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!).
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
S'MORES GOOEY BUTTER CAKE
You can skip the campfire and still serve up s'mores flavors to a crowd with this rich, chewy version of the famous St. Louis cake.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
- Combine the cake mix, 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 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 and eggs and beat until smooth. Add the 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.
- Arrange the marshmallows in rows in the chocolate batter, flat-ends up. Pour the cream cheese mixture over the marshmallows, using an offset spatula to evenly distribute. Coarsely crumble the graham crackers over the top.
- 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.
GOOEY BUTTER CAKE
This sticky-sweet cake is a St. Louis specialty -- every bakery in Missouri has its own version. Martha made this recipe on episode 703 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Brush a 13-by-9-inch glass baking dish with butter. Line with parchment paper, leaving a 2-inch overhang on each of the long sides, and butter. Set aside.
- Make the cake: In a small bowl, stir together milk and yeast; let stand until slightly foamy, about 5 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, and salt until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour in two additions, alternating with the milk mixture. Beat on medium speed until it forms a soft dough, 3 to 5 minutes.
- Press dough into prepared baking dish and cover loosely with plastic wrap. Set aside in a warm place until puffy and full of air, about 1 hour.
- Make the topping: Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Add egg, egg yolk, and vanilla and beat to combine, scraping down sides of bowl. Add flour in two additions, alternating with corn syrup. Beat until thoroughly combined.
- Spread topping evenly over risen dough using an offset spatula. Bake until just golden around the edges, about 20 minutes. Let cool completely in baking dish on a wire rack before dusting with confectioners' sugar and serving.
ST. LOUIS GOOEY BUTTER CAKE
Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to - or in place of - the pumpkin pie at many a Missourian's Thanksgiving table. Some bakers like to add pumpkin and spices to the gooey filling. Not so in this yeast-risen version from Molly Killeen, the St. Louis native behind Made by Molly, a dessert company in Brooklyn. Her recipe is soft-centered, crisp-edged and not too sweet. The leftovers are excellent for breakfast the next morning.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 4h30m
Yield 16 to 20 servings
Number Of Ingredients 15
Steps:
- In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
- 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.
- 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.
- 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.
- Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 35 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.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 179 milligrams, Sugar 25 grams, TransFat 0 grams
More about "stlouisstylegooeybuttercake recipes"
GOOEY BUTTER CAKE - A ST. LOUIS TRADITION! - CREATIVE …
From creative-culinary.com
4.7/5 (44)Total Time 3 hrs 5 minsEstimated Reading Time 8 minsCalories 285 per serving
- Heat the milk until barely lukewarm, about 100 degrees. Put milk in a small bowl; sprinkle yeast evenly over milk. Let sit for 5 minutes, then stir to dissolve. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar and salt on medium speed until light and fluffy, about 3 minutes.
- Add all-purpose flour in three additions and the milk/yeast mixture in two additions, beginning and ending with the flour. Be sure to scrape the bowl of the milk mixture so that all yeast transfers to the dough. After each addition, beat on the slowest speed to combine, scraping the bowl occasionally.
GOOEY BUTTER CAKES | CLASSIC COMFORT FOOD RECIPES
From foodnetwork.com
Reviews 5
HOW TO MAKE THE PERFECT ST. LOUIS GOOEY BUTTER CAKE
From tasteofhome.com
Author Lisa Kaminski
GOOEY BUTTER CAKE - TIDYMOM®
From tidymom.net
RECIPE FOR GOOEY BUTTER CAKE - A ST. LOUIS TRADITION!
From hungrysix.com
GOOEY BUTTER CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ST. LOUIS GOOEY BUTTER CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
GOOEY BUTTER CAKE RECIPE {ST LOUIS CLASSIC}- SHUGARY …
From shugarysweets.com
ST. LOUIS GOOEY BUTTER CAKE - THE YUMMY LIFE
From theyummylife.com
ORIGINAL GOOEY BUTTER CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO MAKE GOOEY BUTTER CAKE - DELISH
From delish.com
ST. LOUIS STYLE GOOEY BUTTER CAKE COOKIES
From stlmotherhood.com
ST. LOUIS GOOEY BUTTER CAKE (AKA THE CAKE YOU WON'T …
From kitchenserf.com
4.6/5 (27)Calories 193 per servingCategory Dessert
BEST ST. LOUIS CHEESECAKE MENU (AND GOOEY CAKES)
From perfectlypastry.com
ST LOUIS STYLE GOOEY BUTTER CAKE - MEGHAN IT UP
From meghanitup.com
HOW TO MAKE THE BEST OOEY GOOEY BUTTER CAKE - TODAY.COM
From today.com
ST LOUIS GOOEY BUTTER CAKE RECIPE - CAKE BAKING
From cakebaking.net
ST. LOUIS GOOEY BUTTER CAKE | HUFFPOST LIFE
From huffpost.com
WHERE TO TRY THE BEST GOOEY BUTTER CAKE IN ST. LOUIS, MISSOURI
From matadornetwork.com
HOW TO MAKE THE PERFECT GOOEY BUTTER CAKE, ACCORDING TO ST.
From huffpost.com
GOOEY LOUIE ST. LOUIS ORIGINAL FLAVOR GOOEY BUTTER CAKE FREE …
From gooeybuttercake.com
GOOEY, BUTTERY CAKE FROM KALDI'S IS A ST. LOUIS CLASSIC | FOOD AND ...
From stltoday.com
ST. LOUIS STYLE GOOEY BUTTER CAKE COOKIES RECIPE - ERHARDTS EAT
From erhardtseat.com
ST. LOUIS GOOEY BUTTER CAKE - EMMYMADE
From emmymade.com
GOOEY BUTTER CAKE: THE STORY OF ST. LOUIS’ FAVORITE & MYSTERIOUS …
From thecharlesknightcenter.com
ST LOUIS STYLE GOOEY BUTTER CAKE FOOD - WIKIFOODHUB
From wikifoodhub.com
ST. LOUIS-STYLE GOOEY BUTTER CAKE | WINE ENTHUSIAST
From winemag.com
ST. LOUIS STYLE GOOEY BUTTER CAKE RECIPE - FOOD.COM
From pinterest.com
ST. LOUIS GOOEY BUTTER CAKE BARS – MY RECIPE REVIEWS
From myrecipereviews.com
HOW TO MAKE ST. LOUIS GOOEY BUTTER CAKE BARS - FOODIE BADGE
From foodiebadge.com
ST. LOUIS GOOEY BUTTER CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
THESE 9 PLACES IN MISSOURI HAVE THE YUMMIEST GOOEY BUTTER CAKE …
From onlyinyourstate.com
ST. LOUIS GOOEY BUTTER CAKE | CAKE MIX RECIPE - YOUTUBE
From youtube.com
ST LOUIS GOOEY BUTTER CAKE - FOR THE LOVE OF FOOD
From 4theloveoffoodblog.com
ST. LOUIS STYLE GOOEY BUTTER CAKE - MW DESIGNS
From mwdesignsblog.com
OLD FASHION ST. LOUIS GOOEY BUTTER CAKE RECIPE - FLAVORITE
From flavorite.net
ST. LOUIS STYLE GOOEY BUTTER CAKE RECIPE - FOOD.COM
From pinterest.com
RECIPE - REAL DEAL ST. LOUIS GOOEY BUTTER CAKE - HOME & FAMILY
From hallmarkchannel.com
ST. LOUIS GOOEY BUTTER CAKE (MADE WITH CAKE MIX) | JULIE BLANNER
From julieblanner.com
MEET ME IN ST. LOUIS—OR MY KITCHEN—FOR GOOEY BUTTER …
From epicurious.com
ST LOUIS GOOEY BUTTER CAKE - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
You'll also love