Ooey Gooey Butter Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, add the milk along with 2 tbsp of warm water. Sprinkle in the yeast and use a balloon whisk to mix until it’s mostly dissolved. Pop a cloth over the top and leave it to sit for about 10 mins to activate.

Step 2

Meanwhile, add the butter, sugar and salt to a stand mixer bowl and use the paddle attachment to mix for about 5 minutes until light and aerated.

Step 3

Scrape down the sides and bottom before adding in the egg. Beat well until everything had emulsified. IF your mix curdles slightly or looks separated, this is because your butter was too cold. Use a blow torch (if you have one) to gently warm the bowl sides to help remedy if so.

Step 4

Add in the flour, vanilla bean and yeasty milk to the bowl and mix on low for 2 minutes until everything has combined. Switch to a high speed and mix for 8 minutes until you’re left with a soft, elasticated dough which has come away from the sides and isn’t sticky to touch.

Step 5

Grab a 23 by 33 cm / 9 by 13 inch deep baking dish (don’t grease it) and press the dough into the base. Make sure it covers the entire bottom and try to create an even layer. Cover with clingfilm and leave somewhere warm for 3 hours. Note: I prove my dough in an unheated oven with a tray filled with boiling water at the base. This creates a good steamy, warm environment for your dough to thrive.

Step 6

After 2.45 hours, remove your dough if you were proving in there and preheat your oven to 180C/350F.

Step 7

Make the cake topping by mixing the golden syrup along with 2 tbsp of water and vanilla bean paste.

Step 8

Add the butter, sugar and salt to a stand mixer bowl and use the paddle attachment to cream together for about 8 minutes until light and fluffy.

Step 9

Scrape down the sides and bottom and add the egg. Beat well until the mixture is smooth.

Step 10

Add in the flour and golden syrup and mix until everything has just combined.

Step 11

Spoon the mix (I used an ice cream scoop for ease) over the top of your risen dough. Use an offset palette knife or back of a spoon to gently spread the mix for an even layer.

Step 12

Pop into the oven and bake for 15 minutes. Reduce the oven temp by 20 degrees and bake for another 20.

Step 13

Remove the cake from the oven (embrace the cake jiggle) and leave to cool and set.

Step 14

Once cooled, generously dust the top with icing sugar and slice and serve.