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Gooey Butter Cake

Legend has it this St. Louis confection was invented by accident when a baker mixed up the butter proportions on a coffee cake and served it anyway to rave reviews. Its sweet and buttery topping bakes into the gooey center it’s known for. And our recipe uses browned butter for some delicious nutty notes. Serve it as a breakfast tart or an afternoon treat.
3 hr 45 min Prep Time
40 min Cook Time
  • Prep Time: 3 hr 45 min
  • Cook Time: 40 min
  • Servings: 12

Servings: 12

Ingredients

  • For the Cake

  • 3 tablespoons milk, at room temperature
  • 1 ¾ teaspoons active dry yeast
  • 6 tablespoons unsalted butter, at room temperature
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 large egg
  • 1 ¾ cups all‑purpose flour

  • For the Topping

  • 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
  • ¼ cup heavy cream, at room temperature
  • 3 tablespoons light corn syrup
  • 1 tablespoon vanilla extract
  • 1 cup granulated sugar
  • ¼ cup packed light brown sugar
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1 cup plus 3 tablespoons all‑purpose flour
  • Powdered sugar, for topping

Instructions

Step 1

Mix milk with 2 tablespoons warm water in a small bowl. Add yeast and whisk gently to dissolve. Set aside until it is slightly bubbly, about 3‑5 minutes.

Step 2

Using an electric mixer with a paddle attachment, cream butter, sugar and salt. Scrape sides and beat in egg. Alternate adding the flour and yeast 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, 7‑10 minutes.

Step 3

Press dough into a 9x13-inch glass baking dish. Cover and let rise until doubled, about 2‑3 hours.

Step 4

Heat oven to 350°F.

Step 5

Add butter to a small saucepan over medium heat. Cook until the butter foams and steams. Swirl the pan as the foam subsides and closely watch as the butter turns golden brown and solids form. Pour into a small bowl and cool completely until solidified.

Step 6

Mix heavy cream, corn syrup and vanilla in a small bowl. Using an electric mixer with paddle attachment, cream the solidified brown butter, sugar and salt until light and fluffy, 5‑7 minutes. Beat in egg, scraping down sides of bowl as needed. Alternate adding flour and heavy cream mixture, scraping down sides of bowl between each addition.

Step 7

Spoon large dollops of topping onto risen cake; use spatula to spread gently to cover cake in an even layer. Make sure to bring topping all the way to the edges of the pan.

Step 8

Bake for 30‑40 minutes. Cake may rise and fall while baking. Bake until golden brown on the edges but still slightly wobbly in the center. Allow to cool in pan. It will settle as it cools. Sprinkle with powdered sugar and serve.