Authentic St. Louis Gooey Butter Cake Recipe: Your Guide to a Buttery, Sweet Delight

Craving that iconic St. Louis Gooey Butter Cake? There’s absolutely no need to travel all the way to Missouri to enjoy this quintessential dessert. Imagine a flat, dense, golden cake with an impossibly gooey, rich, and buttery center, elegantly finished with a delicate dusting of powdered sugar. This isn’t just a cake; it’s an experience, a slice of pure comfort that demands you grab a fork and dig right in!

The Quest for the Perfect Gooey Butter Cake

One of the most rewarding aspects of traveling is the culinary inspiration it sparks, often leading to exciting kitchen adventures back home. My family and I embarked on a memorable road trip last month to St. Louis, with delightful detours through Indianapolis and Louisville. As the designated food researcher, I dove deep into St. Louis’s gastronomic offerings, and one name kept popping up: Gooey Butter Cake. This intriguing dessert was described as a flat, dense cake with a famously gooey, buttery center – a description that immediately captured my imagination.

While I had previously experimented with a delightful Apple Butter Gooey Butter Cake last year, my research quickly revealed a crucial detail: I hadn’t truly experienced a “real” gooey butter cake until I’d tasted one directly from its birthplace, St. Louis. The anticipation of trying this local delicacy was immense, and I knew from the moment I took my first bite that I had found something truly special. That unforgettable taste lingered in my mind long after our trip ended, leaving me with only one irresistible conclusion: it was time to recreate this masterpiece at home. No more 10-hour drives just for a slice!

Understanding the Two Types: Yeast vs. Cake Mix

As I delved into the world of St. Louis Gooey Butter Cake, I discovered there are primarily two distinct versions. There’s the authentic, traditional St. Louis gooey butter cake, which famously incorporates yeast into its base layer, and a more modern adaptation that utilizes a cake mix (or a homemade equivalent of one). The choice between these two styles became my first major baking dilemma for this recipe.

After thorough investigation and considering the origins, I decided to commit to the yeast-based cake. It quickly became clear that this method represents the original, time-honored recipe before contemporary shortcuts became popular. The yeast dough, though a slightly more involved process, promised a texture and depth of flavor that I felt was essential to truly honor the St. Louis tradition. Sticking to the authentic method ensured I would capture the essence of what makes this cake so legendary.

My next decision revolved around flavor: should I maintain the classic, traditional profile, or venture into variations like chocolate or lemon? Having thoroughly enjoyed the classic version during my travels, I opted for tradition. My goal was to first perfect the original, unadulterated taste that had captivated me. Other flavored iterations, while tempting, could always be explored in future baking experiments. For now, the focus remained squarely on the timeless, pure gooey butter cake experience.

Decoding the Unmistakable Flavor and Texture

If I were to encapsulate the taste of a traditional St. Louis Gooey Butter Cake, I would describe it as a heavenly symphony of vanilla and butter. Imagine the richest, most tender slice of yellow cake you’ve ever had, but with an extraordinarily moist and gooey texture—almost as if it were perfectly underbaked. This unique characteristic is what gives the cake its signature “gooey” quality, a delightful contrast to the crisp, golden-brown top crust.

The beauty of this cake also lies in its charmingly simple finish. A delicate shower of powdered sugar is all it needs, adding just the right touch of extra sweetness without overpowering the rich, buttery core. This means no fussing with elaborate frostings or extra ingredients, keeping the preparation straightforward and focused on the cake’s inherent deliciousness. Each bite is a journey through layers of comforting warmth and sweet, buttery bliss, a true testament to its legendary status. Are you ready to grab your fork and indulge in this irresistible treat yet?

Our St. Louis Gooey Butter Cake Expedition

Since St. Louis is synonymous with gooey butter cake, tasting it locally was a top priority on our travel itinerary. Our first stop was Park Avenue Coffee, renowned for offering over 70 flavors, with 12 rotating daily. The cakes here were noticeably thinner than I had imagined, yet undeniably delicious. To my surprise, the traditional flavor was my absolute favorite, with chocolate coming in as a very close second. My dad, ever the fruit lover, was particularly fond of the raspberry variation.

Our second culinary destination was Gooey Louie, which turned out to be an entirely different experience than expected. I had envisioned walking in and grabbing a single slice, but they exclusively sold whole cakes. This worked out perfectly for our group of four, eager to sample more of this local specialty. The moment I lifted the box, a wave of warmth emanated from within, signaling an immediate treat. The only thing better than a gooey butter cake, I quickly learned, is a warm gooey butter cake.

The friendly staff explained that they didn’t have the necessary permits for on-site dining, so we did what any dedicated foodies would do: we took our warm cake to a nearby parking lot and immediately dove into the box. I assure you, I am not exaggerating when I say that warm gooey butter cake from Gooey Louie was arguably the single best thing we ate throughout our entire road trip. While both establishments offer fantastic gooey butter cake, if you find yourself in St. Louis with limited time and can only choose one, Gooey Louie should be your first stop for an unforgettable, warm, and authentic experience.

Mastering the Authentic Yeast Dough Layer

The foundation of an authentic St. Louis Gooey Butter Cake is its unique yeast dough layer. While incorporating yeast might seem a little unconventional for a cake recipe, it is precisely this element that contributes to the cake’s distinctive tender crumb and subtle depth of flavor. This isn’t your typical quick-mix batter; it’s a living dough that requires patience and a bit of foresight.

The yeast dough needs approximately two hours to rise properly before you can proceed with the rest of the cake assembly. This means planning ahead is crucial for a successful bake. However, I promise you, every moment of waiting is absolutely worth it. Once you pull that golden-brown cake from the oven and take that first magnificent bite, the memory of the rising time will instantly fade, replaced by pure, unadulterated joy. The unique texture and rich taste that the yeast layer imparts are truly unparalleled, making this traditional method the gold standard for an authentic St. Louis Gooey Butter Cake.

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St Louis Gooey Butter Cake

Yield:
16 squares

Prep Time:
2 hours 40 minutes

Cook Time:
20 minutes

Total Time:
3 hours

Ingredients

Dough Layer

• 2 tablespoons lukewarm milk, about 100 degrees F.
• 1 teaspoon active dry yeast
• 3 tablespoons unsalted butter, softened
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 egg, room temperature
• 1 cup all-purpose flour

Filling Layer

• 7 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 2 tablespoons corn syrup
• 1 teaspoon vanilla extract
• 1 egg, room temperature
• 2 tablespoons milk
• Powdered sugar, for sprinkling

Instructions

For the dough layer

1. Lightly grease an 8×8 square pan.
2. In a small bowl, add lukewarm milk. Sprinkle yeast evenly on top. Let sit for 5 minutes then stir to dissolve.
3. In a mixing bowl, beat together butter, sugar, and salt until light and creamy, about 2-3 minutes. Beat in the egg for another minute. Scrape down the bowl.
4. On low speed add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). After everything has been incorporated, increase the speed to medium-low and beat for 3 minutes or until dough is smooth and slightly elastic.
5. With lightly floured hands, press and stretch the dough into the pan. If the dough resists, allow dough to rest for 15 minutes. Cover loosely with plastic wrap and allow dough to rise for 2 hours.

For the filling layer

1. When the dough is done rising, preheat oven to 350F.
2. In a medium bowl, sift together flour and cornstarch. Stir in the salt.
3. In a large mixing bowl, beat together the butter, sugar, and corn syrup until light and creamy, about 2-3 minutes. Beat in the egg and vanilla for another minute. Add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
4. Spread filling on top of dough. Bake 20- 25 minutes until top is crisp and golden brown (toothpick may still have some batter on it when inserted in the center). Let cake cool completely. Right before serving, sprinkle with powdered sugar.

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Source: Adapted from St. Louis Post-Dispatch