St. Louis Gooey Butter Cake

1. Prepare Yeast Mixture

Combine the milk, warm water, and yeast in a small bowl, whisking until the yeast is dissolved. Allow it to sit until a frothy layer forms on top, indicating the yeast is active.

2. Make the Dough

In a mixing bowl, cream together the unsalted butter, sugar, and kosher salt. Add one egg and then gradually mix in the all-purpose flour alternating with the milk-yeast mixture. Beat the dough for 7 to 10 minutes until it becomes a smooth mass that pulls away from the sides of the bowl.

3. Let the Dough Rise

Transfer the dough to a 9-by-13-inch baking dish and cover it with plastic wrap or a towel. Let it rise for 2 1/2 to 3 hours until it doubles in size.

4. Prepare the Topping

In a small bowl, mix together light corn syrup, water, and vanilla extract. In a mixing bowl, cream together the remaining butter, sugar, and salt until light and fluffy, about 5 to 7 minutes. Beat in one egg and then alternate adding the remaining flour and the corn syrup mixture.

5. Assemble and Bake

Preheat the oven to 350 degrees Fahrenheit. Gently spread the topping over the risen dough, covering it completely. Bake for 35 to 45 minutes until the cake rises, then falls slightly, forming a golden brown top.

6. Cool and Serve

Let the cake cool in the pan, then dust with confectioners' sugar before serving.