Recipes · American · Cakes
Gooey Butter Cake
One serving has 487 kcal and 6 g protein, and at least a fifth of a woman's daily need of vitamin A (34%), phosphorus (27%), selenium (27%) and riboflavin (24%). Ready in 117 minutes.
- Preparation: 75 min
- Cooking: 42 min
- Makes: 1 serving (126 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 20 g Flour, all-purpose
- 5 g Sugar
- 18 g Butter, unsalted
- 16 g Eggs, whole, raw
- 1 g Baking powder
- 30 g Cream cheese
- 35 g Sugar, powdered
- 0.5 g Vanilla extract
- 0.2 g Salt
Method
- Mix the flour, half the butter (melted), granulated sugar, half the egg and the baking powder into a soft dough; press evenly into a greased baking pan to form a thin base layer.
- Beat the cream cheese until smooth, then beat in the remaining butter, the remaining egg, the powdered sugar, vanilla and salt until well combined.
- Spread the cream cheese mixture evenly over the base layer.
- Bake at 165°C (325°F) for 40-45 minutes until the edges are golden but the center still looks slightly gooey and jiggles a little.
- Cool completely in the pan, at least 1 hour — the center should stay soft and gooey.
- Cut into squares to serve. Makes 1 slice; multiply the ingredients by 12 for a whole cake.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 487 kcal | 23% |
| Carbohydrates | 57.3 g | |
| Water | 33.6 mL | |
| Fiber | 0.54 g | 2% |
| Protein | 6.1 g | 13% |
| Tryptophan | 0.07 g | |
| Threonine | 0.22 g | |
| Isoleucine | 0.29 g | |
| Leucine | 0.53 g | |
| Lysine | 0.37 g | |
| Methionine | 0.16 g | |
| Cystine | 0.1 g | |
| Phenylalanine | 0.31 g | |
| Tyrosine | 0.24 g | |
| Valine | 0.35 g | |
| Histidine | 0.15 g | |
| Fat | 26.6 g | |
| Monounsaturated | 7.5 g | |
| Polyunsaturated | 1.4 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1 g | |
| Saturated | 15.7 g | |
| Trans-Fats | 0.36 g | |
| Cholesterol | 129 mg | |
| Calcium | 120 mg | 12% |
| Copper | 0.05 mg | 6% |
| Iron | 1.4 mg | 8% |
| Magnesium | 9.8 mg | 3% |
| Manganese | 0.15 mg | 8% |
| Phosphorus | 189 mg | 27% |
| Potassium | 89 mg | 2% |
| Selenium | 14.7 µg | 27% |
| Sodium | 277 mg | |
| Zinc | 0.52 mg | 7% |
| Thiamin (vitamin B1) | 0.17 mg | 15% |
| Riboflavin (vitamin B2) | 0.26 mg | 24% |
| Niacin (vitamin B3) | 1.2 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.51 mg | 10% |
| Pyridoxine (vitamin B6) | 0.05 mg | 4% |
| Folate (vitamin B9) | 47.4 µg | 12% |
| Cobalamin (vitamin B12) | 0.24 µg | 10% |
| Choline | 58.4 mg | 14% |
| Vitamin A | 241 µg | 34% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 13.1 IU | 2% |
| Vitamin E | 0.89 mg | 6% |
| Vitamin K | 2 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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