How to Make St. Louis Gooey Butter Cake Bars
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- čas přidán 30. 08. 2021
- Test cook Bryan Roof makes host Bridget Lancaster famous St. Louis Gooey Butter Cake Bars.
Get the recipe for St. Louis Gooey Butter Cake Bars: cooks.io/3CwIBXn
Buy our recommended baking pan: amzn.to/3hFqSV2
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CRUST
- 2½ c flour
- ¾ c powdered sugar
- ¾ tsp salt
- 12 T butter (1½ sticks)
---> 13x9 pan, with foil sling + greased
---> 350 degrees, 20 minutes
GOO
- 8 oz cream cheese
- 4 oz butter (1 stick)
- 1 lb powdered sugar
- 2 eggs + 2 egg yolks
- 2 T vanilla
- ¼ tsp salt
---> 350 degrees, 30 minutes (upper-middle rack)
Thank you 😀
Thank you!
Thank you 😊
Thank you!
Thank you!
I've lived in the STL area my whole life. Gooey butter cake is AMAZING and I'm glad people everywhere can enjoy it.
I am from St. Louis and 1st u are making me terribly homesick. I haven't had any Gooey Butter cake in so long 🥲😋. The recipe was perfect and u did a wonderful job making it. There is only one problem. I want some 😋 Thank u for taking me home and for the recipe. Top Shelf
Mom got this recipe back in the early 70's from a lady that worked for Christians Greenhouse in Fowlerville Mi. She told mom that it would be sweet and if she wanted to cut some of the sweetness to use lemon juice. She made mom swear that she wouldn't give the recipe to anyone but me. This is way too cool. Enjoy
My friend does this, it is her famous lemon bars.
@@barbarashumaker9301 Mom got an awesome lemon bar recipe from a lady that brought them to a church dinner. Both recipes are awesome. Have a wonderful day
I was thinking that swapping out the vanilla for lemon would be so yummy!! I have got to try this!
So is this recipe in the video the same recipe as the one that your mom got? I am super jealous, because a local bakery in op, ks makes these cakes, but when I asked for the recipe or one like it, the told me to look up the recipe from Paula Deen. That recipe is made with a box mix, which I know, I know that is not how the original nor the one that the bakery makes and sells! 😑 from a local homemade from scratch baker to another I have tried every recipe out there, but just want the correct one! My whole family loves it!
@@s_lauren don't know where the lady got it from but it's not using a box. Totally from scratch💖
Excited to make this! Love recipes from the show
That looks so good! I may try this for Sunday's dessert. Thank you 😊
That looks amazing! Will definitely try this recipe.
A work of art, thank you 😊
Looking at it I want to make this and add lemon zest!
That would be perfect.
There's a chocolate version, a pumpkin version, which I'm trying tomorrow and if you use a lemon cake mix, it could be really lemony 🍋 with the zest
@@lia-liz2012 How'd the pumpkin come out? Would love to try those! Use cake mix instead of flour for the crust?
Oh.My.Gosh. Looks delicious.
That's the evolution of the "Mille Feuilles" recipe for its simplicity.
Thanks. I have seen that recipe since the late 1970s. I remember mom making them , so good. The softer kind is good to ( the gooey butter cake).
Been eating for 40yrs never get tired of our St Louis gooey butter
Same 😁
Thank you! Love you guys & your zeal for all the good stuff - friends, food & fun! Lord bless!!❤
Looks easy and good. I've never had this cake before. I like the name, Gooey Butter Cake.
Delicious
I love, love, love St. Louis Gooey Butter Cake.
Bryan could BBQ an old phone book and I'd eat it.
Do they still make phone books?
@@222k3 That's a legitimate question
Yeah right and it be done to perfection 😁
😆😅🤣😂
@@222k3 sadly no
I must say, she's one of the most naturally charismatic people I've ever seen.
This is an iteration of the boterkoek of the Netherlands.
If this beats THAT, I'ma turn up on Brian's doorstep... with ingredients!
It originated in St.Louis in the 1800's
Yes please 🙏
They look great. Can't wait to try these. Years ago I ate a couple of these years ago and remember the custard flavor strongly resembled that of vanilla cheesecake. Many thanks.
I love how they dance around what they want to say - this is crazy amount of calories and sugar! Who are we to break the tradition?
Looks DELICIOUS!
Meet you in St. Louis!
Back in the 90s I used to buy this dessert from the frozen section called Bambino Huey. I used to hide them from the rest of the family because no one appreciated them like I did lol Does anyone else remember that? The closest thing I've ever found to it was gooey butter cake. This looks good but I think I prefer the traditional method.
Someone already added recipe notes, but I also took notes and some of my instructions might be more complete for less experienced bakers. YMMV.
Serves: 12
Ingredients
Shortbread crust:
2 ½ cups all purpose flour
¾ cup confectioners sugar (aka powdered or icing sugar)
¾ tsp salt
12 Tbsp unsalted butter, melted
Goo:
8 oz cream cheese, room temperature
4 oz (1 stick) butter, room temperature
1 pound confectioners sugar
2 whole eggs plus 2 yolks
2 Tbsp vanilla
¼ tsp table salt
powdered sugar for dusting
Preparation Steps
1. Prepare a 9x13” baking pan by lining with foil “slings” and greasing with vegetable oil spray. Preheat oven to 350°F.
2. Stir together dry ingredients. Stir in melted butter until crumbly dough comes together. Press into prepared pan and dock with a fork. Bake in a 350°F oven, middle of top rack, for about 20 minutes.
3. Cool to room temperature, about 30 minutes.
4. Goo: Using paddle attachment and stand mixer, cream together the cream cheese and butter on low speed, gradually adding in sugar until all sugar is moistened.
5. Scrape down paddle and bowl sides. Beat on medium-high speed for two minutes to incorporate air.
6. Scrape again and return to low speed while adding eggs and yolks one at a time. Still on low, add vanilla and salt.
7. Scrape again and return to medium-high speed for two minutes. Scrape once again and pour over prepared crust. Smooth evenly over crust, including into corners (try using an offset spatula). Tap pan bottom on the counter several times to get air bubbles out.
8. Bake at 350°F, middle of the upper rack, about 30 minutes or until golden brown on top and the center is a little jiggly but the edges are set.
9. Let sit at room temperature about 3 hours to cool. It will fall a little bit as it cools. Top crust will be crispy like a meringue.
10. Use foil to lift from pan. Slice into 12 servings. Dust with powdered sugar and serve.
======
To ATK………
I did sign up for your free access but it only lasted two weeks and the high pressure sales attacks go on and on. I have purchased two of your books in the past but gee they weren’t that awesome and maybe 5% interested me. You want people to buy a big book with years worth of recipes and then buy the same the next year with that year’s recipes added. Never complete. Never satisfying.
Want to sell a book on your best deserts? I’ll buy! Recycled stuff I wasn’t interested in the last time around, meh. You won’t increase sales with paywalls. I just don’t and won’t use your site enough to justify the cost to me.
I sure as heck don’t mind sharing my notes to make your videos accessible to the disabled since you aren’t interested in doing that yourself. Look at other cooking channels, the highly successful ones. They don’t paywall people because in the long run it just doesn’t work. Give a sprinkling of recipes for free as samples. Have staff answer questions in comments or note questions that are popular and answer them in videos. This works for Dan, right? It works for KAF. There are so many things you could be doing to improve your bottom line but just can’t let go of the false belief that paywalls bring customers. Geesh.
Thanks for the ingredients and instructions. But most of all, thanks for that awesome response to ATK at the bottom. I agree.
Thank you for the recipe and notes. It's a shame ATK holds the recipes hostage. I know they need income for their work but their web site is like buzzards trying to get money out of me. I won't return to their site.
@@eckankar7756 And I thought it was bad when Chris Kimball ran it. I think it's worse. But I still enjoy the ATK and Cook's Country shows on Create everyday, even though they are one and two years old. In the past I did buy a couple of cook books, and a dvd set. But you get snookered into a "subscription" plan for buying the book, and a "free" website membership, that charges you monthly after a trial. No thanks.
Never heard of this cake until a coworker made this for us at our pot luck. Oh my gosh it was DELICIOUS!!!!
This looks so good! I love Bridget and Bryan :D
Thank you for this recipe!!👍🏼
1:43 "We're ready to make the goo!" hehehe
I will make this for my bday! Looks so good! :D
My grmma made something like this from recipe out of a church cookbook. I remember the gooey part bcuz I got to mix it up, it was..
1 block cream cheese
1 stick butter
I lb sugar powder
6 eggs
Salt, vanilla dash
I dont remember if it had a crust, I think it had a crust. It tastee like cheese cake to me. She would put strawberries or cherry pie filling it sometimes. 😊😊😊
Russell’s is great!
Will have to try there.
Oh how I have missed St. Louis gooey butter coffee cake!
Test Kitchen.. Please, please do your version of a St. Paul Sandwich next !
@@sandrah7512 Thank you. Thank you!
I can't wait to look it up this evening.
@@smileawhile3788 I LOVE St. Paul sandwiches. Being from St. Louis, have had these for decades. I am anxious to see the recipe. I have made egg foo young patties.
@@sandrah7512 I'm chomping at the bit for the new season! .. Do you happen to know the air for the "St. Paul" episode?
Can't wait to try this
I'll bet ol' Bryan makes the absolute BEST gooey butter cakes you've ever had. Mmmm... Mmmmmm
wow this looks so easy
Amazing. I'm making this very very soon
I grew up in Missouri and I've lived in Hawaii for the last 35yrs, but I've never heard of this until I just went back for a visit, and I'm HOOKED. I'm not sure why, but my topping is more runny, maybe the humidity? and I'm using a hand mixer, maybe that? It's in the oven now, we'll see.....
My Mom,
Would make this cake. And she would add shredded coconut 🥥😋
Coconut sounds fantastic in it! I think my mom used to make something similar for potluck church dinners. I'm always tempted to reduce the sugar by 1/3 or so too. STL gooey butter cake is always waaaay too sweet for me. I'd need a gallon of black coffee for the size they cut in this video.
I ❤️ BRoof
Yum!!
Can’t wait to try this version! I’ve been using the Paula Deen gooey butter cake recipe for years.
Me too
I prefer Paula’s recipe myself
Try the plain version and drop teaspoon
Of blueberry preserves here and there
then swirl with a toothpick.
Heaven on earth
Ditto.
@@kevinmccarthy9817 do you add the preserves before or after baking?
@@DianaGarcia-wc6td I imagine before. You can't add swirls to a baked cake.😅
I'm preparing to make this, can I use less sugar and if so, do I need to substitute with anything else?
Do not use less sugar. Just cut the cake into smaller slices. They cut it into 12 pieces in this video but you could cut it into 16 or more.
Christie is awesome! She can make Ooey Gooey butter bars for me anytime! Oh, wait, that's Bridget and Bryan, sorry. Good recipe.
Butter cake bars!
Okay, America’s Test Kitchen…this is before I’m watching (ads are on.). I’m a St. Louisan born and raised who knows and loves Gooey Butter Cake…let’s see what « foreigners » make out of it. P.S. Russels is a good place. But, you can get this anywhere in STL, he could have saved some time and gone to Schnucks (local grocery store chain) lol, but nice to see the shout out to a small business! Edited to add: yes, this dessert is basically sugar and butter with a few things to hold it in place, lol. Looks like you did a good job! Looks like the real thing!
@America's Test Kitchen I have a question about stand mixer vs. hand mixer use. Is more time required to incorporate air when using a hand mixer, since the area of effect is typically smaller compared to a large paddle/beater like the one being used in this video? (i.e. More batter is being mixed at any given time when using a stand mixer with a large paddle than when using the usual two small beaters on a hand mixer. Or perhaps, is a higher speed needed for a hand mixer, with an equal amount of time with a stand mixer? Very curious to know, seeing that I've never owned a stand mixer and never may.
Russell's is SOOOO good!
I'm sure you could make a chocolate one too. ❤❤❤❤❤❤❤❤❤❤❤
We DO have a chocolate version of the gooey butter cake, by the way. Cheers from St. Louis.
Looks good but not much butter for gooey butter. Billy Parisi does the traditional yeasted version--amazing.
Does the cake have to be refrigerated?
Way way way Too Much Buttter but it like looks addictive!
I just realized a man brought this in to work a few years ago and it looked gooey! Ooey Gooey Butter Cake is what he called it!
Another recipe I call a Cardiovascular Event Cake!
Seriously y'all have the recipe scheduling of someone who's going through a really bad breakup and eating their way through the pain. 🤷🏽♂️
You have to explain how you can wait 3 hours. What's the secret?
"And here's one I prepared earlier.."
😂😂😂 I thought the same thing!!
Hi.
Is this served at room temperature?
yep!
👍👍👍👍
Why couldn't you add lemon juice/zest to create a lemon version or other flavorings? Eggnog around the holidays?
You can. I make gooey butter cookies with lemon zest, lime zest or tangerine zest. Yum❤️. Eggnog sounds great also.
That is what is beautiful about gooey butter cake. It is a canvas upon which you can add flavorings from lemon to pumpkin to chocolate.
1 box yellow cake mix
2 sticks butter, melted & divided
4 eggs
1 pkg cream cheese
1 Tbsp vanilla
1 lb powdered sugar
Line 13x9 baking pan with foil and apply not stick spray. Mix cake mix, 1 stick melted butter and one egg. Press into bottom of 13x9 pan. Beat cream cheese and vanilla. Beat in 3 eggs one at a time. Beat in powdered sugar. Pour over cake mixture and bake at 350 for 40-45 minutes. Cool before cutting bars. This recipe gives a mutch better bar with the same gooey toping.
This is the recipe my family has used for 4 generations, although we sub the yellow cake mix for Duncan Hines butter recipe fudge cake mix
David - Thanks for sharing this. I would likely cut this in half just for me. But it's super easy, and I have all the ingredients.
You say 2 sticks of butter but only use 1????????
@@mariod7473 one stick is melted and goes in the bottom layer the second stick is beaten in the top
@@heatherganey9527 Thank you very much Heather, not a baker here but I love very very sweet desserts, I will try this one.
For some reason, the goo wasn't super thick, even though I followed the directions and put the correct ratios of ingredients. Could you please tell me what the reason may be?
The gooey center is not supposed to be real thick. Take it from a Native St. Louisan.
@@tbrown965 okay for some reason mine seemed more runny than this one, and it concerned me. But thank you!
Years and years ago I'd get it with pecans. Great
"And now we scrape the bowl."
A half cup of filling still on the side.
I am driven batty by their inability to give a proper bowl scraping.
it's not that big a deal
Lol, me too!!!
Didn't know there were rules on how to scrape the bowl.
@@keithfreitas2983 Thank you for taking the time out of your wanking schedule.
ATK
HI 😋🍽
Salutations 💌
Follow with 20 units of subcutaneous insulin
Oh man I’m from St Louis and I love gooey butter cake…I soooooo shouldn’t watch this lol
I'm scared of him! He's better-looking than I!
I love butter. But not sweet. Nanaimo bars are too sweet for me.
Should I skip this?
I’d eat anything Brian makes 😉
Am I crazy or would this be amazing with some finely ground almond added? I'd probably do it in the shortbread but it might work in the gooey topping instead. I wouldn't do both.
Slivers of toasted almonds on top!
@@patspears2226 That would work too
Make it your way
I thought the goo ingredients looks like making cheesecake! As cheesecake also uaing cream cheese
Whoops. I was expecting to see cat videos. I thot it read Americas Test Kitten
I feel like slander charges should be filed.
I could see a top level of peanut butter, powdered sugar, and milk frosting. I make the frosting or glaze on most of desserts. Once I made the glaze as a topping for pancakes 🥞 when I ran out of syrup.
A perfect way to ruin a classic recipe.
@@tbrown965 which would be ruined the pancake 🥞 or cake bars?
@@peteroutlaw7207 I don't know. Let bitter people be bitter. I've made a buttermilk syrup for pancakes before myself. No regrets there
I can't tell you how much I love PBS cooking shows 😋 but the interwebs (CZcams) has really taken over that role, possibly to a greater extent... have you all thought about bringing on internet chefs like Joshua Wiessman or Binging with Babish?
@@sandrah7512 crap... I never even thought to search it. If had... im just gonna be over here beating my eggs with a tiny whisk.
Two whole eggs why did you have 5 in that glass bowl?
This looks good, although as others have mentioned, it is definitely an interpretation of gooey butter cake.
I really wish ATK gave more measurements, as good measurements make it so much easier to make a new recipe. Specifically, measuring flour and powdered sugar by weight is much more accurate and consistent, and having a target internal temperature for custard can be the difference between something that is delicious vs being under/over cooked.
They give you the measurements in the video
@@daveklein2826 Sorry, I should have been clearer about what I meant by "more measurements." I meant additional measurements in the form of ingredient weights and final internal temp. They give volumetric measurements (i.e., cups), but they don't give measurements by weight.
Things like flour and powdered sugar are pretty fluffy, and the weight in a cup can vary quite a bit depending on how packed in it is. This can result in a cake that is too dry or too rubbery if the flour in your cup is more/less packed in than what they used.
@@ramrod132 ok. i have been cooking for 50+ years and never one have i weighed flout and sugar and for sure have never took the temperature of a cake
@@daveklein2826 That's one of the nice things about baking- there are lots of ways to get to the same result.
That said, lots of recipes are given by weight and temperature, because it's more exact. Even America's Test Kitchen has recommended using weight and thermometers on multiple occasions.
If that's not how you like to cook that is perfectly fine, but for a lot of us it gives us more consistent and scalable results.
@@sandrah7512 I didn't realize that, thank you for pointing that out!
This was good. The texture was great and the crumb on the crust was fantastic. But it was far too sweet. I even cut it down to 3 cups of sugar, but even that was a lot. 2 cups is perfectly fine. I can only imagine that 4 cups make it inedible. You may need to reduce the amount of eggs used also, since there will be less sugar.
I made it with 2 1/2 cups sugar and it was incredibly delicious and just slightly over sweet, with no other changes other than doubling the vanilla. Next time trying for 2 cups and I think it'll be perfect!
@GAwildflower good to know! Yeah, I had to parcel put very tiny bites. Otherwise, the sugar was overwhelming. But aside from that, it was very good. I agree with the two cups of sugar adjustment next time this is made.
@@j.delacruzbravo Oh, I mentioned elsewhere in the comments, you can add some tart berries like raspberries, blackberries or strawberries and cream. It really helps cut the sugar ;) xx
@@GAwildflower that's very true! I will keep that in mind when I make it again. I really love adding fresh fruit for acidity and tartness to sweet desserts. Thank you for the reminder! 🥰🥰
Who uses 12 teaspoons! Just give me grams,
Everyone in the USA...
@@flylice2x they all need help. It’s so inefficient
I've always used a whole stick of butter 🧈, works fine 🙂
It looks like face cream! Ha! I'd put my face in that.
I agree with David Seymour that c*e*m c*e*s* tastes bad.
Before even watching I am sure it’s diabetes causing one 😂
Yes, I can feel my blood sugar rising just watching this lmao
Can I make this with far less sugar and still get good results?
Try it and let us know
I know the sugar is what gives the crisp upper crust.
@@davidcibrian548 good to know, thank you. Kinda wish they would mention that on the video so we understand what’s happening.
This looks hard (and painful) without a stand mixer. Why not use parchment paper stuck to the bottom w spray ? Most of us don’t have that fancy spatula and I can imagine the foil sticks to the crust.
I just make mine in a glass pan with a little butter on the bottom (not sides - that may prevent rising) and there's no sticking to the pan. ✨
I think that should be called Gooey Sugar Cake Bars to be more accurate. ;-)
I don’t have use of a standard oven.
Toast oven & a Instant Pot are the only appliances that can be used at the moment.
I’m going to try to break the recipe quantities down to half or thirds.
This looks absolutely sinful.
I also only have a toaster oven, and I usually have no problem baking cakes or casseroles, as long as the dish fits. I usually have to use a little lower heat setting though, and rotate the pan half way through. Sure, cut the recipe in half to fit.
Many toaster ovens can accomodate a 9x13 pan. Half the recipe should fit into an 8x8 pan, which fits into most toaster ovens.
Is there anything less healthy 😂
"90% of the recipe, is scraping down the bowl."
Someone needs a Bosch Universal, with the white bowl!
steve
To bake like a bosch
More like diabetes cake
All are mixed not well in this machine.
LMAO
Diabeetus
So
OK, so that makes almost 11 teaspoons of sugar in one piece of this cake. Are you crazy?
For gooey butter cake, that sounds a bit low. A proper cake should have enough sugar to cause heart failure.
ONE POUND of sugar... Why do Americans love sugar soooooooo much. 😫😫😭😭
This was actually made by accident, but it turned out anyway I love gooey butter cake ❤
Any recipe that used the word goo sounds totally gross and unappetizing. EW! 🙄
This looks and sounds far, far too sweet for me.
This is NOT St. Louis gooey butter cake! I really hate when ATK does this to recipes
I’ll probably get flak for this but genuinely, Why do they have background actors? As well as this lady, she’s not really helping at all...she’s just...there. It’s all very off setting.
No flack, but I can explain if this is a legitimate question. Those aren't actors in the back, those are cooks actively working on recipes, as this is a "test kitchen". The idea is to take a traditional recipe and tweak it until they make the dish they like, which involves test cooks trying over and over again. And Bridget is there to host, not help. Some cooking/baking shows use the formula of one cook/baker explaining and doing the entire thing, but this program chooses to show a community-based approach, which I tend to prefer.
@@vrasten ahh ok. Thanks for informing me! :)
Ummm... How do I AVOID making this? I'm sorry, but all the fake smiles and corny guitar music in the world can't keep us from becoming unhealthy if we keep eating too much of this kind of thing... It's all fun and games until we need to have our chests sawed open so the doctor can rip our hearts out and put them on plates and try to fix them while our blood cycles through a machine and hopefully we don't die from the anesthesia itself... And, no, I don't want another piece of cake, because I plan on dying from cigarettes lol
from St Louis... this is NOT how you make gooey butter cake...a very dumbed down version of the recipe... it should NEVER have cream cheese in it