Indulge in the delectable St. Louis Gooey Butter Cake, a culinary masterpiece originating from the heart of Missouri. This iconic cake boasts a unique texture that combines the richness of a brownie with the lightness of a cake. Its signature gooey center, achieved through a delicate balance of butter, sugar, and eggs, sets it apart from traditional cakes. This recipe collection offers a variety of takes on this classic dessert, catering to different dietary preferences and skill levels. Explore the traditional recipe for an authentic St. Louis Gooey Butter Cake experience, complete with its signature gooey center and a dusting of powdered sugar. For those seeking a gluten-free alternative, discover a recipe that swaps all-purpose flour for almond and oat flour, resulting in a delightful gluten-free version of this beloved cake. Cocoa lovers will rejoice in the Chocolate Gooey Butter Cake recipe, which incorporates cocoa powder for an indulgent chocolatey twist. The recipe also includes a simplified version for beginners, ensuring that even novice bakers can achieve gooey butter cake success. Additionally, the article provides a recipe for Gooey Butter Cake Bars, a convenient and delectable variation perfect for sharing or enjoying on the go.
Check out the recipes below so you can choose the best recipe for yourself!
GOOEY BUTTER CAKE (ORIGINAL ST. LOUIS RECIPE)
Moist, decadent and dangerously easy to make, gooey butter cake is like a giant cream cheese danish. You can't eat just one piece.
Provided by Jennifer O
Categories Dessert
Time 40m
Number Of Ingredients 5
Steps:
- Grease 9x13 cake pan and dust with powdered sugar. Or, line cake pan with parchment paper. Preheat oven to 325 degrees. Make base layer of cake Beat one egg in a large mixing bowl. Melt one stick of butter. Add cake mix and melted butter to bowl with beaten egg. Stir until well-combined. You can do this with a spatula or use an electric mixer. Your choice. Cake mix will be thick. Dump this mixture (it will be too thick to pour) into the cake pan and spread with hands until it's an even layer. Run the flat side of a measuring cup over the cake so the top is smooth and doesn't have fingerprints. Unless you're going to be serving people who like fingerprints in their cake. But, no one is going to see the fingerprints because you're going to cover it with a cream cheese layer. Make cream cheese layer. In the same bowl you used to make the base cake layer, beat the remaining two eggs. To the eggs add softened 8-ounce cream cheese and two cups of powdered sugar until smooth. You won't see any tiny lumps of cream cheese if you've beat it enough. For this step, I recommend an electric mixer. It took me about five minutes using my stand mixer to beat all the lumps out of the batter. Pour cream cheese mixture over the base layer of cake. Bake at 325 F for at least 30 minutes but no more than 35 minutes. Start checking at 25 minutes to make sure it isn't over baking. You want to pull the cake out when the middle still has a bit of jiggle. After removing from oven, let cool in the pan on a wire rack. Gild the lily, if you like, by dusting with powdered sugar. Serve with strong coffee or tea or whiskey. Makes 24 servings.
Nutrition Facts : Calories 193 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 228 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GOOEY BUTTER CAKE
Steps:
- Preheat oven to 325 degrees and grease a 9x12" pan.
- Mix cake mix, butter and eggs until thick and smooth.
- Spread and press mixture in pan (with the back of a spatula or your hands).
- Mix the remaining ingredients on low until smooth. Pour over cake mixture. Sprinkle powdered sugar on top to garnish.
- Bake 45 minutes, leaving it slightly gooey. You'll notice a slight crust on top rather than a jelly texture.
- Garnish with sprinkles of powdered sugar, cool and serve.
Nutrition Facts : Carbohydrate 61.01 g, Protein 3.34 g, Fat 13.11 g, SaturatedFat 7.64 g, Cholesterol 65.64 mg, Sodium 366.61 mg, Fiber 0.41 g, Sugar 46.74 g, Calories 369.86 kcal, ServingSize 1 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
AUTHENTIC ST. LOUIS GOOEY BUTTER CAKE
There are many great gooey butter cake recipes out there but this is different from the cake mix variety because it has a yeast dough bottom. I grew up eating these cakes from a little bakery in Clayton, Mo and this recipe is as close to those as I've ever come across.
Provided by Laura123
Categories Yeast Breads
Time 2h10m
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 17
Steps:
- For Dough:.
- In large bowl cream sugar, shortening and salt until light and fluffy.
- Add egg and beat well 1 minute until well blended.
- Dissolve yeast in the warm milk.
- Add flour, then milk-yeast mix and the vanilla to the sugar mixture.
- Mix 3 minutes. (Use dough hook if possible).
- Turn dough onto lightly floured board and knead 1 minute.
- Place in a lightly greased bowl and cover with a towel.
- Set in a warm place to rise for 1 hour.
- Than divide dough into 2 equal pieces.
- Pat (or use a rolling pin)each half into a circle about the size of the cake pan. (I usually use two 9" cake pans. Springform pans can also be used.).
- Transfer dough to each pan and pat up the sides so the gooey butter doesn't run underneath.
- Prick a few times with a fork to keep from bubbling up during baking.
- For gooey butter:.
- In large bowl, combine sugar, butter and salt.
- Add egg and corn syrup.
- Mix enough to blend well.
- Add the flour, water and vanilla, mixing well.
- Divide the gooey butter in 2 equal parts.
- Spread over dough in each pan.
- Let stand for 20 minutes.
- While cakes are standing, preheat oven to 375 degrees F (190 C).
- Bake for 20 to 25 minutes, until topping starts to turn golden.
- Do not over bake or the topping will not be gooey.
- Let cakes cool completely on wire rack.
- Sprinkle with powdered sugar if desired.
- Serve at room temperature and store uneaten cakes in fridge.
Nutrition Facts : Calories 433.2, Fat 16, SaturatedFat 8.5, Cholesterol 54.8, Sodium 173.3, Carbohydrate 67.6, Fiber 1.1, Sugar 36.1, Protein 5.2
ST. LOUIS STYLE GOOEY BUTTER CAKE
What is Gooey Butter Cake you ask? It is a super-sweet, rich, St.Louis original treat! I have made this recipe hundreds of times to rave reviews. My fiances co workers even go as far as to trade work for Gooey Butter Cake! But what's someone from out-of-town, or in my case, relocated Las Vegas, to do? Follow This Recipe! It's super easy...anyone can make it! ENJOY!
Provided by nmlawrence
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Lightly grease (or spray with Pam) one deep 9x13 rectangular cake pan. I would suggest a 4 in deep pan, as the cake rises when it is cooking, but a oven-safe disposable coffee cake pan from the grocery store would work fine too.
- Melt butter. I do this by heating the the microwave on low power for 30 seconds.
- Empty cake mix into a large bowl.
- Stir melted butter, along with ONE egg, into the cake mix.
- PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, but pressing with clean fingers will do the trick as well.
- In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.
- Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.
- Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.
- Place a large cookie sheet on the rack below the cake. Sometimes when you use a cake pan with less depth, the cake bubbles and spills over. The cookie sheet will spare your oven! Bake at 350 for 30-45 minutes until golden brown on top. Cooking time is estimated, you will really have to watch it here! I always take the cake out when it turns a darkish golden brown. Note that there will be a paper thin sugar "crust" that will form while the cake is baking. It the top layer of sugar hardening, and this is what will turn golden brown. It adds great texture!
- Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Refrigeration is optional. I personally like it at room temperature.
- Dust the top with confectioners' sugar.
- Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers! (Cake should be gooey underneath the sugar "crust", so don't over bake!).
Tips:
- Use a 9x13 inch pan for baking the cake. This will ensure that the cake is not too thick or too thin.
- Make sure the butter and cream cheese are at room temperature before creaming them together. This will help to create a smooth and creamy batter.
- Do not overbeat the batter. Overbeating can cause the cake to be tough.
- Bake the cake in a preheated oven. This will help to prevent the cake from sinking in the middle.
- Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
- Use a powdered sugar frosting for the cake. This type of frosting is easy to make and will not overwhelm the flavor of the cake.
Conclusion:
St. Louis Gooey Butter Cake is a delicious and unique dessert that is perfect for any occasion. With its rich, buttery flavor and decadent frosting, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give St. Louis Gooey Butter Cake a try. You won't be disappointed!
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