Pixicook
LoginGet Started
    HomeRecipesDessertsSt. Louis-Style Creamy Dreamy Butter Cake Squares
    recipe image

    St. Louis-Style Creamy Dreamy Butter Cake Squares

    clock-icon50 minutes
    author-image
    Author
    Pixicook editorial team

    Transform the classic delight of St. Louis into delectable butter cake squares that are perfect for any occasion. These gooey, rich treats boast a melt-in-your-mouth texture and a beautiful golden top, making them irresistible.

    Ingredients for St. Louis-Style Creamy Dreamy Butter Cake Squares

    units in
    USchevron
    units in
    USchevron
    serves
    12 peoplechevron
    serves
    12 peoplechevron

    All Purpose Flour

    0 oz

    Substitute chevron-down

    Confectioners’ Sugar, plus extra for dusting

    0 oz

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Unsalted Butter, melted and softened

    tablespoons

    Substitute chevron-down

    Cream Cheese, softened

    0 oz

    Substitute chevron-down

    Large Eggs

    each

    Substitute chevron-down

    Vanilla Extract

    tablespoons

    Substitute chevron-down

    How to Make St. Louis-Style Creamy Dreamy Butter Cake Squares

    1. Setup

    Position an oven rack in the upper-middle section and preheat your oven to 350 degrees Fahrenheit. Create a foil sling for a 13 by 9-inch baking pan by using two long sheets of aluminum foil – one should be the width of the pan, and the other the length. Arrange them perpendicularly, letting the excess hang over the edges for easy removal later. Press the foil into the pan's corners and sides, then coat with a non-stick vegetable oil spray.

    2. Crust Foundation

    In a mixing bowl, whisk together the flour, confectioners' sugar, and salt. Pour in the melted butter and blend with a rubber spatula until you have an evenly moistened mixture. Evenly distribute the dough crumbles across the bottom of your prepared pan. Firmly press it down into a uniform layer with the base of a dry measuring cup. Prick the surface with a fork approximately 20 times. Bake until the edges turn a light golden brown, which should take about 20 minutes. Let the pan cool on a wire rack for about 30 minutes until completely cool.

    3. Creamy Filling

    In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter on low speed. Gradually add sugar until it's fully incorporated, pausing to scrape the bowl's sides and bottom as needed. Increase the speed to medium-high, beating until the mixture becomes light and fluffy, which should take around 2 minutes. Lower the speed and add eggs and yolks one at a time, mixing well after each addition. Stir in vanilla extract and salt until just combined, scraping the bowl again as necessary. Boost the mixer to medium-high and beat the filling until it achieves the consistency of frosting, about 2 more minutes. Spread this creamy filling evenly over the cooled crust, tapping the pan on the counter lightly to expel any air bubbles.

    4. Baking and Finishing

    Place the pan into the oven and bake until the top is golden, the edges have cracked slightly, and the center jiggles a bit when the pan is nudged, roughly 30 minutes. Allow the pan to cool on a wire rack for at least 3 hours until it reaches room temperature. Use the foil overhangs to lift the cake out of the pan. Slice into 12 squares, dust with additional confectioners' sugar, and serve.


    Comments (0)

    Add your comment...

    Explore More Desserts recipes

    Explore More Collections

    Dashi with Cod and Clams

    Mushroom Soup

    Broccoli Cheddar Delight Soup

    Vegetarian Winter

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast