St. Louis Gooey Butter Cake

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St. Louis Gooey Butter Cake

A layer of sweet yeast cake is baked with a gooey, buttery, sweet custard topping in this scratch-made indulgence. All-natural ingredients, pantry staples, no box mix required.

Prep Time30

Cook Time30

Total Time1

Course: Dessert, Snack

Cuisine: American

Keyword: St. Louis gooey butter cake

Servings: squares

Calories: 199kcal

Ingredients

For the Base Layer:

3 tablespoons milk (I used 1%), at room temperature
2 tablespoons warm water
1/4 ounce active dry yeast (1 packet)
6 tablespoons unsalted butter, softened
3 tablespoons granulated sugar
1 teaspoon kosher salt
1 egg (large)
1 3/4 cups all-purpose flour

For the Topping:

3 tablespoons plus 1 teaspoon honey
2 tablespoons water
2 1/2 teaspoons vanilla extract
3/4 cup unsalted butter (1 1/2 sticks), softened
1 1/2 cups granulated sugar
1/2 teaspoon kosher salt
1 egg (large)
1 cup plus 3 tablespoons all-purpose flour

US Customary - Metric

Instructions

Make the Base:

Stir the milk, water, and yeast together in a small bowl, and set aside to proof.
In a medium mixing bowl, cream the butter, sugar, and salt.
Scrape down the sides and bottom of the bowl with a rubber spatula, and beat in the egg.
Alternately add the flour and milk mixture, scraping the bowl after each addition.
Beat the dough on medium speed for 5 to 7 minutes.
Press the dough into the bottom of an ungreased 9x13-inch baking dish, and set in a warm place to rise until doubled in size (about 2 hours).

Make the Topping:

Stir the honey, water, and vanilla together in a small bowl and set aside.
In a large mixing bowl, cream the butter, sugar, and salt together until pale and fluffy.
Scrape the bottom and sides of the mixing bowl, and beat in the egg.
Alternately add the flour and honey mixture, scraping the bowl after each addition.
Dollop the mixture evenly over the top of the base layer, and smooth into an even layer with a spatula.
Bake in a preheated oven at 350 degrees F for 30 minutes. (Cake should be golden on top but still liquid in the center.)
Cool completely in the pan before cutting into squares.

Notes

Recipe barely adapted from The New York Times.

Nutrition