Salted Caramel Gooey Butter Cake Recipe
St. Louis’ signature dessert, Houlihan's style-finished with Ghirardelli salted caramel sauce, powdered sugar and vanilla ice cream
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Ingredients
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Cake Ingredients
Method
Cake Preparation
- 1
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- 2
Mix the Cake Batter
In a large mixing bowl, beat together the butter and cream cheese until smooth. Gradually add in the granulated sugar and mix until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
- 4
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared baking dish.
- 5
Bake the Cake
Bake in the preheated oven for 40-45 minutes, or until the edges are golden and the center is set but still slightly gooey.
- 6
Cool and Serve
Allow the cake to cool for about 15 minutes. Drizzle generously with Ghirardelli salted caramel sauce, dust with powdered sugar, and serve warm with a scoop of vanilla ice cream on top.
