Authentic St Louis Gooey Butter Cake Recipes

ST. LOUIS STYLE GOOEY BUTTER CAKE

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!).

ST. LOUIS GOOEY BUTTER CAKE

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.

OOEY GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.

AUTHENTIC ST. LOUIS GOOEY BUTTER CAKE

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.

ST. LOUIS GOOEY BUTTER CAKE

Steps:

• 1. Start by making the cake dough. In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
• 2. Using an electric mixer with paddle attachment, cream 6 T butter, 3 T sugar and 1 t salt. Scrape down the sides of the bowl and beat in one egg. Alternately add flour (1 3/4 cup total) and milk/yeast mixture, scraping down sides of bowl between each addition. Switch to a dough hook on the mixer and beat dough on medium speed until it forms a smooth mass and pulls away from the sides of the bowl, 7-10 minutes.
• 3. Press, stretch and nudge dough into an ungreased 9" x 13" baking dish (I actually use 2 8" square aluminum disposable baking pans, so I keep one cake for us and give the other cake away). Cover the dish with plastic wrap, put in a warm place and allow it to rise until doubled, 2 1/2-3 hours.
• 4. When you are close to the end of the rising period, make the gooey butter topping. Heat the oven to 350 degrees. In a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream 12 T butter, 1 1/2 cups sugar and 1/2 t salt until light and fluffy, 5-7 minutes. Scrape down the sides of the bowl and beat in one egg. Alternately add flour (1 cup plus 3 T total) and corn syrup mixture, scraping down the sides of the bowl between each addition.
• 5. Spoon this topping in large dollops over the risen cake and use an offset spatula to gently spread it in an even layer. The cake will be done in 30-45 minutes -- start checking at the 30 mark -- the cake should rise and fall in waves and have a golden brown top, but will be very soft in the center when down. Allow to cool in pan before sprinkling with confectioners' sugar for serving.

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.