Katherines Gooey Butter Cake Recipes

GOOEY BUTTER CAKE + 6 VARIATIONS

Steps:

• Preheat oven to 350 degrees. Spray a 9x13-inch pan with nonstick spray.
• In a medium bowl, mix together the cake mix, eggs, melted butter, oil, and vanilla. This batter will be thick. Press into the bottom of the baking pan.
• Using a handheld or stand mixer, beat cream cheese, eggs, and vanilla extract for 1-2 minutes, until smooth. Add in powdered sugar and beat on low until mixed in, and then increase speed to high for an additional minute.
• Pour the cream cheese filling over the cake batter.
• Bake 28-35 minutes, or until filling is set. The edges should be brown but the center should still look gooey.
• Remove from oven and cool completely before serving.

GOOEY BUTTER CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
• Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
• Bake for 40 to 45 minutes. Cool.

KATHERINE'S GOOEY BUTTER CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Melt butter. Mix butter, one egg, cake mix and nuts. I use walnuts or pecans. This will be the consistency of pastry. Press into a 9x13 inch greased pan.
• 3. Mix powdered sugar, two eggs and cream cheese. Pour over bottom layer and bake until lightly golden brown. Do not over bake. Will be slightly loose while hot. Bake 35-40 minutes.

GOOEY BUTTER CAKE

Steps:

• Brush a 13-by-9-inch glass baking dish with butter. Line with parchment paper, leaving a 2-inch overhang on each of the long sides, and butter. Set aside.
• Make the cake: In a small bowl, stir together milk and yeast; let stand until slightly foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, and salt until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour in two additions, alternating with the milk mixture. Beat on medium speed until it forms a soft dough, 3 to 5 minutes.
• Press dough into prepared baking dish and cover loosely with plastic wrap. Set aside in a warm place until puffy and full of air, about 1 hour.
• Make the topping: Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Add egg, egg yolk, and vanilla and beat to combine, scraping down sides of bowl. Add flour in two additions, alternating with corn syrup. Beat until thoroughly combined.
• Spread topping evenly over risen dough using an offset spatula. Bake until just golden around the edges, about 20 minutes. Let cool completely in baking dish on a wire rack before dusting with confectioners' sugar and serving.