Can the real Gooey Butter Cake please stand up.
To tell you the truth, there is so many different recipes for gooey butter cake out there, it is hard to say if you have the REAL one. The key is find the one that you believe is the closest one to it. But, more importantly, the one recipe that you love to eat. A very popular and good recipe for gooey butter cake, uses a cake mix for the base with a gooey sweet cream cheese topping. I like that recipe and I have made it several times. And, it gets eaten every time. I just wanted a more traditional old fashioned gooey butter cake recipe.
So, as any crazy recipe loving baker would do, I started searching for the ONE recipe. One that I would be happy to bake for others. One that I would love baking. Most importantly, one that I love eating. (the three important ones)
I knew I was as close as I was going to get to the ONE recipe, when one of the teachers at my school tried a piece and told me that this recipe tasted just like the gooey butter cake from St. Louis. He should know, they had some baked up and drove the cakes all the way to Georgia to serve at his wedding rehearsal dinner.
If you love the gooey butter cake made from a cake mix, it is ok. I love it too. But, if you want to try a more traditional old fashioned recipe, give this recipe a try.
It might make you stand up and cheer. (or ask for another piece)
Here is what you need to make this delicious cake. You will need some butter, eggs, cream cheese, salt, powdered sugar, granulated sugar, vanilla, flour and baking powder.
The first thing you need to do is start making the base of the cake. In a microwave safe bowl melt the butter.
Add in the sugar and the eggs. Mix the butter mixture together with a whisk.
Add in the flour, salt and the baking powder. With your hands, form the dough into a ball.
In a greased 9 by 13 pan, press the dough evenly on the bottom. Now, let’s make the gooey topping. Put the cream cheese into a medium mixing bowl.
With a mixer, mix the cream cheese to soften. Now, add the eggs and the vanilla to the cream cheese.
With a mixer, mix the cream cheese mixture until smooth. In a microwave bowl, melt the butter.
Add in 4 cups (or 1 one pound box) of powdered sugar. (I save about 4 tablespoon spoons of the sugar to sprinkle on top) Add in the melted butter.
With a mixer, mix in the melted butter and the powdered sugar. Pour the filling onto the bottom cake.
Bake in a 350 degree oven for 40 minutes or until the topping browns slightly. With the saved powdered sugar, dust the top of the cake with powdered sugar using a fine strainer.
This is what mine looked like all sprinkled with powdered sugar. Can you see the gooey topping? This cake slices into beautiful slices
Here is a pictures of warm slices all stacked up ready to be devoured.
How about if I give you the recipe now. : )
Here is the recipe:
Old Fashion St. Louis Gooey Butter Cake
Adapted from Suzanne Corbett posted on St Charles.patch.com
2 cups all purpose flour
2 teaspoon baking powder
3/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, melted
1 extra large egg or 1 egg and one egg white
8 ounce package of cream cheese at room temperature
2 extra large eggs or 2 eggs and one yolk
16 ounces powdered sugar
1/2 cup butter
2 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 9 by 13 baking pan.
For the cake: In a medium bowl combine the flour, baking powder and salt. In another mixing bowl whisk together the sugar, melted butter and egg. Add the flour mixture to the butter mixture and combine. Spread the combined mixture evenly on the bottom of the baking dish.
For the topping: Beat the cream cheese with an electric mixer until smooth and fluffy. Beat in the eggs and vanilla. Reserve 2 to 3 tablespoons of the powdered sugar to dust cake with later. Add the remaining powdered sugar to the cream cheese along with the melted butter. Mix together with the electric mixer. Pour the topping to top of the cake and spread evenly. Bake for 40 minutes or until top is set and obtains a golden brown crust but it is still gooey and soft. Remove from the oven and cool. When the cake has cooled, dust with the reserved powdered sugar.
Makes 16 servings.
This picture tempts me to go into the kitchen and make another batch and then hid them all for myself.
Hope this post tempts you to try this recipe for yourself.
Warning! Make two batches one for your family and friends and one for yourself : ).
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