Molly's introduction to gooey butter cake came during a trip to St. Louis to see one of her best friends from high school—the very place where the dessert was born. While the cake is commonly prepared with a boxed mix, Molly opts for her trusted quick vanilla cake recipe instead, and then, just for fun, she dips the gooey parts in nonpareils. The cream cheese and lemon in the recipe offset the butter and stop the cake from tasting too sweet or heavy.
Info
- Cook time: 40 minutes
- Total time: 2 hours 25 minutes
- Yield: 8 to 10 servings, depending on the size of the rectangles you cut
Ingredients
Crust
- Nonstick cooking spray, for the baking dish
- 2 1/2 cups (325 grams) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks; 226 grams) unsalted butter, at room temperature
- 1 3/4 cups (350 grams) granulated sugar
- 2 teaspoons freshly grated lemon zest
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup (60 grams) milk
- 3/4 cup mini chocolate chips (reserve 2 tablespoons for the cream cheese layer)
Cream Cheese Layer
- 8 ounces (226 grams) cream cheese, at room temperature
- 6 tablespoons (85 grams) unsalted butter, melted and cooled
- 2 large eggs
- 3 cups (360 grams) powdered sugar, plus more for dusting
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- Optional: rainbow nonpareils and wooden treat sticks
Instructions
- For the crust: Preheat the oven to 350 degrees F with a rack in the middle. Spray a 9-by-13-inch baking dish with cooking spray and line with parchment to overhang the 2 long sides.
- Stir the flour, baking powder, and salt together in a medium bowl and set aside. Cream the butter, granulated sugar and lemon zest in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 1 to 2 minutes, scraping down the sides once or twice. Beat in the eggs and vanilla. Reduce the speed to low, then beat in half of the flour mixture, followed by all of the milk and the remaining flour. Increase the speed to medium and beat for 15 seconds or so, until the batter is smooth. Beat in the chocolate chips on low until mixed. Spread the batter in the prepared baking dish.
- For the cream cheese layer: In the same mixer bowl (no need to wash, just scrape out all of the crust batter), beat the cream cheese on high until very smooth, 1 to 2 minutes, scraping down the sides once or twice. Add the melted butter and eggs and beat until smooth. Reduce the speed to low and add the powdered sugar in 2 or 3 additions. Once all the powdered sugar is added and the mixture has come together, beat on medium-high until completely smooth, scraping down the sides once or twice, 1 to 2 minutes. Beat in the lemon juice, vanilla, and salt. Pour the batter over the crust, smoothing with a spatula. Sprinkle the reserved 2 tablespoons chocolate chips on top of the cake.
- Bake until the edges are golden brown and the filling has just a little jiggle in the center, 40 to 45 minutes. Remove to a rack to cool completely, at least 1 hour.
- To unmold, run a knife around the edges of the pan to loosen it, then use the parchment wings to remove it from the pan. Use a serrated knife to cut into rectangles or squares. Dust with powdered sugar. Optional: Dip one side in rainbow nonpareils and pop on a stick.
- Leftovers will keep, well-wrapped, in the fridge for up to 3 days.
