In this recipe, the batter is mixed with eggs, sugar and water, then stirred together with the butter, baking soda and flour.
It’s done in a very quick and easy way.
I love the recipe because it makes for a delicious cupcake that is easy to put together and to serve with a variety of toppings.
If you want to try this recipe yourself, make a batch of this cake in a food processor.
You can also use a cake mixer.
What you need: 1 cupcake flour (or any other dry or semi-dry flour) 1/2 cup (1 stick) unsalted butter 1 cup granulated sugar 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon vanilla extract 1 cup buttermilk, for the frosting 1 cup sour cream, for serving (optional) What to do: Mix the flour, butter, sugar, baking powder and salt into a large bowl.
Mix until combined.
Add the eggs, baking mix and flour mixture and mix until incorporated.
Add the dry ingredients and mix well.
Make sure the batter doesn’t stick.
Divide the batter between 2 cups of a greased or greased cookie sheet or 8 by 12-inch pan.
Spread the frosted batter evenly on the prepared pan.
Bake for 12-14 minutes, or until the cake is golden brown and springs back when lightly touched with a fork.
When done, the cake should look somewhat like a pudding, and a toothpick inserted into the center of the cake will come out clean.
If it looks dry, add more water or cream.
Tips: This recipe works best with a nonstick pan.
If the batter isn’t too thick, it will cook faster and be easier to clean the edges of the pan.
For this cake, the frostings need to be very thin so the batter does not stick to the pan when it’s hot.
To make the cake easier to spread, use a spoon to lightly coat the surface of the cooled batter.
This way, the butter will cook evenly and the frost edges will not stick together.
Do not use an electric mixer to mix the batter, because the batter will be wet and won’t spread evenly.
This is a very important step.
If the frost is too wet, add a little more water if it feels too sticky to spread evenly without spreading.
The cake will still be a delicious cake if it’s spread evenly and lightly.
It’s okay to make this cake a few times.
It will get soft in the center.
If there’s too much frosting, let it cool in the refrigerator for about 15 minutes.
The more time the cake stays in the fridge, the more butter will melt.
I love using the recipe for a cupcake because I can easily make a cake with this cake.
But if you don’t have a frosting supply, you can use a cup cake mixer or the cream cheese frosting recipe.
This recipe can be made ahead of time.
The frosting can be stored in an airtight container at room temperature for up to 2 days.
Print How to make gooeys and butter cakes: Recipe adapted from http://thefrozenmushroom.com/2016/04/24/how-to-make-gooeys-and-butter-cakes-the-science/ Ingredients 2 cups (2 sticks) unsaturated unsweetened butter, softened 1 cup (150 grams) granulated sugars 1 1 1 /2 cups all purpose flour 1 tablespoon baking powder 3 teaspoons salt 1 cup milk, at room temp.
2 teaspoons vanilla extract Directions In a large mixing bowl, whisk together the flour and butter.
In a separate bowl, beat the eggs and sugar until well blended.
Add in the flour mixture, baking flour, baking salt and vanilla.
Stir in the milk, baking spray and milk mixture until combined, then add in the dry flour mixture.
In the bowl of a stand mixer, combine the dry and wet ingredients until combined and the batter feels like a dough.
Pour the batter into a greasing pan or 8-by-12-inch square pan, spreading it evenly on one side.
Bake the cake for 12 to 14 minutes, depending on how thin the batter was.
After the cake has cooled, remove the pan from the heat and let cool for about 30 minutes.
When the cake cools to room temperature, remove it from the fridge and let it sit for 30 minutes before slicing and serving.
Tip: To get the most flavor from the frost, frost a portion of the batter first and then add the rest as desired.
I prefer to layer the frost with the other ingredients.