Gooey Butter Cake
34 comments » 
It’s the week after Valentine’s Day, so I’m guessing that there might be more than a few of us who are slowly crawling out of a chocolate coma. There are very, very few occasions where chocolate isn’t at the forefront of my brain, but the week after an indulgent, chocolate-laden holiday is definitely one of them. That being said, I can’t very well forget about dessert. Blasphemy. Instead, I thought we could use a little chocolate break, so I tackled a recipe that has been gnawing at my brain for quite some time.
Gooey Butter Cake.
The name screams, “Make me immediately!” I have seen tons of recipes that use either a box cake mix or the homemade version of a box cake mix, and a cream cheese topping. I did some research and found that Gooey Butter Cake originated in St. Louis, Missouri and that there are actually two different versions: a “baker’s” version that has a yeast base and a topping using corn syrup and sugar; and a version for “home preparation,” which uses cake mix and a cream cheese topping. I love to make things as close as possible to an original, so I went with the “baker’s” version here. Also known as the “long version,” but totally worth every minute.
This gooey butter cake is a little bit deceiving. It’s sweet, without actually coming across as very sweet. The base of the cake is a yeasted dough, which is topped by a butter and sugar batter and baked until golden brown. It’s less like a traditional cake and more like a coffee cake or breakfast pastry. While I’ve never had this particular cake before, tasting it reminded me of sitting around my grandma’s dining room table. She always had a carafe of coffee and some sort of Entenmann’s pastry out on the table, just in case a neighbor would stop by to chat.
This recipe is all about taking some extra time and making something from scratch… forgetting about the clock and appreciating the process. It’s about enjoying life’s simple pleasures, whether that’s a special piece of cake for breakfast, a cup of coffee or spending some time with a friend on a random weekday morning.
One year ago: No-Bake Biscoff Cookies and Chicken Tortilla Soup
Two years ago: Boston Cream Pie and Anisette Biscotti
Three years ago: Secret Ingredient Brownies
Six years ago: Homemade Soft Pretzels
St. Louis Gooey Butter Cake
Yield: 12 to 16 servings
Prep Time: 3 hours 45 minutes
Cook Time: 45 minutes
Total Time: 4 hours 30 minutes
This gooey butter cake is a recreation of the classic yeasted version, which hails from St. Louis.
Ingredients:
For the Cake:
3 tablespoons milk, at room temperature
2 tablespoons warm water (about 110 degrees F)
1¾ teaspoons active dry yeast
6 tablespoons unsalted butter, at room temperature
3 tablespoons granulated sugar
1 teaspoon kosher salt
1 egg
1¾ cups all-purpose flourFor the Topping:
3 tablespoons + 1 teaspoon light corn syrup
2 tablespoons water
2½ teaspoons vanilla extract
¾ cup (12 tablespoons) unsalted butter, at room temperature
1½ cups granulated sugar
½ teaspoon kosher salt
1 egg
1 cup + 3 tablespoons all-purpose flourPowdered sugar, for sprinkling
Directions:
1. In a small bowl, mix milk with the warm water. Add the yeast and whisk gently until it dissolves. Let sit for 5 minutes, until the mixture begins to foam.
2. Cream together the butter, sugar and salt on medium speed, until light and fluffy, about 3 minutes. Scrape down the sides of bowl and beat in the egg. Reduce the speed to low and add the flour in three additions, alternating with the milk mixture, scraping down sides of bowl between each addition. Increase the speed to medium and beat the dough until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
3. Press the dough into an ungreased 9x13-inch baking dish. Cover with plastic wrap, place in a warm spot and let rise until doubled, about 2½ to 3 hours.
4. Preheat oven to 350 degrees F. To prepare the topping, whisk together the corn syrup, water and vanilla extract in a small bowl. Cream together the butter, sugar and salt on medium speed until light and fluffy, about 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Reduce the speed to low and add the flour in three additions, alternating with the corn syrup mixture, scraping down sides of bowl between each addition.
5. Drop the topping by large spoonfuls over the risen dough and use an offset spatula to gently spread it into 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. Place the pan on a wire rack and cool completely to room temperature before serving. Dust with powdered sugar, if desired. This cake is best eaten the same day it's made, but leftovers can be stored in an airtight container at room temperature for up to 1 day.
(Recipe from The New York Times)
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Looks delicious, I can’t wait to try it out. By the way, when are you going to announce the winners of the giveaway. I can’t wait to win or congratulate the winner.
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Yes, please! This looks totally, totally fantastic. I want some!
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I so have to try this!!! <3 *drooly face*
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a yeasted dough, which is topped by a butter and sugar batter and baked until golden brown = I have always wanted to make a double-whammy dessert as I call them; both yeasted and non-yeasted in one recipe. I need to try this!
Recently I was watching an episode of a food network show where 2 bakeries in St.Louis were pitted against each other to see who could claim the title as BEST gooey butter cake…it was fun to see and now I need to make one!
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Ah, Gooey Butter Cake! One of the things that makes me proud to be from St. Louis.
That, and toasted ravioli:)
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Soooo glad you did all the work for us!
I’d heard about the 2 different versions of gooey butter cake,seen all the recipes for the “home version”, and was never tempted or impressed – because the “baker’s version” sounded SO much better! 
Now THIS looks worthy of being famous. 
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This is so different than what I know of Gooey Butter Cake but then I am from the northeast!!! Actually my only experience with it is from Paula Deen, a southern girl, and it is mostly all butter. It is scrumptious! I will have to try this version.
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Love this! Gooey butter cake is an all time favorite, and I request it on my birthday every year
Must try this recipe!
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I just made the “home version” cookies this weekend and they are SO yummy! I’ve never actually had the cake, either, but the cookies are fab. And we’re planning a weekend to St. Louis later this year, so I’m anxious to try the real thing. I’ll have to try this first, so I know what to expect.
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All your ‘from scratch’ recipes are fabulous and keep me coming back for more! This is the first time I’ve come across ‘bakers’ gooey butter cake. Pinning!
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You had me at gooey!!! Nothing beats a from scratch recipe! Especially an old fashion one that contains butter!! I love this cake!!!
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This cake looks spectacular. I’m a sucker for moist desserts and “gooey” sounds just about right! Can’t wait to try it out.
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did someone say butter? this sounds awesome… i must give this a try soon… hmmm maybe for my husbands birthday? Perfect excuse!
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wow. I have never heard of this cake. Thank you very much!!!
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Oh, can’t wait to try this version with yeast! Sounds perfect!
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This looks great. I wonder if this recipe is an americanization/variation of Moravian sugar bread?
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You nailed it…perfect after the chocolate coma!
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First, I’m from the St Louis area and each Sunday morning my Dad would stop at the local bakery after church to pick up a gooey butter cake; yes, we loved it that much and you have done a fabulous job sharing the recipe with your readers.
Second, no one in St Louis would EVER claim that mess that uses a cake mix as Gooey Butter Cake; it hurts to see it associated with a treat that is near and dear to the hearts of those of us who grew up with this regional specialty.
This is Gooey Butter Cake; I think that other is called Phooey Butter Cake!
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I’ve always wanted to try one of these cakes! YUM!
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I have been searching and searching for a good homemade gooey butter cake recipe. I cannot wait to give this a try! I am even more excited since you said it reminded you of Entenmann’s coffee cakes. I always want to make a homemade version of those but have no idea where to start. I’m also allergic to chocolate and always looking for amazing non-chocolate desserts.
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I love yeast coffee cakes, they have the perfect amount of sugar to accompany a cup of coffee. I love how you topped your yeast dough with butter and sugar, making it even more irresistible!
Thanks for sharing Michelle!
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This version looks WAY better than the one I tried where you press the cake mix mixture into the pan like a crust. That crust turned out so dense and chewy, you couldn’t even eat it. This one looks awesome and more like what I envisioned a “gooey butter cake” to look like – an actual cake, not a crust topped with a cream cheese concoction.
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I love that this is the homemade version!!
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You have no idea how long gooey butter cake has been on my to-do list. I really don’t know why I’ve put it off so long! Yours looks phenomenal and is just the push I need to move this treat to the top of my to-do list!
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My husband is from Philly and he loves this cake. It took me years to find my recipe which is just like this one. I can’t wait to try yours.
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I am a little embarassed to say I have never tried a gooey butter cake before. This might just change my mind though – looks so tender and delicious!
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OOoo, gooey butter cake. The name just shouts – Paula Deen – to me
It’s a great change of pace from all this chocolate I’ve been eating since before christmas!
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Yes yes yes! I lived in STL for a while and fell in love with gooey butter cake. They started it selling it at my university my senior year and man, was that dangerous.
The cake-mix version is nothing like the real stuff- you have to go all the way for it to be worth it. I’ve tried my hand at homemade versions before but will definitely need to give your recipe a try. Yay!
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I just discovered this site–and I want to thank you in advance for the weight gain adventure I am about to start!!
These recipes look amazing……cannot wait to try them.
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What about the mention of cream cheese? I AM ABOUT TO TRY THE RECIPEE now but keep thinking about how to incorporate that version of the cream cheese from the other version. Doesn’t everything get better with cc?
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Michelle on February 26th, 2013 at 5:18 pm
Hi Joy, I chose not to use the cream cheese topping because I wanted to make the authentic version. I have not made the version with cream cheese, so I can’t say how using that topping would affect this cake.
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I also hadn’t known about gooey butter cakes until I read this post! I love all manners of breakfast pastries & cake, and this absolutely delicious. To me it’s somewhat reminiscent of a type of coffee cake. Thanks for sharing!
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I just made this cake, and it is delicious. I didn’t find it too oeey or gooey. Really tasty. Just a little on the sweet side. More like a sweet pastry. When I make it again (for a mom’s morning at school), I might double the filling, tho. You just have to plan ahead for the required rising time, but so easy otherwise. Thanks for a keeper of a recipe!
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******* I am relatively new to baking. I have been experimenting withnpizza dough quite a bit. Last night I had what I was told was a piece of butter cake in a restaurant and loved it. I must admit I was a little skeptical when I saw the dough not really rising but I went by the pictures ( which ) really helped and took the plung. What came out was something I never imagined- the most delicious concoction of cake that I have ever eaten!!!!!
Thank you for sharing this fabulous recipe- it was well worth the effort
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