DŌ Founder's Sugar Cookie Dough Gooey Butter Cake Recipe
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 15 slices
 
Ingredients
  • for the cookie dough layer:
  • 2½ cups heat-treated all-purpose flour
  • 1 tbsp cornstarch
  • 1½ tsp cream of tartar
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • 12 tbsp unsalted butter, room temperature
  • 1 cup plus 2 tbsp sugar
  • ⅓ cup pasteurized egg whites, room temperature
  • 1½ tsp vanilla extract
  • for the cake layer:
  • 1 box yellow cake mix
  • 4 whole eggs, at room temperature
  • 1 stick unsalted butter, melted
  • 1 tsp salt
  • 8 oz cream cheese, softened
  • 1 lb confectioners' sugar
  • ½ cup rainbow sprinkles
Instructions
  1. COOKIE DOUGH: In medium mixing bowl, whisk together flour, cornstarch, cream of tartar, baking powder, baking soda & salt. Set aside.
  2. In the bowl of a stand mixer (fitted with the paddle attachment), beat the butter on medium speed until smooth & creamy (roughly 2 minutes). Add the sugar & mix on medium until light (about 4 minutes). Use a rubber spatula to scrape the bowl. Add egg whites & vanilla. Mix until fully incorporated.
  3. Add half the flour mixture & mix on low for about 15 seconds. Add the remaining flour mixture & mix until combined. Scrape the bowl & mix an additional 15 seconds. Place half the dough in fridge & leave the rest at room temperature.
  4. GOOEY BUTTER CAKE: Preheat oven to 350 F. In large mixing bowl, mix the cake mix, 2 of the eggs, the melted butter & salt. Stir with a rubber spatula until combined.
  5. In the bowl of a stand mixer (with the paddle attachment), beat the cream cheese until very smooth. Add the 2 remaining eggs & beat until combined. Add the confectioner's sugar & mix until smooth.
  6. Line a 9"x13" pan using parchment paper. Use a rubber spatula to spread the cake mix on the bottom off the pan until you have one even layer. Take chunks of the room temperature sugar cookie dough in your hands & flatten it out into disks. Place the disks on top of the cake layer, elating a 1 inch border around the edges. Continue until you use all of the room temperature cookie dough.
  7. Pour the cream cheese mixture over the pan & spread evenly. Tap the pan on the counter to release any bubbles.
  8. Bake for 35-45 minutes, until the edges are golden brown & a delicate crust has formed on the top. Allow to cool for 5 minutes. Sprinkle the rainbow sprinkles all over the cake.
  9. Break the refrigerated cookie dough into pea size pieces & sprinkle the cookie dough over the cake. Let cool another 15 minutes, cut into bars, serve & enjoy!
Supplies
medium mixing bowl
whisk
measuring cup
stand mixer
rubber spatula
large mixing bowl
parchment paper
9"x13" pan
Recipe by Public Lives, Secret Recipes at https://publiclivessecretrecipes.com/2019/12/sugar-cookie-dough-butter-cake.html