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Gooey Butter Cake
Gooey Butter Cake
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Prep Time:
170 minutes
Cook Time:
40 minutes
Total Time:
270 minutes
Addictive St. Louis gooey butter cake: a decadent blend of crumbly, chewy, and gooey textures in every bite, guaranteed to linger in your tastebuds.
Ingredients:
  • For the yeasted dough
  • 6 tablespoons warm (at 110°F) whole milk
  • 2 teaspoons (7g) active dry yeast
  • 6 tablespoons (85g) unsalted butter, at room temperature, plus more for the baking dish
  • 1/4 cup (50g) sugar
  • 3/4 teaspoon salt
  • 1 large egg, at room temperature
  • 1 2/3 cups (213g) all-purpose flour
  • For the buttery topping
  • 1/3 cup light corn syrup
  • 3 tablespoons whole milk, at room temperature
  • 1 tablespoon vanilla extract
  • 1 3/4 cups (350g) sugar
  • 12 tablespoons (170g) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 1/3 cup (170g) all-purpose flour
  • Powdered sugar, for dusting
Instructions:
  • Prepare the baking dish by gently greasing a 9x13-inch pan with butter, then set it aside.
  • Prepare the yeasted dough: Mix warm milk and yeast in a small bowl. Allow it to rest for around 5 minutes until yeast bubbles on top, indicating it is active and ready for use.
  • Cream the butter, sugar, and salt in a stand mixer fitted with a paddle attachment on medium-high speed for about 4 minutes, until light and fluffy. Then, add the egg and beat until combined. Scrape the bottom and sides of the bowl with a rubber spatula to ensure all ingredients are well incorporated.
  • While the mixer is running on low, gradually add the flour in three parts, alternating with the yeast mixture and beginning and ending with the flour. Beat the mixture for about 4 minutes until well combined.
  • Spread the dough evenly in the baking dish, ensuring it reaches the edges. Cover with a clean dish towel and let it rise at room temperature until doubled in size for 2 to 2 1/2 hours. Avoid refrigerating the dough overnight to achieve a thin layer that bakes quickly and perfectly absorbs the buttery topping.
  • Preheat the oven to 350°F while waiting for the dough to finish rising.
  • Prepare the buttery topping: Whisk together corn syrup, milk, and vanilla in a medium bowl until smooth. Set aside. In a stand mixer with a paddle attachment, beat butter, sugar, and salt on medium-high speed until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Gradually add flour in three parts, alternating with the corn syrup mixture, starting and ending with flour, until combined.
  • Spread the sticky topping evenly over the dough using the back of a spoon.
  • Bake the cake for 35-40 minutes until the top is light golden brown, edges are firm and have pulled away from the dish, and the center is slightly jiggly. Remember, the cake will continue to set as it cools, so a slightly jiggly center is perfect for a moist cake. Overbaking will result in a dry cake.
  • Let the cake cool completely on a wire rack for about 1 hour. Dust the top with powdered sugar, slice into squares, and serve at room temperature. Store in an airtight container at room temperature for up to 1 week; avoid refrigerating to prevent firming up. If refrigerated, bring to room temperature before serving. Enjoy!

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