Gooey Butter Cake on a Stick Recipe | Molly Yeh
Discover the magic of Gooey Butter Cake on a Stick a St. Louis classic reimagined with fun flair! Born from Molly Yeh's first delightful taste during a visit to an old friend in the dessert's hometown, this treat skips the cake mix for her signature quick vanilla cake base. Coat the gooey edges in vibrant rainbow nonpareils, and let cream cheese and fresh lemon cut through the buttery sweetness for a bright, irresistible bite that begs to be shared.
- Difficulty: Simple
- Makes: 8 to 10 portions, based on how large you slice each stick
- Nutrition Per Serving: For 1 of 10 pieces Calories: 677 | Total Fat: 23g | Saturated Fat: 12g | Carbs: 110g | Fiber: 1g | Sugars: 82g | Protein: 8g | Cholesterol: 119mg | Sodium: 350mg
- Total Time: 2 hours 25 minutes (cooling included)
- Hands-On Time: 40 minutes
Ingredients
Crust:- Nonstick spray for coating the pan
- 2 1/2 cups (325g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup (226g, 2 sticks) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 2 teaspoons grated lemon zest
- 2 large eggs
- 2 teaspoons real vanilla extract
- 1/4 cup (60g) milk
- 3/4 cup mini chocolate chips (set aside 2 tablespoons for topping the cream cheese layer)
- 8 oz (226g) cream cheese, softened to room temperature
- 6 tablespoons (85g) unsalted butter, melted and cooled
- 2 large eggs
- 3 cups (360g) powdered sugar, plus extra for dusting
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon real vanilla extract
- 1/4 teaspoon kosher salt
- Optional: rainbow nonpareils & wooden treat sticks
Instructions
- Make the crust: Preheat your oven to 350F and position a rack in the center. Spritz a 9-by-13-inch pan with nonstick spray and line it with parchment, letting excess hang over the two longer sides for easy lifting.
- In a medium bowl, whisk flour, baking powder, and salt; set aside. With a mixer fitted with a paddle attachment, beat butter, sugar, and lemon zest on medium-high until light and fluffy (1-2 minutes, scraping down as needed). Add eggs and vanilla, mixing until combined. On low, beat in half the dry ingredients, then the milk, then the remaining flour. Increase to medium and mix just until smooth (about 15 seconds). Fold in chocolate chips on low. Spread evenly into the prepared pan get ready for gooey bliss!
- Prepare the cream cheese topping: In the same bowl (no need to wash), beat softened cream cheese until ultra-smooth (1-2 minutes). Add melted butter and eggs, blending until silky. On low, gradually add powdered sugar in 2-3 additions until incorporated. Whip on medium-high until perfectly smooth (1-2 minutes). Mix in lemon juice, vanilla, and salt. Pour over the crust, spread evenly, and sprinkle with reserved chocolate chips. Dive into the oven!
- Bake until edges are golden and the center is softly set but still wobbly, 40-45 minutes. Cool on a rack for at least 1 hour before slicing patience rewards the gooey center.
- To serve, run a knife around the edges, lift out using parchment, and cut into rectangles or squares with a serrated knife. Dust generously with powdered sugar. For stick magic: Dip one gooey edge in rainbow nonpareils and skewer with a wooden treat stick. Watch them disappear at your next gathering!
- Store leftovers (if any!) well-wrapped in the fridge for up to 3 days. Perfect for impromptu sweet tooth cravings.
