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Gooey Butter Cake – With cake mix


If you’ve never eaten a butter cake before, here’s how I would describe it. It’s a thick base, almost like a shortbread, but softer. Then it has a lightly toasted thin coating on top. It really has a greasy texture — in fact, it’s sometimes called buttercream pie.

It’s a rich dessert often cut into square bars, and I believe it originated in St. Louis, Missouri (about three hours from where I live).

I’ll admit, it’s not the prettiest cake. But it’s very delicious. It reminds me of Milk bar cakebut not the texture… more like bars.

And if you love butter cake, then I recommend you give it a try gooey butter cookies or this pineapple upside down fragrant butter cake.

Go to Recipes

There are a number of butter cake recipes available on the internet and cookbooks, but I consider this the super easy version, as we will be using the cake mix for the base and the whole recipe is only eight. element.

Why is it called butter cake?

The texture of the top layer is very fatty, like a thick pudding. I would compare it to a lightly toasted frosting. It will have a sort of flaky appearance, but the texture itself will bleed a bit when cut out.

This is why it is really important to leave this cake in the fridge for at least two hours (after it has cooled) or overnight, if possible. It’s probably a bit mushy (watery) compared to the texture of a lemon bar.

What is gooey butter cake made of?

There are two layers: the banh can layer and the top layer is like a baked rice paper layer. Banh can is made with a yellow cake mix, one egg, melted butter, and some nutmeg (optional).

The top layer is made with cream cheese, eggs, vanilla extract and powdered sugar.

How will I know when my delicious buttercream is done?

This cake will (and should) look like it hasn’t been baked well. That’s OK! That’s exactly what puts “gooey” in gooey butterscotch.

The edges of the cake will be slightly puffy and starting to take on a golden brown color, while the center will appear flaky but still have a lot of dents.

The cake needs to cool and put in the fridge for at least two hours before cutting. Otherwise, it might be too greasy and unwieldy for easy servicing.

If you need to ship this dessert, I recommend waiting to cut the cake into bars until you arrive. Happy baking! -Emma

Gooey Butter Cake – With cake mix

easy butter cake bar with yellow base

total time 2 hours 55 minute
  • first yellow cake mix
  • first egg
  • Cup butter melting
  • teaspoon nutmeg optional

Top layer:

  • 8 ounce cream cheese soften
  • 2 egg
  • teaspoon vanilla essential oil
  • 16 ounce powdered sugar
  • In a large bowl, whisk together the cake mix, eggs, melted butter, and nutmeg (if using).

  • In a 7×9 baking tray lined with parchment, press the dough into an even layer.

  • In a large bowl, stir together the softened cream cheese, eggs, and vanilla extract.

  • Stir in powdered sugar.

  • Pour this batter on top of the cake batter.

  • Bake at 350°F for 45 minutes. The edges will slightly swell and turn golden brown, while the center remains very zigzag.

  • Remove from oven and let cake cool.

  • Refrigerate for at least two hours (covered) or overnight before slicing into bars.

The 7×9 baking pan I use is the Staub brand, and while not necessarily a standard size (9×13 is more common), it is a regular pan. However, you can use a 9×13 pan instead and reduce the baking time to 35-38 minutes.



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