Martha Stewart Gooey Butter Cake

This Martha Stewart gooey butter cake is a rich and indulgent recipe, which includes corn syrup and a yeast-based dough. It’s the ultimate comfort food recipe, perfect for gatherings, and serves up to 20 people.

Martha Stewart Gooey Butter Cake Ingredients

For the Cake:

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
• 1/4 cup warm whole milk (100°F)
• 1 envelope active dry yeast
• 1/4 cup granulated sugar
• 1 teaspoon coarse salt
• 2 large eggs
• 2 cups all-purpose flour

For the Topping:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/3 cups granulated sugar
• 3/4 teaspoon coarse salt
• 1 large egg, plus 1 large egg yolk
• 1 tablespoon pure vanilla extract
• 1 1/3 cups all-purpose flour
• 1/4 cup light corn syrup
• Confectioners’ sugar, for dusting

How To Make Martha Stewart Gooey Butter Cake

1. Prep the baking dish: Butter a 13-by-9-inch glass baking dish. Line it with parchment paper, leaving a 2-inch overhang on the long sides. Butter the parchment and set aside.
2. Activate the yeast: Stir together warm milk and yeast in a small bowl. Let sit for about 5 minutes, until slightly foamy.
3. Make the cake dough: In a stand mixer fitted with the paddle attachment, beat butter, sugar, and salt on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating after each. Add flour in two parts, alternating with the milk-yeast mixture. Mix until a soft dough forms, 3 to 5 minutes.
4. Let dough rise: Press the dough into the prepared baking dish. Cover loosely with plastic wrap and set aside in a warm place until puffy, about 1 hour.
5. Preheat oven and make the topping: Preheat oven to 350°F. In a clean mixing bowl, cream together butter, sugar, and salt until fluffy, about 2 minutes. Beat in egg, egg yolk, and vanilla. Add flour in two additions, alternating with corn syrup. Beat until smooth.
6. Assemble the cake: Spread the topping evenly over the risen dough using an offset spatula.
7. Bake the cake: Bake for about 20 minutes, or until the edges are just golden. Do not overbake.
8. Cool and serve: Let the cake cool completely in the pan on a wire rack. Dust with confectioners’ sugar before slicing and serving.

Recipe Tips

• Can I make this a day ahead? Yes, the cake keeps well and can be made one day in advance.
• Why use corn syrup in the topping? It adds a smooth, gooey texture and helps keep the topping soft.
• How to know when it’s done? The edges should be just golden; the center will still look soft but sets as it cools.
• Can I use instant yeast? Yes, use the same amount and skip the proofing step.
• How to avoid overbaking: Start checking at 18 minutes. It should be just set in the middle.

What To Serve With Gooey Butter Cake

This rich dessert pairs well with:

• A scoop of vanilla ice cream
• Hot coffee or espresso
• Fresh berries
• A glass of cold milk

How To Store Gooey Butter Cake

Room Temperature: Store covered for up to 2 days.

Refrigerate: Keeps well in the fridge for up to 5 days. Bring to room temp before serving.

Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Gooey Butter Cake Nutrition Facts

• Calories: ~320
• Fat: 18g
• Carbohydrates: 38g
• Sugar: 23g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why is it called gooey butter cake?
The topping stays soft and gooey after baking, thanks to butter, sugar, and corn syrup.

Can I use bread flour for the base?
All-purpose flour is preferred for a tender crumb, but bread flour will work if needed.

How to cut clean slices?
Let the cake cool completely and use a serrated knife wiped clean between cuts.

Is the dough supposed to rise a lot?
It should become puffy and full of air but not double in size.

Try More Recipes:

• Martha Stewart Gluten Free Coffee Cake
• Martha Stewart Gluten Free Chocolate Cake
• Martha Stewart Glazed Lemon Pound Cake