Custom Search



St. Louis Deep Butter Coffee Cake

  ----- Original Message ----- 
  From: Mary Ellen 
  Sent: Thursday, November 05, 2009 10:26 PM
  Subject: Deep Butter Coffee Cake


Last night for the first time I went to your website after looking for one solid month 
for a recipe of Deep Butter Coffee Cake.  I was so excited when I saw that you had one 
until I read it.  I have this recipe and it is more like Gooey butter coffee cake. 
My Mom is originally from St. Louis, Missouri where these two coffee cakes originated. 
They are as different as night and day.  The deep butter is a rich butter cake on the 
top and a yeast cake on the bottom where as the gooey butter has a yeast cake bottom, 
but the top is sickeningly sweet, syrupy and gooey (filling being comprised of sugar, 
butter, egg, flour, evaporated milk, corn syrup and vanilla.  The recipe you gave is 
the same as mine with the following exceptions: the crust has one egg; mine has two: 
the filling has 2 and 1/2 cups of powdered sugar and mine has one pound.  I will try 
yours, but what I really want is a recipe like the Forest Bakery shop makes in St. Louis. 
Do bakeries give out their recipes?  Why is this so hard to find?  You can find companies 
that carry these deep butter cakes, but no recipes for it.  So if you can find a yeast 
egg dough for the bottom and a recipe for a rich buttery cake for the top, perhaps the 
two could be put together and we could come up with our own original deep butter coffee 
cake recipe.  Thanks for listening to my frustrations,

Mary Ellen

Hi Mary Ellen,

Well, to answer your question - No, it is extremely rare for a bakery to give out its recipes. 90% of the "bakery" recipes that you find on the Internet are copycat recipes, not the real, original bakery recipes. Sometimes, a former bakery employee can provide a version of a bakery recipe that can be made at home.

There are several recipes for "deep butter coffee cake" in our files and on the internet, but all of them are like what you describe above as being the "gooey butter" coffee cake or else they contain cream cheese in the topping, which appears to be incorrect. In one place, someone said that the difference between the two is that the gooey has cream cheese and the deep does not. The names and descriptions seem to have become confused. It's hard to tell what's what and which is which. There doesn't seem to be a recipe anywhere on the Internet named "deep butter coffee cake" that fits the bill.

I've never been to St. Louis and I've never had either kind of cake, so all of these names and descriptions only serve to confuse the issue more for me.

There's a gooey butter cake below from a St. Louis Bakery. It has the yeast dough, so maybe you can use that part of it. I have no ideas about the top.

I note that the St. Louis bakeries that sell the cake are described as "German". Is the cake like a German "butterkuchen"? See:



"A real gooey butter coffee cake as made in all the old German bakeries in St Louis was never 
a cake dough, but a yeast dough.

Here is the recipe from the former Sutton Bakery in the suburb of Maplewood."

1/4 cup sugar 
2 1/2 cups all purpose flour
1/4 cup shortening 
1/2 cup milk
1/4 teaspoon salt 
1 Tablespoon vanilla
1 egg 
1 pkg compressed yeast

Make a sweet dough by mixing 1/4 cup sugar with 1/4 cup shortening and 1/4 teaspoon salt. 
Add one egg and beat one minute until blended.

Dissolve yeast in 1/2 cup milk. Add flour, then milk and vanilla to sweet dough batter. 
Mix 3 minutes. Turn dough out on a 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 1 hour.

Gooey butter: 
2 1/2 cups sugar 
1/4 cup white corn syrup
1 cup butter 
2 1/4 cups all purpose flour
dash salt 
1/4 cup water
1 egg 
1 Tablespoon vanilla
Mix enough to incorporate, egg and syrup into creamed butter and sugar and salt. 
Add flour and vanilla

Divide dough and place into two well-greased 9 x 9 x 2 inch pans. Crimp edges half way 
up side of pans so butter will not run out underneath. After dough is spread, punch hole 
in dough with a fork to keep dough from bubbling when baking.

Divide gooey butter into two equal parts and spread over dough in each pan. Let cakes 
stand for 20 minutes. Bake a 380 for 30 min. DO NOT OVERBAKE or batter will not be gooey. 
When cool top with confectioner's sugar.

"They also made a delicious deep butter coffee cake in which the butter topping was not 
gooey, but deep describes it well."

From: "D G" 
Subject: Gooey Butter Cake
Date: Friday, November 22, 2013 3:41 PM

Phaedrus, I read your comments on the Gooey Butter/Deep Butter Cake post.  
This does have a top layer that includes cream cheese.  it is much like 
the cream cheese layer on a cream cheese Danish when baked and essential 
to this gooey butter recipe.  I think this bakes better when using two 
9" square pans.

Gooey Butter Cake
This coffee cake is a favorite found in many St. Louis
bakeries.  The German bakers there won’t
give out the recipe, but this is very close.  
It makes either 1 large cake or 2 nine inch ones.  
Very rich cake.
Mix together:
1 yellow cake mix
1/2 cup melted butter
2 eggs
1/2 teaspoon butter flavoring
Press into the bottom and slightly up the sides of a greased
and floured 13x9 inch  (or two 9 inch square) pan.
Mix together and beat for 4 minutes:
8 ounces cream cheese
2 eggs
1 pound powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring
Pour over top of crust mixture in pan.  Bake at 350* for 35-40 minutes, or when top
is dry to touch. 

Pumpkin Cobbler

Pumpkin  Cobbler

1 yellow cake mix
1/2 c. melted margarine
3 eggs
1 lg. can pumpkin pie mix (not pumpkin mix)
2/3 c. milk
1/2 c. soft margarine
1/4 c. sugar
1 tsp. cinnamon
3/4 c. nuts

Remove 1 cup of dry cake mix and set aside for topping.  Mix the rest of the cake mix, 
1/2 cup melted margarine and 1 egg.  Spread into greased 9x13 inch pan.  Mix together 
pumpkin pie mix, 2 eggs and milk.  Pour over crust.  Mix together 1 cup of dry cake 
mix, 1/2 cup soft margarine, sugar, cinnamon and nuts.  Sprinkle on top of filling. 
Bake at 375 degrees for 50 minutes.  Serve with whipped cream. 
Pumpkin  Cobbler


1 box yellow cake mix (reserve 1 c. yellow cake mix for topping)
1/2 c. margarine, melted
1 egg

Mix and press into 9 x 13 inch Pyrex dish. 


1 lg. can pumpkin
1/4 c. milk
3/4 c. brown sugar
2 tsp. cinnamon

 Mix, pour over crust. 


1 c. reserved cake mix
1/2 c. sugar
1/2 c. margarine, melted
2 c. pecans, chopped

Mix; sprinkle over filling. Bake at 325 degrees for 50 to 60 minutes. 
Serve warm or at room temperature; it's great topped with Cool Whip. 

El Fenix Pralines

El Fenix Pecan Pralines

A crisp (not chewy) pecan praline 

1 cup dark brown sugar
1 cup granulated sugar
1/2 cup whole milk
2 tablespoons butter
1 dash salt
1 cup (heaping cup) pecan halves, coarsely chopped

Combine all ingredients except pecans in saucepan. 
Boil gently until soft ball forms in cold water. 

Add nuts; beat mixture by hand until creamy. 

Drop on wax paper the size of ball you prefer.

Source: Eyes of Texas; Dave's Garden Cookbook

Baked Suet Pudding

  ----- Original Message ----- 
  From: Sue 
  Sent: Saturday, November 07, 2009 2:45 AM
  Subject: search for recipe of mothers from England


I was doing a search and was led to your site but didn't 
find what I was looking for. I was hoping you could help 
me with this as it is a nostalic thing for me and also 
something I would like to make for my family now.

My mother would often make this for us when we had roast 
beef dinner instead of making Yorkshire puddings, she 
called it Baked Suet Pudding and it was baked in a 
square pan and cut into squares and served with gravy 
over it. With the leftovers we would have it for dessert 
with treacle on it.

My mother had cancer and died before I was old enough 
to try to learn about her recipes. She was from the 
North of England, around Newcastle way if that helps. 
All I know about the ingredients was that she used 
beef suet, milk, flour and salt, other than that I 
don't know. It was a white color with a crisp top 
and a sort of dense and chewy texture. We loved 
it! I hope you can help me with this.

Sincerely Yours


Hello Sue,

All of the baked suet pudding recipes that I can find are very similar. I cannot find one that exactly fits your description. See below for three.


Baked Suet Pudding

3 cups milk, scald and pour over 5 tablespoons corn-meal, add 1 cup molasses.
1/2 cup chopped suet.
1/2 nutmeg grated.
1 teaspoon ginger, little salt.

Butter a pudding-dish, pour in 1 cup cold milk, 
then the mixture and bake 2 hours.
Baked Suet Pudding. 

I cup of Suet chopped fine 
2 1/4 cups of flour 
1 cup raisins 
1 cup currants 
1 small cup molasses 
1/4 tea-spoon of nutmeg 
1 teaspoon cinnamon 
2 teaspoons cream tartar 
1 teaspoon soda 

Bake one hour in a moderate oven. 
Baked Suet Pudding 

One cup suet, chopped fine 
three-quarters cup sugar 
three-quarters cup milk 
two eggs 
one and a quarter cups flour 
one cup raisins 
half nutmeg 
two teaspoons baking powder

Bake one hour in a moderate oven.

Iced Mocha

  ----- Original Message ----- 
  From: Tom 
  Sent: Saturday, November 07, 2009 7:40 PM
  Subject: Mcdonalds Iced Mocha

Hi Phaedrus..long time no  well here goes.. 
Ive been hearing bad things about Mcdonalds Iced Mocha, 
as far as what ingredients go in to making them..but in 
the mean time, could provide me with the recipe and just 
how much of each goes into making this truly addictive 
coffee drink..  Thanks for all the help in the past and 
hope I can add this recipe to all the ones you have so 
thoughtfully provided me with. 
Thanks very much.. 


Hello Tom,

Try these sites and the recipes below:

iced coffee

iced mocha


Iced Mocha

Cold brewed coffee 
Cold milk
1-2 tablespoons chocolate syrup
Whipped cream 

Put a handful of ice in the bottom of a tall glass. 
Fill 1/4- to 1/3-full with coffee. 
Fill the rest of the way with milk. Stir in 1-2 
tablespoons chocolate syrup. Top with 
whipped cream and a drizzle of chocolate syrup.
Iced Mocha

1 1/2 cups strong hot brewed coffee 
3 tablespoons packed light brown sugar 
1 1/2 tablespoons chocolate syrup, such as Hershey's 
1 cup ice cold milk 
1/4 teaspoon vanilla extract 
Handful or so crushed ice 
Lightly sweetened whipped cream, for garnish 
1 small piece semisweet or bittersweet chocolate, for garnish

1. Combine the hot coffee and brown sugar in a large 
measuring cup and stir until the brown sugar dissolves. 
Remove from the heat and stir in the chocolate syrup. 
Transfer to a shallow bowl. Cool briefly at room 
temperature, then chill until ice cold. You can 
accelerate this step by putting it in the freezer, 
but just make sure it doesn't start to ice.

2. Combine the chilled coffee, milk, and vanilla in 
a small pitcher; stir to blend. Divide the coffee 
between 2 serving glasses, adding a small handful of 
crushed ice to each. Top each glass with whipped cream 
then grate a little chocolate over each one. 
Serve with straws.

Makes 2 servings

"There were a couple of brace of cold woodcock, a pheasant, a pate de foie gras pie with a group of ancient and cobwebby bottles."
"The Adventure of the Noble Bachelor" - Sir Arthur Conan Doyle

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus