Gooey Butter Cake is a St. Louis classic and a tradition that only a true St. Louisan would appreciate. For Christmas we decided to make a Gingerbread Gooey Butter Cake but when I was finished creating my masterpiece, I decided it might be fun to create an Eggnog Gooey Butter Cake in honor of New Years.
I tried this eggnog gooey butter cake two different ways. One with a homemade eggnog, and the other with a store bought eggnog. To be perfectly honest, the store bought eggnog gave the cake a better consistency than it’s homemade counterpart. I prefer the store bought eggnog version, rather than the homemade eggnog version. It’s up to you what you use, but I think the results spoke for themselves.
The subtle flavor of eggnog fills this yummy cake and is the perfect addition to any holiday gathering.
30 minCook Time
30 minTotal Time
- 3 tablespoons of room temperature milk
- 13/4 teaspoons active dry yeast
- 6 tablespoons of unsalted butter at room temperature
- 3 tablespoons sugar
- 1/2 teaspoon of cinnamon
- 1 teaspoon kosher salt
- 3 Tablespoons of store bought eggnog
- 2 tablespoons bourbon or dark rum (don’t freak out – it will smell really strong but it burns off during cooking)
- 1 large egg
- 13/4 cups of all-purpose flour
- 3 tablespoons plus 1 teaspoon of light corn syrup
- 21/2 teaspoons vanilla extract
- 12 tablespoons (11/2 sticks) unsalted butter, at room temperature
- 11/2 cups brown sugar
- 1 teaspoon of cinnamon
- 1/4 teaspoon of vanilla extract
- 1 tablespoon of bourbon or dark rum
- 1 large egg
- 1 cup plus 3 tablespoons all-purpose flour
- Confectioners’ sugar, for sprinkling.
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 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 21/2 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!
One year ago: Clean Eating Mexican Five Layer Dip, Zesty Roasted Chicken and Potatoes Dinner, Gingerbread Pancakes, Southwestern Chicken Wraps, Ham and Asparagus Rolls Ups, Easiest Fudge Recipe Ever!
Two years ago: Moist Dark Gingerbread
Three years ago: Homemade Tortilla Chips, Hot Almond Cream Drink, Gingerbread Muffins
Four years ago: Quick and Easy Christmas Lollipops
Do you like eggnog? Would you try it in a cake? What’s your favorite thing to make with eggnog?