Gooey Butter Coffee Cake
This Gooey Butter Coffee Cake is what happens when a buttery yeasted dough meets a rich, caramel-like topping spiked with brown butter and a splash of bourbon. Bright orange zest woven into the base adds a fresh contrast to the deep, indulgent topping, making every bite completely irresistible. Whether you serve it at brunch, bring it to a gathering, or simply treat yourself on a slow weekend morning, this cake delivers pure, over-the-top deliciousness in every single square.
If you are ready to dive right in, jump to the recipe card below. Keep scrolling for all the details, including why you will love it, helpful tips and tricks, ingredient notes, and answers to frequently asked questions.
If you love gooey butter cake recipes, you will also want to check out these favorites: Lemon Gooey Butter Cake, Paula Deen’s Ooey Gooey Butter Cake, and Chocolate Peanut Butter Cake
Table of contents
Why You’ll Love This Recipe
- Brown Butter Magic: Browning the butter before adding it to the topping unlocks a deep, nutty, caramel flavor that takes this cake to an entirely new level.
- Perfectly Gooey Center: Unlike a fully baked cake, this one is meant to stay soft and gooey in the middle. That is not a mistake, that is the whole point.
- Made for Sharing: Baked in a 9×13 pan and cut into squares, this cake is perfect for feeding a crowd and disappears fast at any gathering.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
The dough base uses pantry staples: flour, butter, sugar, eggs, and instant yeast, plus a warm hit of fresh orange zest that brightens the whole thing. The topping is where it gets really special. You will need both regular softened butter and browned butter for a layered, nutty richness, along with corn syrup for that signature sticky texture and a splash of bourbon for warmth and depth. All the exact amounts are listed in the recipe card below.
Variations
- Skip the Bourbon: Simply leave out the bourbon for an alcohol-free version. You can swap in vanilla extract or a teaspoon of strong brewed coffee for a similar depth of flavor.
- Try a Different Citrus: Swap the orange zest for lemon or blood orange zest to give the dough a different bright, citrusy twist that pairs beautifully with the buttery topping.
- Add a Cream Cheese Swirl: Drop spoonfuls of softened cream cheese mixed with a little sugar over the topping before baking for a tangy, cheesecake-like layer that takes it over the top.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large mixing bowl, cream butter, sugar and eggs until light and fluffy. Add orange zest and mix briefly.
- Add the flour and salt and mix until just combined.
- Pour in the yeast mixture and beat on high speed for 1-2 minutes until the dough is elastic and sticky (it will resemble a soft bread dough). Spread dough and let it rise.
- In a large bowl, combine room temp butter, browned butter, sugar, vanilla, corn syrup, eggs, salt, bourbon, and flour. Mix until smooth and thick.
- Drop large spoonfuls of the gooey topping over the risen dough. Bake for 30–35 minutes until the top is golden brown and edges are deeper brown. The center will still look gooey (that’s perfect).
- Dust with powdered sugar. Cut into squares and serve!
Expert Tips
- Watch your brown butter closely. Butter goes from browned to burnt quickly, so stay by the stove, stir constantly, and pull it off the heat as soon as it smells nutty and turns golden.
- Do not deflate the dough when adding the topping. Drop spoonfuls of the gooey topping over the risen dough and gently spread it outward without pressing down. You want to keep as much air in the dough as possible.
- Cool completely before cutting. Letting the cake cool fully in the pan helps the topping set so it slices cleanly into neat squares.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can bake the cake a day ahead, let it cool completely, then cover and store at room temperature. It tastes incredible the next day once the flavors have settled.
Store covered at room temperature for up to 3 days. To freeze, wrap individual squares and freeze for up to 2 months.
That is exactly what you want! The gooey center is the signature of this cake. It firms up slightly as it cools but stays rich and sticky in the middle.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Gooey Butter Coffee Cake
Equipment
- 9×13-inch baking pan
- parchment paper
- Nonstick Cooking Spray
- large mixing bowl
- Measuring Cups and Spoons
- small saucepan
- hand mixer or stand mixer
- Offset Spatula
- plastic wrap
- Wire cooling rack
Ingredients
Dough
- 1 packet instant dry yeast
- ¼ cup warm milk
- 2 cups flour
- 1 teaspoon salt
- ½ cup butter softened
- ¼ cup sugar
- 2 eggs
- Zest of 1 orange
Gooey Topping
- ½ cup butter softened
- ½ cup browned butter
- 1⅓ cups sugar
- 2 teaspoons vanilla
- ¼ cup corn syrup
- 1 egg + 1 egg yolk
- ¾ teaspoon salt
- 1½ tablespoons bourbon
- 1⅓ cups flour
- Powdered sugar for dusting
Instructions
- Spray a 9×13-inch baking pan with nonstick spray. Line with parchment paper, leaving overhang on the long sides, then spray the parchment.
- In a measuring cup, combine yeast and warm milk. Let sit 5–10 minutes until foamy.
- In a large bowl, cream softened butter, sugar, and eggs until light and fluffy.
- Mix in orange zest.
- Add flour and salt and mix until just combined.
- Pour in the yeast mixture and beat on high speed for 1–2 minutes until the dough becomes sticky and elastic, resembling a soft bread dough.
- Spread dough evenly into the prepared pan using an offset spatula.
- Cover with plastic wrap and let rise at room temperature for 1 hour.
- Meanwhile, brown the butter for the topping. Melt ½ cup butter in a saucepan over medium heat, stirring continuously until golden brown and nutty smelling, about 5–7 minutes. Cool slightly.
- Preheat oven to 350°F.
- In a large bowl, combine softened butter, browned butter, sugar, vanilla, corn syrup, egg, egg yolk, salt, bourbon, and flour. Mix until smooth and thick.
- Drop spoonfuls of topping over the risen dough and gently spread with an offset spatula without pressing down too firmly.
- Bake for 30–35 minutes until the top is golden brown and the edges are deep golden. The center should still look gooey.
- Cool completely in the pan.
- Use parchment overhang to lift cake from the pan. Dust with powdered sugar, cut into squares, and serve.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
