Inspired by the gooey butter cake of St. Louis, Missouri, this Gingerbread St. Louis Gooey Butter Cake has two textured layers: a chewy yeasted base and a filling so rich with butter, eggs, molasses, and warm gingerbread spice that the middle sinks down into a creamy, custardy valley. What takes this dessert to the next level? Creamy, European-style Kerrygold Butter. Kerrygold sends the decadent nature of this cake into overdrive, enhancing its namesake gooey custard.
Kerrygold butter is made from the milk of cows that graze on lush, green pastures of small family farms in Ireland for the majority of the year. In fact, the signature brilliantly gold color of the butter comes from naturally occurring beta-carotene in the intensely green Irish grass. Revered by home bakers, Kerrygold butter provides unprecedented richness to all baked goods, from flaky pie dough to decadent buttercream.
You can purchase Kerrygold at most local grocery stores. Find out more about Kerrygold products online.
- 5 tablespoons (75 grams) warm whole milk (105°F/41°C to 110°F/43°C)
- 2 teaspoons (6 grams) active dry yeast
- 1½ cups (300 grams) plus 3 tablespoons (36 grams) plus ¼ teaspoon (1 gram) granulated sugar, divided
- 1 cup (227 grams) Kerrygold unsalted butter, softened and divided
- 1½ teaspoons (4.5 grams) kosher salt, divided
- 3 cups (375 grams) all-purpose flour, divided
- 2 large eggs (100 grams), room temperature and divided
- 3½ teaspoons (14 grams) vanilla extract, divided
- 3 tablespoons (63 grams) unsulphured molasses
- 2 tablespoons (30 grams) water
- 1½ teaspoons (3 grams) ground ginger
- 1½ teaspoons (3 grams) ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- Garnish: confectioners’ sugar
- Butter a 13x9-inch baking pan. Line pan with parchment paper, letting excess extend over sides of pan.
- In a small bowl, stir together warm milk, yeast, and ¼ teaspoon (1 gram) granulated sugar. Let stand until foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat ⅓ cup (76 grams) butter, 3 tablespoons (36 grams) granulated sugar, and 1 teaspoon (3 grams) salt at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add yeast mixture, 1¾ cups (219 grams) flour, 1 egg (50 grams), and ½ teaspoon (2 grams) vanilla; beat at low speed just until combined, 30 seconds to 1 minute, stopping to scrape sides of bowl. Increase mixer speed to medium, and beat until dough is well combined and elastic, 4 to 5 minutes, stopping to scrape sides of bowl. (Dough will be tacky but should not stick to hands.) Press dough into prepared pan in a thin layer. Cover loosely with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 2 hours.
- Preheat oven to 350°F (180°C).
- Clean bowl of stand mixer and paddle attachment. Beat remaining ⅔ cup (151 grams) butter, remaining 1½ cups (300 grams) granulated sugar, and remaining ½ teaspoon (1.5 grams) salt at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Beat in remaining 1 egg (50 grams); scrape sides of bowl.
- In a medium bowl, whisk together ginger, cinnamon, nutmeg, allspice, cloves, and remaining 1¼ cups (156 grams) flour. In a small bowl, whisk together molasses, 2 tablespoons (30 grams) water, and remaining 3 teaspoons (12 grams) vanilla. With mixer on low speed, gradually add ginger mixture to butter mixture alternately with molasses mixture, beginning and ending with ginger mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Spread batter onto dough in pan.
- Bake until top is set and edges are golden brown, 25 to 35 minutes. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan. Serve warm or at room temperature. Garnish with confectioners’ sugar, if desired.
This sounds wonderful, but unfortunately the instructions end mid way through step #6 which is the making of the gingerbread layer. No final assembly or how long to bake instructions 🙁
Hey there,
We apologize for the mistake! The recipe has been updated!