A Cake With Two Stories
Let me tell you about my Spiced Gingerbread Gooey Butter Cake. It is two cakes in one. A soft, spiced bread on the bottom. A rich, gooey topping on top. They bake together into something magical.
This recipe is my twist on an old favorite. The original gooey butter cake is a happy accident. A baker in St. Louis mixed up the steps long ago. I still laugh at that. The best things often come from little mistakes. What’s your favorite “happy accident” in the kitchen?
The Heart of the Cake
The bottom layer starts with yeast. This makes the cake light and airy. You mix it with warm milk. That wakes the yeast up. It is like a tiny, living thing in your bowl.
Then you add all the cozy spices. Cinnamon, ginger, cloves. My kitchen smells like Christmas morning. Doesn’t that smell amazing? This matters because these scents bring joy. They make a house feel like a home.
The Gooey Magic
Now for the fun part. The topping is what makes it “gooey.” You cream butter and brown sugar. It gets fluffy and light. Then you mix in molasses and corn syrup. This creates that wonderful, soft center.
Fun fact: Molasses is what gives gingerbread its deep color and taste. It comes from sugar cane. You spoon the topping over the risen dough. Be gentle. It will spread in the oven. I always hold my breath a little when I put it in to bake.
Patience is a Virtue
This cake asks for a little patience. The dough needs to rise for about two and a half hours. I use this time to tidy up. Or I just sit with a cup of tea. Waiting is part of the recipe.
This matters because good food often can’t be rushed. The wait makes the first bite even better. Do you find it hard to wait for treats to bake, or do you enjoy the anticipation?
The Grand Finale
When it’s done, the top will be golden. The center will jiggle just a bit. Let it cool on a rack. Then, the final touch. A snowy shower of powdered sugar.
Slice it while it’s slightly warm. The gooey layer will be soft and sweet. The spiced cake is tender. They are perfect together. It is a hug on a plate. Will you share yours with family, or keep it all for yourself? I won’t tell!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| milk | 3 tablespoons | room temperature |
| active dry yeast | 1¾ teaspoons | |
| unsalted butter | 6 tablespoons | room temperature |
| granulated sugar | 3 tablespoons | |
| ground cinnamon | ½ teaspoon | |
| ground ginger | ½ teaspoon | |
| allspice | ¼ teaspoon | |
| nutmeg | ¼ teaspoon | |
| ground cloves | ¼ teaspoon | |
| kosher salt | 1 teaspoon | |
| egg | 1 | |
| all-purpose flour | 1¾ cups | |
| light corn syrup | 2 tablespoons + 1 teaspoon | |
| molasses | 1 Tablespoon | |
| vanilla extract | 2½ teaspoons | |
| unsalted butter | 12 tablespoons | room temperature |
| brown sugar | 1½ cups | |
| ground cinnamon | ½ teaspoon | |
| ground ginger | ½ teaspoon | |
| ground allspice | ¼ teaspoon | |
| ground nutmeg | ¼ teaspoon | |
| ground cloves | ¼ teaspoon | |
| kosher salt | ½ teaspoon | |
| egg | 1 | |
| all-purpose flour | 1 cup + 3 tablespoons | |
| powdered sugar | for sprinkling |
My Cozy Gingerbread Gooey Butter Cake
Hello, my dear. Come sit at the counter. I want to tell you about this cake. It is my old favorite with a holiday sweater on. The bottom is soft like a pillow. The top is a spiced, gooey dream. I still laugh at that name. “Gooey butter.” It says exactly what it is!
My friend Clara gave me this recipe years ago. We baked it every December. The smell would fill her whole house. Doesn’t that smell amazing? It’s like Christmas in a pan. Let’s make it together. I’ll walk you through each step. It’s easier than it looks, I promise.
Step 1:
First, we wake up the yeast. Mix the milk with two tablespoons of warm water. The water should feel cozy on your wrist. Sprinkle in the yeast and whisk. Let it sit for a minute. It will get a little foamy. This is its “good morning” stretch.
Step 2:
Now, make the cake base. Cream the butter, sugar, salt, and all those lovely spices. Your kitchen will already start to smell wonderful. Scrape the bowl sides down. Then beat in the egg until it’s all friendly.
Step 3:
Time to add the flour and yeast milk. Do it in halves. Add some flour, then some milk, and mix. Scrape the bowl each time. (My hard-learned tip: scraping the bowl is the secret to no lumps!). Keep going until a soft dough ball forms.
Step 4:
Press that dough into your ungreased glass dish. Be patient and make it even. Cover it with plastic wrap. Find a warm spot for it to rise. I use the top of my fridge. It will get puffy in about two and a half hours.
Step 5:
While that rests, make the gooey topping. Mix the corn syrup, molasses, vanilla, and water. Set it aside. In your mixer, cream the butter and brown sugar for a full five minutes. This makes it light and fluffy. Then beat in the egg.
Step 6:
Just like before, add the flour and syrup mix in halves. Scrape the bowl well. You’ll get a thick, spiced batter. What spice makes gingerbread taste like gingerbread? Share below! Spoon this over your risen cake base. Gently spread it to the edges.
Step 7:
Bake at 350 degrees for about 35 minutes. It will rise and fall in waves. The top will be golden brown. The center should still look a bit liquidy. Let it cool completely on a rack. Then, a snowy dusting of powdered sugar. Slice and enjoy the magic!
Cook Time: About 35 minutes
Total Time: 3 hours 15 minutes (plus rising)
Yield: 12 generous squares
Category: Dessert, Holiday Baking
Three Fun Twists to Try
This cake is wonderful as-is. But playing with recipes is so fun. Here are three ideas for next time. Which one would you try first? Comment below!
- Chocolate Chip Swirl: Sprinkle chocolate chips on the cake base before adding the gooey topping.
- Orange Zest Brightness: Add the zest of one orange to the gooey topping. It’s a sunny, fresh surprise.
- Gingerbread Cookie Top: Press tiny gingerbread man cookies into the topping before baking. They look so cute.
Serving It Up With Style
A square of this cake is perfect alone. But sometimes, I like to dress it up. A dollop of whipped cream is classic. A small scoop of vanilla ice cream melts beautifully into the warm goo. For a pretty plate, add a few fresh cranberries or a mint leaf.
What to drink with it? A glass of cold milk is always right. For a special grown-up treat, a small glass of sweet sherry pairs nicely. The spices in the cake and the sherry are old friends. Which would you choose tonight?
Keeping Your Gooey Butter Cake Cozy
This cake is best fresh. But leftovers are a special treat. Let it cool completely first. Then cover the dish tightly with plastic wrap. It will keep on the counter for two days.
You can freeze slices for later. Wrap each piece in plastic, then foil. Pop them in a freezer bag. They keep for a month. Thaw a slice on the counter for an hour.
I once reheated a slice in the microwave. It was too hot and melted! Now I use a warm oven for 10 minutes. This brings back its soft, gooey magic. Batch cooking matters because it saves time for joy.
You can make the dough a day ahead. Just press it in the pan, cover, and refrigerate. Let it warm up before the long rise. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
First, your dough might not rise well. Your kitchen could be too chilly. I remember when mine just sat there. Place the pan in a warm, draft-free spot. A turned-off oven with the light on works perfectly.
Second, the topping might seem too thick. Do not add extra liquid. Just spoon and gently spread it. It will even out in the oven. This matters for a perfect, even layer of spice.
Third, the center may look too liquidy. Do not overbake it! The cake sets as it cools. A truly gooey center is the goal. Getting this right builds your baking confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Try a 1-to-1 gluten-free flour blend. Results may be a bit more crumbly.
Q: Can I make it ahead? A: Yes! Make the cake layer a day early. Store it covered in the fridge.
Q: What if I don’t have molasses? A: Use all dark corn syrup instead. The flavor will be milder but still sweet.
Q: Can I halve the recipe? A: Absolutely. Use an 8×8 inch pan. Just watch the baking time closely.
Q: Any optional tips? A: A pinch of black pepper in the spices is my secret. It makes the gingerbread flavor sing! Which tip will you try first?
From My Kitchen to Yours
I hope this cake fills your home with wonderful smells. Baking is about sharing love and stories. I would love to see your creation. Your version is part of the story now.
Please share a photo of your beautiful cake. Have you tried this recipe? Tag us on Pinterest! I always look for your posts. Thank you for baking with me today.
Happy cooking!
—Anna Whitmore.
Spiced Gingerbread Gooey Butter Cake | A Twist on a Favorite: Spiced Gingerbread Gooey Butter Cake Recipe
Description
The ultimate holiday dessert mashup! This spiced gingerbread twist on classic gooey butter cake is irresistibly soft, rich, and perfect for sharing.
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 mixture, cream the butter, sugar, salt and all the spices together in the bowl. Scrap the sides down and then beat in the egg.
- 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 doubled has doubled. About 2½ hours.
- Preheat your oven to 350 degrees.
- In a small bowl, mix the corn syrup, molasses, 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 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: 405kcal | Carbohydrates: 57g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 317mg | Potassium: 123mg | Fiber: 1g | Sugar: 34g | Vitamin A: 572IU | Vitamin C: 0.05mg | Calcium: 48mg | Iron: 2mg
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