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.
Did you make this recipe?
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I cook mines in pound cake pan, is that ok to invert when totally cool
I made this call 2 times and it came out so good, none was left!! So I’m making it again for Thanksgiving 🦃
My husband was so excited about this recipe. Decided it would be perfect for Thanksgiving tomorrow. Used a 9×3 pie pan, and it’s everywhere. Bottom of my oven now has to be cleaned due to the burning cake mixture everywhere. Didn’t even make it half way through cooking. I might try this again another day, but def use a 9×13 baking dish.
If it comes out soupy, leave out the 1/2 cup of butter for the filling. This is the only recipe where I see more butter added after the cake layer.
I made this cake yesterday and it is really good. I think I cooked mine a little too much. Next time I am going to take it out of the oven when the edges turn light brown. There is going to be a next time. This cake is very good and easy to make.
I followed the recipe exactly. I sifted the confectioners sugar, measured it and then added it to the mix. So yummy! I’m stuffed from dinner, but still managing to eat these.
I just made this recipe today for my daughters co workers. Should I refrigerate this cake or can it be left at room temperature?
I made this cake for my adult daughter and her co-workers. It was a big hit! Everyone loved it. Today I made another one and spilt it with my adult son and his girlfriend. It is so yummy and is in my “Beat dessert recipe” folder. Thank you for sharing your amazing recipes!
I’ve made this once according to recipe, then subsequent times with a couple small changes. It’s absolutely wonderful.
1. It did not overflow my 9” round pan but was just to the brim. You’ll want to press that bottom layer of cake as absolutely flat as possible. A fraction of an inch could make all the difference. Use your hands if needed.
2. I decrease the 1/2 cup (1 stick) of butter in the cream cheese top layer to 1/4 cup (1/2 stick). I don’t miss it. Try that if you have a soupy texture and/or overflowing issue.
3. The recipe states bake until edges are brown, but I don’t remove it until the entire top layer is lightly golden brown. If only the edges were brown I would be in undercooked territory.
3. I store this cake in the refrigerator. The cold really helps that top layer to firm up.
Hopefully this helps someone. Happy baking!
Forgot how delicious this desert is. Made again today after a several year hiatus and as good as we remember. The one change I make to sweet recipes is to at least double the amount of vanilla and to this a small pinch of salt to the topping mixture. Baked according to directions (35 minutes) then added another 8 minutes as too jiggly. The cake crust texture is perfect with a little chew, flavor and texture like caramel and filling slightly gooey. My husband suggested a dusting of powdered sugar before serving as how he remembers it. So glad I found this recipe and definitely a keeper.