GOOEY BUTTER CAKE

Ingredients

For the Base:

  • ½ cup / 115 g butter, melted

  • ½ cup / 120 g brown sugar, packed

  • 1 egg

  • 1 tsp / 5 ml vanilla extract

  • 1 cup / 120 g all-purpose flour

  • ½ cup / 40 g oat flour (blended from rolled oats)

  • ½ tsp / 3 g salt

For the Topping:

  • ¾ cup / 170 g butter, melted

  • 1½ cups / 300 g brown sugar, packed

  • 2 eggs + 1 egg yolk

  • ¼ cup / 60 g heavy cream

  • 1 tsp / 5 ml vanilla extract

  • ½ cup / 60 g all-purpose flour

  • ¼ cup / 30 g oat flour (blended from rolled oats)

  • ½ tsp / 3 g salt

Method

  1. Prep: Preheat your oven to 163°C (325°F). Line an 8x8-inch pan with parchment paper. Blend 70 g of rolled oats into a fine flour, then divide it into 40 g for the base and 30 g for the topping.

  2. Make the Base: Whisk the melted butter and brown sugar until smooth. Mix in the egg and vanilla. Stir in the all-purpose flour, the 40 g of oat flour, and salt until a thick dough forms.

  3. Par-Bake: Press the dough evenly into the bottom of the pan. Bake for 10 minutes until it's just set but still looks pale.

  4. Make the Topping: While the base is in the oven, whisk the melted butter and brown sugar. Add the eggs, egg yolk, heavy cream, and vanilla, whisking until combined. Stir in the all-purpose flour, the remaining 30 g of oat flour, and salt until smooth.

  5. Assemble: Pour the topping directly over the warm base. It will level out on its own.

  6. Final Bake: Bake at 163°C (325°F) for 32–40 minutes. The edges should be set and the top lightly crackled, but the center must still have a slight jiggle.

  7. Cool: Let the cake sit at room temperature for at least 2 hours. This is necessary for the center to set into a custardy texture.

  8. Finish: Dust the top with powdered sugar. Serve warm with vanilla ice cream and caramel sauce.

Additional Notes

  • Powdered Sugar: I forgot to dust the cake with powdered sugar, you can do that if you like.

  • Parchment Paper: Don't get frustrated with parchment paper, even when it seems like it's giving you a hard time. The cake for me has always come out perfect. Have patience.

  • Presentation: For presentation, feel free to add some whole oats to the top of the cake, or not, it's up to you.

  • Caramel Sauce: See my video on the homemade caramel sauce, it's super easy and really compliments this cake.