Happy April Fools Day!
How was your Easter weekend? We had a gorgeous warm and sunny day, great food and fabulous desserts. I hope you had a great time too!
Let’s talk April Fools Day for a second. I don’t like it. One big reason why: I was always the easiest to trick. This year I feel a bit of ahead of the game but only because I got tricked yesterday. I read something on the internet and (like a fool) went on to let my Hubby on the oh-so-surprising news (yes, I am talking about the YouTube rumors…). I saw his smirk and it hit me! Darn it, I got tricked!
So whatever you do, don’t try to trick me. Because it will work, you will have tons of fun and laugh until your sides fall off and I will shamefully hide in the closet. With this cake.
This cake, ladies and gentlemen, is one of those cakes you just have to try at least once in your life. It’s famous for the name and the texture. And it’s absolutely delicious. How can it not be with words like “gooey” and “butter” in the name? 🙂
There is a yeast-free version of this cake and a lot of dispute of to which one is the original St.Louis version. I wanted to try the yeast-cake crust just because I was curious how will the cake bake. Will the bottom bake all the way through while the top remains gooey?
It totally did. I like magic recipes like this. The bottom baked into a perfect cake-y base for the gooey buttery sweet topping.
Once the cake cools completely, the topping sets a bit so if you are like me you may want to pop the plate into the microwave for few seconds to warm it up slightly.
Gooey Butter Cake with yeast-cake base and gooey topping make for one delicious treat.
- 3 Tbsp and 1 tsp light corn syrup
- 2 Tbsp water
- 2.5 tsp vanilla extract
- 12 Tbsp unsalted butter softened to room temperature
- 1.5 c granulated sugar
- 1 tsp salt
- 1 large egg room temperature
- 1 c and 3 Tbsp all-purpose flour
- powdered sugar for dusting
- Grease a 9"x13" baking dish or line with parchment paper. Set aside.
- In a measuring cup, combine milk, warm water and a dash of sugar. Sprinkle yeast over the surface and give it a few stirs. Let sit until foamy, about 5 minutes.
- Preheat oven to 220 degrees F. (this step is optional; it just cuts down on a rising time)
- In the meantime, cream butter, sugar and salt in a large mixing bowl of your stand mixer. Beat on medium speed until light and fluffy, about 2 minutes.
- Add egg and mix well.
- Add flour alternating with yeast mixture until smooth dough forms. The dough will be sticky but should not be wet. It will not pull away from the sides of the bowl.
- Transfer the dough onto prepared baking dish and patting with your hands, spread it to cover entire bottom of the dish. It may take a while so be patient.
- Cover the dish with a kitchen towel and set in a warm and draft-free place to rise for 2 to 3 hours OR preheated but turned-off oven for about 30 minutes.
- Once the base is ready, take it out of the oven and preheat the oven to 350 degrees F.
- In a small measuring cup or a bowl, mix together corn syrup, water and vanilla extract. Set aside.
- In a large mixing bowl of a stand mixer, beat butter for 20 seconds. Gradually add sugar and cream together until light and fluffy. Scrape down the sides of the bowl as needed.
- Mix in the egg.
- Add the flour alternating with corn syrup mixture. Beat together until smooth.
- Drop dollops of the filling over the cake base. Spread with a spatula and smooth out the top.
- Bake for 25 to 30 minutes or until the top is golden brown. The topping will be gooey.
- Let cool in pan.
- Dust with powdered sugar before serving.
Have a fabulous Monday!