St. Louis Gooey Butter Cake Recipe
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5.0
18 reviews
Excellent
St. Louis Gooey Butter Cake Recipe
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You will absolutely love this delicious St. Louis, Missouri native gooey butter cake that will become your new favorite treat.
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Ingredients
For the Cake:
- ½ cup warm milk 112° to 115°F
- 1 packet active yeast
- ¼ cup sugar
- 1 stick softened unsalted butter
- 1 teaspoon sea salt
- 2 large eggs
- 2 ¼ cups all-purpose flour
For the Filling:
- 1 ½ sticks softened unsalted butter
- 1 cup sugar
- ½ cup packed light brown sugar
- ½ tsp salt
- ¼ cup light corn syrup
- 1 tablespoon vanilla extract
- 2 large eggs
- ¼ cup whole milk
- 1 cup all-purpose flour
Instructions
- The Cake: Add the milk to a bowl and sprinkle the yeast overtop and pour in 1 tablespoon of the sugar. Whisk until combined and let stand until a raft is formed, which takes about 5 to 7 minutes.
- Next, cream together the butter, sugar, and salt until it becomes light and fluffy in a stand mixer using the paddle attachment on medium speed, which takes about 5 minutes.
- Add in 1 egg at a time and then stop to scrap the bowl and switch to the hook attachment.
- On low-speed alternate adding in the flour and the milk-yeast mixture beginning with the flour and ending with it.
- Once mixed in, knead on low to medium speed for about 5 minutes.
- Cover and let sit in a warm place until it has doubled in size, which takes about 90 minutes to two hours.
- The Filling: Preheat the oven to 350°.
- With about 10 minutes left in the rising process, cream together butter with sugar, salt, and corn syrup in a stand mixer with the paddle attachment to make the filling.
- Scrape the bowl and add the vanilla then 1 egg at a time until mixed in.
- Pour in the milk and mix to combine and then add in the flour just until combined.
- Transfer the risen dough to a buttered deep 13x9 dish, or divide it between two 9" spring form pans, and press the cake dough to stretch it across the dish keeping it as flat as possible.
- Next, add dollops of the filling to the top of the dough in the dish and then spread out using an offset spatula to completely cover.
- Bake in the oven at 350° for about 35-40 minutes or until browned on top but still soft with some brown spots with a little wobble in the middle.
- Cool to room temperature and then sprinkle with powdered sugar.
Notes
- Make-Ahead: You can make this cake up to 1 day ahead of time.
- How to Store: Cover and keep this at room temperature for up to 3 days. Alternatively, cover the gooey butter cake and keep it in the refrigerator for up to 5 days.
- You can alternate using a deep 13x9 casserole dish with two 9” spring form cake pans.
- If using instant yeast, there is no need to wait for a raft to form.
Nutrition Information
Show Details
Calories
220kcal
(11%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
43mg
(14%)
Sodium
244mg
(10%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
82IU
(2%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 43mg | 14% |
| Sodium | 244mg | 10% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 82IU | 2% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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