St. Louis Gooey Butter Cake Recipe
User Reviews
5
St. Louis Gooey Butter Cake Recipe
Description
This recipe starts by activating yeast in warm milk with sugar, then creaming butter, sugar, and salt. Eggs are added before incorporating flour and the yeast mixture. The dough is kneaded and left to rise until doubled. While rising, a filling is prepared by creaming butter with sugars, corn syrup, and vanilla, then mixing in eggs, milk, and flour.
The cake is baked after the dough rises, achieving a tender yet sturdy base, while the filling sets into a moist, sweet layer. The result is a rich dessert with a pleasant contrast between the bread-like bottom and the indulgent topping.
This cake can be served as a sweet snack or dessert. It holds well at room temperature and can be refrigerated to prolong freshness. Using a deep casserole dish or springform pans works for baking. The recipe allows for a make-ahead option up to one day in advance.
Ingredients
For the Cake:
- ½ cup milk 112° to 115°F, warm
- 1 active yeast packet
- ¼ cup sugar
- 1 butter stick, softened, unsalted
- 1 teaspoon salt sea salt
- 2 egg large
- 2 ¼ cups all-purpose flour
For the Filling:
- 1 ½ unsalted butter sticks, softened
- 1 cup sugar
- ½ cup light brown sugar packed
- ½ tsp salt
- ¼ cup light corn syrup
- 1 tablespoon vanilla extract
- 2 egg large
- ¼ cup milk whole
- 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
- You can prepare the cake up to one day ahead to save time on serving day.
- Store the cake covered at room temperature for up to three days or refrigerate for up to five days to maintain freshness.
- A deep 13x9 casserole dish or two 9-inch springform pans can be used for baking the cake.
- If using instant yeast, you do not need to wait for the yeast raft to form when activating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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