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The Spruce / Julia Hartbeck
Nutrition Facts (per serving) | |
---|---|
349 | Calories |
13g | Fat |
55g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 12 to 16 | |
Amount per serving | |
Calories | 349 |
% Daily Value* | |
Total Fat 13g | 17% |
Saturated Fat 7g | 37% |
Cholesterol 76mg | 25% |
Sodium 341mg | 15% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 0g | 1% |
Total Sugars 42g | |
Protein 4g | |
Vitamin C 0mg | 0% |
Calcium 90mg | 7% |
Iron 1mg | 5% |
Potassium 54mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Ooey gooey butter cake is one of those cakes you may see a lot at potlucks and parties. It's very simple to make and is extremely rich.
Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It is considered as one of the quintessential cakes in American baking.
Butter cakes are traditionally made using a creaming method in which the butter and sugar are first beaten until fluffy to incorporate air into the butter. Eggs are then added gradually, followed by alternating portions of wet and dry ingredients. Butter cakes are typically rich and moist when stored at room temperature, but they tend to stiffen, dry out, and lose flavor when refrigerated.
Gooey butter cake originated in St. Louis during the 1930s. As the story goes, the cake was first made by accident by a St. Louis-area baker who was trying to make regular cake batter but reversed the proportions of butter and flour.
Gooey butter cake is usually about an inch tall and often dusted with powdered sugar. While sweet and rich, it is somewhat firm and can be cut into pieces like a brownie. Gooey butter cake is often served as a type of coffee cake- not as a formal dessert cake.
The St. Louis Convention & Visitors Commission highlights a place on its website called Gooey Louie - The Place for Gooey Butter Cakes. "Come taste the cake unique to St. Louis. Voted Best Gooey Butter Cake by St. Louisans seven years in a row: 2009-2015. All flavors baked daily from scratch in small batches."
This ooey gooey butter cake recipe calls for an entire half cup of butter. That, combined with 8 ounces of cream cheese, make these particularly rich.
Ingredients
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1 (18-ounce) box yellow cake mix
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1/2 cup butter, room temperature
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4 large eggs, divided
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8 ounces cream cheese, room temperature
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1 (16-ounce) box confectioners' sugar, plus more for dusting
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1 teaspoon vanilla extract
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1 cup chopped nuts (such as pecans or walnuts), optional
Steps to Make It
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Gather the ingredients.
The Spruce / Julia Hartbeck
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Preheat oven to 350 F. Lightly grease 9 x 13-inch baking pan.
The Spruce / Julia Hartbeck
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Combine cake mix and butter with pastry blender until crumbly.
The Spruce / Julia Hartbeck
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Stir in 2 eggs.
The Spruce / Julia Hartbeck
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Press mixture into prepared pan.
The Spruce / Julia Hartbeck
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With an electric mixer, beat cream cheese in a medium bowl until fluffy, about 1 minute.
The Spruce / Julia Hartbeck
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Add the two remaining eggs, and gradually add powdered sugar and vanilla. Beat until combined.
The Spruce / Julia Hartbeck
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Fold in chopped nuts, if using.
The Spruce / Julia Hartbeck
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Spread batter on unbaked crust. Bake for 35 to 40 minutes.
The Spruce / Julia Hartbeck
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Cool completely in pan set on a wire rack.
The Spruce / Julia Hartbeck
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Cut into small pieces and dust with powdered sugar, if desired.
The Spruce / Julia Hartbeck