Authentic St. Louis Gooey Butter Cake

Recipe by Laura123
READY IN: 2hrs 10mins
YIELD: 2 cakes




  • For Dough:
  • In large bowl cream sugar, shortening and salt until light and fluffy.
  • Add egg and beat well 1 minute until well blended.
  • Dissolve yeast in the warm milk.
  • Add flour, then milk-yeast mix and the vanilla to the sugar mixture.
  • Mix 3 minutes. (Use dough hook if possible).
  • Turn dough onto lightly floured board and knead 1 minute.
  • Place in a lightly greased bowl and cover with a towel.
  • Set in a warm place to rise for 1 hour.
  • Than divide dough into 2 equal pieces.
  • Pat (or use a rolling pin)each half into a circle about the size of the cake pan. (I usually use two 9" cake pans. Springform pans can also be used.).
  • Transfer dough to each pan and pat up the sides so the gooey butter doesn't run underneath.
  • Prick a few times with a fork to keep from bubbling up during baking.
  • For gooey butter:
  • In large bowl, combine sugar, butter and salt.
  • Add egg and corn syrup.
  • Mix enough to blend well.
  • Add the flour, water and vanilla, mixing well.
  • Divide the gooey butter in 2 equal parts.
  • Spread over dough in each pan.
  • Let stand for 20 minutes.
  • While cakes are standing, preheat oven to 375 degrees F (190 C).
  • Bake for 20 to 25 minutes, until topping starts to turn golden.
  • Do not over bake or the topping will not be gooey.
  • Let cakes cool completely on wire rack.
  • Sprinkle with powdered sugar if desired.
  • Serve at room temperature and store uneaten cakes in fridge.