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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Here’s a question… don’t anyone throw their kitchenaid mixer at me or anything like that, but has anyone tried making this recipe and decreasing the sugar? I’m not a sugar-hater, I’m not out to make something that sounds so delightful into anything diet-friendly. And I’m definitely on the side of real sugar vs chemical sweeteners. But if the original recipe is so overwhelmingly sweet, wouldn’t it still be just as delicious with a third to a half less of the sugar in the filling? Also I hate the artificiall-y aftertaste-y weirdness of cake mix, so I’m going to try to approximate an equivalent without a mix. I will let everyone know how it turns out!
Use sugar free cake mix and fat free cream cheese, but the powdered sugar is necessary for the top
You might not have as much ooey gooey on top of crust. Just eat a smaller piece and freeze rest. Don’t miss the taste. St. Louis native it’s really good folks.
I’m a st.louis n-give and every week I would by the gooey cake.. I’m so thrilled to have a receipt. Thank you so much
I have eaten this recipe for years and it’s not too sweet. Signed me and 100,000 that says it’s not too sweet
I have made a version of this that calls for “Pudding in the mix” cake mix. I have made both butter and chocolate versions. For a real over the top addition, pecans, choc. chips, and coconut flakes – and cookin square or rectangular pan – Is kind of like a bar cookie. And Cut into very small pieces so that you are not overwhelmed by the sweetness.
Great tips Deborah, thank you!
I’ve been making this for years…sprinkle with holiday decorating sprinkles…or change flavors of cake mix. Like orange, lemon, strawberry, funfetti with Birthday sprinkles…. You get the idea!
Paula Deen has a OOey Gooy Butter Cake Recipe and it is delicious! It is made from scratch.
I know Paula Deen has an ooey gooy butter cake. You might check out her recipe for it.
She also has a great recipe for peach cobbler.
Been making it for years, actually taking it to Super Bowl tomorrow. It’s like a cheese cake, rich, so eat accordingly and you’ll be fine.
I make a ooey gooey, berry butter cake. It’s is delicious!
My mom’s recipe is similar but the dough is patted thin into an 18 by 12 jelly roll plan. There are two eggs in the dough. The topping is 2 eggs, one box powdered sugar, and 8 oz brick cream cheese. (No butter) Place topping ingredients in food processor and blend til smooth. Spread over dough. Bake 350 20-25 min until top is cracked and golden. Cool. Cut in squares. (Often the cut edges tear away some cake into your knife and you are forced to eat the crumbs. Dang!)
I make this with pecans on top. (called: Ooey Gooey Bars or Neiman Marcus Bars).
I make this with pecans in the crust and in a 9 x 13 dish. I call then Granny Squares. Have been making them for many years.