Gooey Butter Cake Recipe

Name: Gooey Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake:; 4 tablespoons (1/2 stick) butter, softened, plus more for greasing; 1/3 cup milk, warm; 2 teaspoons instant yeast; 2 cups flour, plus more for kneading; 3/4 teaspoon salt; 1/4 cup granulated sugar; 1 egg, at room temperature; 1 teaspoon vanilla extract; For the topping:; 1 3/4 sticks butter, softened; 1 1/2 cups superfine sugar; 2 eggs; 2 teaspoons vanilla extract; 2/3 cup flour; 1/2 teaspoon salt; 1/4 cup milk

Servings: persons

For the cake:
4 tablespoons (1/2 stick) butter, softened, plus more for greasing
1/3 cup milk, warm
2 teaspoons instant yeast
2 cups flour, plus more for kneading
3/4 teaspoon salt
1/4 cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
For the topping:
1 3/4 sticks butter, softened
1 1/2 cups superfine sugar
2 eggs
2 teaspoons vanilla extract
2/3 cup flour
1/2 teaspoon salt
1/4 cup milk

1
To make the cake layer: Grease a 13 x 9-inch pan. In a small bowl, mix together the warm milk and yeast. Let stand for 5 to 10 minutes, until the mixture begins to foam slightly. Set aside.
2
Whisk together the flour and salt in a medium bowl and set aside. In a separate bowl, use an electric mixer to cream the butter and granulated sugar until smooth. Add the egg and vanilla and beat until light and fluffy, 4 to 5 minutes. Add the flour to the egg mixture, combining by hand and alternating with the milk. Stir until just smooth. This will be a dense, slightly elastic dough.
3
Turn the dough out into the prepared pan. Press the dough evenly into the pan to fill it. Cover the pan loosely with a dish towel or plastic wrap and place in a warm spot to rise, about 3 hours. The cake should double in size and look bubbly and irregular.
4
To make the topping: Use an electric mixer to cream the butter and sugar until smooth. Add the eggs and vanilla and beat until combined. Whisk together the flour and salt, then gradually add it to the butter mixture, alternating with the milk; the mixture should be spreadable but not too runny. Set aside.
5
Heat the oven to 350u00b0F. Use a fork to prick a few holes into the dough so that it doesn't bubble too much. Spoon the topping in generous dollops over the surface of the cake, then gently connect the dollops, spreading the topping evenly over the dough. Bake until the cake is a light golden brown on top, 35 to 45 minutes. The cake will still be liquid in the center. Serve slightly warm or cool.

1225

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the cake:, 4 tablespoons (1/2 stick) butter, softened, plus more for greasing, 1/3 cup milk, warm, 2 teaspoons instant yeast, and more.

Yes, Gooey Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gooey Butter Cake

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