OOEY GOOEY BUTTER CAKE
Our version of this St. Louis classic is flavored with vanilla bean paste and nutmeg and comes together in just a few minutes. It definitely lives up to its name -- it's buttery and gooey, with a crisp cake-mix crust.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
- Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
- Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.
S'MORES GOOEY BUTTER CAKE
You can skip the campfire and still serve up s'mores flavors to a crowd with this rich, chewy version of the famous St. Louis cake.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
- Combine the cake mix, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and eggs and beat until smooth. Add the butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute.
- Arrange the marshmallows in rows in the chocolate batter, flat-ends up. Pour the cream cheese mixture over the marshmallows, using an offset spatula to evenly distribute. Coarsely crumble the graham crackers over the top.
- Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares.
OOEY GOOEY BUTTERCAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
- Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
- For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
- Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.
GOOEY BUTTER CAKE III
This cake uses a cake mix to make a crust, over which there is a cream cheese layer. Easy to make.
Provided by Barbara
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
- Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
- Bake for 40 to 45 minutes. Cool.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 49.5 g, Cholesterol 69.2 mg, Fat 13.9 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 277.7 mg, Sugar 38.7 g
BERTHA'S GOOEY BUTTER CAKE
Forget store-bought gooey butter cake! This is fantastic! My mother-in-law's delicious recipe (that she got from Aunt Edna) - it will even win over gooey-butter skeptics :)
Provided by Meghan Williams
Categories Breakfast
Time 40m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat to 325 (350 if not in glass cookware).
- Stir cake mix with butter and 2 eggs and cover bottom of greased 9x13 pan.
- Blend cream cheese with 2 remaining eggs and powder sugar (leave a little to dust top off).
- Pour over cake mix crust.
- Cook for 30-35 minutes.
- Let cool.
- Dust with remaining powder sugar.
Nutrition Facts : Calories 270.5, Fat 15.2, SaturatedFat 7.6, Cholesterol 84.3, Sodium 286.8, Carbohydrate 30.1, Fiber 0.3, Sugar 19.8, Protein 4
GOOEY BUTTER CAKE
This sticky-sweet cake is a St. Louis specialty -- every bakery in Missouri has its own version. Martha made this recipe on episode 703 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Brush a 13-by-9-inch glass baking dish with butter. Line with parchment paper, leaving a 2-inch overhang on each of the long sides, and butter. Set aside.
- Make the cake: In a small bowl, stir together milk and yeast; let stand until slightly foamy, about 5 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, and salt until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour in two additions, alternating with the milk mixture. Beat on medium speed until it forms a soft dough, 3 to 5 minutes.
- Press dough into prepared baking dish and cover loosely with plastic wrap. Set aside in a warm place until puffy and full of air, about 1 hour.
- Make the topping: Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Add egg, egg yolk, and vanilla and beat to combine, scraping down sides of bowl. Add flour in two additions, alternating with corn syrup. Beat until thoroughly combined.
- Spread topping evenly over risen dough using an offset spatula. Bake until just golden around the edges, about 20 minutes. Let cool completely in baking dish on a wire rack before dusting with confectioners' sugar and serving.
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OOEY GOOEY BUTTER CAKE RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (16)Estimated Reading Time 4 minsServings 12
- Using an electric mixer (or stand mixer fitted with the paddle attachment) on medium speed, beat granulated sugar, butter, and salt in a large bowl, scraping down sides, until well combined (butter does not need to be fluffy), about 3 minutes. Beat in egg. Reduce mixer speed to low and gradually beat in flour. Add corn syrup, milk, and vanilla and beat on low speed, scraping down sides, until combined and no streaks of syrup remain.
- Preheat oven to 350°. Butter a 13x9" pan. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat granulated sugar, brown sugar, and remaining ¾ cup butter in a large bowl, scraping down sides, until well combined (butter does not need to be fluffy), about 3 minutes. Beat in eggs one at a time until incorporated (mixture will look loose and broken, that’s okay), then beat in vanilla. Reduce mixer speed to low and gradually beat in dry ingredients in 3 additions, alternating with sour cream in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan, smoothing top with a spatula (if you have an offset spatula, use it!). Dollop goo over batter. Using spatula, gently and evenly spread goo over entire surface.
- Bake cake until browned, edges begin to pull away from pan, and middle is slightly wobbly, 45–55 minutes (cake will appear to boil at about 30 minutes, but don’t be frightened; keep baking!). When fully baked, it will look like the surface of the moon, with craters and valleys of goo and mountains of cake. Let cool 1 hour in pan, then dust with powdered sugar.
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