Claire Saffitz Makes St. Louis Gooey Butter Cake ft. Jo Firestone | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make St. Louis Gooey Butter Cake from her book Dessert Person, walking through the yeasted batter, overnight refrigeration, and butter-and-corn-syrup topping.

From the video

Answers: How do you make St. Louis gooey butter cake from scratch?

• St. Louis gooey butter cake recipe
• Yeasted cake batter preparation
• Bread dough and cake batter hybrid
• Glass baking dish pros and cons
• Corn syrup cake topping technique
• Topographical dusting with powdered sugar

Ingredients

• 1 teaspoon active dry yeast
• 1/4 cup warm water
• whole milk
• 1 cup granulated sugar
• eggs
• 1 teaspoon Diamond Crystal kosher salt
• 2 cups all-purpose flour
• 10 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract
• 2 tablespoons light corn syrup
• light brown sugar
• powdered sugar

What it concludes

• Glass baking pans allow you to monitor how quickly the cake is rising and encourage browning around the edge.
• Using a glass pan for gooey butter cake is effective because it helps you better gauge the rising of the dough.
• Baking the cake in glass helps create a caramelized, crunchy edge, which is the best part of the cake.
• Adding corn syrup to the topping creates a soft chewiness that doesn't harden when it cools.