Gooey Butter Cake I Recipes

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GOOEY BUTTER CAKE



Gooey Butter Cake image

A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. -Cheri Foster, Vail, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 10

2-1/2 cups all-purpose flour
1-3/4 cups sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, melted
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1 package (8 ounces) cream cheese, softened
2 large eggs, beaten, room temperature
2 cups confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

Nutrition Facts : Calories 381 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 299mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

OOEY GOOEY BUTTER CAKE



Ooey Gooey Butter Cake image

This is amazingly sweet and way too tempting to resist!

Provided by Lacey

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h40m

Yield 16

Number Of Ingredients 7

1 (15.25 ounce) package yellow cake mix
2 eggs
½ cup butter, melted
1 teaspoon vanilla extract
1 (16 ounce) package confectioners' sugar, plus more for dusting
1 (8 ounce) package cream cheese, softened
2 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
  • Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
  • Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 49.5 g, Cholesterol 77.7 mg, Fat 15 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 277.5 mg, Sugar 39.3 g

OOEY GOOEY BUTTER CAKE



Ooey Gooey Butter Cake image

Our version of this St. Louis classic is flavored with vanilla bean paste and nutmeg and comes together in just a few minutes. It definitely lives up to its name -- it's buttery and gooey, with a crisp cake-mix crust.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 11

Nonstick cooking spray, for the pan
One 15.25-ounce box yellow cake mix
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 large eggs
1 stick (8 tablespoons) unsalted butter, melted and cooled
One 8-ounce package cream cheese, at room temperature
1/2 teaspoon vanilla bean paste
2 large eggs
4 tablespoons unsalted butter, melted and cooled
3 cups confectioners' sugar

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
  • Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
  • For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
  • Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.

ST. LOUIS STYLE GOOEY BUTTER CAKE



St. Louis Style Gooey Butter Cake image

What is Gooey Butter Cake you ask? It is a super-sweet, rich, St.Louis original treat! I have made this recipe hundreds of times to rave reviews. My fiances co workers even go as far as to trade work for Gooey Butter Cake! But what's someone from out-of-town, or in my case, relocated Las Vegas, to do? Follow This Recipe! It's super easy...anyone can make it! ENJOY!

Provided by nmlawrence

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 6

1/2 cup butter (NOT MARGARINE!)
18 ounces yellow cake mix (one box)
3 eggs
1 (8 ounce) package cream cheese (cut into quarters)
1/2 teaspoon almond extract or 1/2 teaspoon pure vanilla extract
4 cups confectioners' sugar (A.K.A. Powdered sugar)

Steps:

  • Preheat oven to 350.
  • Lightly grease (or spray with Pam) one deep 9x13 rectangular cake pan. I would suggest a 4 in deep pan, as the cake rises when it is cooking, but a oven-safe disposable coffee cake pan from the grocery store would work fine too.
  • Melt butter. I do this by heating the the microwave on low power for 30 seconds.
  • Empty cake mix into a large bowl.
  • Stir melted butter, along with ONE egg, into the cake mix.
  • PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, but pressing with clean fingers will do the trick as well.
  • In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.
  • Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.
  • Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.
  • Place a large cookie sheet on the rack below the cake. Sometimes when you use a cake pan with less depth, the cake bubbles and spills over. The cookie sheet will spare your oven! Bake at 350 for 30-45 minutes until golden brown on top. Cooking time is estimated, you will really have to watch it here! I always take the cake out when it turns a darkish golden brown. Note that there will be a paper thin sugar "crust" that will form while the cake is baking. It the top layer of sugar hardening, and this is what will turn golden brown. It adds great texture!
  • Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Refrigeration is optional. I personally like it at room temperature.
  • Dust the top with confectioners' sugar.
  • Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers! (Cake should be gooey underneath the sugar "crust", so don't over bake!).

ST. LOUIS GOOEY BUTTER CAKE



St. Louis Gooey Butter Cake image

Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to - or in place of - the pumpkin pie at many a Missourian's Thanksgiving table. Some bakers like to add pumpkin and spices to the gooey filling. Not so in this yeast-risen version from Molly Killeen, the St. Louis native behind Made by Molly, a dessert company in Brooklyn. Her recipe is soft-centered, crisp-edged and not too sweet. The leftovers are excellent for breakfast the next morning.

Provided by Melissa Clark

Categories     snack, cakes, dessert

Time 4h30m

Yield 16 to 20 servings

Number Of Ingredients 15

3 tablespoons/45 milliliters milk at room temperature
1 3/4 teaspoons/5 grams active dry yeast
6 tablespoons/85 grams unsalted butter at room temperature
3 tablespoons/45 grams sugar
1 teaspoon/5 grams kosher salt
1 large egg
1 3/4 cups/215 grams all-purpose flour
3 tablespoons plus 1 teaspoon/50 milliliters light corn syrup
2 1/2 teaspoons/10 milliliters vanilla extract
12 tablespoons/170 grams/1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups/300 grams sugar
1/2 teaspoon/3 grams kosher salt
1 large egg
1 cup plus 3 tablespoons/145 grams all-purpose flour
Confectioners' sugar, for sprinkling

Steps:

  • In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
  • Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
  • Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
  • Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
  • Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 35 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. Allow to cool in pan before sprinkling with confectioners' sugar for serving.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 179 milligrams, Sugar 25 grams, TransFat 0 grams

GOOEY BUTTER CAKE



Gooey Butter Cake image

The gooey part kind of tastes like cookie dough. So good and gooey and rich. Great for dessert, snack, or a very indulgent breakfast. This can be made in 2 9-inch round pans, or one 10-inch springform pan.

Provided by Schnookie Wookums

Categories     Breads

Time 3h20m

Yield 2 9x9 inch square cakes, 18 serving(s)

Number Of Ingredients 17

1/4 cup sugar
1/4 cup shortening
1/4 teaspoon salt
1 large egg
1 (5/8 ounce) compressed yeast cake (or substitute 1 envelope dry yeast)
1/2 cup warm milk
2 1/2 cups flour
1 tablespoon vanilla extract
2 1/2 cups sugar
1 cup butter, softened
1 dash salt (less than 1/8 teaspoon)
1 large egg
1/4 cup light corn syrup
2 1/4 cups flour
1/4 cup water
1 tablespoon vanilla extract
confectioners' sugar

Steps:

  • Prepare dough:.
  • Thoroughly grease 2 9x9x2 in square pans.
  • Dissolve yeast in warm milk; set aside.
  • Mix sugar with shortening and salt.
  • Add egg and beat with mixer 1 minute until well blended.
  • Add flour, then milk-yeast mixture and vanilla to sugar mixture.
  • Mix 3 minutes with mixer (use dough hook if possible).
  • Turn dough on floured surface and knead for 1 minute.
  • Put in lightly greased bowl, cover with towel and set in warm area to rise for 1 hour.
  • Divide dough into 2 equal parts and place each in pan.
  • Crimp dough halfway up sides, so gooey butter does not run underneath.
  • Poke holes in dough with fork so it won't bubble when baking.
  • Make gooey butter filling by:.
  • Combining sugar, butter and salt.
  • Add egg and corn syrup.
  • Mix just enough to incorporate.
  • Add flour, water and vanilla.
  • Divide butter into two parts and spread over dough.
  • Let cakes stand for 20 minutes.
  • In the meantime preheat oven to 375 degrees F.
  • Bake 20 minutes, but DO NOT overbake, or topping will not be gooey.
  • Cool cakes completely, then sprinkle with confectioner's sugar.
  • ** If using 10-inch springform pan, it makes one cake. Let the cake cool and then release sides.
  • **Serve at room temperature, but store in the fridge.

Nutrition Facts : Calories 762.2, Fat 56.9, SaturatedFat 18.2, Cholesterol 48.7, Sodium 146.5, Carbohydrate 60.1, Fiber 1, Sugar 32.1, Protein 4.5

GOOEY BUTTER CAKE I



Gooey Butter Cake I image

This a very rich cake, but mmmmmmmm so good. Best eaten with milk or coffee. You can also make it a Chocolate Gooey Butter Cake if desired. Just use a chocolate cake mix in place of the yellow.

Provided by Tammy

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h

Yield 24

Number Of Ingredients 5

1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup butter
2 cups confectioners' sugar
8 ounces cream cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch cake pan.
  • Melt the butter slightly. Mix it with 2 of the eggs and cake mix. Pour batter into prepared pan. Mix the remaining 2 eggs with the cream cheese, and the confectioner's sugar. Pour this mixture evenly over the first mixture. Do not stir.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 27.1 g, Cholesterol 62.2 mg, Fat 14.3 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 7.6 g, Sodium 235.7 mg, Sugar 19.2 g

GOOEY BUTTER CAKE



Gooey Butter Cake image

Provided by Ann Barry

Categories     easy, dessert

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 13

1 cup sugar
1/3 cup vegetable shortening
3 tablespoons butter, plus butter for greasing the pan
1 tablespoon dried milk powder
1 large egg
Pinch of salt
1/4 cup bread flour
1/4 cup cake flour
1/4 teaspoon vanilla extract
1 tablespoon light corn syrup
2 tablespoons water
10 ounces plain Danish or yeast-raised coffeecake
Confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • In a mixing bowl, cream together the sugar, shortening, butter, milk powder, egg and salt. (For an authentic egg-yolk color, add a few drops of yellow food coloring.)
  • Add the bread and cake flours, vanilla, corn syrup and water, and mix just until incorporated.
  • Cut the Danish or coffeecake to fit a buttered 8-by-8-inch pan, leaving a rim around the edge to contain the gooey butter mixture.
  • Pour the butter mixture over the cake and bake for 30 minutes. Remove from oven and sprinkle with confectioners' sugar to taste.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 141 milligrams, Sugar 23 grams, TransFat 1 gram

GOOEY BUTTER CAKE



Gooey Butter Cake image

The signature dessert of St. Louis is just what its name suggests-a wonderfully gooey butter cake that doesn't quite set when baked.

Provided by Anne Byrn

Yield Makes 16 servings

Number Of Ingredients 17

¼ cup whole milk
2¼ tsp. (1 package) active dry yeast
6 Tbsp. unsalted butter, at room temperature
3 Tbsp. granulated sugar
¾ tsp. salt
1 large egg
1¾ cups all-purpose flour
Soft butter for prepping the pans
¾ cup (1½ sticks) unsalted butter, at room temperature
1½ cups granulated sugar
½ tsp. salt
¼ cup light corn syrup
1½ tsp. vanilla extract
2 large eggs, at room temperature
¼ cup whole milk, at room temperature
1 cup cake flour
Confectioners' sugar for dusting the cake

Steps:

  • For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside.
  • Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes.
  • Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours.
  • When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside.
  • Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven.
  • Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners' sugar, slice, and serve warm.

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GOOEY BUTTER CAKE - THE SALTY MARSHMALLOW
2021-10-22 Instructions. Preheat the oven to 350 degrees Fahrenheit and prepare a 9x13 cake pan by adding parchment paper to the bottom of it or spraying it with non-stick spray. Add the cake mix, brown sugar, melted butter, 2 eggs and the salt to a large bowl and mix using a hand mixer or stand mixer fitted with paddle attachment until well combined and ...
From thesaltymarshmallow.com
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GOOEY BUTTER CAKE RECIPE {EASY + QUICK} | LIL' LUNA
2021-03-09 Blend cake mix, 1 egg and butter until smooth. Press into your greased 9×13 pan. TOPPING. Blend cream cheese, 2 eggs, vanilla and powdered sugar until creamy and smooth. Spread over your the first mixture in your pan. BAKE. Bake at 350 for 40-45 minutes or until edges are golden brown (middle may sink in a bit). TOP.
From lilluna.com
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OOEY GOOEY BUTTER CAKE - ALL THINGS MAMMA
2021-06-29 To a bowl, add the cake mix, egg and 1/2 cup of melted butter. Mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9×14 baking pan. In another large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and 8 tablespoons butter and beat together until combined well.
From allthingsmamma.com
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5-INGREDIENT GOOEY BUTTER CAKE - THE SEASONED MOM
2019-06-19 Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large bowl, combine dry cake mix, butter and 1 egg. Pat mixture into prepared baking dish to form a crust. In a separate bowl, combine cream cheese, powdered sugar, and …
From theseasonedmom.com
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GOOEY COCONUT PEACH BUTTER CAKE | WITH A BLAST
Instructions. BOTTOM: Pre-heat the oven to 180 deg C (350 deg F) – spray a 20 x 30 cm ( 9 x 12 inch ) oven dish with cooking spray. Combine the Cake Mix, 1 Egg and 1/2 cup melted Butter (it will be a dry-ish mixture) – press into the bottom of the prepared oven dish. TOPPING: Beat the Cream Cheese until smooth – add the Eggs one-by-one ...
From withablast.net
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GOOEY BUTTER CAKE - MADE BY MONI - DELICIOUS, EASY DESSERT RECIPES
Pour the cake mix into a large mixing bowl. Pour melted butter and egg into the bowl and mix together using a fork. Do NOT use an electric mixer. Pour cake mixture into a 9x13 cake pan and press it to form the crust. Using your fingers pinch the sides all along the outside perimeter.
From madebymoni.com
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ST. LOUIS GOOEY BUTTER CAKE (AKA THE CAKE YOU WON'T STOP EATING)
2022-02-12 Pour cream cheese mixture over the base layer of cake. Bake at 325 F for at least 30 minutes but no more than 35 minutes. Start checking at 25 minutes to make sure it isn't over baking. You want to pull the cake out when the middle still has a bit of jiggle. After removing from oven, let cool in the pan on a wire rack.
From kitchenserf.com
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GOOEY BUTTER CAKE - JO COOKS
2021-10-21 How To Make Gooey Butter Cake. Preheat oven: Preheat the oven to 350°F. Grease a 9×13-inch baking pan really well on all sides. Mix the base cake layer: In a large bowl mix the yellow cake mix with eggs and butter. Press this into the prepared pan, use your hands or a spatula to spread it over the entire surface.
From jocooks.com
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GOOEY BUTTER CAKE - PASTRY AT HOME
2022-02-03 Make the Gooey Topping. Wipe out the mixer bowl and add the cream cheese. Using the clean paddle attachment, mix at medium speed until creamy. Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Add the vanilla, almond extract, salt and then the melted butter ...
From pastryathome.com
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OOEY GOOEY BUTTER CAKE - ZEMOE.COM
2022-05-13 Mix the cake mix, eggs, melted butter and vanilla extract by hand in a mixing bowl. Spray a 9 x 13 cake pan with cooking spray and press the cake mixture into the pan. This makes the bottom layer of the cake. Mix the topping ingredients with a mixer and spread over bottom cake layer. Bake cake in a preheated 350 degree oven for 40 to 45 minutes ...
From zemoe.com
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GOOEY BUTTER SPICE CAKE | 12 TOMATOES
Preheat oven to 350F. Spray a 9x13" baking pan with non-stick cooking spray; set aside. Mix together cake mix, one egg, and one stick melted butter in a large bowl. Press cake mixture into the bottom of prepared baking dish and slightly up the sides of the dish. Set aside.
From 12tomatoes.com
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HOW TO MAKE THE BEST GOOEY BUTTER CAKE EVER MADE
1 1/2 tsp vanilla. Directions: For Crust: Mix crust ingredients together in a large mixing bowl. Press crust into the bottom of a buttered 9×13 baking dish and set aside. Preheat oven to 350. Mix together the cream cheese, butter, eggs, and vanilla. Add in powdered sugar and once combined, whip for two minutes with paddle attachment.
From theshabbycreekcottage.com
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Top Asked Questions

How to make a chocolate gooey butter cake?
You can also make it a Chocolate Gooey Butter Cake if desired. Just use a chocolate cake mix in place of the yellow. Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch cake pan. Melt the butter slightly. Mix it with 2 of the eggs and cake mix.
How to make Ooey Gooey butter cake bars?
The first step in getting these ooey gooey butter cake bars made is to make and bake the crust. To make the crust, simply combine the flour, confectioners’ sugar, salt, and nutmeg in a large bowl. Next, drizzle in the melted butter. Mix until combined. Then, press the crust down into a baking dish that has been lined with parchment paper.
What are the ingredients in a gooey butter cake?
Recipe Summary Servings: 20 gooey-butter-cake-013-vert-d113085.jpg Advertisement Ingredients For the cake 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish 1/4 cup warm whole milk (100 degrees) 1 envelope active dry yeast 1/4 cup granulated sugar 1 teaspoon coarse salt 2 large eggs 2 cups all-purpose flour
How much butter do you put in a gooey butter cake?
Recipe Summary Servings: 20 gooey-butter-cake-013-vert-d113085.jpg Advertisement Ingredients For the cake 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish 1/4 cup warm whole milk (100 degrees)

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