Good Eats and Sweet Treats from My Small Boston Kitchen

Homemade Gooey Butter Cake

Until a couple of months ago, I’d never so much as heard of Gooey Butter Cake. Apparently I was living under a rock because this cake is nothing new, but I’m SO glad to have finally jumped on the bandwagon. I’ve never met a dessert so appropriately named as this one, it tastes exactly as you’d imagine a gooey butter cake would taste, and then about 100 times better than that. I have a serious sweet tooth, but this cake tested my strength! It is so good you never want to stop eating it, but it’s so rich I started to feel a little guilty after a couple of pieces. But only a little guilty… Kevin didn’t seem to have much trouble helping me polish off the half pan I didn’t bring to my coworkers. He’s so reliable in that way!

This cake tastes like it’s made only of sugar and butter, baked until tender and golden. When you slice it, the gooey-butterness oozes just slightly, and it’s impossible not to devour a whole slice right then and there. Or maybe two or three… I certainly wouldn’t judge. It keeps well stored in an airtight container for a few days, but don’t count on it to last that long!

Gooey Butter Cake

(adapted from Gingerbread Bagels and Paula Deen)

Bottom Layer
2 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 large egg, at room temperature
1/2 cup unsalted butter, melted
2 Tablespoons whole milk

Top Layer
8 ounces cream cheese, softened
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
16 ounce box of powdered sugar

1) Sift together the cake flour, sugar, baking powder and kosher salt into a large mixing bowl. Mix together with the paddle attachment (or a handheld mixer works fine).

2) Add the egg, melted unsalted butter and milk. Mix to combine completely. Press the dough evenly in the bottom of a lightly greased 9 by 13 baking pan. Set aside.

3) In a large mixing bowl with the paddle attachment (a handheld mixer works too) mix the cream cheese until it’s smooth. Add the eggs, vanilla extract and melted unsalted butter. Mix on medium speed until the batter is combined. Then add in the powdered sugar and mix until the batter is completely combined and smooth. If there are some lumps, it’s ok. Pour the batter on top of the bottom layer. Spread it out evenly.

4) Bake at 350 degrees for 40 minutes. Be careful not to overbake the Gooey Butter Cake – it needs to stay gooey! It might not look done after 40 minutes, but just trust that it is and you’ll be happy later 🙂

Cut into pieces and enjoy!

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