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Gooey Butter Cake Bars

Gooey Butter Cake Bars

With a yeasted coffee cake crust, and a buttery, gooey filling, these St Louis staple bars are as sweet as can be. Adding almond extract gives these bars their own unique identity and flavor.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Cakes, Dessert
Cuisine: American
Keyword: Butter Cake, cake, Cake Bars, Gooey
Servings: 15
Calories: 308kcal

Equipment

  • Measuring Cups/Spoons Set
  • Glass Liquid Measuring Cups
  • 9 x 13-Inch Pan
  • Glass Nesting Bowls
  • 9" Wire Whisk
  • 5-Quart Stand Mixer
  • Cooling rack
  • 4.5" Utility Knife

Ingredients

FOR THE CRUST, WHISK

  • cup Whole milk, warmed (105–115°)
  • 1 Tbsp. Instant or active dry yeast

CREAM

  • 4 Tbsp. Unsalted butter, softened
  • ¼ cup Granulated sugar
  • ½ tsp. Table salt
  • 1 Egg
  • 1 tsp. Pure vanilla extract
  • ¼ tsp. Pure almond extract

ADD

  • 1 ¾ cups All-purpose flour

FOR THE FILLING, CREAM

  • 2 Sticks unsalted butter (16 Tbsp.), softened
  • 1 ¾ cups Granulated sugar
  • ½ tsp. Table salt
  • 1 Egg
  • 1 Egg yolk
  • 2 tsp. Pure vanilla extract
  • ½ tsp. Pure almond extract

ADD

  • cup Cornstarch
  • 1 cup All-purpose flour
  • 3 Tbsp. Whole milk
  • Powdered sugar

Instructions

  • Coat a 9×13-inch baking pan with butter.
  • For the crust, whisk together warm milk and yeast; let stand until slightly foamy, 5–10 minutes.
  • Cream 4 Tbsp. butter, ¼ cup granulated sugar, and ½ tsp. salt in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy. Add 1 egg, 1 tsp. vanilla, and ¼ tsp. almond extract; beat until combined.
  • Add 1¾ cups flour in two additions on low speed, alternating with milk-yeast mixture; increase speed to medium-low and beat until a smooth, slightly elastic dough forms that pulls away from the sides of the bowl, 3–6 minutes.
  • Press dough into bottom and ½–1-inch up sides of prepared pan; dock bottom with a fork, then loosely cover with plastic wrap. Let dough sit in a warm place until it slightly puffs up, 1½ hours.
  • Preheat oven to 350°.
  • For the filling, cream 2 sticks butter, 1¾ cups granulated sugar, and ½ tsp. salt in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy.
  • Add 1 egg, yolk, 2 tsp. vanilla, and ½ tsp. almond extract; beat until combined.
  • Add cornstarch; beat to combine on low speed. Add 1 cup flour in two additions on low speed, alternating with 3 Tbsp. milk, until combined.
  • Dollop filling on dough; spread evenly almost to the edges.
  • Bake cake on center rack until light golden brown, a thin shell forms on the top, and the filling is set, but still a little jiggly, 28–30 minutes.
  • Let cake cool completely in pan on a rack, then run a knife around edge of pan. To serve, dust cake with powdered sugar; cut into 15 bars.

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories308
  • % Daily Value *
  • Total Fat 17g 27%
    • Saturated Fat 10g 50%
  • Cholesterol 79mg 27%
  • Sodium 173mg 8%
  • Total Carbohydrate 39g 13%
    • Dietary Fiber 1g 4%
  • Protein 4g 8%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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