Comments on: st. louis gooey butter cake

By: Dima

Dima — Wed, 02 May 2012 18:12:59 +0000

Making it right now as a celebration of being done with school! After being away from STL for a couple of years, I am excited to bring a piece St. Louis down to Chattanooga, TN! Thanks for the recipe!

By: Mary in St. Louis

Mary in St. Louis — Tue, 17 Apr 2012 13:45:09 +0000

Actually, Erica, Kaldi’s uses a cake mix for their base…. BUT I agree, the best gooey butter cakes have a not-so-sweet base.

By: Sandy

Sandy — Sat, 11 Feb 2012 05:10:38 +0000

Is this cake best served warm, or is it still just as good at room temperature? I’m planning on making it for a dinner party and am trying to figure out if I should make it earlier in the day (or the day before) or closer to dinnertime.

By: Morgan

Morgan — Wed, 18 Jan 2012 17:41:54 +0000

Made this yesterday, and it was super! My guests and I really didn’t wait for it to set at all, so it was goooooeeeyyyy (totally done though, the top was a wonderful brown color & the cake base was deliciously cake-y.) It had a crust like you would not believe. I don’t like my desserts too sweet, and this was exactly how you said, sweet but not as ridiculous as one would imagine! Thanks for this adaptation!

By: Erica in St louis

Erica in St louis — Mon, 16 Jan 2012 18:19:17 +0000

Another St Louisan here, but unlike the ones above, I will tell you that this recipe is fabulous. It’s almost laughable to think that so many people make it the lazy way – boxed cake mix & cream cheese, and wind up thinking it’s somehow more delicious than this. Dudes, NOTHING MADE WITH BOXED CAKE MIX IS DELICIOUS, EVER. Do y’all think the bakeries here are using duncan hines cake mix and cream cheese to make their gooey’s? No, they make them from scratch. Thanks Deb, for hooking us up with a recipe for a high quality, delicious dessert.

By: Katie

Katie — Sun, 08 Jan 2012 05:14:39 +0000

I made these in a glass baking dish, and after fiddling with the temp on the stove (according to the little doodad my mother-in-law got us, our oven is 75-100 degrees off) it came out perfectly at 30 minutes. The base reminds me of Entenmann’s coffee cake, which makes it perfect for pretty much anytime of day.
My husband (whose father was stationed in St. Louis for a couple years) says that it is exactly like his aunt used to make him when they lived there. He even scraped the pan after I lifted the pieces out and did a little dance he was so happy.
This is definitely a winner!

(and I greased the bottom and sides of the dish so nothing stuck, a step worth taking with this)

By: Andrea

Andrea — Thu, 22 Dec 2011 07:54:06 +0000

I just made this today and it’s perfect! Soft and incredibly gooey. I ate 3 slices before my hungry brother found me munching on them alone in the kitchen, and you can guess what happened next, haha! I actually made a mistake in the cake base, though. I put about 20 grams more butter than I should’ve, but it probably didn’t make a lot of difference, especially not for a butter addict like me, who puts huge dollops on every bite of bread.

Anyway, I am compelled to tell you that I’ve made so many recipes from this blog and none of them have failed me. Thank you so much!

By: deb

deb — Wed, 14 Dec 2011 20:30:41 +0000

That should work just fine. You should let it rise in the fridge, though, and bring it back to room temperature before you bake it.

By: Laura

Laura — Wed, 14 Dec 2011 19:57:09 +0000

Can you make the cake a day before, and allow to rise overnight? And then make the topping and cook right before serving?

By: Amy

Amy — Sun, 11 Dec 2011 17:22:25 +0000

I made this cake and it turned out delicious! It didn’t seem to rise much as others have commented on, but it didn’t seem to matter overall. One problem I had is that the topping pulled away from the sides a bit leaving some cake exposed. However, this didn’t seem to matter either, it was still delicious, just not perfectly pretty. Any thoughts? It was a big hit, thanks!