OOEY GOOEY BUTTER CAKE
Truly addictive dessert with the best flavor. My mother got the recipe about 20 years ago from another woman at a potluck picnic. She actually carried copies of the recipe with her because so many people always ask for it!
Provided by Ann B
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix cake mix, melted butter and one egg.
- Add pecans to bottom layer.
- Pat into 13x9 inch pan.
- In a separate bowl beat cheese until fluffy.
- Add 2 remaining eggs to cheese and mix well.
- Add powdered sugar and beat until lumps are gone.
- Pour this mixture over cake in pan.
- bake at 350 for 30-45 minutes or until topping is golden.
- Allow to cool somewhat to set topping (slides off when warm).
Nutrition Facts : Calories 489.1, Fat 26.8, SaturatedFat 10.2, Cholesterol 88.5, Sodium 426.4, Carbohydrate 59, Fiber 1.3, Sugar 42.6, Protein 5.5
ST. LOUIS STYLE GOOEY BUTTER CAKE
What is Gooey Butter Cake you ask? It is a super-sweet, rich, St.Louis original treat! I have made this recipe hundreds of times to rave reviews. My fiances co workers even go as far as to trade work for Gooey Butter Cake! But what's someone from out-of-town, or in my case, relocated Las Vegas, to do? Follow This Recipe! It's super easy...anyone can make it! ENJOY!
Provided by nmlawrence
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Lightly grease (or spray with Pam) one deep 9x13 rectangular cake pan. I would suggest a 4 in deep pan, as the cake rises when it is cooking, but a oven-safe disposable coffee cake pan from the grocery store would work fine too.
- Melt butter. I do this by heating the the microwave on low power for 30 seconds.
- Empty cake mix into a large bowl.
- Stir melted butter, along with ONE egg, into the cake mix.
- PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, but pressing with clean fingers will do the trick as well.
- In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.
- Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.
- Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.
- Place a large cookie sheet on the rack below the cake. Sometimes when you use a cake pan with less depth, the cake bubbles and spills over. The cookie sheet will spare your oven! Bake at 350 for 30-45 minutes until golden brown on top. Cooking time is estimated, you will really have to watch it here! I always take the cake out when it turns a darkish golden brown. Note that there will be a paper thin sugar "crust" that will form while the cake is baking. It the top layer of sugar hardening, and this is what will turn golden brown. It adds great texture!
- Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Refrigeration is optional. I personally like it at room temperature.
- Dust the top with confectioners' sugar.
- Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers! (Cake should be gooey underneath the sugar "crust", so don't over bake!).
GOOEY BUTTER CAKE
The gooey part kind of tastes like cookie dough. So good and gooey and rich. Great for dessert, snack, or a very indulgent breakfast. This can be made in 2 9-inch round pans, or one 10-inch springform pan.
Provided by Schnookie Wookums
Categories Breads
Time 3h20m
Yield 2 9x9 inch square cakes, 18 serving(s)
Number Of Ingredients 17
Steps:
- Prepare dough:.
- Thoroughly grease 2 9x9x2 in square pans.
- Dissolve yeast in warm milk; set aside.
- Mix sugar with shortening and salt.
- Add egg and beat with mixer 1 minute until well blended.
- Add flour, then milk-yeast mixture and vanilla to sugar mixture.
- Mix 3 minutes with mixer (use dough hook if possible).
- Turn dough on floured surface and knead for 1 minute.
- Put in lightly greased bowl, cover with towel and set in warm area to rise for 1 hour.
- Divide dough into 2 equal parts and place each in pan.
- Crimp dough halfway up sides, so gooey butter does not run underneath.
- Poke holes in dough with fork so it won't bubble when baking.
- Make gooey butter filling by:.
- Combining sugar, butter and salt.
- Add egg and corn syrup.
- Mix just enough to incorporate.
- Add flour, water and vanilla.
- Divide butter into two parts and spread over dough.
- Let cakes stand for 20 minutes.
- In the meantime preheat oven to 375 degrees F.
- Bake 20 minutes, but DO NOT overbake, or topping will not be gooey.
- Cool cakes completely, then sprinkle with confectioner's sugar.
- ** If using 10-inch springform pan, it makes one cake. Let the cake cool and then release sides.
- **Serve at room temperature, but store in the fridge.
Nutrition Facts : Calories 762.2, Fat 56.9, SaturatedFat 18.2, Cholesterol 48.7, Sodium 146.5, Carbohydrate 60.1, Fiber 1, Sugar 32.1, Protein 4.5
OOEY GOOEY BUTTERCAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
- Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
- For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
- Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.
GOOEY GOOEY CAKE
Steps:
- For the bottom cake layer: Preheat the oven to 350 degrees F. Liberally prepare a 9-by-13-inch baking pan with the nonstick method of your choice. Line the pan with parchment paper, then grease the parchment.
- In a large bowl, whisk together the yellow cake mix, butter and eggs until combined and thick. Evenly pat the batter into the bottom of the prepared pan.
- For the gooey top layer: In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, cream cheese, vanilla extract, salt and eggs over low speed. Once the sugar is fully incorporated, turn the mixer speed to high. Continue beating until all ingredients are well blended.
- Pour the batter into the prepared pan on top of the bottom layer and spread it evenly across the pan using a spatula. Bake for 30 to 35 minutes. The center should still be gooey and will look under-baked.
- Let cool on a wire rack for 10 to 15 minutes. Serve in the pan at room temperature.
OOEY GOOEY BUTTER CAKE
Our version of this St. Louis classic is flavored with vanilla bean paste and nutmeg and comes together in just a few minutes. It definitely lives up to its name -- it's buttery and gooey, with a crisp cake-mix crust.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
- Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
- Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.
AUTHENTIC ST. LOUIS GOOEY BUTTER CAKE
There are many great gooey butter cake recipes out there but this is different from the cake mix variety because it has a yeast dough bottom. I grew up eating these cakes from a little bakery in Clayton, Mo and this recipe is as close to those as I've ever come across.
Provided by Laura123
Categories Yeast Breads
Time 2h10m
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 17
Steps:
- For Dough:.
- In large bowl cream sugar, shortening and salt until light and fluffy.
- Add egg and beat well 1 minute until well blended.
- Dissolve yeast in the warm milk.
- Add flour, then milk-yeast mix and the vanilla to the sugar mixture.
- Mix 3 minutes. (Use dough hook if possible).
- Turn dough onto lightly floured board and knead 1 minute.
- Place in a lightly greased bowl and cover with a towel.
- Set in a warm place to rise for 1 hour.
- Than divide dough into 2 equal pieces.
- Pat (or use a rolling pin)each half into a circle about the size of the cake pan. (I usually use two 9" cake pans. Springform pans can also be used.).
- Transfer dough to each pan and pat up the sides so the gooey butter doesn't run underneath.
- Prick a few times with a fork to keep from bubbling up during baking.
- For gooey butter:.
- In large bowl, combine sugar, butter and salt.
- Add egg and corn syrup.
- Mix enough to blend well.
- Add the flour, water and vanilla, mixing well.
- Divide the gooey butter in 2 equal parts.
- Spread over dough in each pan.
- Let stand for 20 minutes.
- While cakes are standing, preheat oven to 375 degrees F (190 C).
- Bake for 20 to 25 minutes, until topping starts to turn golden.
- Do not over bake or the topping will not be gooey.
- Let cakes cool completely on wire rack.
- Sprinkle with powdered sugar if desired.
- Serve at room temperature and store uneaten cakes in fridge.
Nutrition Facts : Calories 433.2, Fat 16, SaturatedFat 8.5, Cholesterol 54.8, Sodium 173.3, Carbohydrate 67.6, Fiber 1.1, Sugar 36.1, Protein 5.2
OOEY GOOEY BUTTER CAKE
Prepare for your next special occasion with Ooey Gooey Butter Cake. Our Ooey Gooey Butter Cake is a sweet, easy treat guaranteed to bring out the smiles.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Mix cake mix, 1/2 cup melted butter, 1 egg and nuts until blended. Press into 13x9-inch pan sprayed with cooking spray.
- Beat cream cheese, remaining eggs and butter in large bowl with mixer until blended. Gradually add sugar, mixing on low speed until blended. Spread over mixture in pan.
- Bake 40 to 50 min. or until edges are golden brown and center is slightly gooey and jiggles slightly (Do not overbake). Cool completely.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
GOOEY BUTTER CAKE BROWNIES
Make and share this Gooey Butter Cake Brownies recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Equipment:.
- 9x9 baking dish.
- Stand mixer.
- Preheat oven to 350 degrees F. Spray a 9x9 inch square baking pan with nonstick spray, line with parchment paper leaving an overhang of 1-inch on the sides, then spray parchment paper.
- Prepare fudge brownie batter according to package instructions and bake for 20 minutes. In a medium bowl, whisk to combine flour, baking powder and salt. In a separate bowl or measuring cup, whisk to combine milk and sour cream.
- To make the butter cake batter, in the bowl of a stand mixer with paddle attachment, beat to combine butter and granulated sugar on medium speed until light and fluffy, about 1-2 minutes. Add 2 eggs, one at a time, and beat until combined. Reduce speed to low and add flour and milk in 3 additions, beginning and ending with the flour; set batter aside.
- To make gooey topping, beat the cream cheese until smooth, then beat in 2 eggs, confectioner's sugar and lemon juice until smooth and well combined.
- Spoon the butter cake batter onto the brownie and use a small offset spatula to spread evenly over the brownies. Pour gooey topping over the batter and smooth into an even layer. Bake for 45-50 minutes until topping baked through but still soft when tested with a cake tester or toothpick.
- Let cool, then dust top with confectioner's sugar. Cut into squares to serve.
Nutrition Facts : Calories 495.1, Fat 24.6, SaturatedFat 14, Cholesterol 156.9, Sodium 302.3, Carbohydrate 63, Fiber 0.5, Sugar 47, Protein 7.2
GOOEY BUTTER CAKE
A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. -Cheri Foster, Vail, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 381 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 299mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
OOEY GOOEY BUTTER CAKE
This is amazingly sweet and way too tempting to resist!
Provided by Lacey
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h40m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
- Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
- Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 49.5 g, Cholesterol 77.7 mg, Fat 15 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 277.5 mg, Sugar 39.3 g
GOOEY BUTTER CAKE
The signature dessert of St. Louis is just what its name suggests-a wonderfully gooey butter cake that doesn't quite set when baked.
Provided by Anne Byrn
Yield Makes 16 servings
Number Of Ingredients 17
Steps:
- For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside.
- Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes.
- Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours.
- When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside.
- Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven.
- Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners' sugar, slice, and serve warm.
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