Ooey Gooey Butter Cake

filed under: Cakes on January 20, 2018

Ooey Gooey Butter Cake is almost an American classic! Since the 50’s moms and grandmas have been making Ooey-Gooey Cakes for all to enjoy. You may be surprised by the ingredients!  Make sure to try Chocolate Ooey Gooey Cake too!

Classic Ooey Gooey Butter Cake Recipe

Butter Cake

Before making this I studied a lot of Ooey-Gooey Cake recipes. One comment was very, very common: “It’s very sweet”. But I can handle sweet, I mean, I have made  Chocolate Ooey Gooey CakeStrawberry Ooey Gooey Cake, even Red Velvet Ooey Gooey Cake!   I like sweet, but just be prepared.  It is VERY sweet!

Gooey Butter Cake on Plate Sliced

What is Ooey Gooey Butter Cake?

This recipe is based on the original ooey gooey cake made famous in St. Louis. I have made my version semi-homemade in that I use a cake mix for the bottom layer, but you can certainly make one from scratch if you prefer! There are two distinct layers in an ooey gooey cake. This one is yellow cake on the bottom and a cream cheese butter flavored layer on top. The bottom layer should be a bit firm, but the top layer is melt-in-your-mouth velvety perfection.

I like to serve this ooey gooey butter cake with a light topping of powdered sugar at the end.  Some people prefer whipped cream too.  Why not add something a little sweeter to the top of this already sweet cake?


Slice of Butter Cake with powdered sugar

Ooey Gooey Bars

Although this is called ooey gooey butter cake, it is technically a bar. Most recipes are made in a 9×13 pan and then cut into a bar shape, so when you make an ooey gooey butter cake you are technically making a bar! I chose to make mine in a 9×3 round cake pan just because I love round cakes, but if you choose to make yours in a 9×13 pan keep an eye on cooking times. The rest of the recipe is the same!

Fork in slice of gooey butter cake

How to Make Ooey Gooey Butter Cake

Make sure you prepare your pan correctly. I use GOOP {Homemade Baker’s Spray} and think it’s far superior to any product you can buy at the store. If you don’t want to make GOOP, grease your pan then line with parchment paper.

Use room temperature ingredients. Set your butter and cream cheese out a couple hours before you plan on making this amazing cake.  You will not regret it!

Don’t undermix ingredients. Whip the cream cheese until it is light and fluffy, at least 3 minutes.

Did you know the “magic” version of this recipe? You simply mix all the ingredients in one bowl and then bake. There is no layer separation, but the flavor and texture are still amazing!

Gooey Butter Cake Bars

Sweet Ooey Gooey Butter Cake

And this is about how much I could eat in one sitting.  I mean, don’t get me wrong, it tastes great!  Like, really, really great.  Fantastic!  AMAZING!  It is just one of those dishes best served with a cup of black coffee or tea and your dentist’s business card.

I hope you like this ooey gooey butter cake as much as we do!

4.82 from 11 votes
Ooey Gooey Butter Cake #cake #sweet #butter #dessert #mothersdayideas
Ooey Gooey Butter Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Ooey Gooey Butter Cake Is Almost An American Classic! Since The 50’S Moms And Grandmas Have Been Making Ooey-Gooey Cakes For All To Enjoy. You May Be Surprised By The Ingredients!

Course: Dessert
Cuisine: American
Keyword: Ooey Gooey Butter Cake
Servings: 12
Author: Amanda Rettke
  • 1 package yellow cake mix
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (113g) butter, melted
  • 1 package (8 ounces) cream cheese, room temperature
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup (113g) butter, melted
  • 4 cups confectioners sugar
  1. Heat oven to 350 degrees. (I set my convection oven to 325°F)
  2. In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and the melted butter. Mash together with a fork until all ingredients are fully incorporated.
  3. Spray a 9-inch by 3-inch round cake pan or a 9-inch by 13-inch pan with baking spray or use a piece of parchment in the bottom of the pan.

  4. Press cake mixture into bottom of prepared pan and get it as flat as possible.

  5. Place cream cheese, remaining eggs, vanilla and melted butter in a stand mixer and beat on medium speed until creamy.

  6. Add in confectioners sugar 1 cup at a time (and on low speed) until all sugar has been added.

  7. Pour cream cheese mixture over cake mixture.
  8. Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit giggly. You do not want to over cook.

  9. Allow to cool before serving.

Recipe Video

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  • Jessica Ester says:

    The first time I made this,it was amazing. However the second time my cake mix came out way to sticky,what did 7do wrong.

  • Becky says:

    The recipe calls for 2 eggs. In the crust part, uses 2 eggs with the cake mix. Then the filling calls for the remaining eggs to be mixed with the cream cheese.
    How many eggs are supposed to be remaining?

  • Becky says:

    When all else fails, read it again! Lol
    Found the “missing” eggs.

  • Lyn Reeves says:

    I’ve been making Gooey Butter Cake for over thirty years. My recipe calls for Cake mix, 1/2 cup butter and 1 egg on bottom….8 oz Cream Cheese, 1 lb Confectioners Sugar, 2 Eggs, optional 1 tsp Vanilla on the top. Variations depending on flavor of Cake Mix. I’ve seen many variations but never have I seen Butter in the top layer.

  • Paula Dixon says:

    Can you add Sweet Potatoes to it?

  • Joey says:

    Made the “magic” variation- no crust separation just all ingredients mixed together. BEYOND TERRIFIC!!!!

  • Heather Nealis says:

    This is the best & easiest butter cake I have ever eaten!

  • Anncurry says:

    Great recipes

  • Janet Burris says:

    Can this filling be made with less powdered sugar?

  • Sheila says:

    yes I made this recipe and it was delicious. In fact I’m making it again today to take to my family

  • Ann Lane says:

    Ok, I didn’t wait long enough! I left a so-so review a few days ago. This definitely gets better as time goes on. The crust needs a bit of work. Perhaps just one egg.

  • Elina says:

    Can I use all purpose flour instead “yellow cake mix”?
    Why most of American and European blogger-bakers use cake mix? You cannot to cook by yourself?
    Sorry, but I never use it before and don’t know why it is such popular in your countries .

    • Amanda Rettke says:

      We don’t use cake mix for everything. 🙂 However, I do use it whenever the fancy strikes as it’s a fine substitute. Feel free to look for websites that use 100% from-scratch baking. There are many!

  • Michelle says:

    Soooo easy! Thanks for this recipe. I lived in St. Louis and love to replicate anything that is a reminder of the original traditional treat! Also-I made 2 cakes, one chocolate 🍫,one yellow, vegan cake mix from Sprouts and I always use egg whites rather than eggs. The cakes cooked a little longer than 45 minutes in order to get the edges crispy and top brown! Rectangle, disposable pan worked perfectly.

  • Brandy says:

    Ooey gooey is my favorite! Although I bake many things for others when asked what to bring to a gathering I’m hosting I say ooey gooey. This time I’m making it, no gathering just because

  • Brooke says:

    My cake did not bake very well! It started to get brown up top but was still very wet and liquidy in the center so I covered the top with foil and ended up having to bake it for about a total of two hours. In the end it was still very wet and the top layer separated so there was a pool of butter sitting on the top. I ended up having to throw it away.

    • Amanda Rettke says:

      Sorry Brooke! If you have to bake it for 2 hours, that might be an oven issue.

  • Curtis Allen noel says:

    I’m far from being able to cook or bake. I have reading comprehension really bad,so when I’m able to follow your directions that you post that are simply do understand and be able to accomplish it makes me feel great. I’ve made the Ooey Gooey Butter Yellow cake 4 times and I’ve gotten compliment on it after I tell them I made it myself with your help. Please continue with the simple ingredients. Do you have a simple to do cook book for men? Lololol

  • Diana says:

    Can I leave the cake out for a couple day or refrigerate? Also will it get hard if I refrigerate it?? Thanks in advanced.

  • Mrs.Spurling says:

    I made your “miracle” version using a box of strawberry cake mix. 38 min. in a 9×13. Delish!

  • Pam Poston says:

    Going home to make this

  • Debi says:

    So for the “magic” version, I just mix EVERYTHING in this recipe together and bake it that same amount of time? No adjustment made at all???

  • Mary Kattleman says:

    I am sure your recipe is a well-intentioned timesaver, but as a St Louis native, a REAL Gooey Butter Cake does not contain either a yellow cake mix nor cream cheese. Just had one from Federhofers (old fashioned bakery). Sweet bliss!

  • Rachel says:

    July 21, 2019
    Made this recipe yesterday – went out on a limB and DOUBLE IT to be ready for dinner guests!
    Used Spring from 9 X 3 cake pans and lined with parchment paper.
    ADJUSTED the sugar down to 3 cups and used KRUSTEAZ Meyer Lemon Cake Mix.
    Then toasted 1 cup of Pine Nuts (2 cakes). placed those on the cake patter before I poured the goey mixture.
    Baked for 50 MINUTES at 350 degrees.
    Served with homemade whip cream and raspberries.
    Perfection y’all!!!! RANTS & RAVES!!! Just delicious.
    This one is going in my arsenal :-)!

  • Tamara says:

    Sooo scrumptious! I LOVE SWEET! Do you have a recipe for a marble (chocolate & yellow cake) Ooey Gooey Butter Cake? I would love it if you do! 🙂 Or could a marble cake box mix be used? Thank you!

  • Polly Schwab says:

    I misread recipe and added one pack of cream cheese to the cake mix and I decided to add some of my own ingredients to the cake mix batter I added milk chocolate chip cinnamon chips white chocolate chips coconut and chopped walnuts and sour cream
    Very rich and very Ooey gooey

  • John says:

    You can but it won’t still be an “Ooey Goey Butter Cake”. When you change the ingredients in a recipe, you have created a new recipe.

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