St. Louis Gooey Butter Cake

By Melissa Clark

St. Louis Gooey Butter Cake
Andrew Scrivani for The New York Times
Total Time
1½ hours, plus about 3 hours’ rising
Rating
5(2,212)
Comments
Read comments

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.

Featured in: Having My Cake and Eating It Too

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:16 to 20 servings

    For the Cake

    • 3tablespoons/45 milliliters milk at room temperature
    • 1¾teaspoons/5 grams active dry yeast
    • 6tablespoons/85 grams unsalted butter at room temperature
    • 3tablespoons/45 grams sugar
    • 1teaspoon/5 grams kosher salt
    • 1large egg
    • 1¾cups/215 grams all-purpose flour

    For the Topping

    • 3tablespoons plus 1 teaspoon/50 milliliters light corn syrup
    • 2½teaspoons/10 milliliters vanilla extract
    • 12tablespoons/170 grams/1½ sticks unsalted butter, at room temperature
    • 1½cups/300 grams sugar
    • ½teaspoon/3 grams kosher salt
    • 1large egg
    • 1cup plus 3 tablespoons/145 grams all-purpose flour
    • Confectioners’ sugar, for sprinkling
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)

311 calories; 12 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 4 grams protein; 181 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.

  2. Step 2

    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.

  3. Step 3

    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, 2½ to 3 hours.

  4. Step 4

    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.

  5. Step 5

    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.

Ratings

5 out of 5
2,212 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Tom

As someone who worked for 10 years in a bakery in St. Louis, I want to warn everyone that if you eat a gooey butter that was made from a yellow cake mix, it's a sad copy. If you eat one that is made with cream cheese, it is an abomination. This recipe is in the ballpark of a true gooey butter.

Jo Ann Henderson

I have made this cake several times since I first saw it in the feature article in the NY Times. I consider it the ultimate "coffee cake". Personally, I think it is elevated with the addition of 1 C diced apples (fuji, granny smith, or some other firm, tart fruit) added to the batter. Good either way. Especially as a breakfast tart.

Jessica

No one from St. Louis would ever say "gooey cake." It just "gooey butter" to the initiated. And everyone knows it's a breakfast food, not a thanksgiving dessert. But I'm glad to see its being recognized, finally, as a significant regional confection.

Steve in St. Peters, MO

A bit of advice for the uninitiated. Don’t do as a friend did and decide to make a 9x13 pan of this with a sister and then devour the entire batch in an afternoon. She told me she was sicker than a dog. Gooey butter cake is VERY rich and needs to be enjoyed in moderation.

Megan

Labor intensive and not much sweetness or flavor :/ I’m a St. Louis native and this ain’t it.

Pam

I cannot wait to make this. I have been making the cream cheese version which really doesn't taste like the gooey butter cake I remember. Grew up in the 50's and 60's on the Illinois side of the river. There were many bakeries that made coffeecakes not muffins or bread. Even in the little town of New Athens - population less than 2,000 - a small bakery made the best gooey butter. Moved in the 70's and have never found anyplace else to buy one. Pam

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.