Gooey Butter Cake- bourbon

Base layer
500g flour ap
400g sucrose
200g brown sugar
20g baking powder
5g salt
2 eggs
225g butter melted
50g bourbon

1. Place flour, sucrose, brown sugar, baking powder, and salt in the bowl of a mixer fit wiht the paddle. Turn the mixer on to speed one and mix until even.
2. Add the eggs, melted butter, and bourbon and mix on low until a smooth dough/batter is formed.
3. Transfer to a half sheet pan lined with parchment and fit with a collar. Press the dough into the collar and set aside.

Gooey layer
450g cream cheese
3g lemon zest
300g powdered sugar
300g sorghum syrup
300g glucose liquid
10g salt
4 eggs
225g butter melted
100g bourbon

1. Place cream cheese, lemon zest, powdered sugar, sorghum syrup, glucose, and salt in the bowl of a robot coupe. Process until smooth and even, scraping down teh sides of the bowl as needed.
2. Add the eggs and process until smooth. Add the butter and bourbon and process until smooth.
3. Pour the gooey layer over the reserved base layer, and bake undisturbed for 30 minutes.
4. When the cake has baked for 30 minutes, transfer to the speed rack to cool.
5. Once cool, carefully remove the collar, then transfer to the tall boy to chill until completely set, 4 hours minimum.

10 Responses to “Gooey Butter Cake- bourbon”

  1. Karen M.

    This cake sounds delicious! I would like to make half a recipe and bake it in a 9×13 pan. Should I make any adjustments to leavening or other ingredients when I do this?

  2. alexandra robertson

    Is this a cake that cuts.cleanly when chilled? Im looking for something that cuts into clean long rectangles.

  3. kp

    thanks so much for publishing these formulas! i’m in culinary school and so much of what we have access to is cookbooks for home bakers. it’s great to see formulas as they’re used in a commercial kitchen.

  4. Trish

    Hi i live in Ireland and can’t source sorghum syrup. Can I use sugar instead?

  5. Tiffany Howard

    This sounds delish, and substitutions for glucose liquid? Maybe honey?

    • Dana Cree

      The glucose is in place for texture, but also to reduce sweetness. Honey will increase the sweetness more than granulated sugar. I would either add cornsyrup or granulated sugar instead of honey.


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