Gooey butter cake is a St. Louis Classic! It has a buttery, gooey topping that sits over a sweet dough base. The edges bake up crispy and the center is soft and creamy.
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Rise Time 2 hourshours
Total Time 3 hourshours15 minutesminutes
Servings 16
Ingredients
For the cake
¼cup(60ml)whole milk, warm to 100-110°F
2teaspoonsactive dry yeast
½cup(113g)unsalted butter, softened to room temperature
¼cup(50g)granulated sugar
1large egg, at room temperature
¾teaspoonsalt
2cups(260g)all-purpose flour
For the topping
3tablespoonslight corn syrup
2tablespoonswater
1tablespoonvanilla extract
¾cups(170g)unsalted butter, softened to room temperature
1 ½cups(300g)granulated sugar
¼teaspoonsalt
1large egg, at room temperature
1 ¼cups(162g)all-purpose flour
confectioners’ sugar, for dusting
Instructions
Make the cake
Grease a 9x13-inch pan with nonstick cooking spray and dust with flour, tapping out any excess. Set aside.
Add the warm milk to a small bowl and stir in the yeast. Set aside for 5 minutes, until foamy.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until fluffy, about 2 minutes.
Add in the egg and salt and beat until combined, about 1 minute.
Add in half of the flour, and beat until incorporated. Then, add in the yeast mixture and beat until incorporated. Add in the remaining flour, and continue beating on low speed until the dough becomes stretchy, about 5-6 minutes.
Transfer the dough to the prepared baking pan and use a spatula to spread it into an even layer.
Cover the pan with a towel and set it in a warm place to rise for 1-2 hours.
Preheat the oven to 350°F.
Make the topping
Add the corn syrup, water, and vanilla to a small bowl. Whisk until well combined.
Add the butter, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed until light and fluffy, 5-7 minutes. Scrape down the sides of the bowl.
Beat in the egg until well combined, about 30 seconds.
Add half the flour and mix until almost fully combined. Beat in the corn syrup mixture followed by the remaining flour and mix until well combined.
Spoon the 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; the cake will rise and fall in waves and have a golden brown top, but will still be liquid in the center when done.
Allow to cool completely in the pan before sprinkling with confectioners’ sugar for serving. Parts of the cake may sink and form little craters, this is completely fine!
Notes
Prep the pan: Grease AND flour the baking pan to prevent the cake from sticking.
Butter: Use REAL butter. Most of the flavor in this cake comes from the butter, so I like to use unsalted sweet cream butter.
Avoid opening the oven door: Keep the oven door closed until the bake time is almost up, otherwise the cake may collapse.
Cool completely: Allow the cake to cool completely before slicing. If it's still warm it may crumble.
Make ahead tip
Store gooey butter cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.