Indulge in the delectable goodness of Gooey Molly Cake, a guilt-free treat that tantalizes taste buds without compromising on flavor. This heavenly creation boasts a moist and tender crumb enveloped in a luscious caramel sauce, resulting in a symphony of textures and flavors. Prepared with wholesome ingredients, including almond and oat flour, unsweetened applesauce, and natural sweeteners, this cake caters to health-conscious individuals without sacrificing any of its indulgent charm.
The article presents two variations of this extraordinary dessert: the classic Gooey Molly Cake and a delectable Chocolate Gooey Molly Cake. Both recipes offer a step-by-step guide, ensuring baking success even for novice bakers. The classic Gooey Molly Cake embodies the essence of this timeless dessert, while the Chocolate Gooey Molly Cake adds a layer of rich, decadent chocolate flavor that will satisfy any chocolate lover's cravings.
Each recipe is meticulously crafted to deliver a perfect balance of flavors and textures. The combination of almond and oat flour lends a nutty flavor and a moist, dense crumb, while the unsweetened applesauce provides natural sweetness and moisture. The gooey caramel sauce, made with a blend of natural sweeteners and dairy-free butter, is the crowning glory, adding an irresistible layer of sweetness and richness.
Whether you prefer the classic Gooey Molly Cake or the indulgent Chocolate Gooey Molly Cake, these recipes guarantee a delightful baking experience and an even more satisfying treat. The detailed instructions and helpful tips ensure that every bite is a moment of pure bliss, leaving you craving more.
OOEY GOOEY BUTTERCAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
- Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
- For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
- Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.
ST. LOUIS GOOEY BUTTER CAKE
Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to - or in place of - the pumpkin pie at many a Missourian's Thanksgiving table. Some bakers like to add pumpkin and spices to the gooey filling. Not so in this yeast-risen version from Molly Killeen, the St. Louis native behind Made by Molly, a dessert company in Brooklyn. Her recipe is soft-centered, crisp-edged and not too sweet. The leftovers are excellent for breakfast the next morning.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 4h30m
Yield 16 to 20 servings
Number Of Ingredients 15
Steps:
- In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
- Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
- Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
- Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
- Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 35 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. Allow to cool in pan before sprinkling with confectioners' sugar for serving.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 179 milligrams, Sugar 25 grams, TransFat 0 grams
OOEY GOOEY BUTTER CAKE
This is amazingly sweet and way too tempting to resist!
Provided by Lacey
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h40m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
- Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
- Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 49.5 g, Cholesterol 77.7 mg, Fat 15 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 277.5 mg, Sugar 39.3 g
GOOEY BUTTER CAKE
A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. -Cheri Foster, Vail, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 381 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 299mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
GOOEY BUTTER CAKE III
This cake uses a cake mix to make a crust, over which there is a cream cheese layer. Easy to make.
Provided by Barbara
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
- Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
- Bake for 40 to 45 minutes. Cool.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 49.5 g, Cholesterol 69.2 mg, Fat 13.9 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 277.7 mg, Sugar 38.7 g
GOOEY MOLLY CAKE (FAT FREE!)
A sticky, moist fruit cake miraculously made without butter or eggs. This is the ultimate guilt-free sweet treat
Provided by charlythechef
Time 55m
Yield Serves 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/160C fan/gas 4. Place the dates in a saucepan, and add the water. Bring the mixture to the boil, reduce the heat and simmer for 5 minutes. Turn off the heat and set aside.
- Sieve the plain flour, wholemeal flour and baking powder into a large mixing bowl. Add the mixed spice and cinnamon.
- Pour the wet date mixture into the dry mix, then add the dried fruit and the orange juice. Stir gently with a wooden spoon until well combined.
- Spoon the mixture into a greasproof paper-lined loaf tin, or divide it between 6 smaller tins. Bake for 40-45 minutes if making one large loaf, or 30 minutes for the mini mollies. A skewer stuck in the centre of the cake should come out clean.
- Leave the cake to cool on a wire rack for at least an hour. To make the iced topping (if using), melt the jam and water together in the microwave. Add wet mixture to the icing sugar, and stir well. Drizzle over the cake, and sprinkle the chopped apricots and cherries on the top. Alternatively, decorate with ready to roll icing, cut into shapes.
Tips:
- Use low-fat or fat-free dairy products. This will help to reduce the overall fat content of the cake.
- Use unsweetened applesauce or mashed bananas as a substitute for butter or oil. This will add moisture and sweetness to the cake without adding any fat.
- Reduce the amount of sugar in the recipe. Sugar is a high-calorie ingredient, so reducing the amount will help to make the cake healthier.
- Use whole wheat flour instead of all-purpose flour. Whole wheat flour is a good source of fiber, which can help to keep you feeling full and satisfied.
- Add fruits, vegetables, or nuts to the cake batter. This will add flavor, nutrients, and texture to the cake.
Conclusion:
Gooey Molly cake is a delicious and decadent dessert that can be enjoyed by people of all ages. By following the tips above, you can make a healthier version of this classic cake that is still just as delicious.
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