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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How much lemon zest do you use in the ooey gooey lemon cake ?
Instead of that yellow cake mix if I’m using flour , sugar & baking powder , Can I know the quantities ?
Hi, I just made this recipe last night. It was too hot too eat. It’s cooled now. Do I refrigerate it now because of the cream cheese??
Can i have the recipe for yellow cake mix instead of box? THANK YOU!( yeah I’m yelling my thanks in advance)
I don’t know who makes up some of these recipes that get passed around, but the recipe you used is the furthest thing from a genuine St. Louis Gooey Butter Cake as I can imagine. A real gooey cake is not cloyingly sweet like the recipe you used. It’s sweet because it’s a dessert (although I’ve known people who ate them for breakfast), but it won’t make you run to the dentist as soon as you take a bite.
The cake base isn’t anywhere close to a cake mix. It’s a kuchen and made with yeast and very little sugar.
Some of the other posters know what they’re talking about.
The box of cake mix used to be 18.25 ounces. The manufacturers now give us only 15 ounces. A 15 ounce cake makes a soupy mess instead of a wonderful treat.
Why half butter is melted?
Salted or unsalted butter?
Why are you harassing me? I have asked you over and over to remove yourself from my site. You said you didn’t put me on it. To keep unsubscribing you. I can’t even find find the link! I know Amazon is in on it. When I go there, I get your post and I can’t check my gmail because it goes to this site. Do something.
Pam, YOU are the one harassing me. I have never contacted you nor added you to anything. Please stop emailing, messaging, commenting, and contacting me! I can assure you, Amazon and I are not in a conspiracy together nor does my blog have anything to do with your email. Please seek a consultation with someone who understands technology.
Could you make one that doesn’t use a cake mix? I’ve been dying to try one of these butter cakes you have posted, but cake mix is just so gross! I would never use it! Or is there possibly a substitution you could tell me to do?
Google , Real Saint Louis Buttercake. It starts off with a yeast dough .
Use a Betty Crocker pound cake mix instead cook it in a round pan but it works much better in a 11×7 cake pan ease up on the sugar and don’t sprinkle it on top I cook about 33 minutes at 350 they are awesome better than a regular cake mix.
I wanted to add when you serve it you can use canned strawberry or cherry pie filling as a topper taste great
Wouldn’t that turn out spongy?
Try mixing up a regular butter cake recipe & add the filling on top. You might have to bake it for about 15 minutes before you add the filling or bake longer if you add the filling before you put it in oven to get it to set up. It would be like baking bar cookies with a filling on top. Hope this helps.
Are you saying just use the cake mix and butter and cook it for 15 minutes? Then add my filling?
I use brownie mis, makes for a chewy bottom.
We’ve used this recipe for years, and it’s delicious.