St. Louis Gooey Butter Cake

St. Louis Gooey Butter Cake

Ready in 45 minutes
8 review(s) averaging 4. 63% would make again

In Fall Favorites by Midwest Food Lovers collection

Top-ranked recipe named "St. Louis Gooey Butter Cake"

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This rich gooey coffee cake is a St. Louis tradition that is unique in taste, texture and appearance. Closer to a pastry than a cake; it consists of a dry, flat yeast dough base covered with an almost pudding-like "gooey" mixture. It is sticky and chewy and very very delicious.

"There are many gooey butter cake recipe variations out there. What makes this one different from the cake mix variety is that it has a yeast dough base, just like the original St. Louis versions. Taking the time to make the yeast dough base really does make a difference! It's what elevates this buttery, sugary, gooey concoction to the level of a truly wondrous dessert..."

- sgrishka

Ingredients

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-- SWEET DOUGH --
1/4 cup warm water; (110 degrees)
4 1/2 teaspoons instant yeast
1/2 cup warm milk; (110 degrees)
1/3 cup Granulated sugar
2 teaspoons Pure vanilla extract
1/4 cup unsalted butter; (1/2 stick), softened
1 Egg
1/4 teaspoon Salt
2 1/2 cups all-purpose flour,; divided
-- GOOEY BUTTER TOPPING --
2 1/2 cups Granulated sugar
1 cup unsalted butter; (2 sticks), softened
dash Salt
1 Egg
1/4 cup Light corn syrup
2 1/3 cups All-purpose flour
1/4 cup warm water; (110 degrees)
2 teaspoons Pure vanilla extract
Confectioners' sugar

Original recipe makes 2

Cakes  

Preparation

For Sweet Dough: Combine water and yeast in a bowl, hand-whisk to mix, set aside and let stand a few minutes. In the mixing bowl of electric mixer, cream butter and sugar together until fluffy. Mix in egg and vanilla. Stir in the water-yeast mixture, milk, salt, and 2 cups of the flour. Switch to dough hook and knead on slow speed, sprinkling in as much of the remaining 1/2 cup flour as needed, until dough is smooth, about 5 to 8 minutes. Cover bowl with a towel and let dough rise in warm, draft-free place 45 to 60 minutes, or until almost doubled.

For Gooey Butter Topping: Combine granulated sugar, butter, salt, egg, corn syrup, flour, water and vanilla in work bowl of food processor fitted with metal blade; process 20 to 30 seconds, or until mixture is a smooth paste. (Or beat with electric mixer until well mixed.)

To Assemble: Generously spray two 9-inch square baking pans with nonstick cooking spray. Line a baking sheet with parchment paper.

Gently punch down dough. Divide dough into two equal pieces. Press one portion into each prepared pan, pressing lightly to fit. Use fingertips to crimp edges about halfway up side of pan to make a border (so gooey butter will not run underneath). Use a fork to prick a few holes in dough to prevent bubbling (do not prick dough all the way through). Divide gooey butter into two equal portions; spread over dough in each pan. Let stand, uncovered, 25 minutes.

If you like, instead of using two 9" pans, you can use one 9x13" pan. Using a 9x13" pan will provided a little more dough throughout the cake (a little thicker). If you use a 9x13" pan, you will only need to use about 4/5's of the gooey batter.

Place pans on prepared baking sheet. Bake in preheated 375 degree oven 20 minutes, then reduce heat to 350 degrees and bake 15 minutes. Topping should be bubbly and golden brown. Do not overbake; topping will not be gooey if cakes are baked too long.

Remove pans from oven and transfer to wire racks to cool until the topping settles and cake is just a bit warmer than room temperature. Sprinkle tops with confectioners' sugar. Serve warm or at room temperature.

Yield: 2 - 9x9" cakes; 9 servings each or 1 - 9x13" cake; 12 to 15 servings.

Notes

Sinfully delicious and rich... almost too rich!

Credits

Added on Award Medal

Finished cake... photo by sgrishka sgrishka

Gooey butter topping. photo by sgrishka sgrishka

Calories Per Serving: 3963 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for St. Louis Gooey Butter Cake

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jlcrossley 2 years ago
It was just okay for me. I probably won't make it again. Too much involved for something my family didn't find that satisfying.
Mnigro 3 years ago
There was no wow factor here for me...tasted ok, was to involved for the fizzle.
cecils02 4 years ago
I did not like the yeast dough part, tasted flat like it was missing salt. The gooey part tasted like paste, like uncooked cake batter. I put it back in the oven and cooked a little longer and the gooey part was like taffy. I am an experienced cook and baker but found this too much trouble for something so aweful that we threw it away. I will not make it again.
cindysue125 5 years ago
sluvs2quilt 5 years ago
This buttery confection is rich and delicous! I love the sweet, gooey, richness of this cake.
kimt3 5 years ago
There are many gooey butter cake recipe variations out there. What makes this one different from the cake mix variety is that it has a yeast dough base, just like the original St. Louis versions. Taking the time to make the yeast dough base really does make a difference! It's what elevates this buttery, sugary, gooey concoction to the level of a truly wondrous dessert...
sgrishka 6 years ago
Sinfully delicious and rich... almost too rich! [I posted this recipe.]
sgrishka 7 years ago
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