Kaldis Gooey Butter Cake Recipes

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GOOEY BUTTER CAKE



Gooey Butter Cake image

A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. -Cheri Foster, Vail, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 10

2-1/2 cups all-purpose flour
1-3/4 cups sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, melted
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1 package (8 ounces) cream cheese, softened
2 large eggs, beaten, room temperature
2 cups confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

Nutrition Facts : Calories 381 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 299mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

ST. LOUIS STYLE GOOEY BUTTER CAKE



St. Louis Style Gooey Butter Cake image

What is Gooey Butter Cake you ask? It is a super-sweet, rich, St.Louis original treat! I have made this recipe hundreds of times to rave reviews. My fiances co workers even go as far as to trade work for Gooey Butter Cake! But what's someone from out-of-town, or in my case, relocated Las Vegas, to do? Follow This Recipe! It's super easy...anyone can make it! ENJOY!

Provided by nmlawrence

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 6

1/2 cup butter (NOT MARGARINE!)
18 ounces yellow cake mix (one box)
3 eggs
1 (8 ounce) package cream cheese (cut into quarters)
1/2 teaspoon almond extract or 1/2 teaspoon pure vanilla extract
4 cups confectioners' sugar (A.K.A. Powdered sugar)

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!).

AUTHENTIC ST. LOUIS GOOEY BUTTER CAKE



Authentic St. Louis Gooey Butter Cake image

There are many great gooey butter cake recipes out there but this is different from the cake mix variety because it has a yeast dough bottom. I grew up eating these cakes from a little bakery in Clayton, Mo and this recipe is as close to those as I've ever come across.

Provided by Laura123

Categories     Yeast Breads

Time 2h10m

Yield 2 cakes, 16 serving(s)

Number Of Ingredients 17

1/4 cup granulated sugar
1/4 cup shortening (I use Crisco)
1/4 teaspoon salt
1 large egg
1 (1/4 ounce) envelope dry yeast
1/2 cup warm milk
2 1/2 cups all-purpose flour
1 tablespoon vanilla extract
2 1/2 cups granulated sugar
1 cup butter, softened
1/8 teaspoon salt
1 large egg
1/4 cup light corn syrup
2 1/4 cups all-purpose flour
1/4 cup water
1 tablespoon vanilla extract
powdered sugar (to garnish)

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.

Nutrition Facts : Calories 433.2, Fat 16, SaturatedFat 8.5, Cholesterol 54.8, Sodium 173.3, Carbohydrate 67.6, Fiber 1.1, Sugar 36.1, Protein 5.2

GOOEY BUTTER CAKE



Gooey Butter Cake image

This sticky-sweet cake is a St. Louis specialty -- every bakery in Missouri has its own version. Martha made this recipe on episode 703 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1/4 cup warm whole milk (100 degrees)
1 envelope active dry yeast
1/4 cup granulated sugar
1 teaspoon coarse salt
2 large eggs
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1 1/3 cups granulated sugar
3/4 teaspoon coarse salt
1 large egg, plus 1 large yolk
1 tablespoon pure vanilla extract
1 1/3 cups all-purpose flour
1/4 cup light corn syrup
Confectioners' sugar, for dusting

Steps:

  • Brush a 13-by-9-inch glass baking dish with butter. Line with parchment paper, leaving a 2-inch overhang on each of the long sides, and butter. Set aside.
  • Make the cake: In a small bowl, stir together milk and yeast; let stand until slightly foamy, about 5 minutes.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, and salt until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour in two additions, alternating with the milk mixture. Beat on medium speed until it forms a soft dough, 3 to 5 minutes.
  • Press dough into prepared baking dish and cover loosely with plastic wrap. Set aside in a warm place until puffy and full of air, about 1 hour.
  • Make the topping: Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Add egg, egg yolk, and vanilla and beat to combine, scraping down sides of bowl. Add flour in two additions, alternating with corn syrup. Beat until thoroughly combined.
  • Spread topping evenly over risen dough using an offset spatula. Bake until just golden around the edges, about 20 minutes. Let cool completely in baking dish on a wire rack before dusting with confectioners' sugar and serving.

KALDI'S GOOEY BUTTER CAKE



Kaldi's Gooey Butter Cake image

This was posted in StL Today recently. For those not familiar, Kaldi's is a wonderful coffee shop, with equally wonderful desserts. Their gooey butter cake was voted the favorite in St. Louis. I have made this recipe, and the top is a little more custard like than I think Kaldi's is, but it's still a great cake.

Provided by Queen Roachie

Categories     Dessert

Time 1h10m

Yield 1 cake, 12-18 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened (one stick)
1 egg
1 1/2 teaspoons vanilla
3 tablespoons water
1 (18 ounce) box yellow cake mix (18 to 19 oz)
1/2 cup all-purpose flour
12 ounces cream cheese, softened
3 eggs
3/4 teaspoon vanilla
1 1/2 lbs powdered sugar, plus more for garnish (about 5 1/2 cups)

Steps:

  • Preheat the oven to 300 degrees. Line a 9-by-13-inch metal pan with foil; coat foil with non-stick cooking spray.
  • Prepare the crust. Combine butter, 1 egg and 1 1/2 teaspoons vanilla; beat with an electric mixer until well blended. Add water, cake mix and flour; beat until combined. Place dough into the prepared pan, and press into an even layer.
  • Prepare the topping. Beat cream cheese at medium speed about 2 minutes, until very smooth. Add 3 eggs and 3/4 teaspoon vanilla and beat until combined. Gradually add powdered sugar, beating just until blended and smooth. Pour topping over crust and spread evenly.
  • Bake 50 to 55 minutes or until top is golden brown. Cool completely. Just before serving, sift 3 to 4 tablespoons powdered sugar over cake.

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