GOOEY BUTTER CAKE
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
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.
GOOEY BUTTER CAKE
This sticky-sweet cake is a St. Louis specialty -- every bakery in Missouri has its own version. Martha made this recipe on episode 703 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Brush a 13-by-9-inch glass baking dish with butter. Line with parchment paper, leaving a 2-inch overhang on each of the long sides, and butter. Set aside.
- Make the cake: In a small bowl, stir together milk and yeast; let stand until slightly foamy, about 5 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, and salt until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour in two additions, alternating with the milk mixture. Beat on medium speed until it forms a soft dough, 3 to 5 minutes.
- Press dough into prepared baking dish and cover loosely with plastic wrap. Set aside in a warm place until puffy and full of air, about 1 hour.
- Make the topping: Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Add egg, egg yolk, and vanilla and beat to combine, scraping down sides of bowl. Add flour in two additions, alternating with corn syrup. Beat until thoroughly combined.
- Spread topping evenly over risen dough using an offset spatula. Bake until just golden around the edges, about 20 minutes. Let cool completely in baking dish on a wire rack before dusting with confectioners' sugar and serving.
OOEY GOOEY BUTTER CAKE
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
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
CHOCOLATE GOOEY BUTTER CAKE
My chocolate spin on St. Louis gooey butter cake. Dust top with powdered sugar if you like.
Provided by PHXBBW6FT1
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h
Yield 14
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
- Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 62.5 g, Cholesterol 88.2 mg, Fat 31.8 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 359.3 mg, Sugar 50.4 g
CHOCOLATE MARBLE GOOEY BUTTER CAKE
This very moist cake (almost like a cheese cake) is from the Cake Mix Doctor - she has some great ideas for using cake mixes, and this is definitely one of them. Very moist, and rich and plenty of chocolate and very easy to make. It was a definite hit with my chocoholic husband.
Provided by Debi H
Categories Dessert
Time 1h5m
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Place a rack in center of oven and preheat to 350 degrees.
- For the crust, mix the cake mix, melted butter and egg in bowl and blend on low speed 2 minutes. (if using a handheld mixer, you'll probably have to kick up the speed to medium).
- Pat the batter into an ungreased 9x13 pan smoothing it out so it's even.
- For the filling: beat the cream cheese in the same bowl for 30 seconds until fluffy.
- Add eggs, vanilla and melted butter beating on medium speed for 1 minute.
- Slowly add the confectioners sugar until well blended. Beat 1 minute more.
- Reserve 1 cup of cheese mixture. Spread remaining mixture over the crust, smoothing till even.
- Melt chocolate chips in pan over boiling water, or melt in microwave 1 minute at a time making just until melted.
- Stir the chocolate (still hot) with the reserved cheese filling until well blended.
- Spoon chocolate over filling in pan and swirl with a knife for marbling effect.
- Bake 45 - 47 minutes until it is well browned, but the center still jiggles when you shake the pan.
- Remove pan and cool at least 30 minutes. before cutting into bars. Store 4 days on counter, or 1 week in refrigerator. This can also be frozen up to 6 months.
Nutrition Facts : Calories 496.2, Fat 25.9, SaturatedFat 14, Cholesterol 92.2, Sodium 374.2, Carbohydrate 64.4, Fiber 1, Sugar 50.6, Protein 4.5
CHOCOLATE MARBLE GOOEY BUTTER CAKE
So good and gooey! The classic butter cake with a swirl of chocolate.
Provided by Erin Table for Seven
Categories Cakes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.
- In a mixing bowl, mix together dry cake mix, egg and melted butter. Beat until well combined. Your batter will be thick.
- Spread batter evenly on the bottom of baking dish. Set aside.
- Beat cream cheese, eggs, melted butter and vanilla until smooth. Gradually add powdered sugar. Beat until fully combined.
- Remove 1 cup of cream cheese mixture. Set aside.
- Spread remainder of cream cheese mixture over cake batter base.
- In your microwave or in a saucepan, melt chocolate chips until smooth. Mix melted chocolate chips with reserved 1 cup of cream cheese mixture. Mix until fully combined.
- Spoon dollops of chocolate cream mixture on top of plain cream cheese batter.Swirl carefully with a butter knife, creating a marble effect.
- Bake for 45 minutes. Don't let cake bake too long..it should be soft.
- Let cake cool completely before cutting.
Nutrition Facts : Calories 880 calories, Carbohydrate 121 grams carbohydrates, Cholesterol 159 milligrams cholesterol, Fat 43 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1, Sodium 778 milligrams sodium, Sugar 92 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
GRANDMA'S GOOEY BUTTER CAKE
This is the closest thing I have found to the gooey butter cake my grandmother made. It has basic ingredients and is really simple to make. If you're worried about calories or fat grams this ones probably not for you. But if you're not, this is oh-so-gooey.
Provided by bratty
Categories Dessert
Time 50m
Yield 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine all cake base ingredients and mix well.
- Pat into lightly greasted 13x9 baking pan.
- Prepare filling.
- Beat cream cheese until smooth.
- Add eggs and vanilla.
- Add butter and beat.
- Add powdered sugar and mix well.
- Pour over cake mixture.
- Bake for 40-45 minutes.
- You want the center to be a little gooey, so make sure not to overbake.
GOOEY BUTTER CAKE
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
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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