I don’t know about you but any recipe with the word butter in the title catches my attention. I have always liked gooey butter cakes and cookies but sadly haven’t made them in a while since the recipes that I had utilized boxed mixes. Since I am trying to avoid boxed mixes and things with lots of additives, gooey butter cakes fell off my baking list. That is, until I spotted this recipe. A gooey butter cake from scratch and topped with cinnamon…….. even better!
It’s fairly simple to make. First you make a thick cookie type batter as a base and then the gooey butter layer gets spread over that. If you look closely at the pictures above, you can see the two layers. In this recipe, a sprinkle of some cinnamon and sugar goes on top. This gooey butter cake is super moist and delicious and, with the cinnamon, the flavor kind of reminds me of a snickerdoodle. If you have never tried a gooey butter cake before this a great one to try and is certainly a “keeper” here at our house!
This is so cute- My 8 year old daughter was taking pictures of this cake with me using a camera she got for Christmas. She tried so hard and I wanted to include her in this. So here is one of her pictures!
Cinnamon Gooey Butter Cake
Ingredients
First Layer
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 8 Tbsp 1 stick unsalted butter, softened
- 3/4 cup sugar
- 1 large egg room temperature
- 1/4 cup whole milk
Second layer
- 1/4 cup light corn syrup or golden syrup
- 1/4 cup whole milk or heavy cream
- 1 Tbsp vanilla extract
- 12 Tbsp unsalted butter, softened
- 1 cup plus 2 Tbsp sugar
- 1/4 tsp salt
- 1 large egg at room temperature
- 1 1/4 cups flour
Topping
- 2 Tbsp Sugar
- 1 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°. Line a 9- by 13-inch cake pan with foil, leaving some foil hanging over all four sides. Lightly grease the foil.
To make the first layer
- Whisk together flour, baking powder, and salt in a small bowl, set aside.
- In a bowl of stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and the sugar until light and fluffy, 3 to 5 minutes.
- Add the egg and the milk and beat in, scraping down the sides of the bowl.
- Stir in the dry ingredients, until completely combined.
- Evenly place spoonfuls of the mixture into the prepared pan and spread it into an even layer with an offset spatula. (save the mixing bowl for the next step- don't wash)
To make the second layer
- In a small bowl, whisk together the corn syrup (or golden syrup) with the milk (or cream), and vanilla.
- In the bowl of your mixer, beat the butter with the sugar, and salt until light and fluffy.
- Beat in the egg, scraping down the sides of the bowl as needed
- Beat in about a third of the 1 1/4 cup flour, then beat in half of the milk/corn syrup mixture. Beat in another third of the flour, then the remainder of the milk/corn syrup mixture. Then stir in the last of the flour.
- Dollop spoonfuls of this batter over the first layer and spread evenly with offset spatula.
For the topping and to bake
- Mix together the sugar and cinnamon, then sprinkle it evenly over the cake.
- Bake the cake for 25 minutes until cake is gently set in the center, it may still be slightly "wet" in the center. Remove from oven and let cool on a wire rack. The center of the cake will settle as it cools- this is normal.
- Once cooled, lift out the cake using the the foil, and cut the cake into squares.
Notes
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they look delicious!
Thank you 🙂