Decadent Gooey Butter Cake with Vanilla Cream Topping
Indulge in this luscious Decadent Gooey Butter Cake, a delightful breakfast treat that combines the richness of butter with the sweetness of sugar, creating a cake that's both soft and gooey in texture. Topped with a velvety vanilla cream that melts in your mouth, this cake is perfect for any occasion. For an extra burst of flavor, consider adding cherry pie filling as a topping to complement its gooey goodness. Whether served warm from the oven or at room temperature, each slice promises to be a heavenly experience. Share it with friends and family, and watch it disappear in no time!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
granulated sugar
1/4 cup
butter flavor shortening or butter
1/4 cup
salt
1/4 teaspoon
large egg
1 (beaten)
active dry yeast
1 (1/4 ounce) packet
warm milk
1/2 cup (heated to 105-115°F)
flour
2 1/4 cups
vanilla extract
1 tablespoon
unsalted butter
1 cup (softened)
flour
2/3 cup (for topping)
superfine sugar
2 cups (must use extra fine)
extra-large eggs
2 (beaten)
milk
4-5 tablespoons (to achieve spreading consistency)
clear vanilla extract
1 teaspoon (optional)
Instructions
1
In a medium bowl, combine the granulated sugar, butter flavor shortening (or butter), and salt. Mix until creamy.
2
Add the large egg to the mixture and beat for about 1 minute until well combined.
3
In a separate bowl, dissolve the active dry yeast in warm milk (between 105-115°F). Allow it to sit for a few minutes until frothy.
4
Slowly add the yeast mixture and vanilla extract to the egg and sugar mixture along with 2 1/4 cups of flour. Beat for about 3 minutes using a dough hook or by hand until well combined.
5
Transfer the dough onto a lightly floured surface and knead for about 1 minute until smooth.
6
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour or until it has doubled in size.
7
While the dough is rising, prepare the topping. In a mixing bowl, cream the unsalted butter until light and fluffy.
8
In a separate bowl, combine 2/3 cup of flour and 2 cups of superfine sugar. Gradually add this mixture to the creamed butter, beating well to combine.
9
Add the extra-large eggs one at a time, mixing thoroughly after each addition. Then stir in the clear vanilla extract (if using).
10
Gradually add enough milk to achieve a smooth, spreadable consistency, being careful not to make it too runny. Set aside.
11
Once the dough has risen, punch it down and divide it into two equal sections.
12
Roll or pat each half into the bottom of two well-greased 8-inch square pans (or a single 13x9 inch pan). Crimp the edges halfway up the sides to create a border to hold the topping. Prick the dough with a fork to prevent bubbling.
13
Spread the topping mixture evenly over the dough, smoothing it out with a spatula. Allow it to sit for 20 minutes while preheating the oven to 375°F.
14
Bake in the preheated oven for 30 minutes for the 13x9 inch pan, or 20 minutes for the 8x8 inch pans, or until the top is just golden brown and crusty, yet still gooey in the center. Be careful not to overbake!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Gooey Butter Cake with Vanilla Cream Topping?
It is a luscious breakfast treat or dessert that combines rich butter and sweet sugar for a soft, gooey texture topped with velvety vanilla cream.
What is the texture of this cake?
The cake features a soft and gooey texture in the center with a crusty, golden brown top.
Can I add fruit to this recipe?
Yes, adding cherry pie filling as a topping is recommended to complement the cake's gooey goodness.
How should this butter cake be served?
It can be served either warm from the oven or at room temperature.
Is this recipe suitable for beginners?
Yes, the recipe is tagged as an easy recipe and provides straightforward steps for homemade baking.
What are the base ingredients for the dough?
The dough consists of granulated sugar, butter flavor shortening or butter, salt, egg, active dry yeast, warm milk, flour, and vanilla extract.
What temperature should the milk be for the yeast?
The milk should be heated to between 105-115 degrees Fahrenheit to properly dissolve the yeast.
How long does the dough need to rise?
The dough should rise in a warm spot for approximately 1 hour or until it has doubled in size.
What type of sugar is required for the topping?
The topping requires superfine sugar, specifically extra fine, to achieve the correct velvety consistency.
How is the topping butter prepared?
The unsalted butter for the topping should be softened and creamed until it is light and fluffy.
What type of eggs are used in the topping mixture?
The topping uses two extra-large beaten eggs, added one at a time.
Is the vanilla in the topping mandatory?
No, the clear vanilla extract in the topping is an optional ingredient.
How do I reach the right topping consistency?
Gradually add 4-5 tablespoons of milk to the topping mixture until it is smooth and spreadable but not runny.
What size pans can I use for this recipe?
You can use either two 8-inch square pans or a single 13x9 inch pan.
Do I need to grease the pans?
Yes, the recipe requires well-greased pans to ensure the cake does not stick.
How do I prepare the dough in the pan?
Roll or pat the dough into the bottom and crimp the edges halfway up the sides to create a border for the topping.
Why should I prick the dough with a fork?
Pricking the dough with a fork helps prevent it from bubbling up during the baking process.
How long should the cake sit before going into the oven?
After spreading the topping, allow the cake to sit for 20 minutes while the oven preheats.
What is the baking temperature?
The cake should be baked in a preheated oven at 375 degrees Fahrenheit.
How long does a 13x9 inch pan take to bake?
A 13x9 inch pan typically takes 30 minutes to bake.
How long do 8x8 inch pans take to bake?
Smaller 8x8 inch pans take approximately 20 minutes to bake.
How do I know when the cake is finished baking?
The cake is done when the top is just golden brown and crusty, yet the center remains gooey.
What happens if I overbake the cake?
Overbaking will cause the cake to lose its signature gooey center, so it is important to watch the timer closely.
Can I use butter instead of shortening in the dough?
Yes, the recipe allows for either butter flavor shortening or regular butter in the dough base.
What kind of yeast is used?
The recipe calls for one 1/4 ounce packet of active dry yeast.
Is this a German-style cake?
Yes, one of the descriptive tags for this recipe is German butter cake.
How much flour is used in total?
The recipe uses 2 1/4 cups of flour for the dough and an additional 2/3 cup of flour for the topping.
Is the cream topping velvety?
Yes, the vanilla cream topping is described as velvety and designed to melt in your mouth.
Can I serve this at a party?
Absolutely, it is tagged as party food and is perfect for sharing with friends and family.
How many ingredients are in this recipe?
There are 14 ingredients used to make the dough and the vanilla cream topping.