Description
This Gooey Butter Cake recipe features a rich, buttery yeast dough base topped with a sweet, luscious cream cheese filling that bakes into a perfectly gooey, golden dessert. With its soft, slightly chewy texture and sumptuous filling, it is ideal for dessert lovers wanting a classic Midwest treat with a decadent twist.
Ingredients
Scale
Dough:
- 1 teaspoon instant yeast (3 grams)
- ½ cup milk, warm (100-110°F) (114 grams)
- 8 tablespoons unsalted butter, room temperature (113 grams, 1 stick)
- ¼ cup granulated sugar (50 grams)
- 2 large eggs, room temperature (100 grams)
- 1 egg yolk, room temperature (14 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ teaspoon kosher salt
- 2 cups all-purpose flour (240 grams)
Filling:
- 10 tablespoons unsalted butter, melted (141 grams, 1¼ sticks)
- 1¼ cups granulated sugar (250 grams)
- ¼ cup light corn syrup (78 grams)
- ¼ teaspoon kosher salt
- 1 large egg, room temperature (50 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ¼ teaspoon almond extract (1 gram)
- 1 cup all-purpose flour (120 grams)
- ¼ cup milk, room temperature (57 grams)
For dusting:
- ¼ cup powdered sugar (28 grams)
Instructions
- Prepare the pan: Grease a 9×13-inch baking pan with nonstick spray and dust it with flour. Set aside to ensure the dough doesn’t stick during rising and baking.
- Activate yeast: In a small bowl, combine the instant yeast and warm milk. Let it rest for a few minutes until it becomes foamy, indicating the yeast is active.
- Cream butter and sugar: In a stand mixer fitted with the paddle attachment, cream together the room temperature butter and granulated sugar until light and fluffy, about 2 minutes.
- Add eggs and flavoring: Beat in the eggs, egg yolk, vanilla extract, and kosher salt until well combined, approximately 1 minute.
- Incorporate dry and wet ingredients: Add half of the flour and beat until mixed. Then add the milk and yeast mixture, followed by the remaining flour. Continue mixing on low speed until the dough stretches and becomes elastic, about 5-6 minutes.
- Transfer dough to pan: Spread the dough evenly into the prepared baking pan using a spatula, ensuring uniform thickness.
- First rise: Cover the pan with a towel and place it in a warm spot to rise until it doubles in size, about 1 to 2 hours.
- Preheat oven: Set your oven to 325°F (163°C) to prepare for baking the cake.
- Make the filling: In the stand mixer bowl, combine melted butter, granulated sugar, light corn syrup, and kosher salt. Beat for 1-2 minutes until well blended.
- Add remaining filling ingredients: Beat in the egg, vanilla extract, and almond extract until combined.
- Incorporate flour and milk: Gradually add the flour and milk, mixing well after each addition to achieve a smooth filling batter.
- Spread filling over dough: Drop dollops of the filling atop the risen dough and gently spread it evenly with a spatula to cover the entire surface.
- Bake the cake: Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the center is mostly set but still slightly jiggles.
- Dust with powdered sugar: Once out of the oven, lightly dust the cake surface with powdered sugar for a delicate finish.
- Cool and serve: Allow the cake to rest for a few minutes before slicing. For cleaner slices, cool completely. Expect some sinking or crater-like indentations, which are normal and add charm to this rustic dessert.
Notes
- Use room temperature ingredients for better incorporation and texture.
- Make sure the milk is warm, not hot, to activate yeast without killing it.
- The dough will be stretchy and slightly sticky—this is normal and necessary for good texture.
- Allow the cake to cool fully for neater slices if desired.
- Crater formation after baking is typical and does not affect taste.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
