum into the filling. Results will be less intense but still enjoyable.

Summary

The Rum-Infused Gooey Butter Cake combines the buttery charm of a Midwestern classic with the bold sophistication of aged rum, creating a dessert that’s rich, decadent, and unforgettable. With its tender crust, velvety filling, and intoxicating aroma, it’s the ultimate treat for special occasions—or any day you crave something truly indulgent.