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!

4.85 from 20 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
Ingredients
Cake
  • 1 package yellow cake mix
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (113g) butter, melted
Filling
  • 1 package (8 ounces) cream cheese, room temperature
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup (113g) butter, melted
  • 4 cups confectioners sugar
Instructions
  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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Comments

  • 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.

  • Tessie says:

    For the round cake, did you make it in a spring-form pan? How did you get it out of the pan?

  • Brandy says:

    Typically, the cake only uses 1 egg in the crust. Texturally, does the 2nd egg add something to the integrity of the base?

  • Nicholas says:

    Does it need to be refrigerated or can it sit out for a couple of days?

  • Sandy says:

    I would like to try this, isn’t that a lot of powdered sugar,seems like it would awfully sweet. Sandy

  • Phyllis Hendrickson says:

    I made this it’s awedome going to try chocolate next I use a lot of ur recipes their awesome ty so much for sharing ‘nnn

  • Sandy Preston says:

    How can I make the Ooey-Gooey Butter cake without a boxed cake mix? I would like to make it, but I don’t have boxed cake mixes.

  • Keith C Holobeck says:

    Good recipe, but the original cakes (invented in St. Louis, MO) are not made with cream cheese at all; and are known as just Gooey Butter Cake, not Oooey Gooey Butter Cake. Just saying.

    • Amanda Rettke says:

      Thanks, Keith! I never called this an original Gooey Butter Cake. 🙂 Just saying.

  • matthew kelley says:

    my cake rose in middle like a balloon, then crashed as it cooled. is this normal? i mean it cratered pretty bad. and my gooey layer was almost separated, as in the butter was seperating it looked like. again, is this normal?

  • Jeff says:

    I made this using a 15.25 oz box of yellow cake mix and it turned out pretty good. However, today while shopping I saw a 32 oz. box of yellow cake mix. Which size do you suggest?

    Thanks,
    Jeff

    • Amanda Rettke says:

      Definitely the 15.25 ounce

  • Trudy Thompson says:

    I bake Desserts for our Moose Lodge on Dinner nights and this is one of the FAVORITE!

    • Amanda Rettke says:

      That is awesome!!

  • Karen Johnson says:

    You stated that it could be made all at once. Will it separate and form a crust if done this way?

  • Tee Monique says:

    The first time I made this it came out perfect! The second time not so much , I think I may have overcooked it. Can that be fixed? Like can I add a little milk to the center or something? Another thing is this time instead of the bottom being hard it is really moist.

    • Amanda Rettke says:

      The best bet for your second cake would be to serve it warm… heat up each piece before serving. Not sure why the 2nd watch would be overcooked yet moist on the bottom. I will try and do some troubleshooting and see what I can find out!

  • Stacy says:

    Very delicious. I have made this several different ways using several different recipes and I think this one is my favorite. Although I only use 1 egg in the cake mix instead of two. Also for thanksgiving last year I made a pumpkin version of this. I mixed pumpkin spice in the cake mix and pumpkin purée in the topping. It came out wonderfully! Highly recommend.

  • Jessie says:

    This is so obnoxious. It’s a cake. If you don’t want sweet make a steak.

  • Sherry Sherrill Whorton says:

    So easy and delicious

  • Jean Bennett says:

    I made this cake it’s delicious but the topping and I only cooked it 33 minutes but the topping it’s not burnt but it’s hard and cracked what did I do wrong!

  • Jane Marie Gramza says:

    I definitely like this recipe more than the others I’ve tried. I think 2 eggs are a must for the cake mix. Some recipes only call for 1 and I think the cake is too dry. Also some of the other recipes don’t call for any butter for the post gooey filling…say what?!!? Being able to use melted butter also gets you baking this mouth watering masterpiece a lot quicker than waiting for butter to soften. I’m eating a piece as I’m writing this..Yummo!! 😄

  • Lori says:

    Easy and so yummy! Made these the other day and everyone who tried them wanted the recipe! Thanks

  • Grace van der Ent says:

    Okay, I cannot find a box of yellow cake mix… it seems here in the Netherlands there are mixes for everything else 🤣😤 Can I just use the dry ingredients for a homemade yellow cake? Do you have a suggestion?
    Thank you in advance!!

  • Reza says:

    What is yellow cake mix , I know in US easy to get ready made stuff , but what if we can’t find yellow cake mix here , just in middle of nowhere in forest 🙂 .I think its good idea to bake from scratch most of the time 🙁

  • Claire says:

    what if there is no package of yellow cake mix ? (we do not have this already prepared cake in France : we are real cooks!) and can we replace sugar with sweetener , like stevia (I am diabetics) ?

  • Kris Wright says:

    I see a lot of comments about how sweet it is and that people do not have cake mixes because they are “real cooks”. First of all, if you read the instructions before the recipe you would see how many times the author stated it was a very, very, very sweet cake/bar. For those who thumb your noses at cake mixes, all a cake mix is is pre-measured dry ingredients. Measuring some flour, baking soda, baking powder, etc into a bowl does not make you a real cook. If you ever watch Food Network there are some pretty famous chefs on there who deem a box mix short cut appropriate. Some of them even have the title of Iron Chef. The article also states that if you don’t have box mix then use your favorite scratch recipe. People need to read the information completely before going off on others.

  • Samara says:

    I’m 15 and made this. It turned out great! I enjoy making desserts for my family and absolutely LOVED this recipe. Thanks!

    • Amanda Rettke says:

      So glad, Samara!

  • Jen says:

    I e made this twice and the cake overlaps not the center when it bakes. It doesn’t look like the pictures, but still tastes fine. Why does it do that?