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
Topping
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 and mixture appears curdled. Add 2 1/4 cups flour alternately with yeast mixture in several batches; beat at medium speed 7 minutes. 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 4
Near end of rise time, heat oven to 350°F.
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STEP 5
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 spead to low. Beat 2 minutes or until combined and batter is thickened.
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STEP 6
Spread batter evenly over risen crust. Bake 40-45 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.
Tip: Storage Info
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.
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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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