Name: Gooey Butter Cake
Yield: 20 servings
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish; 1/4 cup warm whole milk (100 degrees); 1 envelope active dry yeast; 1/4 cup granulated sugar; 1 teaspoon coarse salt; 2 large eggs; 2 cups all-purpose flour; 1 cup (2 sticks) unsalted butter, room temperature; 1 1/3 cups granulated sugar; 3/4 teaspoon coarse salt; 1 large egg, plus 1 large yolk; 1 tablespoon pure vanilla extract; 1 1/3 cups all-purpose flour; 1/4 cup light corn syrup; Confectioners' sugar, for dusting

Directions

1. Brush a 13-by-9-inch glass baking dish with butter. Line with parchment paper, leaving a 2-inch overhang on each of the long sides, and butter. Set aside.
2. Make the cake: In a small bowl, stir together milk and yeast; let stand until slightly foamy, about 5 minutes.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, and salt until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour in two additions, alternating with the milk mixture. Beat on medium speed until it forms a soft dough, 3 to 5 minutes.
4. Press dough into prepared baking dish and cover loosely with plastic wrap. Set aside in a warm place until puffy and full of air, about 1 hour.
5. Make the topping: Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Add egg, egg yolk, and vanilla and beat to combine, scraping down sides of bowl. Add flour in two additions, alternating with corn syrup. Beat until thoroughly combined.
6. Spread topping evenly over risen dough using an offset spatula. Bake until just golden around the edges, about 20 minutes. Let cool completely in baking dish on a wire rack before dusting with confectioners' sugar and serving.

Reviews

How would you rate this recipe?

drhowarddrfine

5 JUL, 2018

Note from five born and raised St. Louisans. This isn't the Gooey Butter Cake we grew up with. It looks right. It runs when cut a little more than what I expect but that's OK. The consistency is the same but it's not quite right. Two recipes I have that I did not try first, one from the St. Louis Post-Dispatch and another from a local restaurant, both use 8 ounces of cream cheese. I have a feeling this makes all the difference.
- cecial2010
  
  5 NOV, 2018
  
  Hi, you said cream cheese, another ingredient for the topping ??
dmacdonald20022000

20 AUG, 2017

I love this site. My favorite. Wish there were some more ideas for what us old singles can cook. I get tired of the same old stuff just for me. I find I eat lots of leftovers or end up wasting a lot of food.
- pinktudorrose
  
  21 AUG, 2017
  
  Dear D., ever thought of dividing a recipe? Its easy and you don't get tired of eating the same thing for a whole week, i often make only a third of a recipe, or you can make the whole and freeze by portion?! This way you take the little frozen packet and defrost, and your dinner is all ready, no cooking, no dishes!! Wow

Gooey Butter Cake

Ingredients

For the cake

For the topping

Directions

Similar Recipes

Reviews

I'm in the mood for:

Gooey Butter Cake

The Food Newsletter

Ingredients

For the cake

For the topping

Directions

Similar Recipes

Reviews

I'm in the mood for: