Food

St. Louis Gooey Butter Cake

To be completely honest I had never heard of butter cake. My dear friend Pepper who is my guinea pig introduced me to this beauty of a pastry and I’ve been in love ever since.

It depends who you talk to regarding butter cake. Apparently there are different opinions of what butter cake actually is. I’m not here to debate, I’m here to bake, drink, laugh and have fun.

Plus, I’m not a fighter. Never have been. Unless it’s with Martha Stewart then I’m ready to go toe to toe.

Gooey Butter Cake turns out to be a staple in St Louis bakeries. It’s the law. Unless you’re Sucrose Bakery which thinks it’s above the law. Then I guess you don’t have to have Gooey Butter Cake at your bakery.

Actually, it’s a stellar bakery with classics, on point flavors, no corner cutting operation that supports the local community. That’s rare and what we really need more of today. That’s pretty awesome if you ask me.

I am in love with Gooey Butter Cake. How could you not? Look at the name. Gooey Butter Cake. It’s a cake that when it comes out of the oven it already has a frosting like topping. If you let the cake sit for about 10 minutes and cut you a piece while it’s still warm. Big glass of milk or a good cup of coffee. You’ll be glad you’re not dead.

The best part of Gooey Butter Cake it is completely open to your interpretation. There are so many endless possibilities with Butter Cake. You can add sliced almonds, lemon, peanut butter and on and on. I think you’ll want to give this recipe a run through your kitchen and when you taste it your mind will explode with possibilities.

The one thing that I found when looking into Gooey Butter Cake is that a majority of the recipes called for corn syrup. I won’t go into my beliefs about corn syrup. You can all draw your own conclusions and make up your own minds about the dangers or not. I personally don’t think it’s really necessary in recipes and don’t see it’s purpose.

If it wasn’t corn syrup, it was cream cheese. Cream cheese is a good alternative as well but I felt it thwarted the whole butter flavor. Which is what this cake is meant to be.

As a replacement for corn syrup, in my Butter Cake I used condensed milk. There is no difference in flavor or texture in the cake. You won’t be able to tell the difference from the traditional butter cake that calls for corn syrup. It also helps keep the butter being the celebrity. Which is what we want. It’s what we all want.

“A man sees in the world what he carries in his heart.” – Johann Von Goethe 

Butter Cake

Makes one 9 x 13 inch cake

For the Cake

100g. Whole milk
7g. Active Dry Yeast  (which is 1 envelopes worth of Fleischmann’s)
100g. Butter
65g. Sugar
5g. Salt
300g. Flour
1 count. Egg

-combine milk and yeast. Set aside.
-in your mixer, cream together butter and sugar until light and fluffy
-add your egg and combine
-add your flour and milk mixture in stages
-once all is added mix an additional 30 seconds on medium
-you should have a nice smooth dough
-pat your dough mixture into a 9×13 inch casserole dish that has been sprayed with nonstick spray
-set aside for 1 hour

For the Butter Topping

100g. Condensed milk
150g. Butter
300g. Sugar
5g. Salt
150g. Flour
6g. Vanilla
1 count. Egg

-throw everything in a mixing bowl and mix on high until light and fluffy about 3-4 minutes.

Now finish your butter cake. Once your topping is light and fluffy. Take your cake that sat for an hour and spread your butter topping evenly over the top. Throw that thing in the oven at 350 degrees and bake for 35-45 minutes. It should be a nice golden color.

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Vanilla Jell-O Pudding Buttercream

Brown Butter and White Chocolate Scones