# doughnut gooey butter cake

Joe’s performing in Cheyenne this week, so I’m going to take the quiet time to catch up on some posts from the last three months. So even though yesterday was Easter, we’re going to swing the holiday clock back all the way to Valentine’s Day so I can tell you about the cake that stole my heart.

But first…the pizza of my dreams.


This last Christmas brought a beautiful Baking Steel into my life. I’ve wanted one since Chris and Chilali would host pizza parties at their house. This is the one I have, but check out their other offerings (like griddles!) too. The steel is heavy, but worth its weight in gold when it produces this in less than five minutes.


Look at that bubbly crust! I used their 72-hour Dough recipe, which isn’t as labor intensive as it sounds and absolutely delicious. Here’s my dough ball after fermenting for three days.


We topped this one with a Gorgonzola cream (melt 4 oz. Gorgonzola and 2 Tbs. heavy cream over low heat until melted and thick), caramelized Bosc pears and toasted walnuts. It was sublime!


What could top that?



Not just any cake, but a Doughnut Gooey Butter Cake.


If you follow me on Instagram, you know I can’t shut up about Dessert for Two’s new cookbook Sweet & Simple. I love both of her cookbooks, but this one is the most-used book in my kitchen these days. The recipes are perfect, portion-controlled and delicious.

This cake is like my favorite childhood cake, which was called Chewy Pound Cake, but with a thick crusty lid that “shatters like the first bite of a glazed doughnut” and doesn’t use a cake mix. Signed, sealed, delivered, baby!


This cake did not sit long on my counter, which is why I’m glad it only make an 8-inch square cake! This is how we Valentine around here.


Doughnut Gooey Butter Cake

source: Sweet & Simple

Bottom Layer:

6 Tbs. unsalted butter, melted (optional: try browning it first – YUM)
1/2 c. granulated sugar
1/2 c. brown sugar
2 large eggs
3/4 tsp. fine sea salt
1 1/2 c. all-purpose flour
2 tsp. baking powder

Top Layer:

8 oz. cream cheese, softened
6 Tbs. brown sugar
2 large eggs
1 Tbs. vanilla extract
3 1/2 c. powdered sugar, plus extra for serving

Preheat the oven to 350-degrees and line an 8-inch square baking pan with parchment paper so it hangs over edges on two sides. Lightly spray the exposed sides of the pan with cooking spray.

Bottom Layer: In a medium bowl, whisk melted butter and sugars. Add the eggs and salt. Whisk well to combine and then gently fold in the flour and baking powder. Scoop the mixture into the prepared pan and press flat with your hands.

Top Layer: Beat cream cheese and brown sugar together with an electric mixer on medium speed until light and fluffy, about 1 minute. Add the eggs and vanilla. Beat until combined, then add the powdered sugar and beat until well mixed and smooth. Pour top layer over the bottom layer.

Bake for 50-55 minutes, until center only has a slight jiggle. Don’t overbake it! Let cool completely, then refrigerate until firm enough to cut.

Optional: Sprinkle with powdered sugar before serving.


3 thoughts on “# doughnut gooey butter cake

  1. Pingback: # homemade lofthouse cookies | hashtag marci

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