St. Louis gooey butter cake from Dessert Person: Recipes and Guidance for Baking with Confidence (page 243) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow the dough to rest in the refrigerator for at least 8 hours, and up to 12 hours.

  • sbrooksh on September 01, 2025

    I am an St Louis native and very familiar with GBC. I actually got the rise called for in the recipe (unlike my go-to Melissa Clark recipe) after a few hours at room temperature after the fridge overnight. but realized I actually preferred less rise. Also the cake itself was a bit eggy, and the “dough” was much closer to a batter, which I think also lent to the very light, stretchy base; almost reminded me of a canele. Not my favorite, probably wouldn’t make again.

  • chickchickyboom on February 07, 2021

    I followed the instructions exactly and this turned really incredible. I love the topping, especially where it caramelized over the butter cake. I gave some to a friend for the holidays and her family devoured it in 20 minutes!

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