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!
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 Cake, Strawberry Ooey Gooey Cake, even Red Velvet Ooey Gooey Cake! I like sweet, but just be prepared. It is VERY sweet!
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?
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!
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!
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!
Ooey Gooey Butter Cake
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
- Heat oven to 350 degrees. (I set my convection oven to 325°F)
- 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.
- 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.
- Press cake mixture into bottom of prepared pan and get it as flat as possible.
- Place cream cheese, remaining eggs, vanilla and melted butter in a stand mixer and beat on medium speed until creamy.
- Add in confectioners sugar 1 cup at a time (and on low speed) until all sugar has been added.
- Pour cream cheese mixture over cake mixture.
- 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.
- Allow to cool before serving.
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This is the fourth time I’ve made this and it turns out great every time. I like making mine in the 9×3” round as you suggest. I love all the vanilla that the recipe calls for and this time I added a 1/2t almond extract which gave it a little richer, if that’s possible. Great recipe and super easy!
Love this cake, absolutely wonderful.
Just made this for the first time. Smells yummy – still cooling. Can’t wait to try. MY QUESTION: after cooling does it need to be refrigerated??
Hi
The cake part calls for 2 eggs but in other recipes, they call for one. Does it matter?
Which do I use?
P.S.
Great site such magnificent recipes. I have to try them all
I have Celiac Disease? Do you know if this can be made with a gluten free yellow cake mid? Has it ever been tried?
I made this the first time in the 9×13 pan. My husband loved it, particularly the edge. So to give him more edge I tried to do cupcakes. Didn’t work out. Bubbled up over the top, ran together. Still tasted good. My final effort was bread pans. Divide the recipe between 4 pans. Great results. Lots of chewy edges.
I only had a spice cake mix on the shelf this time which turned out to be perfect for being the “ooey gooey shortcake” for the peaches we cut up over each slice–especially with the cream cheese in the topping. I think any fruit would be great with this. Can’t wait until it comes out of the oven.
I have celiac disease. Strictly gluten free. My daughter made this for me using gluten-free yellow cake mix and it was the BEST cake I have ever had. This recipe is fantastic!!
I have made it 4 times and always turns out perfect at 325 degrees covection oven temp. Also just read that this was Elvis Presleys favorite dessert! Thanks for giving this southern boy a nice recipe!
I tried this recipe. It is just me and my husband so I made it in two smaller pyrex pans. Been baking over an hour and a toothpick in the middle still comes out wet. Ends are slightly brown but really can’t tell when its done .Need something more clear than jiggly in the middle with brown edges. Hope I don’t have to dump it.