If you’re looking for a dessert that’s pure comfort in every buttery bite, let me introduce you to my all-time favorite: Ooey Gooey Butter Cake. This classic treat is famous for its irresistibly rich, melt-in-your-mouth layers—one a soft, sweet cake base, the other a creamy, slightly tangy topping that’s as decadent as it sounds. Whether you’ve grown up with this Midwest gem or are tasting it for the first time, one thing’s for sure: Ooey Gooey Butter Cake is the ultimate crowd-pleaser for any occasion.
Ingredients You’ll Need
This recipe relies on just a handful of pantry staples, but each ingredient plays a crucial role in creating that signature taste and texture. From the convenience of a cake mix to the richness of cream cheese, here’s a peek at why these ingredients matter.
- Yellow cake mix: The foundation for that golden, soft base—using a boxed mix keeps things simple and foolproof.
- Unsalted butter: Melted butter is the secret to a moist, flavorful crumb and that unmistakable buttery aroma.
- Eggs: Four eggs (divided) give structure to both the cake layer and the creamy topping, ensuring everything bakes up just right.
- Cream cheese: Softened cream cheese adds tang, richness, and that signature gooey texture to the top layer.
- Vanilla extract: A splash of vanilla brings warmth and rounds out all the sweet flavors beautifully.
- Powdered sugar: This sweetens and thickens the topping, giving it a smooth, velvety finish you won’t be able to resist.
How to Make Ooey Gooey Butter Cake
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking pan—trust me, this little step makes serving so much easier later. Set the pan aside and let’s get mixing!
Step 2: Make the Cake Base
In a medium bowl, combine the yellow cake mix, melted butter, and two of the eggs. Stir until everything comes together in a thick, sticky dough. This layer is your buttery, golden foundation. Press the mixture evenly into the bottom of your prepared pan, making sure to reach all the corners for a uniform crust.
Step 3: Whip Up the Ooey Gooey Topping
In a large bowl, beat the softened cream cheese until it’s completely smooth—no lumps allowed! Add the remaining two eggs and the vanilla extract, mixing until well blended. Gradually beat in the powdered sugar. Don’t rush this part; adding the sugar slowly ensures your topping stays creamy and luscious. Once everything is incorporated, you’ll have a silky, pourable mixture.
Step 4: Layer and Bake
Gently spread the cream cheese topping over the cake base, being careful not to disturb the bottom layer. Pop the pan in the oven and bake for 40 to 45 minutes. You’re looking for golden edges and a center that’s still slightly jiggly—you want that ooey gooey magic! Avoid overbaking; the cake will continue to set as it cools.
Step 5: Cool and Slice
Patience is key: let the Ooey Gooey Butter Cake cool completely in the pan. This helps everything firm up for the perfect texture when you slice it into squares. Trust me, the wait is worth every minute!
How to Serve Ooey Gooey Butter Cake
Garnishes
The classic way to finish Ooey Gooey Butter Cake is with a generous dusting of powdered sugar right before serving. For a touch of color and freshness, add a few berries or a sprig of mint. If you’re feeling decadent, a drizzle of caramel or chocolate sauce never hurts either!
Side Dishes
This cake is so rich, it’s best paired with something simple. A scoop of vanilla ice cream, a dollop of freshly whipped cream, or even a handful of tart raspberries make perfect companions. For coffee lovers, a hot cup of joe balances the sweetness beautifully.
Creative Ways to Present
For parties, cut the Ooey Gooey Butter Cake into bite-sized cubes and serve them on a platter with toothpicks. You can also layer cubes with whipped cream and fruit in small jars for a fun parfait. And if you’re hosting brunch, try serving warm slices alongside fresh fruit for a sweet start to the day.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare in my house!), cover the Ooey Gooey Butter Cake tightly and store at room temperature for up to 2 days. For longer storage, pop it in the fridge for up to 5 days. The texture stays dreamy and the flavors even deepen a bit overnight!
Freezing
Want to save some for later? Once cooled, wrap individual squares in plastic wrap and place them in an airtight container. They freeze beautifully for up to three months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
To enjoy that just-baked taste, warm a slice of Ooey Gooey Butter Cake in the microwave for 10–15 seconds. It revives the gooey center and makes the whole experience feel extra special—almost as if it just came out of the oven!
FAQs
Can I use a different flavor of cake mix?
Absolutely! Try chocolate, lemon, or even spice cake mix for a fun twist on the classic. Each one gives the Ooey Gooey Butter Cake its own unique character, but the signature texture always shines through.
Why is the center still jiggly when I take it out of the oven?
That’s exactly what you want! The center should be slightly jiggly when you pull it from the oven. It will continue to set as it cools, giving you that perfect, gooey bite everyone loves.
Can I make Ooey Gooey Butter Cake gluten-free?
Yes! Simply swap the yellow cake mix for your favorite gluten-free cake mix. Be sure to check that all your other ingredients are certified gluten-free for a safe and delicious treat.
How do I prevent the top from cracking?
Be gentle when mixing the cream cheese layer and avoid overbaking. A few surface cracks are normal, but pulling the cake out when the center is still a bit soft helps keep it smooth and luscious.
Can I double the recipe for a crowd?
You sure can! Just use two 9×13-inch pans and bake them side by side. Keep an eye on them in the oven, as baking times may vary slightly with a larger batch.
Final Thoughts
I hope you’ll give this Ooey Gooey Butter Cake a try—it’s a recipe that brings instant smiles and lasting memories every single time. Whether you’re baking for a special occasion or just craving something sweet, this cake always hits the spot. Happy baking, and don’t forget to savor every gooey bite!
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Ooey Gooey Butter Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Ooey Gooey Butter Cake is a rich and luscious American dessert featuring a buttery cake base topped with a creamy, sweetened cream cheese layer. Originating from St. Louis, this easy-to-make treat is delightfully gooey in the center and perfect for any occasion.
Ingredients
Cake Base
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 2 large eggs
Cream Cheese Topping
- 8 oz cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Prepare the pan and base: Preheat the oven to 350°F and lightly grease a 9×13-inch baking pan. In a medium bowl, combine the yellow cake mix, melted butter, and 2 eggs until a thick dough forms. Press the mixture evenly into the bottom of the prepared pan.
- Make the cream cheese topping: In a separate large bowl, beat the cream cheese until smooth, then mix in the remaining 2 eggs and vanilla extract. Gradually add the powdered sugar and beat until well combined.
- Assemble and bake: Spread the cream cheese mixture evenly over the cake base. Bake for 40 to 45 minutes until the edges are golden brown but the center is still slightly jiggly.
- Cool before serving: Let the cake cool completely before cutting into squares to help it set and maintain its gooey texture.
Notes
- The cake is meant to be slightly gooey in the center, so avoid overbaking.
- For a fun twist, try using different cake mix flavors such as lemon or chocolate.
- Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 38 g
- Sodium: 310 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 85 mg
