Original Gooey Butter Cake
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4.9
261 reviews
Excellent
Original Gooey Butter Cake
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This Original Gooey Butter Cake is made with a yeast crust that is topped with a sweet and gooey butter cake mixture.
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Ingredients
For the crust:
- 1 3/4 teaspoons active dry yeast
- 3 Tablespoons + 1/4 teaspoon granulated sugar
- 1/3 cup warm milk
- 6 Tablespoons butter , room temperature
- 1 large egg
- pinch of salt
- 1 3/4 cups all-purpose flour
For the topping:
- 3 Tablespoons light corn syrup
- 2 Tablespoons water
- 2 teaspoons vanilla extract
- 12 Tablespoons butter
- 1 1/3 cups granulated sugar
- pinch of salt
- 1 large egg
- 1 1/4 cups all-purpose flour
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Instructions
- In a small bowl combine yeast, 1/4 tsp sugar and warm milk. Set aside for 5 minutes.
- In a stand mixer cream together the butter and 3 Tbsp of sugar until light and fluffy, about 3 minutes.
- Add the yeast mixture, egg, salt and flour and mix on low until combined.
- Increase speed and mix/knead for about 7 minutes, until the dough is smooth and has pulled away from the sides of the bowl.
- Press the dough into an ungreased 9x13'' baking dish. Cover with a towel or plastic wrap and let rise in a warm place until doubled, about 2 hours.
For the topping:
- Whisk together light corn syrup, water and vanilla until combined.
- In a separate bowl cream together the butter, sugar and salt until light and fluffy, about 5 minutes.
- Add egg, scraping down the sides of the bowl. Add a little of the flour, alternating with adding the corn syrup mixture, until both are combined.
- Preheat oven to 350 degrees F.
- Drop large spoonfuls of topping all over the risen dough. Use a spatula to gently smooth it into an even layer.
- Bake for 35-40 minutes or until the top has set and is golden brown. The center should still seem soft when it comes out of the oven. Allow to cool on a wire cooling rack to room temperature.
- Serve sprinkled with powdered sugar. This cake is best enjoyed the day it is made.
Equipments used:
Notes
- Make ahead: Though I think gooey butter cake is best enjoyed the day it is made, it can be made up to 3 days ahead of time.
- To store: Store gooey butter cake at room temperature for 3-4 days or in the refrigerator for up to 1 week.
- To freeze: Allow the cake to cool to room temperature and then decide on a freezing method. I like to cut gooey butter cake into smaller bars and place them in a gallon freezer ziplock bag. This way, I can thaw just one piece at a time. You can also freeze the whole cake by covering the pan (as long as it's aluminum and not glass) in plastic wrap or tinfoil and freeze for up to 3 months.
Nutrition Information
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Calories
319kcal
(16%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
60mg
(20%)
Sodium
139mg
(6%)
Potassium
48mg
(1%)
Sugar
22g
(44%)
Vitamin A
480IU
(10%)
Calcium
16mg
(2%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 60mg | 20% |
| Sodium | 139mg | 6% |
| Potassium | 48mg | 1% |
| Sugar | 22g | 44% |
| Vitamin A | 480IU | 10% |
| Calcium | 16mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
261 reviews
Excellent
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