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 33 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 jiggly. You do not want to over cook.

  9. Allow to cool before serving.

Recipe Video

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  • Michelle says:

    This is only recipe I use. My daughter is having me make this for her birthday(what I am doing as I’m writing this. Just waiting for it to bake. Will make this many more times.

    • Amanda Rettke says:

      Yay! Happy Birthday to your sweet girl!

  • Jane Rosa says:

    wow what wonderful recipes,you are great keep them comming and Thank you.

  • Deanna says:

    Will this work with a gluten free yellow cake mix?

    • Amanda Rettke says:

      It should, but I have not tested that so can’t accurately speak to its effectiveness.

  • Heather Nealis says:

    Should I use salted or unsalted butter!

  • Annie says:

    Good recipe, but butter cake is never, ever, ever baked in a round tin and cut into wedges.

    • Amanda Rettke says:

      Thanks! Except that is how I chose to make it. 🙂 So it is.

  • ilinka says:

    Oh no…my pie filling was all over my oven. #EPICFAIL

  • Julie says:

    Would a white cake mix work for this recipe?

  • Nancy says:

    Baked in a 9” pie pan vs a cheesecake pan. Sides were not tall enough so it flooded over, thankful I had a cookie sheet under. Had to increase the cooking time. All my fault ;0). All that to say, it was delicious!

  • Nancy says:

    I enjoyed the cake. I used a lemon cake mix and cut the sugar way back to reduce the carb count. It turned out fine (and I also used a round pan). I am sure that it would have been even better with more sugar, but we can’t have that much. I used 1/3 cup Splenda, 1/3 cup monkfruit and 1/3 cup conf. sugar and it turned out fine for us.

  • Tamara says:

    I made the Ooey Gooey Chocolate Cake a few days ago. Delicious. Today, as I write this, I am baking the Ooey Gooey Butter Cake. I like round cakes, so I used my 9”x3” springform cake pan as shown in the video and I will continue to do so in the future.

  • vonHolley says:

    I used to get this from a local bakery as a little girl thank you so much for the recipie!, If I make the “magic” recipe is it 2 eggs or all 4?

    • Elizabeth Keeney says:

      Hi, vonHolley! I work with iambaker and am happy to help with questions. You would still just use two eggs for the ‘magic’recipe. Have a great day!

  • Nancy says:

    Sounds like something easy and delicious

  • Teri says:

    I wonder if you can cut the sugar way down

  • Susan Corpman says:

    With cake mixes being a range of weight nowadays, how many ounces did your cake mix weigh?

  • LR says:

    Do I use salted or unsalted butter?

    • Amanda Rettke says:

      You can use either.

  • Dottie says:

    Why was my butter filling runny?

  • Chuck Thomas says:

    There are two types of buttercake. The original version made in St. Louis and Philadelphia bakeries, which uses a sweet yeast dough for the base, and a filling which consists of butter, sugar, milk, flour, corn syrup and vanilla. The other butter cake is a quick recipe which has been around for decades. It calls for a boxed cake mix for the base, and uses things like cream cheese and confectioners sugar. The two are vastly different in flavor when they come out of the oven. Not saying this recipe won’t taste good, just that making comparisons with this dessert to what was created in St. Louis bakeries, isn’t a good one to make.

  • Sheila says:

    If I wanna make a yellow cake from scratch do you have a good recipe for me? Thanks

  • Melissa Covington says:

    I saw someone else already commented but I didn’t see an answer…salted or unsalted butter?

    • Amanda Rettke says:

      You can use either. 🙂

  • Mary Ann Wood says:

    I think the word jiggly. lol

  • Maggie Zuckerman says:


  • Linda Britt says:

    Love this cake

  • Johanna says:

    You can also add cocoa powder to the cream cheese portion and substitute chocolate cake mix to make the most amazing chocolate ooey gooey. The other amazing option that is my Thanksgiving go to is to add pumpkin and the requisite spices for a pumpkin pie version.

  • George says:

    Delicious and so easy to make. Just like when I was a kid and we went to the bakery.

  • Taquisha says:

    Wow! I usually always mess up and my meals/sweets never turn out the same, however this time…. my Gooey butter bar turned out perfect 🥰. I love this recipe…