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.
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.
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
GOOEY BUTTER CAKE
A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. -Cheri Foster, Vail, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 381 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 299mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
GOOEY BUTTER CAKE
The gooey part kind of tastes like cookie dough. So good and gooey and rich. Great for dessert, snack, or a very indulgent breakfast. This can be made in 2 9-inch round pans, or one 10-inch springform pan.
Provided by Schnookie Wookums
Categories Breads
Time 3h20m
Yield 2 9x9 inch square cakes, 18 serving(s)
Number Of Ingredients 17
Steps:
- Prepare dough:.
- Thoroughly grease 2 9x9x2 in square pans.
- Dissolve yeast in warm milk; set aside.
- Mix sugar with shortening and salt.
- Add egg and beat with mixer 1 minute until well blended.
- Add flour, then milk-yeast mixture and vanilla to sugar mixture.
- Mix 3 minutes with mixer (use dough hook if possible).
- Turn dough on floured surface and knead for 1 minute.
- Put in lightly greased bowl, cover with towel and set in warm area to rise for 1 hour.
- Divide dough into 2 equal parts and place each in pan.
- Crimp dough halfway up sides, so gooey butter does not run underneath.
- Poke holes in dough with fork so it won't bubble when baking.
- Make gooey butter filling by:.
- Combining sugar, butter and salt.
- Add egg and corn syrup.
- Mix just enough to incorporate.
- Add flour, water and vanilla.
- Divide butter into two parts and spread over dough.
- Let cakes stand for 20 minutes.
- In the meantime preheat oven to 375 degrees F.
- Bake 20 minutes, but DO NOT overbake, or topping will not be gooey.
- Cool cakes completely, then sprinkle with confectioner's sugar.
- ** If using 10-inch springform pan, it makes one cake. Let the cake cool and then release sides.
- **Serve at room temperature, but store in the fridge.
Nutrition Facts : Calories 762.2, Fat 56.9, SaturatedFat 18.2, Cholesterol 48.7, Sodium 146.5, Carbohydrate 60.1, Fiber 1, Sugar 32.1, Protein 4.5
KALDI'S GOOEY BUTTER CAKE
This was posted in StL Today recently. For those not familiar, Kaldi's is a wonderful coffee shop, with equally wonderful desserts. Their gooey butter cake was voted the favorite in St. Louis. I have made this recipe, and the top is a little more custard like than I think Kaldi's is, but it's still a great cake.
Provided by Queen Roachie
Categories Dessert
Time 1h10m
Yield 1 cake, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Line a 9-by-13-inch metal pan with foil; coat foil with non-stick cooking spray.
- Prepare the crust. Combine butter, 1 egg and 1 1/2 teaspoons vanilla; beat with an electric mixer until well blended. Add water, cake mix and flour; beat until combined. Place dough into the prepared pan, and press into an even layer.
- Prepare the topping. Beat cream cheese at medium speed about 2 minutes, until very smooth. Add 3 eggs and 3/4 teaspoon vanilla and beat until combined. Gradually add powdered sugar, beating just until blended and smooth. Pour topping over crust and spread evenly.
- Bake 50 to 55 minutes or until top is golden brown. Cool completely. Just before serving, sift 3 to 4 tablespoons powdered sugar over cake.
ST. LOUIS GOOEY BUTTER CAKE
Make and share this St. Louis Gooey Butter Cake recipe from Food.com.
Provided by lmt425
Categories Breads
Time 3h40m
Yield 1 9 x 13 pan, 16-20 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
- Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
- Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
- Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
- Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 40 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners' sugar for serving.
Nutrition Facts : Calories 306.7, Fat 13.9, SaturatedFat 8.5, Cholesterol 61.2, Sodium 179, Carbohydrate 42.5, Fiber 0.7, Sugar 22.5, Protein 3.5
PUMPKIN GOOEY BUTTER CAKE
All Day I DreamAbout Food's low-carb pumpkin recipe. I lowered the butter a bit & doubled the pumpkin purée & pumpkin pie spice.
Provided by marypatlaver
Categories Dessert
Time 1h15m
Yield 16 Pieces, 16 serving(s)
Number Of Ingredients 15
Steps:
- TO MAKE THE CAKE:.
- 1. Preheat oven to 325F and lightly grease a 9" x 13" glass or ceramic baking dish (metal is not recommended).
- 2. In a large bowl, combine almond flour, granulated sweetener, baking powder, and salt. Add melted butter, egg, and vanilla extract, and stir well to combine. Transfer mixture to prepared baking dish and press into the bottom and up the sides.
- TO MAKE THE FILLING:.
- 1. In a large bowl, use an electric mixer to beat cream cheese and softened butter until smooth. Beat in powdered and brown sweeteners until well combined, then beat in pumpkin, eggs, pumpkin pie spice, and vanilla until mixture is uniform and smooth.
- 2. Pour filling into prepared pan, over the crust. Bake 50-60 minutes, or until sides are set about 2 inches from the edges of the pan, while the center is still jiggly.
- 3. Remove cake from oven and let cool completely before cutting into squares. Top with lightly sweetened whipped cream if desired.
Nutrition Facts : Calories 143.3, Fat 14.4, SaturatedFat 8.5, Cholesterol 73.4, Sodium 130.7, Carbohydrate 1.8, Fiber 0.1, Sugar 0.7, Protein 2.2
GOOEY BUTTER CAKE
Provided by Ann Barry
Categories easy, dessert
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, cream together the sugar, shortening, butter, milk powder, egg and salt. (For an authentic egg-yolk color, add a few drops of yellow food coloring.)
- Add the bread and cake flours, vanilla, corn syrup and water, and mix just until incorporated.
- Cut the Danish or coffeecake to fit a buttered 8-by-8-inch pan, leaving a rim around the edge to contain the gooey butter mixture.
- Pour the butter mixture over the cake and bake for 30 minutes. Remove from oven and sprinkle with confectioners' sugar to taste.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 141 milligrams, Sugar 23 grams, TransFat 1 gram
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