Gooey Butter Cake is a beloved dessert that hails from the heart of St. Louis, Missouri. This easy-to-make cake brings a delightful combination of textures and flavors that can satisfy any sweet tooth. Its unique name hints at the cake’s signature characteristics—a gooey, creamy topping over a buttery base that creates a delightful contrast. If you’ve ever craved something rich and sweet, this cake is sure to hit the spot!
Why We Love This Gooey Butter Cake Recipe
There are countless reasons to fall in love with Gooey Butter Cake. For one, it’s incredibly versatile. You can enjoy it plain, enhanced with a dusting of powdered sugar, or dressed up with fresh fruit or whipped cream. It appeals to people of all ages, making it a perfect dessert for parties and potlucks.
Additionally, this cake is unlike anything you’ve ever had; its unique texture offers a melt-in-your-mouth experience that is simply unforgettable. You might also appreciate how easy it is to customize the flavors; from citrusy lemon zest to hints of vanilla, each bite is a chance to explore different taste components. The base and topping are equally delicious, creating a perfect marriage of flavors that defines this classic dessert.
Ingredients about Gooey Butter Cake
For this delightful treat, you’ll need the following ingredients to get started on your Gooey Butter Cake adventure:
- 2 1/4 teaspoons instant yeast
- 2/3 cup warm whole milk (110° to 115°F)
- 4 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon zest
- 2 cups unbleached all-purpose flour, plus more for dusting
- 1/2 teaspoon fine salt
For the cake and topping:
- Cooking spray
- 8 tablespoons unsalted butter, at room temperature
- 4 ounces full-fat cream cheese, at room temperature
- 1 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon fine salt
- 1/4 cup light corn syrup
- 1 large egg, at room temperature
- 1 cup unbleached all-purpose flour
- Powdered sugar, for dusting
How to Make Gooey Butter Cake Directions
Making your own Gooey Butter Cake involves several steps, but it’s a straightforward process that anyone can follow. Let’s dive into how you can create this delectable treat!
Prepare the Dough:
In the bowl of an electric mixer, whisk together the instant yeast and warm whole milk. Allow it to sit for a couple of minutes to activate the yeast. Next, whisk in the melted butter, sugar, eggs, vanilla extract, and lemon zest.
Combine the Dry Ingredients:
Gradually add 2 cups of unbleached all-purpose flour and salt into the wet mixture. Fit the mixer with a paddle attachment and mix on medium speed for 3 to 4 minutes until the mixture becomes shiny and smooth. Remember, it’s supposed to be a loose dough-batter hybrid!
First Rise:
Spray a medium bowl with cooking spray or oil. Transfer the dough into this bowl and sprinkle the surface lightly with flour. Cover it tightly with plastic wrap and let it rise in a warm location for about 45 minutes to 1 hour, or until it has doubled in size.
Prepare for Baking:
While the dough is rising, position a rack in the center of the oven and preheat it to 325°F. Spray a 9×13-inch glass baking dish with cooking spray. Once the dough is ready, transfer it to the baking dish, patting it down to create an even layer. Cover it again with plastic wrap and let it rise a second time for 20 minutes.
Make the Topping:
In an electric mixer (with the paddle attachment), beat the 8 tablespoons of unsalted butter and 4 ounces of cream cheese on medium-high speed until creamy. Add the granulated sugar, brown sugar, vanilla extract, and salt. Beat until light and fluffy for about 3 minutes.
Incorporate Egg and Flour:
Mix in the corn syrup and egg until smooth. Lower the mixer speed and gradually add 1 cup of all-purpose flour. Make sure to fold the mixture by hand just a few times until well combined.
Combine and Bake:
Once the dough finishes its second rise, dollop the topping evenly over the dough. Use a small offset spatula to spread it out. Bake in the preheated oven for about 40 minutes until the cake is puffed and golden. A good way to test is to check that the surface looks liquid in places but will set quickly upon cooling.
Cool and Serve:
Allow the cake to cool completely in the pan on a wire rack. Once cooled, dust the top lightly with powdered sugar before slicing and serving.
How to Serve Gooey Butter Cake
Serving your Gooey Butter Cake can be a delightful experience in itself. Imagine a warm slice fresh out of the oven, slightly gooey in the middle, paired with a light dusting of powdered sugar. The cake’s rich texture makes it a perfect accompaniment to your favorite beverage.
Consider serving it alongside a cup of coffee or your favorite tea for a cozy dessert option. If you want to elevate the experience further, add some whipped cream or a scoop of vanilla ice cream. Fresh berries, such as strawberries or raspberries, can also make a vibrant and refreshing addition, enhancing both flavor and presentation.
Don’t forget to share this treat with family and friends. The joy of Gooey Butter Cake is best experienced in good company, making it perfect for gatherings or celebrations where everyone can savor its delightful gooeyness together.
Expert Tips: Gooey Butter Cake
Creating the perfect Gooey Butter Cake is not just about following the recipe; it’s also about attention to detail. Here are some expert tips to ensure your cake turns out perfectly every time:
Yeast Activation: Ensure your warm milk is at the right temperature (around 110° to 115°F) to activate the yeast effectively. If it’s too hot, it can kill the yeast; too cold, and it may not activate properly.
Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature to allow for smoother mixing and better incorporation into the batter.
Don’t Overmix: When it comes to mixing the batter, avoid overmixing after adding the flour to maintain a light and fluffy consistency.
Check for Doneness: The cake may appear slightly undercooked in some areas when you take it out—don’t worry! It will set as it cools. Just ensure the edges are golden.
Cooling Period: Allowing the cake to cool completely before slicing is crucial. This helps in achieving the gooey texture without the slice falling apart.
How to Store Gooey Butter Cake
After making this delicious dessert, you may find yourself with leftovers (if you’re lucky!). To store your Gooey Butter Cake properly, follow these simple steps:
Room Temperature Storage: If you plan to eat the cake within a few days, you can keep it at room temperature. Cover it with plastic wrap or store it in an airtight container to keep it fresh.
Refrigeration: If you want to keep it longer, consider refrigerating the cake. It’s best to wrap it tightly in plastic wrap or store it in a sealed container to prevent it from drying out.
Freezing: For longer storage, you can freeze portions of the cake. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container or zip-top bag. Thaw before serving.
Variation of Gooey Butter Cake
Gooey Butter Cake can easily be adapted to suit your taste preferences or dietary requirements. Here are a few variations you might want to try:
Chocolate Gooey Butter Cake: Substitute the plain batter for a chocolate cake mix and add cocoa powder to the topping for a rich chocolate flavor.
Fruit-Infused Variants: Give your cake a fruity twist by adding mashed bananas or pureed strawberries to the batter.
Nutty Texture: To add a nutty flavor, consider folding in chopped nuts like pecans or walnuts into the topping mixture for an added crunch.
Flavor Adjustments: You can play around with different extracts, such as almond or hazelnut extract, to give the cake your own unique flavor profile.
Vegan Option: For a plant-based version, substitute eggs with flax eggs and use plant-based cream cheese options along with dairy-free butter.
Frequently Asked Questions about Gooey Butter Cake
What is Gooey Butter Cake?
Gooey Butter Cake is a rich, buttery dessert composed of a fluffy dough base topped with a creamy, gooey mixture that bakes into a cake-like texture.
How long can I keep Gooey Butter Cake?
If stored properly at room temperature, unopened, it will generally last about 3 days. In the fridge, it can last a week, and in the freezer, it can maintain its quality for up to 3 months.
Can I make Gooey Butter Cake ahead of time?
Absolutely! This cake is perfect for making ahead. You can prepare it the day before serving—just store it in the fridge and let it sit at room temperature for a bit before serving.
Why is my Gooey Butter cake not gooey enough?
If the cake seems too firm, it likely cooked too long. It’s important to watch it closely towards the end of baking—ideal gooiness can be obtained if the center still looks slightly underbaked.
Can I customize the flavors in Gooey Butter Cake?
Yes, definitely! You can play with different flavors, such as citrus, chocolate, or nuts. It’s all about experimenting and finding your favorite variations.
Gooey Butter Cake
Ingredients
For the Dough
- 2 1/4 teaspoons instant yeast
- 2/3 cup warm whole milk (110° to 115°F)
- 4 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon zest
- 2 cups unbleached all-purpose flour, plus more for dusting
- 1/2 teaspoon fine salt
For the Topping
- 8 tablespoons unsalted butter, at room temperature
- 4 ounces full-fat cream cheese, at room temperature
- 1 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon fine salt
- 1/4 cup light corn syrup
- 1 large egg, at room temperature
- 1 cup unbleached all-purpose flour
- powdered sugar, for dusting
Instructions
Preparation of the Dough
- In the bowl of an electric mixer, whisk together the instant yeast and warm whole milk. Allow it to sit for a couple of minutes to activate the yeast.
- Next, whisk in the melted butter, sugar, eggs, vanilla extract, and lemon zest.
Combine the Dry Ingredients
- Gradually add the 2 cups of unbleached all-purpose flour and fine salt into the wet mixture.
- Fit the mixer with a paddle attachment and mix on medium speed for 3 to 4 minutes until the mixture becomes shiny and smooth.
First Rise
- Spray a medium bowl with cooking spray or oil. Transfer the dough into this bowl and sprinkle the surface lightly with flour.
- Cover it tightly with plastic wrap and let it rise in a warm location for about 45 minutes to 1 hour, or until it has doubled in size.
Prepare for Baking
- While the dough is rising, position a rack in the center of the oven and preheat it to 325°F.
- Spray a 9×13-inch glass baking dish with cooking spray.
- Once the dough is ready, transfer it to the baking dish, patting it down to create an even layer.
- Cover it again with plastic wrap and let it rise a second time for 20 minutes.
Make the Topping
- In an electric mixer with the paddle attachment, beat the 8 tablespoons of unsalted butter and 4 ounces of cream cheese on medium-high speed until creamy.
- Add the granulated sugar, brown sugar, vanilla extract, and salt. Beat until light and fluffy for about 3 minutes.
Incorporate Egg and Flour
- Mix in the corn syrup and egg until smooth.
- Lower the mixer speed and gradually add the 1 cup of all-purpose flour. Fold the mixture by hand just a few times until well combined.
Combine and Bake
- Once the dough finishes its second rise, dollop the topping evenly over the dough.
- Use a small offset spatula to spread it out.
- Bake in the preheated oven for about 40 minutes until the cake is puffed and golden.
Cool and Serve
- Allow the cake to cool completely in the pan on a wire rack.
- Once cooled, dust the top lightly with powdered sugar before slicing and serving.
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