Gooey Butter Cake


Gooey Butter Cake

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    A Midwest treasure made with kitchen staples, this sweet, rich cake has a distinct chewy texture and crispy top.

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    Servings and Ingredients

    Serves 12
    ¼ c. warm Hy-Vee whole milk (100 to 115 degrees)
    1 (¼-oz.) pkg. active dry yeast
    ½ c. Hy-Vee unsalted butter, softened
    ¼ c. Hy-Vee granulated sugar
    1 tsp. kosher salt
    2 Hy-Vee large eggs
    2 c. Hy-Vee all-purpose flour
    1 ⅓ c. Hy-Vee granulated sugar
    2 c. Hy-Vee unsalted butter, softened
    ¾ tsp. kosher salt
    1 Hy-Vee large egg, plus 1 large egg yolk
    1 tbsp. Hy-Vee vanilla extract
    1 ⅓ c. Hy-Vee all-purpose flour
    ¼ c. That's Smart! light corn syrup
    Hy-Vee powdered sugar, for garnish
    Fresh raspberries, for garnish
    Fresh mint, for garnish

    Things To Grab

    • Hy-Vee nonstick cooking spray
    • 13x9-in. baking dish
    • Parchment paper
    • Small bowl
    • Large mixing bowl
    • Electric mixer
    • Plastic wrap


    1. Lightly spray a 13x9-in. baking dish with nonstick spray. Line the baking dish with parchment paper, extending paper over edges. Spray parchment with nonstick spray; set aside.

    2. For cake, stir together warm milk and yeast in a small bowl. Let stand for 3 to 5 minutes or until slightly foamy.

    3. Beat butter, sugar and salt in a large mixing bowl with an electric mixer on high for 2 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour and milk mixture, beating on low after each addition until combined. Beat on medium for 3 to 5 minutes or until a soft dough forms.

    4. Press dough into an even layer in prepared baking dish. Loosely cover with plastic wrap; let rise in a warm place for 1 to 1-1/2 hours or until doubled in size.

    5. Preheat oven to 350 degrees. For topping, beat sugar, butter and salt in a large mixing bowl with an electric mixer on medium-high for 2 minutes or until light and fluffy. Add egg, egg yolk and vanilla. Beat for 1 to 2 minutes or until combined, scraping side of bowl occasionally. Alternately add flour and corn syrup, beating on medium speed after each addition until thoroughly combined.

    6. Spoon small spoonfuls of topping on top of dough; spread evenly to cover dough. Bake for 20 to 25 minutes or until edges are lightly browned. Cool completely in baking dish on a wire rack.

    7. To serve, use paper to lift cake out of the baking dish; cut into pieces. Sprinkle with powdered sugar, if desired. Garnish with raspberries and mint, if desired.

    Nutrition facts


    480 Calories per serving

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 125mg
    • Sodium: 310mg
    • Total Carbohydrates: 59g
    • Protein: 6g

    Daily Values

    Iron 10%
    Calcium 2%
    Vitamin D 0%
    Potassium 2%