Authentic St. Louis Gooey Butter Cake
photo by Jostlori
- Ready In:
- 2hrs 10mins
- Ingredients:
- 17
- Yields:
-
2 cakes
- Serves:
- 16
ingredients
-
Dough
- 1⁄4 cup granulated sugar
- 1⁄4 cup shortening (I use Crisco)
- 1⁄4 teaspoon salt
- 1 large egg
- 1 (1/4 ounce) envelope dry yeast
- 1⁄2 cup warm milk
- 2 1⁄2 cups all-purpose flour
- 1 tablespoon vanilla extract
-
Gooey Butter
- 2 1⁄2 cups granulated sugar
- 1 cup butter, softened
- 1⁄8 teaspoon salt
- 1 large egg
- 1⁄4 cup light corn syrup
- 2 1⁄4 cups all-purpose flour
- 1⁄4 cup water
- 1 tablespoon vanilla extract
- powdered sugar (to garnish)
directions
-
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.
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Reviews
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Ok. I grew up in St. Louis. On his way home from work at 5 a.m. my dad would pick up Gooey Butter cakes from a bakery on Telegraph Rd close to Lemay Ferry Rd. (A mom and pop storefront no longer in business) It was comparable to the other bakeries in the area. I made this recipe today for my son's birthday and he thinks it's awesome but doesn't know really how it's supposed to taste. The center has a flour taste and is hard on the top and gooey and pasty inside. The cake is definitely missing something, perhaps cream cheese? It should NOT taste like flour. Period.
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I made this recipe to the T. Though it was a decent cake, the yeast flavor was pretty pronounced and overpowered the other flavors, giving it a bit of an off taste. I also found that making it in the 2 9" pans, that they baked short and seemed like it needed more height. My dough did rise enough, yeast was fresh, etc. Maybe it was me...I dunno, but it seems like it needs a bit of tweaking to get it right.
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RECIPE SUBMITTED BY
<p>I live in Southwestern Missouri and work for the local Public Works Department. I love my job, it's interesting and I find that I laugh alot when I am here. We often talk about food here and I really like to bring things in to share when I have time. I have two children, a 12 year old son and a 6 year old daughter. My son is the pickiest eater on the planet and my daughter will eat almost anything you put in front of her. My all time favorite cookbooks are community collection types...like chuch collections, ladies groups, etc. They usually have everyone's tried and true dishes so you know it will be outstanding. My favorite dish to cook varies, sometimes it's lasagna, sometimes cilantro chicken enchiladas, meatloaf, whatever I am craving at the moment. I am known for my cheesecake and these ridiculous brownie, marshmallow, peanutbutter krispie bars. I am addicted to Pinterest.</p>