:max_bytes(150000):strip_icc()/20250603-SEA-GooeyButterCake-LarisaNiedle-HERO-9a54676eb53a48e3873370e7a3cb3ef8.jpg?w=1920&resize=1920,1440&ssl=1 "The Wealthy, Buttery Cake That is Well-known in St. Louis — Here is The right way to Make It")
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Why It Works
- Incorporating an entire egg and an additional egg yolk into the batter provides moisture and richness to the cake.
- Brown sugar provides the topping its deep, butterscotch taste, which is signature to gooey butter cake.
- Seasoning the topping with simply the correct amount of salt balances the sweetness of the dessert, stopping it from turning into cloying.
- Although unorthodox, a contact of nutmeg within the batter enhances the cake’s buttery taste.
If you happen to grew up in St. Louis, gooey butter cake was probably a staple of your childhood. With a wealthy, buttery cake as its base and a sticky, barely caramelized topping dusted with confectioners’ sugar, the pastry is beloved in St. Louis. It is bought in each native grocery retailer, together with Schnucks and Dierbergs, and supplied in virtually each espresso store. There are even devoted bakeries specializing in totally different flavors of gooey butter cake, resembling pink velvet, chocolate, lemon, and different wacky flavors, together with piña colada and maple bacon.
Severe Eats/ Larisa Niedle
Like toasted ravioli, Imo’s pizza, and Ted Drewes’ frozen custard concrete, gooey butter cake is a St. Louis specialty. The minute you begin driving outdoors of the St. Louis area, gooey butter cake turns into impossibly onerous to search out, which is unlucky, as a result of the dessert is one thing everybody ought to have the ability to take pleasure in, regardless of the place they reside.
The historical past of gooey butter cake is shrouded in some thriller. Numerous bakeries declare to have invented it; in accordance with a well-liked native legend, the dessert was a cheerful accident: A German baker was making a cake, combined up the ratio of elements, and created a gooey cake as an alternative of a extra conventional yeasted espresso cake. As a substitute of tossing the cake, the frugal baker bought it because it was. Prospects liked it, and a regional traditional was born.
Right now, gooey butter cake is nearly at all times served as a morning or mid-afternoon espresso cake. It is commonplace to see it as a aspect dish at birthday events or potlucks, although it is candy sufficient to be a dessert. Most St. Louis bakeries and grocery shops make it the old school method, with a yeasted cake base and a sticky topping of butter, sugar, and corn syrup. St. Louis house bakers, nonetheless, are inclined to make a distinct model with cake combine and prime the batter with a cheesecake-like combination of cream cheese and sugar. It is considerably simpler to make, however yields a distinct dessert that isn’t as satisfyingly chewy.
Right now, I reside in San Francisco. I’ve but to discover a native bakery that sells gooey butter cake, so the one method I can fulfill my hankering for it’s to make it myself. Fortunately for me, the dessert is comparatively straightforward to make. The one factor that could be daunting is working with yeast. Simply be certain your yeast is alive and viable, and the remaining is, nicely, a bit of cake: Stir the yeast into heat milk with a little bit of sugar, and set it apart as you put together the opposite elements. It ought to bubble up properly, but when not, you will wish to get some new yeast and begin over.
Like many yeasted espresso truffles, the dough requires some kneading to assist develop simply sufficient gluten to assist the cake’s rise and construction. I begin by creaming collectively the butter and sugar, adopted by the eggs and flour. Then, I swap the paddle attachment for the dough hook, which makes mild work of kneading. Don’t fret about overdeveloping the gluten, because the butter, eggs, and sugar assist tenderize the dough.
As soon as you have made the dough, you will proof it till it is puffy and doubled in measurement. The final step earlier than baking is to organize the topping. Darkish brown sugar gives deep molasses and butterscotch notes, whereas corn syrup provides the topping its signature gooey texture. Because the topping bakes, it thickens and caramelizes barely. I could also be in San Francisco, however this candy, toothsome espresso cake tastes similar to one you’d discover in my hometown of St. Louis.
The Wealthy, Buttery Cake That is Well-known in St. Louis — Here is The right way to Make It
Prepare dinner Mode
(Hold display awake)
For the Cake Batter:
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1/3 cup complete milk (about 2 3/4 ounces; 80 g)
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1 tablespoon (15 ml) water
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50 g granulated sugar (1 3/4 ounces; 1/4 cup), divided
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2 1/4 teaspoons (7 g) energetic dry yeast
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113 g unsalted butter (4 ounces; 8 tablespoons), room temperature, plus extra for greasing
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1 teaspoon Diamond Crystal kosher salt; for desk salt, use half as a lot by quantity
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1/2 teaspoon vanilla extract
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1/8 teaspoon floor nutmeg
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1 massive egg, room temperature
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1 massive egg yolk, room temperature
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280 g all-purpose flour (9 3/4 ounces; 2 cups plus 3 tablespoons)
For the Topping:
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110 g mild corn syrup (3 3/4 ounces; 6 tablespoons)
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2 tablespoons (30 ml) scorching water
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255 g unsalted butter (9 ounces; 18 tablespoons), room temperature
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350 g granulated sugar (12 1/3 ounces; 1 3/4 cups)
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107 g darkish brown sugar (3 3/4 ounces; 1/2 cup)
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1 tablespoon (15 ml) vanilla extract
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1 1/2 teaspoons Diamond Crystal kosher salt; for desk salt, use half as a lot by quantity
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1 massive egg
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210 g all-purpose flour (7 1/2 ounces; 1 1/2 cups plus 2 tablespoons)
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Confectioners’ sugar, for topping
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Grease a 9-by-13-inch baking pan with butter; put aside.
Severe Eats/ Larisa Niedle
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For the Cake: In a small saucepan, mix milk, water, and 1/4 teaspoon sugar. Set over medium-low warmth till combination is heat to the contact, about 100°F (38°C). Take away from warmth and stir in yeast to dissolve. Let sit till combination is foamy, about 5 minutes.
Severe Eats/ Larisa Niedle
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Within the bowl of a stand mixer fitted with the paddle attachment, mix butter, remaining sugar, salt, vanilla, and nutmeg. Combine on low velocity to roughly incorporate, then improve velocity to medium-high and beat till mild and fluffy, pausing midway by means of to scrape down the perimeters with a versatile spatula, 2 to three minutes.
Severe Eats/ Larisa Niedle
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Utilizing a versatile spatula, scrape down the perimeters and backside of the bowl. Add egg and egg yolk and beat on low velocity to include. (The combination will slosh round a bit and appear like runny scrambled eggs after 1 minute; that is regular.) Enhance velocity to medium and beat till batter breaks down into smaller curds, one other 2 to three minutes. (The combination will received’t be utterly emulsified and can resemble cottage cheese; that is regular.)
Severe Eats/ Larisa Niedle
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Scrape down the perimeters once more and add the flour. Pulse mixer on and off till many of the flour has been absorbed, then scale back to low velocity and blend till dough resembles a stiff cookie dough and mixer begins to pressure barely. With the mixer nonetheless on low velocity, drizzle yeast and milk combination into the bowl, and blend till milk is absolutely included and batter is thick.
Severe Eats/ Larisa Niedle
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Fastidiously scrape batter off paddle into the bowl and swap to the hook attachment. Knead dough on medium-low till dough is clean and elastic and clings to the dough hook when lifted up, 7 to 10 minutes. Utilizing a dough scraper, scrape dough into ready baking pan. Utilizing ungreased fingers, press the dough evenly right into a 1/2-inch thick layer all the way in which throughout the underside of the pan. Loosely cowl with plastic wrap and let sit at heat room temperature (75 to 80°F; 24 to 27°C) till puffy and doubled in measurement, 1 1/2 to 2 1/2 hours.
Severe Eats/ Larisa Niedle
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For the Topping: About quarter-hour earlier than cake is finished rising, modify oven rack to center place and preheat to 350°F (175°C). In a heat-proof spouted measuring cup, mix corn syrup with scorching water. Within the clear bowl of a stand mixer fitted with a paddle attachment, beat butter, granulated sugar, brown sugar, vanilla, and salt till combination is fluffy, about 2 minutes.
Severe Eats/ Larisa Niedle
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Utilizing a versatile spatula, scrape down backside and sides of the bowl and, with the mixer operating on low velocity, add the egg, adopted by the corn syrup combination, and blend till absolutely included.
Severe Eats/ Larisa Niedle
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Scrape down backside and sides of the bowl once more and add the flour. Pulse mixer till the flour is generally absorbed, 3 to 4 pulses, then combine on low velocity till batter is thick, about 2 minutes.
Severe Eats/ Larisa Niedle
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To Bake: Scrape batter over the risen dough (don’t fear if the dough deflates barely from the load of the topping) and, utilizing an offset spatula, unfold the topping back and forth to evenly cowl dough. Bake till prime of cake is golden brown however nonetheless liquid and jiggly, and an instant-read thermometer inserted within the heart registers 190° to 195°F (88° to 90°F), 35 to 45 minutes.
Severe Eats/ Larisa Niedle
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Take away from the oven. The highest will probably be rippled with irregular peaks and valleys. Let the cake cool utterly on a wire rack, about 1 hour. Mud with confectioners’ sugar, slice, and serve.
Severe Eats/ Larisa Niedle
Particular Gear
Kitchen scale, stand mixer with paddle and dough hook attachment, 9-by-13-by-2-inch steel baking pan
Notes
Though some persons are cautious of corn syrup, it is value noting that it is a totally different product than excessive fructose corn syrup. The corn syrup is vital to creating the cake topping gooey, however in case you are adamant about avoiding corn syrup, you possibly can substitute mild-flavored honey instead. Nonetheless, bear in mind that the ensuing cake may have honey-tasting notes and will not style like conventional gooey butter cake.
Make-Forward and Storage
This cake is nice the day that it is made, nevertheless it improves in texture the day after. Retailer the cake and leftovers in an hermetic container or the baking pan lined with plastic wrap at room temperature for as much as 3 days.
You possibly can freeze leftover slices or your complete cake by wrapping them tightly in plastic wrap and inserting them in a zipper-top freezer bag earlier than freezing. The whole cake will match right into a 2-gallon freezer bag. The cake may be frozen for as much as 3 months. Thaw the cake at room temperature for a minimum of 8 hours.
