This Ooey Gooey Butter Cake is a sweet, melt in your mouth, velvety cake. It’s an American classic and loved by kids of all ages. It pairs fabulously well with a nice hot piping cup of tea or coffee. There’s no better way to start off your morning than with a piece of this moist and delicious cake. Perfect for a decadent morning treat with your favorite cup of java.
Gooey Butter Cake
Gooey Butter Cake may sound strange but who cares when it’s that ooey gooey good. This cake originates from St. Louis where a German-American baker accidentally reversed the amount of sugar and flour, go figure! Sometimes it pays to make a mistake, and today it is considered an American classic.
This cake is usually served as a type of coffee cake not as a formal dessert cake. There are two distinct variants of the cake: the original St. Louis, MO Bakers’ gooey butter and a cream cheese and commercial yellow cake mix variant. I’ve made the quicker version using cake mix.
The biggest complaint with this cake is that it’s sweet, and yes, it really is sweet so if you’re not one for really sweet sweets, you might not want to make this. But if you do like sweet desserts, then this gooey butter cake is for you!
What You Need For Gooey Butter Cake
- Cake Mix – You can buy a box of cake mix or use the homemade version for yellow cake mix.
- Eggs – Large white or brown eggs are used in both layers of this cake.
- Butter – Unsalted butter that’s melted. Some is used in the base cake layer and some is used in the cream cheese layer.
- Cream cheese – I recommend the Philadelphia brand cream cheese, and at room temperature.
- Vanilla – Vanilla is used in many baking recipes as a flavor enhancer.
- Sugar – Lots of powdered sugar for the cream cheese layer.
How To Make Gooey Butter Cake
- Preheat oven: Preheat the oven to 350°F. Grease a 9×13-inch baking pan really well on all sides.
- Mix the base cake layer: In a large bowl mix the yellow cake mix with eggs and butter. Press this into the prepared pan, use your hands or a spatula to spread it over the entire surface.
- Mix the cheesecake layer: In another bowl, mix together the cream cheese, eggs, vanilla, butter, salt until smooth. Slowly mix in the powdered sugar. Pour over the cake layer in the pan.
- Bake: Bake for 40 to 45 minutes or until edges are golden brown. The middle may sink a bit.
- Finish and serve: Top with additional powdered sugar. Cut into squares and serve.
FAQ’S
It’s a cake that’s made with cream cheese and butter, and that’s where the gooey part comes from.
It is typically served as a type of coffee cake and not as a formal dessert cake. For even more decadence, serve it warm and top with some ice cream.
If you don’t like powdered sugar, try some fresh whipped cream, chopped nuts or coconut flakes.
Tips
- Make sure to grease your pan well to ensure the cake doesn’t stick. Alternatively, you could line your pan with parchment paper.
- Your ingredients should always be at room temperature, especially the cream cheese, otherwise you’ll find it difficult to mix.
- The cream cheese layer should be thoroughly mixed until smooth, at least for 3 minutes.
Leftovers
Store this gooey butter cake in an airtight container in the refrigerator for up to 3 days.
Freezing
Tightly wrap any leftover cake with plastic wrap and place in a freezer bag or airtight container for 4-5 months.
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Gooey Butter Cake
Ingredients
Cake layer
- 1 box yellow cake mix
- 2 large eggs
- â…“ cup butter melted
Cream cheese layer
- 8 ounce cream cheese Philadelphia, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup butter melted
- ¼ teaspoon salt
- 4 cups powdered sugar
Instructions
- Preheat oven: Preheat the oven to 350°F. Grease a 9×13-inch baking pan really well on all sides.
- Mix the base cake layer: In a large bowl mix the yellow cake mix with eggs and butter. Press this into the prepared pan, use your hands or a spatula to spread it over the entire surface.
- Mix the cheesecake layer: In another bowl, mix together the cream cheese, eggs, vanilla, butter, salt until smooth. Slowly mix in the powdered sugar. Pour over the cake layer in the pan.
- Bake: Bake for 40 to 45 minutes or until edges are golden brown. The middle may sink a bit.
- Finish and serve: Top with additional powdered sugar. Cut into squares and serve.
Recipe Notes
- Make sure to grease your pan well to ensure the cake doesn’t stick. Alternatively, you could line your pan with parchment paper.
- Your ingredients should always be at room temperature, especially the cream cheese, otherwise you’ll find it difficult to mix.
- The cream cheese layer should be thoroughly mixed until smooth, at least for 3 minutes.
- Store this gooey butter cake in an airtight container in the refrigerator for up to 3 days.
- To freeze, tightly wrap any leftover cake with plastic wrap and place in a freezer bag or airtight container for 4-5 months.
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