St. Louis Gooey Butter Cake

Carol Matthias

By
@cmatthias

I grew up outside of St. Louis and a local bakery made this yummy St. Louis traditional cake. I had looked for years for a recipe to make it (since I no longer live near there)...and finally found it in the New York Times (of all places) a year ago. It's an amazing version -- very authentic! It's time consuming, but worth it.


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Comments:

Serves:

18

Prep:

3 Hr 30 Min

Cook:

45 Min

Ingredients

3 Tbsp
milk, room temperature
1 3/4 tsp
active dry yeast
6 Tbsp
butter, room temperature
3 Tbsp
sugar
1 tsp
kosher salt
1 large
egg, room temperature
1 3/4 c
all purpose flour
3 Tbsp
plus 1 teaspoon corn syrup, light
2 1/2 tsp
vanilla extract
12 Tbsp
butter, room temperature
1 1/2 c
sugar
1/2 tsp
kosher salt
1 large
egg
1 c
plus 3 tablespoons all purpose flour
confectioners' sugar

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes