Ingredients
For the Cake Base
- ¼ cup whole milk (warm to 100-110°F)
- 2 teaspoons active dry yeast
- ½ cup unsalted butter (softened to room temperature)
- ¼ cup granulated sugar
- 1 large egg (at room temperature)
- ¾ teaspoon salt
- 2 cups all-purpose flour
For the Topping
- 3 tablespoons light corn syrup
- 2 tablespoons water
- 1 tablespoon vanilla extract
- ¾ cups unsalted butter (softened to room temperature)
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- 1 large egg (at room temperature)
- 1 ¼ cups all-purpose flour
For Garnish
- Confectioners’ sugar (for dusting)
Instructions
- Prepare the Pan: Grease a 9×13-inch pan thoroughly with nonstick cooking spray and dust it with flour. Tap out any excess flour to ensure the pan is well-prepared for the dough.
- Activate Yeast: In a small bowl, mix the warm milk with the active dry yeast. Let it sit for about 5 minutes until the mixture becomes foamy, indicating that the yeast is activated.
- Mix Cake Dough: Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg and salt, and mix for another minute until combined.
- Add Flour and Yeast Mixture: Incorporate half of the flour and continue mixing, then add the yeast and milk mixture. Finally, add the remaining flour and beat on low speed for 5-6 minutes until the dough is stretchy and well combined.
- Transfer Dough to Pan: Spread the dough evenly in the prepared pan using a spatula. Cover with a towel and place in a warm spot to rise for 1 to 2 hours until it has visibly expanded.
- Preheat Oven: Set the oven to preheat at 350°F (175°C) while the dough is rising.
- Prepare Topping Mixture: In a small bowl, whisk together the corn syrup, water, and vanilla extract until smooth and combined.
- Cream Butter and Sugar for Topping: In the stand mixer bowl, beat the softened butter, sugar, and salt on medium-high speed for 5-7 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl to ensure even mixing.
- Add Egg to Topping: Beat in the egg quickly for about 30 seconds until fully incorporated.
- Combine Topping Ingredients: Add half of the flour and mix just until almost combined. Then beat in the corn syrup mixture, followed by the remaining flour, mixing thoroughly until homogeneous.
- Spread Topping: Dollop the topping over the risen cake dough in large spoonfuls. Use a spatula to spread the topping evenly over the surface.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 45 minutes. The cake will rise and fall in waves and develop a golden brown top. The center will still be gooey and slightly liquid when done.
- Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, dust the top generously with confectioners’ sugar. Note that the surface may have sunken craters, which is normal and adds to the cake’s character.
Notes
- Ensure the milk is warmed to the correct temperature to properly activate the yeast without killing it.
- Use room temperature eggs and butter for better mixing and texture.
- The gooey center is intentional; do not overbake if you desire that characteristic gooey texture.
- If desired, the cake can be stored covered at room temperature for 2-3 days or refrigerated for up to a week.
- For an extra touch, serve with a dusting of powdered sugar or a light drizzle of honey or caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
