What is gooey butter cake?

Gooey Butter Cake is a St. Louis, Missouri treat, but is popular throughout the midwest (U.S.A). Ooey gooey cake consists of two layers; a dense butter cake base and a sweet gooey cream cheese/butter topping.

I don't have a springform pan. Can I still make this recipe?

Yes, you can bake this in a regular round or square 9 inch baking pan. Just line the bottom and sides with one whole piece of parchment paper, leaving an overhang for easy removal.

How do you know when gooey butter cake is done?

Using a toothpick will not work for this butter cake. Give it a little jiggle and it's ready when it wobbles like jello. The top should be puffy and golden brown and the edge should be crackly.

Can I make this cake ahead?

Yes! It can be store in the fridge for up to 5 days. Allow to come to room temperature before serving.

Gooey Butter Carrot Cake

Description

This delicious Gooey Butter Carrot Cake is a festive twist on a classic Ooey Gooey Butter Cake! This cake features a moist carrot cake base and a sweet gooey cream cheese topping. An indulgent dessert that will surely impress!

Ingredients

Scale

Carrot Cake Layer

6 Tablespoons (85g) Unsalted Butter, melted
2 Tablespoons Neutral Oil (avocado, canola or vegetable oil)
1/2 Cup (100g) Light or Dark Brown Sugar
1/3 Cup (67g) White Sugar
1 Large Egg, room temp
3 Tablespoons (43g) Full-Fat Sour Cream or Greek Yogurt, room temp
1 Teaspoon Vanilla Paste or Extract
1 1/4 Cup (150g) All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Fine Salt
1 Teaspoon Cinnamon
1/4 Teaspoon Cloves
1/4 Teaspoon Nutmeg
1 Cup (100g) Finely Grated Carrots

Gooey Layer

8 Ounces (227g) Full-Fat Cream Cheese, room temp
3 Cups (340g) Powdered Sugar, sifted
1 Large Egg, room temp
1 Tsp Vanilla Paste or Extract

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Instructions

Set a rack in the middle of the oven and preheat to 350ºF (176ºC).
Generously butter and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
Make Carrot Cake Layer – In a small bowl, combine all-purpose flour, baking powder, cinnamon, clove, nutmeg and salt; set aside.
In a medium bowl, whisk together melted butter, neutral oil, brown sugar, white sugar, egg and vanilla until well combined. Then add sour cream and whisk until incorporated.
Sift dry ingredients into the wet ingredients and mix until just combined. Do not overmix.
Gently fold in finely grated carrots. The batter will be thick.
Evenly spread the batter to the bottom of your prepared pan and set aside.
Make Gooey Layer – In a large bowl and with an electric mixer, whisk together cream cheese and powdered sugar one cup at a time until smooth and creamy.
Add egg and vanilla and whisk for an additional minute or so.
Pour the cream over the carrot cake layer and evenly spread to the edges.
Bake for 35 to 40 minutes, or until the top has puffed and is golden brown. Do not overbake!
Allow to cool for 15 minutes, before running a knife around the edge of the pan to release the cake. Transfer to a wire rack to continue to cool. Dust with powdered sugar and serve slightly warm. Enjoy!

Notes

*Best served slightly warm or at room temperature.

Prep Time: 20 Minutes
Cook Time: 35 to 40 Minutes