St. Louis Gooey Butter Cake
If you're from St. Louis, you know that gooey butter cake is practically a food group. And if you've never had it, you're in for a treat. Unlike the popular cream cheese version, this recipe features a soft, yeasted crust topped with a rich, buttery, gooey filling and a generous dusting of powdered sugar. It's the style my Grandma Kitty always made, and the kind of dessert that reminds me of home. Enjoy a slice with your morning coffee, as an afternoon treat or straight from the pan for a midnight snack. No judgment here.
Servings: 12-16
Prep Time: 30 minutes
Rise Time: 2 hours
Cook Time: 35-40 minutes
Total Time: Approximately 3 hours 15 minutes, plus cooling
Ingredients
For the yeasted crust
1¾ teaspoons active dry yeast
⅓ cup warm milk (about 105–110°F)
3 tablespoons plus ¼ teaspoon granulated sugar, divided
6 tablespoons unsalted butter, softened to room temperature
1 large egg
¼ teaspoon Diamond Crystal kosher salt
1¾ cups all-purpose flour
For the Gooey Butter topping
3 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
12 tablespoons (1½ sticks) unsalted butter, softened to room temperature
1⅓ cups granulated sugar
¼ teaspoon Diamond Crystal kosher salt
1 large egg
1¼ cups all-purpose flour
Powdered sugar, for dusting
Instructions
Activate the yeast. In a small bowl, combine the warm milk, yeast and ¼ teaspoon sugar. Stir gently and let sit for about 5 minutes, or until the mixture becomes foamy.
Make the crust. In the bowl of a stand mixer fitted with the paddle attachment, cream together 6 tablespoons softened butter and the remaining 3 tablespoons sugar on medium speed until light and fluffy, about 5 minutes.
Add the yeast mixture, egg, salt and flour. Mix on low speed until a dough forms and the ingredients are combined.
Switch to the dough hook attachment and knead for approximately 7 minutes, or until the dough is smooth and begins pulling away from the sides of the bowl.
Let the dough rise. Press the dough evenly into the bottom of an ungreased 9-by-13-inch baking dish. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, approximately 2 hours.
Preheat the oven. When the dough is nearly finished rising, preheat the oven to 350°F.
Prepare the topping. In a medium bowl, whisk together the corn syrup, water and vanilla extract until combined.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the 12 tablespoons softened butter, granulated sugar and salt until light and fluffy, about 5 minutes.
Add the egg and beat until fully incorporated, scraping down the sides of the bowl as needed.
With the mixer on low speed, alternate adding the flour and corn syrup mixture in several additions, mixing just until everything is combined.
Assemble the cake. Drop large spoonfuls of the gooey butter topping over the risen dough. Using an offset spatula or butter knife, gently spread the topping into an even layer, covering the entire surface.
Bake for 35–40 minutes, or until the topping is golden brown and set around the edges. The center should still be soft and slightly gooey. It will continue to set as the cake cools.
Transfer the baking dish to a wire rack and allow the cake to cool completely to room temperature.
Finish and serve. Generously dust the cooled cake with powdered sugar, slice into squares and enjoy!
Serving Suggestions
Serve With:
A hot cup of coffee or espresso
Fresh berries
A glass of cold milk
Vanilla ice cream
An afternoon cup of tea
Storage
Store leftover gooey butter cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Gooey butter cake is delicious at room temperature, but you can also warm individual slices briefly in the microwave if you prefer a softer, gooier texture.
Maddie's Tip
Don't overbake it! The magic of gooey butter cake is that soft, buttery center. The edges should be golden brown and set, but the middle should still have a little give when you pull it from the oven. It'll firm up as it cools, so resist the temptation to leave it in longer just because the center looks a little soft.
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