Cinnamon Gooey Butter Cake


 I don’t know about you but any recipe with the word butter in the title catches my attention. I have always liked gooey butter cakes and cookies but sadly haven’t made them in a while since the recipes that I had utilized boxed mixes.  Since I am trying to avoid boxed mixes and things with lots of additives,  gooey butter cakes fell off my baking list. That is, until I spotted this recipe. A gooey butter cake from scratch and topped with cinnamon…….. even better!


 It’s fairly simple to make. First you make a thick cookie type batter as a base and then the gooey butter layer gets spread over that. If you look closely at the pictures above, you can see the two layers. In this recipe, a sprinkle of some cinnamon and sugar goes on top. This gooey butter cake is super moist and delicious and, with the cinnamon, the flavor kind of reminds me of a snickerdoodle.  If you have never tried a gooey butter cake before this a great one to try and is certainly a “keeper” here at our house!



 This is so cute- My 8 year old daughter was taking pictures of this cake with me using a camera she got for Christmas. She tried so hard and I wanted to include her in this. So here is one of her pictures!

My little girl’s picture!


Cinnamon Gooey Butter Cake
Yields 9x13
Cook Time
25 min
Cook Time
25 min
First Layer
  1. 1 1/2 cups flour
  2. 2 tsp baking powder
  3. 1/4 tsp salt
  4. 8 Tbsp (1 stick) unsalted butter, softened
  5. 3/4 cup sugar
  6. 1 large egg, room temperature
  7. 1/4 cup whole milk
Second layer
  1. 1/4 cup light corn syrup or golden syrup
  2. 1/4 cup whole milk or heavy cream
  3. 1 Tbsp vanilla extract
  4. 12 Tbsp (1 1/2 sticks) unsalted butter, softened
  5. 1 cup plus 2 Tbsp sugar
  6. 1/4 tsp salt
  7. 1 large egg, at room temperature
  8. 1 1/4 cups flour
  1. 2 Tbsp Sugar
  2. 1 1/2 tsp cinnamon
  1. Preheat oven to 350°. Line a 9- by 13-inch cake pan with foil, leaving some foil hanging over all four sides. Lightly grease the foil.
To make the first layer
  1. Whisk together flour, baking powder, and salt in a small bowl, set aside.
  2. In a bowl of stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and the sugar until light and fluffy, 3 to 5 minutes.
  3. Add the egg and the milk and beat in, scraping down the sides of the bowl.
  4. Stir in the dry ingredients, until completely combined.
  5. Evenly place spoonfuls of the mixture into the prepared pan and spread it into an even layer with an offset spatula. (save the mixing bowl for the next step- don't wash)
To make the second layer
  1. In a small bowl, whisk together the corn syrup (or golden syrup) with the milk (or cream), and vanilla.
  2. In the bowl of your mixer, beat the butter with the sugar, and salt until light and fluffy.
  3. Beat in the egg, scraping down the sides of the bowl as needed
  4. Beat in about a third of the 1 1/4 cup flour, then beat in half of the milk/corn syrup mixture. Beat in another third of the flour, then the remainder of the milk/corn syrup mixture. Then stir in the last of the flour.
  5. Dollop spoonfuls of this batter over the first layer and spread evenly with offset spatula.
For the topping and to bake
  1. Mix together the sugar and cinnamon, then sprinkle it evenly over the cake.
  2. Bake the cake for 25 minutes until cake is gently set in the center, it may still be slightly "wet" in the center. Remove from oven and let cool on a wire rack. The center of the cake will settle as it cools- this is normal.
  3. Once cooled, lift out the cake using the the foil, and cut the cake into squares.
  1. Golden syrup is a delicious syrup that is made from sugar. It can be found in specialty stores and online. Or it can be made at home (I just successfully made my first batch!).
Adapted from The Smitten Kitchen Cookbook via David lebovitz
Adapted from The Smitten Kitchen Cookbook via David lebovitz
Amy Kay's Kitchen

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