Ooey Gooey Butter Cake

filed under: Cakes on January 20, 2018

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!

Classic Ooey Gooey Butter Cake Recipe

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 CakeStrawberry Ooey Gooey Cake, even Red Velvet Ooey Gooey Cake!   I like sweet, but just be prepared.  It is VERY sweet!

Gooey Butter Cake on Plate Sliced

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?


Slice of Butter Cake with powdered sugar

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!

Fork in slice of gooey butter cake

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!

Gooey Butter Cake Bars

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!

4.89 from 9 votes
Ooey Gooey Butter Cake #cake #sweet #butter #dessert #mothersdayideas
Ooey Gooey Butter Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

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!

Course: Dessert
Cuisine: American
Keyword: Ooey Gooey Butter Cake
Servings: 12
Author: Amanda Rettke
  • 1 pkg yellow cake mix
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (113g) butter, melted
  • 1 package (8 ounces) cream cheese, room temperature
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup (113g) butter, melted
  • 4 cups powdered sugar
  1. Heat oven to 350 degrees. (I set my convection oven to 325°F)
  2. 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.
  3. 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.

  4. Press cake mixture into bottom of prepared pan and get it as flat as possible.

  5. Place cream cheese, remaining eggs, vanilla and melted butter in a stand mixer and beat on medium speed until creamy.

  6. Add in powdered sugar 1 cup at a time (and on low speed) until all sugar has been added.
  7. Pour cream cheese mixture over cake mixture.
  8. Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit giggly. You do not want to over cook.

  9. Allow to cool before serving.

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  • Anoma Algama says:

    Classic Zooey Gooey Butter Cake Recipe instead of 1pkg yellow cake mix what are the ingredients do you need?

  • Betty Krycho says:

    Could you add lemon to this?

    • monica mimier says:

      why not try a lemon cake mix…or any other flavor you like…add choc. chips or other things into the cream cheese mixture….or even the cake mix….

  • Charlene Rogers says:

    This looks great will be trying it soon

  • Sylvia says:

    Can the sugar be cut in half? Also, I’m thinking of chocolate cake mix. Sounds yummy either way

  • cindy says:

    Sylvia, I don’t think the sugar should be cut that much. And I am not sure about the chocolate either, tho I am a confessed Chocoholic! Have you ever tasted this? Also, this IS sweet and rich but not as sweet and rich as you are carrying on!

    • TammaLyn says:


  • Clayton says:

    Ladies and gentlemen this is like making a sandwich you can take off or add whatever you want that suits you you want a peanut butter sandwich do you want any Reuben sandwich there you go! Do what you like?

  • GLE Stéphanie says:

    Hello, i wanted to try this recipe but in France we don’t have yellow cake mix but we cook everything from scratch. Do you know how to replace this mix with real ingredients? Thank you for your help. Best regards

  • Maria Loraine Zara says:

    Hello! What can I substitute to yellow cake mix if it’s not available?

  • Sharon says:

    I’m thinking I could make it less sweet by using only 2 cups of powdered sugar in the filling.

  • scott fitzgerald says:

    I have used this recipe many many times. have used it for many catering events, I’ll use large muffin pans for it. I’ve put sliced fruit on top great presentation amazing flavor perfect cake

  • Joyce Hampton Simms says:

    I wonder if you could use Splenda instead of Powdered Sugar? Wouldn’t that help a lot? or would it mess up the ingredients and texture?

  • KIm says:

    CAn you use less sugar?

  • Renee Long says:

    You are awsome !!! Keep on doing what you’re doing hun …..

  • Christine C Allen says:

    This recipe looks so good. However I will not be making it, as there is not a print button. There are quite a few, and I dont use them ! Sorry

    • Melissa Engel says:

      There is a print button, I see it. You can also right click on your computer and print or press the “screen shot” button on your computer and paste it to a word document. Don’t let a missing print button hold you back from awesome recipes.

  • osteena watson says:

    I make this a lot, but unlike you, I can eat the whole thing, lol, there is no such thing as too sweet or rich for me in a dessert.and yes, u can use chocolate for an earthquake effect, lemon is okay, have done strawberry

  • Janis says:

    Gooey Butter Cake is the result of a early 1900’s St. Louis, MO baker experiencing an oven fail when making traditional German breakfast butter cake. The modified version using cream cheese makes it easier to recreate. Paula Deen did not create this cake.

  • Patricia says:

    My grandson love’s Ooey Gooey butter cake and I told him if I get the recipe that I would make the cake haven’t done it yet but I will thanks for sharing the recipe.

  • Sue says:

    I just made this ooey gooey butter cake…does it need to cool completely before cutting? Or refrigerate before cutting?

  • Debra Bonewit says:

    Next time try putting in a can of pumpkin and only using half the confectioners sugar….. it’s delicious and I make it every Thanksgiving and other times of the year.

  • Dixie Whitley says:

    I tried it with lemon cake mix and in the middle on top i put a spoon full or two of blueberry pie filling. Oh my goodnesss it was great! Was sweet enough to count as my sweet intake for the rest of the year!! Try it!!
    Lemon tea to sip while you eat it goes well also

  • Marcia says:

    I’m diabetic. Sounds really great. But too much sugar. Might try to change a little. Marcia.

  • Jackie says:

    Just tried this recipe. Smells delicious! Can’t wait to try it!

  • Kathy says:

    I have made this cake several times for lots of friends. Everyone raves about it and wants the recipe!

  • Sanjoy says:

    Great Shere I must try this
    Thank you

  • Barry Young says:

    I made this last evening and double checked the instructions. I had to bake it for the full 45 minutes. It was golden brown and a little giggly in the middle just like the video. Before I went to bed I put it in the refrigerator. The next morning I let it come to room temperature and cut a piece. Unfortunately it collapsed completely although the bottom stayed intact. I scooped it back into a pan and stuck it into the refrigerator. It tastes great but I’m not exactly sure what I did wrong.

    • Amanda says:

      You didn’t do anything wrong! It should be very gooey in the center. 🙂

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