Recipe For Gooey Butter Cake St. Louis
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.
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.
The Best St. Louis Gooey Butter Cake
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.
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.
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.
St. Louis Gooey Butter Cake Reworked With Gluten Free Unprocessed Ingredients And A Holiday Visit Back To St. Louis For Aj And Me
Legend, indeed. Butterkuchen has been a staple of German home baking at least since Henriette Davidis's Praktisches Kochbuch of 1845. My 1894 edition has 4 different versions, the prime one being: Westfälischer Butter-, Kaffee-, oder Zuckerkuchen. It's not surprising that a St. Louis baker would have the recipe from his mother or grandmother!
Native St. Louisan here. This cake has evolved into two versions. This recipe is like the original type, a yeasted bottom and a a not-too-sweet top. You buy this at a bakery and have it for breakfast or as an afternoon snack. The other is an easy at-home version you make to take to a potluck or a church supper. It has a cake mix base and a cream cheese topping. It’s very sweet, and you’re most likely to serve it for dessert. You’re not likely to see either on a Thanksgiving dinner table.
I bake often. I bake exotic things. This does not taste gooey, even when cooked less than 25-30 minutes. It tastes like boring pound cake. I thought this might be nice to know, if considering giving this recipe a go...
Easy Gooey Butter Cake
I like the suggestion, in another comment, to substitute Golden Syrup for the corn syrup, but I think brown rice syrup might be even more apt, for that comforting nutty-grain flavor. Or an especially delicious honey? Even agave syrup is more appealing than icky corn syrup. (The natural food store I patronize won't even carry the stuff, I think because they cannot gurarantee it to be non-GMO.)
Really? I was born there, my mom was born in Webster Groves in the late 20's and her mother as well. They all called it Gooey Butter Cake.
Sorry folks. This isn't worthy of its namesake. It's a distant cousin of the real deal. My daughter is a student @ St Louis Univ & has sampled various offerings this past year. Today she & my wife brought home a true gooey butter cake. It's made with yellow cake mix & cream cheese. It's buttery and... gooey. This recipe does not deliver.
Ooey Gooey Butter Cake Bars Recipe
Made this last evening or Christmas breakfast. Tastes exactly like what I grew up loving in St. Louis. Thanks for a wonderful taste memory!! Highly recommended!
Lake Forest Bakery made the best and it was very sweet and very gooey and was eaten for breakfast. I much preferred their German Gooey Butter - a bit less sweet and with a delicious brown sugar crispy top. I've never seen a recipe for it. A St Louis classic!
I made this during the Covid 19 quarantine, used yogurt for the milk, maple syrup for the corn syrup, topped with brown sugar. OMG, where has this been all my life!!!
How To Make Gooey Butter Cake
This recipe is well written and yields a very good cake. I baked it at the longer end of the suggested range, but would heed others recommendations to bake it less to ensure the ultimate gooey result!
Made as written. I sampled an “imposter” GBC (with cake mix & cream cheese) at a family gathering. Went in search of a recipe, fell down the GBC rabbit hole, and landed on this one. I’ve never had a GBC from a STL bakery, but my goodness, this version has me hooked! Tips: Don’t overbake—I know a crusty brown top is amazing, but the bottom yeasted cake dries out rather quickly. Check at 30min for golden brown. This is more of a coffee cake, not overly sweet. Didn’t even use powdered sugar.
When I lived in St. Louis in the early 60's my mom would bring home deep butter coffee cake from Pope's cafeteria. Is this similar or does anyone know where I could get the Pope's recipe? Have been looking for years...
Gooey Butter Cake Bars
Interesting convergence of two Euro recipes: Belgian waffle and French “tarte a la creme”. A surprising combo with mouth watering effect! Because the base is essentially a waffle, just like it’s sibling in crime it won’t last well overnight. So be ready to gobble up!
First Melissa Clark recipe I found wanting. Followed the recipe as written; no substitutions or additions. Cake didn't rise; stuck to pan. Taste was meh...won't repeat this one.
Absolutely delicious - best served slightly warm out of the oven. One of my favorite foods as a child (which is now 60 years ago) was Sara Lee's Butter Streusel Coffee Cake. I would get one slice, but could have eaten the whole cake. One bite of this cake and I felt 10 again! I finally found the flavor I've tried to imitate for years - and now I can eat it all!! Thank you!!
Classic Gooey Butter Cake
I have fond memories of arriving home after a long ride on the school bus to find a gooey butter cake on the kitchen countertop.
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Made as written on NYE and it was delicious. Effortful, but delicious. Watch the time based on your oven. Was just watching Kewande Kolomafe’s video on how to make Kouign-Amann (coon-ya-mann, according to French people online, not queen-ya-mann) - means Butter Cake in Breton language - but the steps are a little different - it’s a laminated dough. More effortful! Flavor profiles and ingredients are the same: sugar, butter, yeast, salt, flour (not Kolomafe’s version - she jazzes it up).
More of a blondie than a cake. Yummy and bland, the butter flavor comes through. Try another time with brown sugar, possibly another flavor, like booze! or fruit! Also try with using a tiny bit more yeast, would have liked a bit more rise
Giving Thanks For Gooey Butter
Delicious! I used half AP and half cake flour (since it was what I had) and took the suggestions from other reviewers of replacing the corn syrup with maple syrup and only baking for 30 minutes. I didn’t notice any appreciable rise like some others and it still turned out amazing!!
I can’t believe no one has mentioned that butter cake is a Philly thing. The taste of breakfast at the Jersey shore for me (does anyone remember the long-gone Dutch Oven Bakery in Ocean City?) and still to be found at German bakeries in NE Philly. (And we’d never do that cream cheese abomination I am reading about here.) But actually, there’s a version in the awesome cookbook Classic German Baking as well so we really should give Germans the credit.
Born and raised in the STL area. Have made gooey butter cakes both this way and with yellow cake mix + cream cheese. This recipe is a labor of love and, time permitting, totally worth the effort. In the absence of time, the other recipe is utterly serviceable to the point that I am repeatedly begged to bring it to all special occasion.
Gooey Butter Cake Recipe And History, Whats Cooking America
I've long wondered if this cake is any relation to kouign amann--the flavors can taste quite similar and louisiana has a long French history.
Aaron, St. Louis is in Missouri, not Louisiana. Gooey butter cakes were and remain the mainstay of the many German bakeries that have been in business here since the late 1800's. I don't think
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