St. Louis Gooey Butter Cake
User Reviews
4.6
60 reviews
Excellent
St. Louis Gooey Butter Cake
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This gooey butter cake is a recreation of the classic yeasted version, which hails from St. Louis.
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Ingredients
For the Cake:
- 3 tablespoons milk at room temperature
- 2 tablespoons warm water about 110 degrees F
- 1¾ teaspoons active dry yeast
- 6 tablespoons unsalted butter at room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 egg
- 1¾ cups all-purpose flour
For the Topping:
- 3 tablespoons + 1 teaspoon light corn syrup
- 2 tablespoons water
- 2½ teaspoons vanilla extract
- ¾ cup unsalted butter, at room temperature (12 tablespoons )
- 1½ cups granulated sugar
- ½ teaspoon kosher salt
- 1 egg
- 1 cup + 3 tablespoons all-purpose flour
- powdered sugar for sprinkling
Instructions
- In a small bowl, mix milk with the warm water. Add the yeast and whisk gently until it dissolves. Let sit for 5 minutes, until the mixture begins to foam.
- Cream together the butter, sugar and salt on medium speed, until light and fluffy, about 3 minutes. Scrape down the sides of bowl and beat in the egg. Reduce the speed to low and add the flour in three additions, alternating with the milk mixture, scraping down sides of bowl between each addition. Increase the speed to medium and beat the dough until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
- Press the dough into an ungreased 9x13-inch baking dish. Cover with plastic wrap, place in a warm spot and let rise until doubled, about 2½ to 3 hours.
- Preheat oven to 350 degrees F. To prepare the topping, whisk together the corn syrup, water and vanilla extract in a small bowl. Cream together the butter, sugar and salt on medium speed until light and fluffy, about 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Reduce the speed to low and add the flour in three additions, alternating with the corn syrup mixture, scraping down sides of bowl between each addition.
- Drop the topping by large spoonfuls over the risen dough and use an offset spatula to gently spread it into an even layer. Bake for 40 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Place the pan on a wire rack and cool completely to room temperature before serving. Dust with powdered sugar, if desired. This cake is best eaten the same day it's made, but leftovers can be stored in an airtight container at room temperature for up to 1 day.
Notes
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
55g
(18%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
73mg
(24%)
Sodium
310mg
(13%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
575IU
(12%)
Calcium
18mg
(2%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 12to 16 servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 73mg | 24% |
| Sodium | 310mg | 13% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 575IU | 12% |
| Calcium | 18mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
60 reviews
Excellent
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