St. Louis Gooey Butter Cake from Scratch

Homemade St. Louis Gooey Butter Cake Recipe from Scratch | USA

Region / culture: USA | Servings: 8

Introduction

St. Louis Gooey Butter Cake is a beloved dessert that originated in St. Louis, Missouri. This decadent treat is a rich and gooey cake with a sweet and buttery topping that is sure to satisfy any sweet tooth.

History

The history of St. Louis Gooey Butter Cake dates back to the 1930s when a German baker in St. Louis accidentally mixed up the ingredients for a coffee cake, resulting in a gooey and delicious dessert. The recipe quickly became popular in the St. Louis area and has since become a staple in many households.

Ingredients

Dough

0.25 cup warm water (110°F (43°C))
4.5 tsp instant yeast
0.5 cup warm milk (110°F (43°C))
0.33 cup granulated sugar
2 tsp pure vanilla extract
0.25 cup (0.5 stick) unsalted butter, softened
1 egg
0.25 tsp salt
2.5 cup all-purpose flour, divided

Gooey butter topping

2.5 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
dash salt
1 egg
0.25 cup light corn syrup
2.33 cup all-purpose flour
0.25 cup warm water (110°F (43°C))
2 tsp pure vanilla extract
confectioners' sugar, for sprinkling

How to prepare

Dough

Combine water and yeast in the mixing bowl of an electric mixer; whisk by hand to mix, then let it stand for a few minutes.
Stir in milk, sugar, vanilla, butter, egg, salt, and 2 cups of flour.
Switch to the dough hook and knead on slow speed, sprinkling in as much of the remaining 0.5 cup of flour as needed, until the dough is smooth, about 5 to 8 minutes.
Cover the bowl with a towel and let the dough rise in a warm, draft-free place for 45 to 60 minutes, or until it almost doubles in size.

Gooey butter topping

Meanwhile, prepare the gooey butter topping.
Combine granulated sugar, butter, salt, egg, corn syrup, flour, water, and vanilla in the work bowl of a food processor fitted with a metal blade; process for 20 to 30 seconds, or until the mixture is a smooth paste (or beat with an electric mixer until well mixed).

Assembly

Generously spray two 9-inch square baking pans with nonstick cooking spray.
Line a baking sheet with parchment paper.
Gently punch down the dough.
Divide the dough into two equal pieces.
Press one portion into each prepared pan, pressing lightly to fit.
Use your fingertips to crimp the edges about halfway up the side of the pan to make a border (so the gooey butter will not run underneath).
Use a fork to prick a few holes in the dough to prevent bubbling (do not prick the dough all the way through).
Divide the gooey butter into two equal portions and spread it over the dough in each pan.
Let it stand, uncovered, for 25 minutes.
Place the pans on the prepared baking sheet.
Bake in a preheated 375°F (191°C) oven for 20 minutes, then reduce the heat to 350°F (177°C) and bake for 15 minutes.
The topping should be bubbly and golden brown. Do not overbake; the topping will not be gooey if the cakes are baked too long.
Remove the pans from the oven and transfer them to wire racks to cool until the topping settles and the cake is just a bit warmer than room temperature.
Sprinkle the tops with confectioners' sugar.
Serve warm or at room temperature.

Variations

Add a sprinkle of cinnamon or nutmeg to the topping for a warm and cozy flavor.
Mix in some chopped nuts or chocolate chips to the topping for added texture and flavor.

Cooking Tips & Tricks

Make sure to let the dough rise in a warm, draft-free place to ensure it doubles in size.

- Be careful not to overbake the cake, as the topping will not be as gooey if baked too long.

- Sprinkle the tops with confectioners' sugar for a beautiful finishing touch.

Serving Suggestions

St. Louis Gooey Butter Cake is delicious on its own, but can also be served with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Cooking Techniques

Be sure to prick holes in the dough before adding the topping to prevent bubbling.

- Let the cake cool slightly before serving to allow the topping to set.

Ingredient Substitutions

You can use margarine instead of butter in the topping for a dairy-free version.

- You can use gluten-free flour in place of all-purpose flour for a gluten-free version.

Make Ahead Tips

St. Louis Gooey Butter Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve St. Louis Gooey Butter Cake on a decorative platter with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

St. Louis Gooey Butter Cake pairs well with a hot cup of coffee or a glass of milk for a delicious dessert.

Storage and Reheating Instructions

Store any leftover St. Louis Gooey Butter Cake in an airtight container at room temperature for up to 3 days. To reheat, simply place in the microwave for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of St. Louis Gooey Butter Cake contains approximately 350 calories.

Carbohydrates

Each serving of St. Louis Gooey Butter Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of St. Louis Gooey Butter Cake contains approximately 20 grams of fats.

Proteins

Each serving of St. Louis Gooey Butter Cake contains approximately 3 grams of proteins.

Vitamins and minerals

St. Louis Gooey Butter Cake is not a significant source of vitamins and minerals.

Alergens

St. Louis Gooey Butter Cake contains dairy, eggs, and wheat.

Summary

St. Louis Gooey Butter Cake is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

St. Louis Gooey Butter Cake is a classic dessert that is sure to please any crowd. With its rich and gooey topping and buttery dough, this indulgent treat is perfect for any occasion. Enjoy a slice with a cup of coffee or a glass of milk for a truly satisfying dessert experience.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a hot summer day in St. Louis, and I was visiting my dear friend Mary who had just moved into a new neighborhood. As soon as I walked into her kitchen, I was greeted by the most heavenly smell of butter, sugar, and vanilla. Mary was busy pulling a pan out of the oven, and when she turned around to greet me, she had a mischievous twinkle in her eye.

"Have you ever tried St. Louis Gooey Butter Cake?" she asked, holding out a piece for me to try. I took a bite and instantly fell in love. The cake was decadently rich, with a gooey, buttery center and a crispy, sugary crust. It was unlike anything I had ever tasted before.

Mary laughed at my delighted expression and said, "I'll teach you how to make it if you promise not to tell anyone our secret recipe." I eagerly agreed, and that day marked the beginning of my journey to mastering the art of St. Louis Gooey Butter Cake.

Over the next few months, Mary patiently guided me through the process of making the cake from scratch. She showed me how to mix the butter, sugar, eggs, and flour to create the perfect crust. She taught me the importance of using high-quality ingredients and taking the time to let the dough rest before pressing it into the pan.

As we worked together in her cozy kitchen, Mary shared stories of her own grandmother who had passed down the recipe to her. She told me about how they would bake the cake together on special occasions, like birthdays and holidays, and how it always brought their family together.

I listened intently, soaking up every detail and technique Mary shared with me. I asked questions, took notes, and practiced on my own until I felt confident enough to make the cake without her guidance. It wasn't long before I had perfected the recipe and could proudly present a homemade St. Louis Gooey Butter Cake to my family and friends.

As the years went by, I continued to bake the cake for special occasions, just like Mary and her grandmother had done before me. I passed the recipe down to my own children and grandchildren, who now request it whenever they come to visit. It has become a beloved tradition in our family, a symbol of love, comfort, and togetherness.

Every time I bake a St. Louis Gooey Butter Cake, I think of Mary and her grandmother, and I am grateful for the time we spent together in the kitchen. The recipe may have originated in St. Louis, but to me, it represents so much more than just a delicious dessert. It is a reminder of the bonds we form through food, the stories we share with each other, and the love that is passed down from one generation to the next.

So the next time you find yourself craving something sweet and comforting, I urge you to try making a St. Louis Gooey Butter Cake from scratch. Let the buttery aroma fill your kitchen, let the gooey center melt in your mouth, and let the memories of loved ones past and present warm your heart. And remember, the best recipes are those shared with those we hold dear.