Yeast Cake

    2 hours 30 minutes

    This is a yeasted cake like a sweet dough, baked with a gooey, custardy butter topping. You will have to let the dough rise an hour.

    15 people made this

    Makes: 2 cakes

    • 18g compressed fresh yeast
    • 1/2 cup warm milk
    • 1/4 cup white sugar
    • 60g margarine
    • 1/4 teaspoon salt
    • 1 egg
    • 2 1/2 cups (250g) plain flour
    • 1 tablespoon vanilla essence
    • Topping
    • 2 1/2 cups white sugar
    • 250g butter
    • pinch salt
    • 1 egg
    • 1/4 cup light golden syrup
    • 2 1/4 cups plain flour
    • 1/4 cup (65ml) water
    • 1 tablespoon vanilla essence
    • 1/4 cup icing sugar, for dusting

    Preparation:1hour  ›  Cook:30min  ›  Extra time:1hour rising  ›  Ready in:2hours30min 

    1. In a small mixing bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
    2. Prepare a sweet dough by creaming 1/4 cup sugar with the margarine and 1/4 teaspoon salt. Add 1 egg and beat with electric mixer one minute until well blended. Add 2 1/2 cups flour, the yeast mixture and 1 tablespoon vanilla. Mix three minutes with dough hook or with hands. Turn dough out on floured board and knead for one minute. Place in a lightly greased bowl, cover with a towel and set in a warm place to rise for one hour.
    3. While dough is rising, prepare the topping: In a large bowl, combine 2 1/2 cups sugar, 250g butter and a pinch of salt. Add 1 egg and the golden syrup. Mix enough to incorporate. Add 2 1/4 cups flour, 1/4 cup (65ml) water and 1 teaspoon vanilla. Mix together well and set aside.
    4. Divide dough into two pieces. Place each into a greased 23cm round cake tin. Crimp edges halfway up sides of pans to keep the gooey butter topping from running out underneath. After dough is spread out, punch holes in dough with fork to keep it from bubbling when baking.
    5. Divide topping into two equal parts. Spread over dough in each pan. Let cake stand for 20 minutes.
    6. Preheat oven to 190 degrees C. Bake cakes in preheated oven 30 minutes. Do not overbake; the topping should stay gooey. After cakes are cool, sprinkle with icing sugar.

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    Reviews in English (13)


    My father-in-law is from St. Louis and said it was wonderful! I almost used one of the other recipes with the cake mix and cream cheese. That would have been a disaster!!! I was told this recipe is just like the real thing from St. Louis!!!  -  08 Aug 2007  (Review from Allrecipes USA and Canada)


    This is the same gooey butter topping from Richard Sax's cookbook, but with a homemade crust. Surprisingly, I really enjoyed the crust, but not the goo so much! It was too sweet for my taste, too gooey (when I cut the cake, the goo oozed down the sides instead of remaining firm), and there was just too much goo for the amount of crust. I'll definitely use the crust recipe in the future, but I'm still searching for the perfect goo. I suspect most bakeries here in St. Louis use a cream cheese variation.  -  14 May 2002  (Review from Allrecipes USA and Canada)


    I have been searching and searching for this recipe for a very long time. I was pleased to find the "original" recipe here with no shortcuts. It takes time, but it well worth it!  -  21 Nov 2001  (Review from Allrecipes USA and Canada)