Gooey Butter Cake Recipe - The Cookie Rookie® (2024)

5 from 8 votes

Author: Becky Hardin

For the Cake

• ▢ 1 teaspoon instant yeast 3 grams
• ▢ ½ cup milk 114 grams, warm (100-110°F)
• ▢ 8 tablespoons unsalted butter 113 grams, room temperature (1 stick)
• ▢ ¼ cup granulated sugar 50 grams
• ▢ 2 large eggs 100 grams, room temperature
• ▢ 1 egg yolk 14 grams, room temperature
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ ½ teaspoon kosher salt
• ▢ 2 cups all-purpose flour 240 grams

For the Filling

• ▢ 10 tablespoons unsalted butter 141 grams, melted (1¼ sticks)
• ▢ 1¼ cup granulated sugar 250 grams
• ▢ ¼ cup light corn syrup 78 grams
• ▢ ¼ teaspoon kosher salt
• ▢ 1 large egg 50 grams, room temperature
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ ¼ teaspoon almond extract 1 gram
• ▢ 1 cup all-purpose flour 120 grams
• ▢ ¼ cup milk 57 grams, room temperature
• ▢ ¼ cup powdered sugar 28 grams, for dusting

• Grease a 9×13-inch baking pan with nonstick spray and flour. Set aside.

• Add the yeast and warm milk to a bowl let it rest for a few minutes until foamy.

  1 teaspoon instant yeast, ½ cup milk

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy, about 2 minutes.

  8 tablespoons unsalted butter, ¼ cup granulated sugar

• Add in the eggs, egg yolk, vanilla extract, and salt and beat until combined, about 1 minute

  2 large eggs, 1 egg yolk, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt

• Add in half of the flour, and beat until incorporated. Then, add in the milk mixture and beat until incorporated. Add in the remaining flour, and continue beating on low speed until the dough becomes stretchy, about 5-6 minutes.

  2 cups all-purpose flour

  

• Transfer the dough the prepared baking pan and use a spatula to spread it into an even layer.

  

• Cover the pan with a towel and set in a warm place to rise for 1-2 hours.

• Preheat the oven to 325°F.

• To prepare the filling, add the butter, sugar, corn syrup, and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat until combined, about 1-2 minutes.

  10 tablespoons unsalted butter, 1¼ cup granulated sugar, ¼ cup light corn syrup, ¼ teaspoon kosher salt

• Add in the egg, vanilla extract, and almond extract and beat until incorporated.

  1 large egg, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract

• Add in the flour and milk, little by little, beating until well-combined.

  1 cup all-purpose flour, ¼ cup milk

• Drop dollops of filling over the dough layer. Use a spatula to gently spread it in an even layer over the dough.

  

• Bake for 30-35 minutes until golden brown and the center of the cake is mostly set, but still a bit jiggly.

• Dust the cake with powdered sugar.

  ¼ cup powdered sugar

  

• Let the cake rest for a few minutes before slicing into squares and serving. Let cool completely for cleaner slices. Parts of the cake may sink and form little craters, which is totally fine!

• Grease AND flour the baking pan for easier release.
• Use REAL butter. Most of the flavor in this cake comes from the butter, so don’t use any other substitute.
• Use room temperature ingredients for the smoothest mixture.
• Leave the oven door closed until about 10 minutes before the baking time is up. Opening the oven door before then reduces the oven temperature and can cause the cake to collapse.
• Check the cake about 10 minutes before baking time is up. You don’t want to overbake this cake or it won’t be gooey. The center should jiggle just a bit, but the edges should be set.
• Let the cake cool completely before slicing. It will fall apart if sliced before then.
• Use a hot knife and wipe it down between cuts for cleaner slices of cake.

Storage:Store gooey butter cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

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