RCI-BR.001.0253.001

St. Louis Gooey Butter Cake

As a native St. Louisan who's been transplanted to the Seattle area, I can tell you that there's no finer breakfast, dessert, or any-time-of-day snack! This stuff is to die for! Available in almost every bakery and supermarket in the St.

Prep25 min
Cook55 min
Total80 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Combine 1/4 cup warm water and instant yeast in a small bowl and let sit for 5 minutes until foamy.
2
Mix the yeast mixture with warm milk, 1/3 cup granulated sugar, 2 teaspoons vanilla extract, softened 1/4 cup butter, egg, salt, and 1 1/4 cups of the flour until a shaggy dough forms.
2 minutes
3
Stir in the remaining 1 1/4 cups flour until a soft dough comes together, then knead gently for 2–3 minutes until smooth and elastic.
3 minutes
4
Place dough in a lightly buttered bowl, cover with a damp cloth, and let rise in a warm place for 30 minutes until puffy and nearly doubled.
30 minutes
5
Preheat oven to 350°F and generously butter a 9x13-inch baking pan.
5 minutes
6
Punch down the dough and press it evenly into the prepared pan, allowing it to reach the edges and corners.
2 minutes
7
In a large bowl, beat together softened 1 cup butter and 2 1/2 cups granulated sugar until light and fluffy, then add dash of salt, 1 egg, and 2 teaspoons vanilla extract.
3 minutes
8
Mix in 1/4 cup light corn syrup, then gently fold in 2 1/3 cups flour until just combined—do not overmix.
2 minutes
9
Stir in 1/4 cup warm water until the filling reaches a thick, pourable consistency.
1 minutes
10
Spread the filling evenly over the dough base, working gently to avoid deflating the dough.
2 minutes
11
Bake at 350°F for 35 minutes until the top is golden brown and the filling is set but still slightly gooey in the center.
35 minutes
12
Cool in the pan for 10 minutes, then sprinkle generously with confectioners' sugar and serve warm or at room temperature.

What Makes This Variant Distinct

  • Original variant

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