St. Louis Gooey Butter Cake Recipe

Name: St. Louis Gooey Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cake; 3 tablespoons milk, at room temperature; 1 3/4 teaspoons active dry yeast; 6 tablespoons unsalted butter, at room temperature; 3 tablespoons sugar; 1 teaspoon kosher salt; 1 large egg; 1 3/4 cups all-purpose flour; For the topping; 3 tablespoons light corn syrup; 1 teaspoon light corn syrup; 2 1/2 teaspoons vanilla extract; ½ tablespoons unsalted butter, at room temperature; 1 1/2 cups sugar; 1/2 teaspoon kosher salt; 1 large egg; 1 cup all-purpose flour; 3 tablespoons all-purpose flour; confectioners' sugar, for sprinkling

Servings: persons

For the Cake
3 tablespoons milk, at room temperature
1 3/4 teaspoons active dry yeast
6 tablespoons unsalted butter, at room temperature
3 tablespoons sugar
1 teaspoon kosher salt
1 large egg
1 3/4 cups all-purpose flour
For the topping
3 tablespoons light corn syrup
1 teaspoon light corn syrup
2 1/2 teaspoons vanilla extract
½ tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
1/2 teaspoon kosher salt
1 large egg
1 cup all-purpose flour
3 tablespoons all-purpose flour
confectioners' sugar, for sprinkling

1
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 butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
3
Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
4
Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
5
Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 40 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners' sugar for serving.

936

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: For the Cake, 3 tablespoons milk, at room temperature, 1 3/4 teaspoons active dry yeast, 6 tablespoons unsalted butter, at room temperature, and more.

Yes, St. Louis 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.

That's it — enjoy your meal!

St. Louis Gooey Butter Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions