Ooey Gooey Butter Cake Recipe: Come Out by a Mistake

Cake Ingredients

• unsalted butter – 1/2 cup, at room temperature, plus more for the baking dish
• milk full-fat warm – 1/4 cup (212°F – 100°C)
• dry active yeast – 1 pack (10g)
• granulated sugar – 1/4 cup
• maldon salt – 1 teaspoon
• eggs – 2 large whole
• flour all-purpose – 2 cups

for Topping

• unsalted butter – 1 cup, room temperature
• granulated sugar – 1 1/3 cups
• maldon salt – 3/4 teaspoon
• eggs – 2 eggs 1 whole, 1 yolk
• pure vanilla extract – 1 tablespoon
• flour all-purpose – 1 1/3 cups
• powdered sugar, to sprinkle

What is Oeey Gooey?

The cake was supposedly first made by accident in the 1930s by a St. Louis-area German American baker who was trying to make regular cake batter but reversed the proportions of butter and flour. John Hoffman was the owner of the bakery where the mistake was made.

1. Step

Spread butter into a 25×20 cm baking dish. Line with parchment paper, leaving 4cm of protrusion and butter on each long side. Set it aside.

2. Step

Making the cake: In a small bowl, mix milk and yeast; Leave it on for about 5 minutes until it foams slightly.

3. Step

In the bowl of an electric mixer equipped with a paddle attachment, beat the butter, sugar and salt for about 2 minutes until light and fluffy. Add the eggs, one by one, after each addition. Alternately add two additional flour to the milk mixture. Whisk on medium speed for 3 to 5 minutes until it forms a soft dough.

4. Step

Press the dough into the prepared baking dish and cover loosely with plastic wrap. Leave it in a warm place for about 1 hour until it is fluffy and full of air.

5. Step

Prepare the hill: Preheat the oven to 350°F degrees. In the bowl of an electric mixer equipped with a paddle attachment, whisk the butter, sugar and salt at medium-high speed for about 2 minutes until light and fluffy. Add egg, yolk and vanilla and whisk to combine, scraping the sides of the bowl. Add two additional flour alternately with corn syrup. Beat until well combined.

6. Step

Using an offset spatula, spread it evenly over the rising dough. Bake for about 20 minutes until it’s just golden on the sides. Allow to cool completely on a baking tray without serving the icing sugar and powder on one portion.