Original Gooey Butter Cake
User Reviews
4.9
Original Gooey Butter Cake
Description
The cake begins with a yeast dough combining active dry yeast, sugar, warm milk, butter, egg, salt, and flour, mixed and kneaded until smooth, then pressed into a 9 by 13-inch baking dish to rise until doubled. This creates a soft, slightly bread-like crust. The topping is made by whisking corn syrup, water, and vanilla, then creaming butter, sugar, and salt before adding the egg and alternating the flour with the syrup mixture. Spoonfuls of this topping are dropped over the risen dough and spread out before baking.
Baked at 350°F, the topping becomes sticky and glossy with lightly browned edges while the crust bakes through, resulting in a cake that’s moist and rich with a balance of textures. The topping is thicker than a typical cake batter and gives the characteristic gooeyness.
This cake is often served at room temperature and enjoyed as a dessert or snack. Its dense, sweet profile contrasts the soft yeast crust and can be cut into bars for serving.
The recipe suggests enjoying the cake fresh but notes it can be made up to three days ahead. Storage at room temperature or refrigerated is possible with minor texture changes, and it freezes well if sliced into bars, which allows thawing individual portions as needed.
Ingredients
For the crust:
- 1 3/4 teaspoons active dry yeast
- 3 Tablespoons + 1/4 teaspoon granulated sugar
- 1/3 cup milk warm
- 6 Tablespoons butter , room temperature
- 1 large egg
- salt pinch
- 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
- salt pinch
- 1 large egg
- 1 1/4 cups all-purpose flour
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.
Notes
- Gooey Butter Cake is best the day it is made but can be prepared up to 3 days ahead.
- Store the cake at room temperature for 3-4 days or refrigerate up to 1 week.
- To freeze, cool completely, cut into bars, and store in a freezer-safe bag; thaw individual pieces as needed.
- If freezing the whole cake, cover the pan tightly with plastic wrap or foil and freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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