Ooey Gooey Butter Cake with EXTRA Goo
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- Опубліковано 6 жов 2024
- You will love this delicious St. Louis, Missouri native gooey butter that will become your new favorite treat. This cake is said to have been created to enjoy at breakfast or for a mid-day snack.
Gooey butter cake is a St. Louis, Missouri specialty consisting of a buttered cake bottom and sweet butter filling that goes on top. It is a cooked cake, but the top portion of it will be soft and gooey. There are a few different origin stories for this recipe on how it was created, but we know for sure that it 100% has St. Louis German roots.
Gooey butter cake is also said to be made using two different methods, the yeast cake version, and the pre-made yellow cake version. This topic is still controversial today, but I believe it was created using a yeast bottom cake. This would lend more credibility to the roots of both creators, who are said to be the founding father of the gooey butter cake. I'm making the gooey butter cake based on the original St. Louis Bakery version.
The quicker, more convenient recipe uses yellow cake mix, and cream cheese, which I believe are more shortcuts than the original recipe would have used.
One thing is for sure, every person in Missouri has their own idea of what they think Gooey Butter Cake is, which is just fine with me.
PRINT OFF THIS RECIPE AT:
Ingredients for this recipe:
For the Cake:
• ½ cup warm milk (112° to 115°F)
• 1 packet active yeast
• ¼ cup sugar
• 1 stick softened unsalted butter
• 1 teaspoon sea salt
• 2 large eggs
• 2 ¼ cups all-purpose flour
For the Filling:
• 1 ½ sticks softened unsalted butter
• 1 cup sugar
• ½ cup packed light brown sugar
• ½ tsp salt
• ¼ cup light corn syrup
• 1 tablespoon vanilla extract
• 2 large eggs
• ¼ cup whole milk
• 1 cup all-purpose flour
Oh my goodness! You are the MAN!!!
I’ve looked for this recipe for probably 30 years…my husband worked in a local bakery as a kid and he made it. Unfortunately by the time we were married the owner of the bakery passed away, bakery long closed and no one had ever written down the recipe. I made so many variations of what I thought might be this cake but none were IT. RFamiky, friends bakers, etc gave me recipes from an Italian cake that actually reverses layers to simple cream chees based cakes to Paula Deen and many other Southern chefs & bakers. I even contacted the Food Network in their early years asking that someone demonstrate on one of the shows. Finally some 30 years later I found a recipe done by a young girl from St Louis. I watched her video many times before I attempted it myself. When I presented this version to my husband you might’ve though I’d handed him the power all numbers. It was a hit and he smiled and said “yes” this is the cake! Thank you so much for sharing. It’s the it great how a recipe can mean so much, bring back nostalgic memories and warm the heart. Such ❤️ 🤗
Love this. Thanks for sharing
Beautiful !! This is the way I learned this recipe about 35 years ago… The cake mix method is alright but once y’all have this y’all will never go back to that mix!
I haven’t had one bad recipe yet, and that, my friend, is a complement!!! I had done at least 10 recipes and we love them all, so much, I tell my family, “this recipe is from the smash burger guy”!! Thank you for your very informational videos, I have learned soo much!! Have a blessed day!!
That’s awesome. Thank you very much for the support
I like your videos. They get to the point and don’t drag out the content
just made this and it is the bomb! thanks again Chef! Can't wait for what's next.
We make this in the South as well and yes...every recipe is different! But since I stopped using box cake a few years ago, I haven't made the recipe so I'm excited for this. (Ps. Gooey Cake freezes really well too. So don't hurt yourself when you make it and gain 20 lbs, just cut into one serving sizes, wrap in wax paper, then foil.)
Just seeing a STL recipe on here made my day.... this weekend, I will make this!
Hello Chef Parisi, you say thank you to us when we are the ones that THANK YOU for sharing all of these wonderful recipes. This cake is right up my alley, looks good, and just can hardly wait to make it. And yes I have learned a great deal about cooking from your videos. Best Regards. Pierre
First place I ever had this was at Adriana’s on the hill in St. Louis. Brings back fantastic memories. Thank you for sharing that with everyone
Hi Chef Billy!! I've never seen a gooey butter cake made with a yeast dough, but it sure looks good! Tyfs. 👍👍
Yeast is used in the original recipes.
I’ve made several versions of this cake and none of them are bad. I haven’t made this one with the yeast dough. I’ll give it a try. I’m sure it’s very good.
Glad to see that you are doing some desserts . I don't eat a lot . But i make a lot for others who do. Mostly the diabetics lol 😅
This channel is a gem and the production is so high quality. Surprised you don’t have more subscribers but hopefully more people will discover you!
Appreciate that!
Thank you for this recipe and it looks delicious 😋 🥰🥰🥰💝❤💯
I’ve never heard or seen this cake before. It’s so different, but it looks amazing. 👍🏼👍🏼🤤
Oh man, that looks good! Going on my list to make.
OMG!!!! Yes please.
Billy I have two questions
1. I’m not a baker but really want to learn
Why don’t you mix the two eggs before you put them into the blender?
2. How’s your garden doing?
Again I appreciate you
👍🏻
It’s easier to incorporate something fluid into something solid if you do it a bit at a time and then eggs will be better combined with the sugar and butter. There isn’t any harm in combining your eggs together and then beating half in and then the other half. You just don’t want to dump them all in at once. I suspect that the reason we “add one egg at a time” in most recipes has mostly to do with clarity of instructions. It’s just easier and clearer.
@@amandahodgin9316 that makes sense. Thank you so much for replying
God bless
@@kristybarker8269 Just like oil and vinegar don’t blend well neither do eggs and fat so to have a better consistency one at a time is best.
Just found your channel on Facebook. I'm hooked...new subscriber!
OMG!! This looks awesome 🤩
Omg it looks so good
Wow, I didn't know you had connections to Missouri. I'm in KCMO. Are you somehow related to the Parisi coffee chain?
I’m not, but definitely familiar with it.
Chef, if you ever go to Phila. Pa. try the butter cake there too. I live in a suburb of Philly and I can't get enough of the butter cake. Can't wait to make your version. Thank you for posting such delicious recipes. You are greatly appreciated.
Grew up in Philadelphia. There was a German bakery near me that made the best butter cake omg. My mouth is watering lol
@@johnmcginn7102 Which bakery is that?
@@joanns.6380 It was called eiselins bakery. May not be the exact spelling lol. It was in roxborough section of Philadelphia. Omg sooo good the butter was just melting off the top. I actually like it better in the fridge for a little bit 😁
@@johnmcginn7102 Not familiar with that one, but there are quite a few bakeries that have good philly butter cake. I like mine either room temp or cold too.
a year later we still dont know if its 2 or 1 1/2 sticks of butter in the filling but at least we know his hands were clean when he spread the dough
I’m sure your is good! I prefer using some type of flavor in the crust, not plain, even if making homemade. Also cream cheese is a must for me. Also making different versions of the filling.
Wow, wow gonna try and make this! Do you also have a good recipe of some Southern Ice Tea?
You had me at gooey
Looks delicious. Go Mizzou!
I liked your video as soon as I saw the yeast. The original recipe uses a yeast dough. Authentic gooey butter cake also doesn't have cream cheese.
Oh wow. Is there a place to print the recipe? Thank you!
Wow!
you should do a barbacoa taco recipe
I want to, but I can’t help myself and I’ll want to do it the right way and dig a pit in my backyard.
That kitchen aid mixer is $300. I suppose that’s the game if you wanna play with big dogs
I like that there's extra goo 😁
The video says 2 sticks of butter for the filling but the description box says 1.5 sticks. Which is it? Thanks
I'm wondering since my oven is broke if this could be baked in an air fryer or on the stove top. Any suggestions would be greatly appreciated. Thank you
Your written recipe says for filling, 1 1/2 sticks if butter, but in the video you put in 2 sticks of butter, will this make a difference?
Can you use evaporated milk?
I only heard about these cakes from Paula Deen!!!🎉
I’d love to make this but was wondering if I could use almond flour. I’m off wheat.
What is the cook time if you use 9 inch circle pans?
To make it a strawberry version, how much would need to be added?
Without testing myself, I’m not sure.
Ok, thank you
Noone ever shows how much jiggle there is supposed to be. They just keep saying there should be some jiggle in the center.
It’s something that is actually really hard to show on camera
What a way to celebrate 3-14!
What can we use TO REPLACE THE CORN SYRUP? Corn Syrup is A BANNED FOOD IN EUROPE
Honey
ZOU!
KU...Boo and hiss! 🐅
Chef I love your recipes,but I had to stop watching you for awhile. I started on strict keto for my health and it is successful but I would do dirty keto if you did recipes that are low carb. I miss watching you 😞