Gooey Butter Cake IV

Gooey Butter Cake IV

shirleyo 7

"A sweet yeasted dough with a gooey butter topping."


2 h 30 m servings 586 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 92.4g
  • 30%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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  1. In a small mixing bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
  2. Prepare a sweet dough by creaming 1/4 cup sugar with the shortening and 1/4 teaspoon salt. Add 1 egg and beat with electric mixer one minute until well blended. Add 2 1/2 cups flour, the yeast mixture and 1 tablespoon vanilla. Mix three minutes with dough hook or with hands. Turn dough out on floured board and knead for one minute. Place in a lightly greased bowl, cover with a towel and set in a warm place to rise for one hour.
  3. While dough is rising, prepare the Gooey Butter Topping: In a large bowl, combine 2 1/2 cups sugar, 1 cup butter and a pinch of salt. Add 1 egg and the corn syrup. Mix enough to incorporate. Add 2 1/4 cups flour, 1/4 cup water and 1 teaspoon vanilla. Mix together well and set aside.
  4. Divide dough into two pieces. Place each into a greased 9 inch round cake pan. Crimp edges halfway up sides of pans to keep the gooey butter topping from running out underneath. After dough is spread out, punch holes in dough with fork to keep it from bubbling when baking.
  5. Divide Gooey Butter Topping into two equal parts. Spread over dough in each pan. Let cake stand for 20 minutes.
  6. Preheat oven to 375 degrees F (190 degrees C). Bake cakes in preheated oven 30 minutes. Do not overbake; the topping should stay gooey. After cakes are cool, sprinkle with confectioners' sugar.
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  1. 12 Ratings


My father-in-law is from St. Louis and said it was wonderful! I almost used one of the other recipes with the cake mix and cream cheese. That would have been a disaster!!! I was told this re...

This is the same gooey butter topping from Richard Sax's cookbook, but with a homemade crust. Surprisingly, I really enjoyed the crust, but not the goo so much! It was too sweet for my taste, ...

I have been searching and searching for this recipe for a very long time. I was pleased to find the "original" recipe here with no shortcuts. It takes time, but it well worth it!

I have been searching for this recipe for so long and am thrilled that I finally found the right one! Most of the recipes I've found are the ones with the cream cheese and cake mix, but those c...

If I could divide the rating into two, I'd give the crust a 1 and the "goo" a 4. The crust is too doughy and not enough like cake; it's very dense and heavy. I also think the crust is too plai...

We're on the right track here, but anyone who enjoys the real butter cake recipe will find this one overcooked. Where is the "goo"? 18 minutes may be too long. It makes 2 large pans -- why no...

I have lived my whole life in the St. Louis area and grew up near a metro east bakery that is famous for gooey butter cake. Cream cheese solidifies gooey butter cake's topping and gives it a ch...

This was very good! I've been hunting for a recipe similar to Sara Lee's Butter Coffee Cake (frozen) and first tried one of the Gooey Butter Cake recipes that used cake mix and cream cheese - N...

I had never baked, or eaten anything like this "cake" before so I had no expectations. I love it and so does everyone who has had some. I had ghee (clarified butter) on hand so I used that in t...