A Cake That Tells a Story
Hello, dear. Come sit a spell. Let’s talk about cake. This one is special. It’s my Eggnog Gooey Butter Cake. It has a funny story.
Years ago, I mixed up two recipes by mistake. I was making a coffee cake. But I added the wrong, gooey topping. I baked it anyway. The result was a happy accident. A crisp top with a soft, sweet center. I still laugh at that. It reminds me that mistakes can be sweet.
Why the Yeast Matters
Now, this cake has yeast. That might seem odd for a cake. But trust this grandma. The yeast makes the bottom layer tender. It gives it a little chew. That’s the “cake” part.
It needs time to rise. About two and a half hours. This matters. Good things take time. While it rises, the yeast works its magic. It makes the dough light. Your kitchen will smell warm and cozy. Doesn’t that smell amazing?
The Heart of the Cake
The topping is the “gooey” part. It’s rich and buttery. You cream the butter and sugar for a long time. This makes it fluffy. Then you add eggnog and a splash of rum. That’s the holiday flavor.
Fun fact: The original St. Louis gooey butter cake was also a baker’s mistake! See? My story isn’t so unique. Spreading this topping is fun. You spoon it over the risen dough. Be gentle. It’s like tucking a blanket over a sleeping child.
Baking and Sharing
Into the oven it goes. It will bake unevenly. Some spots will puff. Others will sink. That’s perfect. It’s done when the top is golden. The center will still jiggle a bit. Let it cool completely.
The final touch is a snow of powdered sugar. I love that part. Then, slice and share. This cake is for bringing people together. That’s the second reason this matters. Food is love, served on a plate. Do you have a favorite dessert to share with friends?
Your Turn in the Kitchen
Don’t be scared of the yeast. Just make sure your milk is warm, not hot. Hot milk will hurt the yeast. Think of a nice bath temperature. That’s just right.
Now, I’d love to hear from you. Will you try this for your holiday table? Or does your family have a different “must-make” treat every year? Tell me about it. What’s the best baking mistake you’ve ever made?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| milk | 3 tablespoons | room temperature, for the cake |
| active dry yeast | 1¾ teaspoons | for the cake |
| unsalted butter | 6 tablespoons | room temperature, for the cake |
| granulated sugar | 3 tablespoons | for the cake |
| cinnamon | ½ teaspoon | for the cake |
| kosher salt | 1 teaspoon | for the cake |
| eggnog | 3 tablespoons | for the cake |
| dark rum | 2 tablespoons | for the cake |
| large egg | 1 | for the cake |
| all-purpose flour | 1¾ cups | for the cake |
| light corn syrup | 3 tablespoons + 1 teaspoon | for the topping |
| vanilla extract | 2½ teaspoons | for the topping |
| unsalted butter | 12 tablespoons | room temperature, for the topping |
| brown sugar | 1½ cups | for the topping |
| cinnamon | 1 teaspoon | for the topping |
| vanilla extract | ¼ teaspoon | for the topping |
| dark rum | 1 tablespoon | for the topping |
| large egg | 1 | for the topping |
| all-purpose flour | 1 cup + 3 tablespoons | for the topping |
| powdered sugar | for sprinkling | for the topping |
My Cozy Eggnog Gooey Butter Cake
Hello, dear! Pull up a chair. Let’s bake my special holiday cake. It’s soft, sweet, and smells like Christmas morning. I got this recipe from a friend years ago. I still laugh at that. My first try was a funny, lopsided mess! But the taste was pure magic. Now, I make it every December. Doesn’t that smell amazing? It fills the whole house with warmth. Let’s begin.
Step 1: First, we wake up the yeast. Mix the milk with warm water. It should feel like a warm bath. Sprinkle in the yeast and whisk. It will get foamy and happy. This makes our cake base soft and bread-like. (Hard-learned tip: If your water is too hot, it will hurt the yeast! Just warm to the touch is perfect.)
Step 2: Now, make the cake dough. Cream the butter, sugar, salt, and cinnamon together. It will become light and fluffy. Beat in the egg, eggnog, and rum. It might look a little curdled. That’s okay! Add half the flour, then half the yeast milk. Mix and scrape the bowl. Repeat with the rest. Mix until a big, soft ball forms.
Step 3: Press that soft dough into your baking dish. No grease needed! Cover it with plastic wrap. Find a warm spot for it to rise. I use the top of my fridge. Let it sit for about two and a half hours. It will puff up like a little pillow. See how it grows? That’s the yeast working.
Step 4: Time for the gooey topping! Preheat your oven. Mix corn syrup, vanilla, and water in a small bowl. Set it aside. Now, cream the butter and brown sugar for a full five minutes. This makes it super light. Beat in the egg, vanilla, and rum. Then, add the flour and corn syrup mix in parts, just like before.
Step 5: Spoon that delicious topping over your risen cake. Gently spread it to the edges. Now, bake it! The cake will rise and fall in waves. The top will be golden, but the center stays gooey. Cool it completely on a rack. What’s your favorite part of baking: mixing, smelling, or tasting? Share below! Finally, a snowstorm of powdered sugar on top. Slice and enjoy the cozy, gooey goodness.
Cook Time: 35 minutes
Total Time: 3 hours 15 minutes (plus rising)
Yield: 12 servings
Category: Dessert, Holiday
Three Fun Twists to Try
This cake is wonderful as-is. But sometimes, it’s fun to play! Here are three easy twists. Which one would you try first? Comment below!
Gingerbread Spice: Swap the cinnamon for gingerbread spice. It tastes like a cookie in cake form.
Citrus Zing: Add a teaspoon of orange zest to the topping. It’s a bright, sunny surprise.
Chocolate Chip: Press a handful of mini chocolate chips into the dough before it rises. Everyone loves that.
Serving It Up Just Right
A slice of this cake is a treat all by itself. But I love making it feel special. Serve it on a pretty plate. A dollop of whipped cream on the side is lovely. A few fresh cranberries look so festive. For drinks, a small cup of strong coffee is perfect. For the grown-ups, a sip of bourbon or a creamy coffee liqueur pairs nicely. For everyone, warm apple cider with a cinnamon stick is my go-to. Which would you choose tonight? Now, dig in and share.
Storing Your Eggnog Gooey Butter Cake
This cake is best enjoyed fresh and warm. But leftovers are a wonderful treat! Let the cake cool completely first. Then cover the baking dish tightly with plastic wrap. It will keep on the counter for two days.
You can freeze slices for a later surprise. Wrap each piece in plastic, then foil. Pop them in a freezer bag. They keep for about a month. Thaw a slice on the counter when you need a sweet bite.
I once reheated a slice in the microwave. It was too hot and gooey! Now I warm it in a 300-degree oven for 10 minutes. This keeps the perfect texture. Storing food well means less waste and more joy later.
Have you ever tried storing it this way? Share below!
Fixing Common Gooey Butter Cake Hiccups
Is your dough not rising? Your kitchen might be too cool. I remember my first winter bake. The dough just sat there! Place the covered dish in a warm spot. An oven with just the light on works perfectly.
Is the topping too runny or too thick? Your butter must be at room temperature. Soft butter creams smoothly with the sugar. This matters for a silky, even topping. If it’s thick, just spread it gently with a spatula.
Worried the center is too liquid? The cake will be jiggly but not raw. A golden brown top is your sign it’s done. Trust the recipe and your oven. Getting this right builds your baking confidence.
Which of these problems have you run into before?
Your Gooey Butter Cake Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a good gluten-free flour blend. I like the ones made for baking.
Q: Can I make it ahead? A: You can make the dough a day early. Let it rise slowly in the fridge overnight.
Q: What if I don’t have rum? A: Just use extra eggnog. The flavor will be a little different, but still lovely.
Q: Can I halve the recipe? A: Absolutely. Bake it in an 8×8 inch pan. Just watch the baking time.
Q: Is the powdered sugar necessary? A: It adds a sweet finish. But you can skip it if you prefer. Fun fact: the sugar also hides any little cracks!
Which tip will you try first?
From My Kitchen to Yours
I hope this cake brings warmth to your table. It is a special recipe for the season. Baking is about sharing love and stories. I would love to see your creation.
Share a photo of your slice with a cup of cocoa. Your kitchen adventures make me so happy. Let’s keep the tradition of home baking alive, together.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Anna Whitmore.
Eggnog Gooey Butter Cake: Eggnog Gooey Butter Cake Recipe
Description
Indulge in this festive twist on a classic! Creamy eggnog flavors meet a rich, gooey butter cake for the ultimate holiday dessert.
Ingredients
For the Cake:
For the topping:
Instructions
- In a small bowl, mix the milk with the warm water. Then add the yeast and whisk until all the yeast dissolves.
- In your stand mixer, cream the butter, sugar, salt and cinnamon together in the bowl. Scrap the sides down and then beat in the egg. Add the bourbon or dark rum and the eggnog.
- Add half the flour and combine. Scrape down the sides of the bowl. Add half the milk/yeast mixture and mix. Scrape down the sides of the bowl. Add the rest of the flour, mix – add the rest of the milk mixture and mix until dough is smooth and a giant ball. Took me about 4-5 minutes.
- Press your dough into an ungreased 9×13 inch standard glass baking dish. Cover the dish with plastic wrap and put in a warm place and allow to rise until dough has doubled. About 2½ hours.
- Preheat your oven to 350 degrees.
- In a small bowl, mix the corn syrup, vanilla and 2 tablespoons of water. Set aside.
- In your stand mixer, cream the butter, brown sugar and salt until light and fluffy, about 5 minutes. Scrape down the sides of your mixing bowl and beat in your egg. Add the vanilla extract and the bourbon or dark rum.
- Add half the flour and mix. Scrape down the sides of the bowl. Add half the corn syrup mixture and mix. Scrape down the sides. Add the rest of the flour, mix and then add the rest of the corn syrup and mix.
- Spoon the mixture over your risen cake and use a spatula to gently spread it in an even layer across the entire top.
- Bake for 30-35 minutes (could take a little longer); this cake will rise and fall in different areas and have a golden brown top and liquid center when done.
- Cool on cooling rack. Sift powdered sugar on the top across the entire cake. Slice and enjoy!
Notes
- Nutrition Facts: Calories: 417kcal, Carbohydrates: 57g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 223mg, Potassium: 102mg, Fiber: 1g, Sugar: 35g, Vitamin A: 585IU, Vitamin C: 0.1mg, Calcium: 50mg, Iron: 2mg
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