If Paula Deen is the queen of butter, then Jenni Taffe and Anne Berry Martinez are her princesses waiting to take the throne. Their ooey gooey butter cakes are little hunks of yummy goodness; bet you thought I was going to say burning love! For those who are wondering what the hell is a butter cake…Butter Cakes originated in St. Louis, Missouri. It was originally made as a breakfast dish and not as a dessert. As described by the ladies, “Gooey Butter Cake is what we like to refer to as gooey, flaky, cake perfection! A layer of rich moist cake topped with an ooey, gooey center; not to be out done by a perfect crispy top.”

My love affair with butter cakes started years ago, when one of my friends served it at her open house. I seriously think I ate all the pieces on the serving plate, and had the nerve to ask if she had anymore (yes, that’s how I roll). So when I stumbled upon the Gooey Butter Girls cakes, I thought I had died and gone to heaven. These 4 ½ inch individual cakes are simply delicious! The ladies offer a few variations of the cake; original, red velvet, cinnamon chip, or chocolate chip (original and red velvet are my favorites). You can get them locally as the ladies appear at several farmers markets around Houston or you can order cakes directly from them since they ship nationwide, including Canada. For more information you can contact them at:

Facebook: https://www.facebook.com/gooeybuttergirls
Twitter: @gbgirlscakeco
Website: www.gooeybuttergirls.com

This find was too good not to share with you guys, so make sure you grab a few cakes and let us know what you think! Stay tuned…we will be hooking up with the ladies to bring you a full feature. Yes, we will be all up in their BUTTER about these cakes and how they stay so darn fit being around all this goodness.


Urban Swank was not compensated for this post and opinions are those of the author.

Felice "Swanky Girl" Sloan

Felice is the co-founder and editor of Urban Swank. She focuses on food, beauty, and fashion.


1 Comment

  1. Reply


    April 3, 2012

    I’ll eat these everyday if I could

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