Monday, September 19, 2011

Scratch Gooey Butter Cake - Secret Recipe Club

Scratch Gooey Butter Cake - ButterYum

I'm so excited to be joining the Secret Recipe Club for the very first time this month.  What's the Secret Recipe Club?  Basically, it's a once-a-month blog hop party for food bloggers - each month, participants are assigned another member's blog where they secretly spend time perusing the assigned blog, pick a recipe, make it, write a blog post about it, and then everyone reveals their secret by publishing their posts at the same time.  

My first assigned blog - Sweetly Serendipity by Taryn.  This is a girl after my own heart - she loves all food, but baking is her passion and she proudly proclaims, "I'm all about the sugar" :).  Oh boy, something tells me she and I would have a great time in the kitchen together!

So, what recipe did I choose?  Let me tell you, it was not an easy task - Taryn's blog has tons of recipes dating back nearly 2 years, but I settled on her Homemade Gooey Butter Cakes.  I had heard about the infamous Gooey Butter Cake for quite some time and really wanted to try it, but every recipe I ran across called for the use of a boxed cake mix - not that there's anything wrong with that, but you guys know I prefer to bake from scratch.

My review:  Wow, these are some seriously sweet and buttery dessert bars.  I had originally cut the 9x13 cake into 2-inch square portions, but quickly decided half that size was best.  The cake puffs up a bit in the oven, but sinks down in the middle when it cools.  If you like crunchy and sweet, the edges will be your favorite part - if you like buttery goodness, the middle is for you.  Thanks Taryn!  I really enjoyed visiting your blog, and I look forward to following your kitchen escapades.

Scratch Gooey Butter Cakes
makes a 9x13 pan (serves 48 if cut into 1x2-inch bars)

Bottom layer:
2 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 large egg, room temperature
1/2 cup unsalted butter, melted
2 tablespoons whole milk

Top layer:
8 ounces cream cheese, softened
2 large eggs, beaten, room temperature
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, melted
16 ounce box of powdered sugar, sifted

To make the bottom layer:
Preheat oven to 350F and prepare a metal 9x13 cake pan by spraying it lightly with non-stick cooking spray.  In the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, sugar, baking powder, and kosher salt.  Add the egg, melted butter, and milk; mix until it forms a dough.  Press the dough evenly in the bottom of the cake pan.. Set aside.

To make the top layer:
Beat the cream cheese until smooth, slowly add the beaten eggs, vanilla, and melted butter until mixture is smooth and creamy.  Add the sifted powdered sugar and beat again until the mixture is smooth and creamy; pour on top of bottom layer. Bake in a 350F oven for 40 minutes.  Remove from oven and cool completely before cutting.  Sprinkle with powdered for garnish if desired.

Note: When pressing the bottom layer into the cake pan, dampen your fingers with water to prevent sticking.  For the neatest presentation, cut with a serrated knife, cleaning the blade often. These bars are fragile - use a spatula to transfer them from the pan to a serving platter.






57 comments:

  1. It is gooie ok:) Looks wonderful.Nami nami;)

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  2. That looks really good! I would have to say I would be a middle of the cake taker. The club sounds like alot of fun too! Now to find time to bake this cake!

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  3. I've never had a gooey butter cake before, but it totally looks like my kind of dessert, given that I'm a big fan of all things gooey and buttery... and based on your photos, it certainly lives up to its name! :)
    Glad to have a from-scratch recipe to try, because I'm not a cake mix fan either. Thanks for sharing such a great pick!

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  4. That cream cheese version is so sweet and delicious. Yours looks wonderful.

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  5. YUM! Your recipe looks delicious! Great SCR choice!

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  6. I saw gooey butter cake on Food Network and was so intrigued! So stoked to find a recipe now! Great SRC post, check out my post at http://savourthesensesblog.com/plum-crunch-my-src-post/ =)

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  7. I love Gooey Butter Cake but I don't make it anymore because I hate to use box mixes. I'm so excited to get to have it again now, thanks to your post!

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  8. This looks like a great recipe. It is fun cooking with you in the SRC. Hope you are having a great day and thanks for sharing!
    Miz Helen

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  9. I'm right there with Danielle and haven't made gooey butter cake in a while b/c of the box mixes. Yay! Thank you so much for giving me another option!

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  10. I love gooey butter cakes. Thanks.

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  11. These look GREAT! I remember when I made them initially I tried to take photos of them at dusk and the result was less than satisfying. The flavor made up for it though, and then some! Yours look beautiful, I'm glad you gave this recipe a try! I'm looking forward to following your future blog/baking explorations :)

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  12. This looks really good. I love the consistency. I copied the recipe and will try to make it sometime...Christine

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  13. I love your resistance to box mix cake recipes. I am right there with you. Sorry, it doesn't seem like a legit recipe if I have to buy a box. But THESE look delicious.

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  14. Oh, I'm so glad you joined the SRC! My family loves the box version of these bars, but I always have found the taste of the cake mix a little artificial! I will definitely try this recipe :)

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  15. These look fantastic. I just joined the SRC and am so excited for my first assignment, maybe it will be you!!!

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  16. Welcome to the club and I love that these bars are made from scratch, I bet so much better than when using a mix.

    If you haven't already, I'd love for you to check out my group "A" SRC recipe this month: Welsh Cakes.

    Lisa~~
    Cook Lisa Cook

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  17. Welcome to the Secret Recipe Club! I've never heard of a butter cake but I can just imagine how gooey and rich these would be.

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  18. I love gooey butter cake and your design on top makes it gorgeous! Welcome to the SRC!

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  19. Welcome to SRC! I'm not sure that I've ever had gooey butter cake before, but your photo is lovely. I think I might have to try it!

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  20. That cake looks sinfully delicious. I've added it to my to-make list, that seems to be growing faster than I can even keep track. Great find!!!

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  21. That is Sin. Cream cheese, butter, sugar take sweet addiction to a different level.

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  22. HI! Love, love, love Gooey Butter Cake. I've never made it from scratch. Beautiful pictures. Isn't SRC fun?

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  23. I just joined SRC too, what fun! The cake looks great:)

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  24. Thanks for popping by my blog! I'm a SRC newbie too - isn't it a blast? Great looking cake too!

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  25. That looks very, very tasty. I love how it's presented with the diagonal lines.

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  26. What a sinful, decadent bite of heaven. I love gooey butter cake but have never tried to make it at home. We get it from a great bakery, but I absolutely love the idea of making it at home. (plus we could have it more often and make as much as we want!)
    GREAT pick for this months SRC - and welcome! I'm so glad you joined us!! :)

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  27. Welcome to the SRC! Your photos are fab -- and these bars look perfectly (and sweetly) delicious! Theresa

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  28. I love gooey butter anything but, have only made it from mix. I am sure your version kicks it up a notch or two. Yum!

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  29. Welcome to your first month of SRC! MMM... butter in cake/bar form. Yes please!

    Thanks for stopping by and commenting on my SRC post :)

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  30. I loved gooey butter cake as a kid and I'm sure it taste so much better when made without a cake mix.
    Mimi

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  31. There's lots of buttery goodness going on in this cake! What a beautiful slice.

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  32. This looks like a must try! I love your powdered sugar stripes. Great to have you in the SRC!

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  33. this secret recipe club is amazing, hugs, Flavia

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  34. Nice choice, I baked from Tarya blog last month, made her perfect chocolate chip cookies. I love anything sweet also, that is what is mostly on my blog.........bad girl I am thanks, Andi

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  35. That looks incredible! The photo is beautiful too!
    Excited to be in SRC with you!
    ~Liz

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  36. This looks great. I've seen the recipe a few times, but like you mentioned, it was always made with box mixes. I'll have to add this to the never-ending list of things I'd love to try!

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  37. I've always wanted to make a gooey butter cake, but I'm afraid, because I know I'll eat it all..I'm dead serious! Yours looks especially gooey and buttery, not to mention beautiful with the confectioner's sugar stripes! My assigned blog for October has a recipe for one..OH NO. LOL

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  38. Love this gooey style of cake..just browsed some more delightful recipes..those nutella balls and the cookies. You have a lovely space.

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  39. Welcome to SRC! Never had a gooey butter cake but it sure does look inviting!

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  40. Yum! Looks great – I’m loving SRC — so many new recipes to try! My husband and I are loving the pretzel rolls from your blog, I just finished one in fact!

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  41. Great SRC pick. I've never had this cake before but it sounds so tempting. Yummy!

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  42. Interesting recipe, that image makes it look sleek but im sure its very filling and rich. Richard from the Amish community of Lebanon,Pa.

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  43. Happy fall to everyone, im ready for the cool weather. Richard from the Amish community of Lebanon,Pa.

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  44. I l o v e gooey butter cake...had my first at Paula Deen's Restaurant. I'm sure it's easy once you tell me :-), but how did you do the stripes of sugar?

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  45. Hi - the stripes were easy to do. I cut an index card into strips (card stock or heavy weight paper would work well). I placed them on the cake, sprinkled an even layer of powdered sugar, and slowly remove the card strips. Ta-da!!

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  46. Tasty, Love the way that you have sprinkled the powdered sugar.

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  47. Amazing recipes, I just love them all.

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  48. I made the gooey butter cake, and wrote about it in my blog.It's delicious, and perfect for ringing in the New Year. It's great with whipped cream on top. I had troubles finding one from scratch. I don't like mixes. Thankyou...love your powdered sugar, by the way.

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  49. Just put a batch in the oven....let you know how they turn out...they look awesome on the site!

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  50. Chiming in very very late to say one thing--do NOT skip sifting the powdered sugar! You will never get all the lumps out of the batter otherwise. I finally gave up and baked it with a few small lumps here and there rather than overbeat it, but...yeah. It was an absent-minded mistake on my part--I didn't mean to ignore directions. :)

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