Gooey Butter Cake
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Gooey Butter Cake
Looking for an ultra-gooey, ultra-buttery, ultra-decadent cake? You’ve come to the right recipe! Based on the St. Louis classic, this cake features a yeasted cake base and sweet, “gooey” topping of butter and sugar. You want this one on your baking bucket list.
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30 min
Prep Time
4 hrs
Total Time
24
servings Ingredients
Land O Lakes® Extra Creamy Butter, melted, as needed to prep pan
Cake
13 cup whole milk, heated to about 100°F
1 (1/4-ounce) package (2 14 teaspoons) active dry yeast
12 cup Land O Lakes® Extra Creamy Butter, softened
14 cup granulated sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 large Land O Lakes® Egg, room temperature
2 14 cups (270 grams) all-purpose flour
Topping
13 cup light corn syrup
2 tablespoons hot water
1 tablespoon vanilla extract
1 cup Land O Lakes® Extra Creamy Butter, softened
1 12 cups granulated sugar
12 cup firmly packed dark brown sugar
1 12 teaspoons kosher salt
1 12 cups (180 grams) all-purpose flour
Powdered sugar, as desired for garnish
How to make
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STEP 1
Grease 13x9" pan with melted butter; set aside.
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STEP 2
Combine warm milk and yeast in small bowl; stir to blend. Let stand 5 minutes.
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STEP 3
Meanwhile, combine 1/2 cup butter, 1/4 cup granulated sugar, 1 teaspoon salt and 1 teaspoon vanilla in bowl of stand mixer fitted with paddle attachment. Mix to combine; increase speed to medium-high. Beat 2 minutes or until fluffy. Beat in 1 egg until well combined (mixture will appear curdled). Add 2 1/4 cups flour alternately with yeast mixture in several batches; beat at medium speed 7 minutes.
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STEP 4
Press dough evenly into prepared pan; cover. (If desired, refrigerate tightly wrapped cake layer up to 18 hours before proceeding with recipe.) Place in warm spot to rise 2 hours or until double in size. Rise will take longer if dough has been refrigerated first.
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STEP 5
Near end of rise time, heat oven to 350°F.
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STEP 6
Whisk together corn syrup, hot water and 1 tablespoon vanilla in small bowl; set aside. Combine 1 cup butter, 1 1/2 cups granulated sugar, brown sugar and 1 1/2 teaspoons salt In bowl of stand mixer fitted with paddle attachment. Beat at medium speed 2 minutes or until fluffy. Add 1 egg; beat until well combined. Add corn syrup mixture; beat until well combined. Add 1 1/2 cups flour; reduce speed to low. Beat 2 minutes or until combined and batter is thickened.
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STEP 7
Spread batter evenly over risen crust. Bake 35-40 minutes or until deep golden brown on top but still liquid in center. Cool 20 minutes on wire rack. Dust with powdered sugar before serving, as desired.
Refrigerate leftovers. Bring to room temperature for serving, or microwave in 10-second intervals until warm.
Tip #1
Heat milk in microwave for 10-15 seconds until just warm—if too hot it will kill the yeast.
Tip #2
Before serving, reheat cake in 250°F oven until just warmed.
270 Calories
12 Fat (g)
45 Cholesterol (mg)
250 Sodium (mg)
37 Carbohydrates (g)
0 Dietary Fiber
3 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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Extra Creamy Butter Recipes
Add a special touch when flavor matters most. New Land O Lakes® Extra Creamy Butter helps you make creamy sauces, flaky pastries and buttery cakes and cookies.
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