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4.6 from 60 votes

St. Louis Gooey Butter Cake

This gooey butter cake is a recreation of the classic yeasted version, which hails from St. Louis.

Prep Time
45 mins
Cook Time
45 mins
Additional Time
3 hrs
Total Time
4 hrs 30 mins
Servings: 12 to 16 servings
Calories: 401 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.