Recipe courtesy of Molly Yeh
Gooey Butter Cake on a Stick
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- Level: Easy
- Total: 2 hr 25 min (includes cooling time)
- Active: 40 min
- Yield: 8 to 10 servings, depending on how big you want to cut the rectangles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 677
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 1 g
- Sugar
- 82 g
- Protein
- 8 g
- Cholesterol
- 119 mg
- Sodium
- 350 mg
The first time Molly had gooey butter cake was when she was visiting one of her high school besties in St. Louis, where gooey butter cake originated. It’s normally made with a box mix, but Molly likes to use her go-to quick vanilla cake recipe and then dunk the gooeyness in nonpareils for fun! The cream cheese and lemon here balance out all the butter and prevent it from tasting overly sweet and rich.
- Level: Easy
- Total: 2 hr 25 min (includes cooling time)
- Active: 40 min
- Yield: 8 to 10 servings, depending on how big you want to cut the rectangles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 677
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 1 g
- Sugar
- 82 g
- Protein
- 8 g
- Cholesterol
- 119 mg
- Sodium
- 350 mg
Ingredients
Crust:
Cream Cheese Layer:
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Directions
- For the crust: Preheat the oven to 350 degrees F with a rack in the middle. Spray a 9-by-13-inch baking dish with cooking spray and line with parchment to overhang the 2 long sides.
- Stir the flour, baking powder, and salt together in a medium bowl and set aside. Cream the butter, granulated sugar and lemon zest in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 1 to 2 minutes, scraping down the sides once or twice. Beat in the eggs and vanilla. Reduce the speed to low, then beat in half of the flour mixture, followed by all of the milk and the remaining flour. Increase the speed to medium and beat for 15 seconds or so, until the batter is smooth. Beat in the chocolate chips on low until mixed. Spread the batter in the prepared baking dish.
- For the cream cheese layer: In the same mixer bowl (no need to wash, just scrape out all of the crust batter), beat the cream cheese on high until very smooth, 1 to 2 minutes, scraping down the sides once or twice. Add the melted butter and eggs and beat until smooth. Reduce the speed to low and add the powdered sugar in 2 or 3 additions. Once all the powdered sugar is added and the mixture has come together, beat on medium-high until completely smooth, scraping down the sides once or twice, 1 to 2 minutes. Beat in the lemon juice, vanilla, and salt. Pour the batter over the crust, smoothing with a spatula. Sprinkle the reserved 2 tablespoons chocolate chips on top of the cake.
- Bake until the edges are golden brown and the filling has just a little jiggle in the center, 40 to 45 minutes. Remove to a rack to cool completely, at least 1 hour.
- To unmold, run a knife around the edges of the pan to loosen it, then use the parchment wings to remove it from the pan. Use a serrated knife to cut into rectangles or squares. Dust with powdered sugar. Optional: Dip one side in rainbow nonpareils and pop on a stick.
- Leftovers will keep, well-wrapped, in the fridge for up to 3 days.
