St. Louis Gooey Butter Cake
- 30m Prep Time
- 25m Cook Time
- 3h Ready In
One 13 × 9-inch cake; 12 to 16 servings This St. Louis classic consists of a lightly sweet yeasted dough topped with a rich, buttery layer. The key to this cake is not overbaking it. The topping should be pale and still a bit jiggly in the center when you take it out of the oven.
Ingredients
- ⅓ cup (80g) milk
- 2 tablespoons (15g) all-purpose flour
- ⅓ cup (80g) warm (105° to 115°F) milk or water
- 1 teaspoon active dry yeast
- 2 ¼ cups (280g) all-purpose flour
- 3 tablespoons (35g) sugar
- 1 large egg
- ½ teaspoon salt
- 4 tablespoons (2 oz or 55g) unsalted butter, softened
- 1 stick plus 2 tablespoons (5 oz or 140g) unsalted butter, softened
- 1 ½ cups (300g) sugar
- ½ teaspoon salt
- 1 large egg
- ¼ cup (90g) light corn syrup
- 2 tablespoons (30g) water
- 2 teaspoons vanilla
- (½ teaspoon almond extract)
- 1 ½ cups (190g) all-purpose flour
- Powdered sugar
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ⅓ cup (80g) milk
- 2 tablespoons (15g) all-purpose flour
- ⅓ cup (80g) warm (105° to 115°F) milk or water
- 1 teaspoon active dry yeast
- 2 ¼ cups (280g) all-purpose flour
- 3 tablespoons (35g) sugar
- 1 large egg
- ½ teaspoon salt
- 4 tablespoons (2 oz or 55g) unsalted butter, softened
- 1 stick plus 2 tablespoons (5 oz or 140g) unsalted butter, softened
- 1 ½ cups (300g) sugar
- ½ teaspoon salt
- 1 large egg
- ¼ cup (90g) light corn syrup
- 2 tablespoons (30g) water
- 2 teaspoons vanilla
- (½ teaspoon almond extract)
- 1 ½ cups (190g) all-purpose flour
- Powdered sugar
Let's Cook
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Step 1.
Combine in a small saucepan: ⅓ cup (80g) milk; 2 tablespoons (15g) all-purpose flour
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Step 2.
Cook over medium heat, stirring constantly, until a thick paste forms. Let cool until just warm. Mix together in a small bowl and let sit for 5 minutes: ⅓ cup (80g) warm (105° to 115°F) milk or water; 1 teaspoon active dry yeast
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Step 3.
Transfer the yeast to a stand mixer with the dough hook. Add the milk-flour paste along with: 2 ¼ cups (280g) all-purpose flour; 3 tablespoons (35g) sugar; 1 large egg; ½ teaspoon salt
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Step 4.
Knead on low speed for about 5 minutes until smooth, then add: 4 tablespoons (2 oz or 55g) unsalted butter, softened
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Step 5.
Knead on low to medium speed until the dough is smooth and elastic, 8 to 10 minutes. Cover and let rise until doubled, 1 to 2 hours.
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Step 6.
Coat a 13 × 9-inch baking pan with cooking spray and line with parchment paper so that it extends up the long sides of the pan. Press the dough evenly into the pan. Cover and let rise again until puffy, 1 to 2 hours.
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Step 7.
Preheat the oven to 350°F.
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Step 8.
In a stand mixer with the paddle attachment, beat together until very light and fluffy, about 5 minutes: 1 stick plus 2 tablespoons (5 oz or 140g) unsalted butter, softened; 1 ½ cups (300g) sugar; ½ teaspoon salt
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Step 9.
Beat in until smooth: 1 large egg
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Step 10.
Stir together in a small bowl: ¼ cup (90g) light corn syrup; 2 tablespoons (30g) water; 2 teaspoons vanilla; (½ teaspoon almond extract)
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Step 11.
Add the corn syrup mixture to the butter-sugar mixture alternating with: 1 ½ cups (190g) all-purpose flour
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Step 12.
Scoop the topping onto the risen dough in spoonfuls and gently spread it all over the dough, taking care not to deflate the dough too much. Bake until the cake is golden around the edges, 20 to 25 minutes. It should still be very soft in the center.
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Step 13.
Let cool completely, then cut into squares. Dust with: Powdered sugar