4.67 from 6 votes
Original Gooey Butter Cake recipe made from scratch!
Original Gooey Butter Cake
Prep Time
2 hrs 10 mins
Cook Time
40 mins
Total Time
2 hrs 50 mins
 

This Original Gooey Butter Cake is made with a yeast crust that is topped with a sweet and gooey butter cake mixture.

Course: Dessert
Cuisine: American
Unit: cup, large, Tablespoon, teaspoon
Servings: 15
Calories: 319 kcal
Author: Lauren Allen
Ingredients
For the cake:
  • 1 3/4 teaspoons active dry yeast
  • 3 Tablespoons granulated sugar
  • 1/3 cup warm milk
  • 6 Tablespoons butter , room temperature
  • 1 large egg
  • pinch of salt
  • 1 3/4 cups all-purpose flour
For the topping:
  • 3 Tablespoons light corn syrup
  • 2 Tablespoons water
  • 2 teaspoons vanilla extract
  • 12 Tablespoons butter
  • 1 1/3 cups granulated sugar
  • pinch of salt
  • 1 large egg
  • 1 1/4 cups all-purpose flour
Instructions
  1. In a small bowl combine yeast, 1/4 tsp sugar and warm milk. Set aside for 5 minutes. 
  2. In a stand mixer cream together the butter and 3 Tbsp of sugar until light and fluffy, about 3 minutes.

  3. Add the yeast mixture, egg, salt and flour and mix on low until combined. 

  4. Increase speed and mix/knead for about 7 minutes, until the dough is smooth and has pulled away from the sides of the bowl. 

  5. Press the dough into an ungreased 9x13'' baking dish. Cover with a towel or plastic wrap and let rise in a warm place until doubled, about 2 hours. 
For the topping:
  1. Whisk together light corn syrup, water and vanilla until combined. 

  2. In a separate bowl cream together the butter, sugar and salt until light and fluffy, about 5 minutes.

  3. Add egg, scraping down the sides of the bowl. Add a little of the flour, alternating with adding the corn syrup mixture, until both are combined. 

  4. Preheat oven to 350 degrees F.
  5. Drop large spoonfuls of topping all over the risen dough. Use a spatula to gently smooth it into an even layer. 
  6. Bake for 35-40 minutes or until the top has set and is golden brown. The center should still seem soft when it comes out of the oven. Allow to cool on a wire cooling rack to room temperature. 

  7. Serve sprinkled with powdered sugar.  This cake is best enjoyed the day it is made.

Recipe Notes

Recipe adapted from NY Times

Nutrition Facts
Original Gooey Butter Cake
Amount Per Serving
Calories 319 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 60mg 20%
Sodium 139mg 6%
Potassium 48mg 1%
Total Carbohydrates 42g 14%
Sugars 22g
Protein 3g 6%
Vitamin A 9.6%
Calcium 1.6%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.