St. Louis Gooey Butter Cake
User Reviews
4.6
St. Louis Gooey Butter Cake
Description
St. Louis Gooey Butter Cake consists of a yeast-leavened dough pressed into a baking pan, providing a tender and slightly chewy base. The dough incorporates milk, water activated yeast, butter, sugar, salt, egg, and flour to achieve a smooth and elastic texture. The topping is prepared by combining corn syrup, water, and vanilla extract with creamed butter, sugar, salt, eggs, and flour. When baked, this topping becomes thick, moist, and custard-like, contrasting nicely with the bread-like base. The cake’s texture is gooey and buttery, delivering sweet richness with a hint of vanilla, and is often dusted with powdered sugar for a subtle finish.
This cake is typically served sliced and enjoyed as a dessert or sweet snack. Its unique gooey topping makes it distinct from standard cakes or quick breads. It pairs well with coffee or tea and can be served as part of a casual gathering or afternoon treat.
For best results, ingredients like butter should be at room temperature to properly cream with sugar. Allowing the dough to rise in a warm spot ensures a tender crumb. The yeasted dough requires about 2½ to 3 hours to double before baking. Powdered sugar should be added after baking and cooling slightly.
Ingredients
For the Cake:
- 3 tablespoons milk at room temperature
- 2 tablespoons water about 110 degrees F, warm
- 1¾ teaspoons active dry yeast
- 6 tablespoons butter at room temperature, unsalted
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 egg
- 1¾ cups all-purpose flour
For the Topping:
- 3 tablespoons corn syrup light
- 2 tablespoons water
- 2½ teaspoons vanilla extract
- ¾ cup unsalted butter 12 tablespoons, at room temperature
- 1½ cups granulated sugar
- ½ teaspoon kosher salt
- 1 egg
- 1 cup all-purpose flour 3 tablespoons
- 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
- Ensure the yeast mixture is foamy before mixing into the dough to guarantee proper rise.
- Let the dough rise until doubled in a warm, draft-free place for best texture.
- Use room temperature butter for both the dough and the topping to achieve proper creaminess.
- Dust with powdered sugar once cooled to add a delicate sweetness and finish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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