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 just made this and had a huge overflow, not sure why. I know I had a hard time with the cake mix batter and pressing it down. I did use my hands but…..
Christine, I agree that there would be an overflow if using a standard round cake pan. I watched the video and they used a 9-inch spring form cake pan which has higher sides than standard cake pan. Give it another try or use 9×13 baking dish which is what I’ll use because I’m taking to a luncheon and need more servings. Happy baking!
This was easy to make & so very delicious! I will definitely be hanging on to this recipe!
Made the cake for a church social. 9×13 pan. Didn’t sprinkle any powdered sugar on top. Because of the cake’s sweetness and all the other desserts, I cut in smaller pieces. Went home with crumbs and requests for the recipe. Next month, I’ll make the Lemon Ooey Gooey. Thanks for the great recipes.
I make this all the time!! It’s always requested at gatherings. The only thing I do different is I add chopped pecans in the 2nd layer.
Just like m
This is my 5th time making this. Always a number 1 request at my office. I use a 9×13 pan and it’s perfection.
Amanda, i am guilty of not reading all directions. First time i made your ooey gooey cake, I made the big mistake of using a 9″ round x 2″ deep cake pan. Not the 3″ that was stated in the directions. Major overflow. Filled the whole downstairs with smoke. I was going to just toss it and start over. My wife convinced me to clear out the overflow in the oven and put the cake back in. It was AWESOME!!!
I can’t seem to find the answer to this anywhere.
Have you baked one of these to have the top layer not come out flaky and shiny?
I am about 50/50 on it. I have tried everything to figure out what is going wrong when baking. 50% of the time the top comes out flat and bland. The cake still tastes ok but definitely not the same.
I’ve changed up the temperature on the oven, the ingredients, everything that I can think of.
Can you offer any suggestions how to make sure the top comes out flaky and shiny?
To use the cake box ingredients or not to use the cake box ingredients that is the question
Nope. You will only use the ingredients listed in the recipe.
Only have salted butter, can I use it in the recipe?
Sure