St. Louis Butter Cake Recipe

Name: St. Louis Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons 1% low-fat milk, room temperature; 2 tablespoons warm water (100u00b0 to 110u00b0); 1 3/4 teaspoons dry yeast; 1/4 cup canola oil; 3 tablespoons granulated sugar; 2 tablespoons unsalted butter, softened; 1 teaspoon salt; 1 large egg; 7.9 ounces all-purpose flour (about 1 3/4 cups); Baking spray with flour; 3 tablespoons plus 1 teaspoon light corn syrup; 2 tablespoons water; 2 1/2 teaspoons vanilla extract; 1 1/2 cups granulated sugar; 9 tablespoons unsalted butter, softened; 1/2 teaspoon salt; 1 large egg; 5.2 ounces all-purpose flour (about 1 cup plus 3 tablespoons); 1 tablespoon powdered sugar

Servings: persons

3 tablespoons 1% low-fat milk, room temperature
2 tablespoons warm water (100u00b0 to 110u00b0)
1 3/4 teaspoons dry yeast
1/4 cup canola oil
3 tablespoons granulated sugar
2 tablespoons unsalted butter, softened
1 teaspoon salt
1 large egg
7.9 ounces all-purpose flour (about 1 3/4 cups)
Baking spray with flour
3 tablespoons plus 1 teaspoon light corn syrup
2 tablespoons water
2 1/2 teaspoons vanilla extract
1 1/2 cups granulated sugar
9 tablespoons unsalted butter, softened
1/2 teaspoon salt
1 large egg
5.2 ounces all-purpose flour (about 1 cup plus 3 tablespoons)
1 tablespoon powdered sugar

1
Combine milk and 2 tablespoons warm water in a bowl, stirring with a whisk. Dissolve yeast in milk mixture. Let stand 5 minutes. Place canola oil and next 3 ingredients (through salt) in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add egg, beating well. Weigh or lightly spoon 9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Add flour and milk mixture alternately to sugar mixture, beginning and ending with flour. Beat 5 minutes or until dough is smooth and pulls away from sides of bowl.
2
Pat dough into bottom of a 13 x 9-inch metal baking pan coated with baking spray; cover with a damp towel. Let rise in a warm place (85u00b0), free from drafts, 2 hours or until doubled in size.
3
Preheat oven to 350u00b0. Combine corn syrup, 2 tablespoons water, and vanilla in a bowl, stirring with a whisk. Place 1 1/2 cups granulated sugar, 9 tablespoons butter, and 1/2 teaspoon salt in a large bowl; beat with a mixer at medium speed until fluffy (about 3 minutes). Add egg, beating well. Weigh or lightly spoon 2 ounces (about 1 cup plus 3 tablespoons) flour into a dry measuring cup; level with a knife. Add flour and corn syrup mixture alternately to sugar mixture, beginning and ending with flour mixture. Dollop topping over dough, and spread to edges of pan.
4
Bake at 350u00b0 for 35 minutes or until top is golden brown. Cool completely in pan on a wire rack. Sprinkle with powdered sugar, and cut into squares.

1192

kcal

Calories

Fat

165

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 19 ingredients. The key ingredients include: 3 tablespoons 1% low-fat milk, room temperature, 2 tablespoons warm water (100u00b0 to 110u00b0), 1 3/4 teaspoons dry yeast, 1/4 cup canola oil, and more.

Yes, St. Louis 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.

St. Louis Butter Cake

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