Ooey Gooey Butter Cake
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I first made this Ooey Gooey Butter Cake for a potluck and watched it disappear faster than I could cut squares. It’s a simple two-layer bar: a buttery, cake-mix base pressed into a 9 x 13 pan, topped with a sweet, creamy cream cheese mixture that bakes up glossy and slightly gooey in the middle. People make it for bake sales, holidays, or any dessert table because it’s fast, forgiving, and irresistibly rich. If you want a riff on this, see my take on a chocolate-peanut-butter version here: chocolate peanut butter ooey gooey cake.
Why you’ll love this dish
This cake is perfect when you want big flavor with minimal fuss. It uses a boxed cake mix for the crust, so you skip measuring flour and leaveners, but the cream cheese topping gives it a homemade, custardy finish. It’s budget-friendly, family-friendly (kids love the sweet, chewy texture), and great for feeding a crowd. Make it for potlucks, afternoon coffee, or as the last-minute dessert when guests announce they’re coming.
“A showstopper for little effort — dense, buttery bottom, and a creamy, melt-in-your-mouth top. Always a crowd favorite.” — a happy baker
The cooking process explained
Overview: You’ll press a simple batter made from yellow cake mix, eggs, and melted butter into a prepared 9 x 13 pan. That forms the sturdy, buttery base. The topping is a whipped cream cheese mixture sweetened with powdered sugar and a touch of vanilla; it spreads over the base and bakes into a glossy, slightly gooey layer. Total hands-on time is about 15 minutes; bake 40–45 minutes until the top is golden and set at the edges.
What you’ll need
- 1 yellow cake mix (do not follow the box directions)
- 2 large eggs (for the crust)
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract (for the crust)
- 1 8-ounce package cream cheese, softened
- 1 large egg (for the topping)
- 1 teaspoon vanilla extract (for the topping)
- 3 cups powdered sugar, sifted if lumpy
Notes and substitutions:
- Butter: Using unsalted butter lets you control salt; if you use salted, skip adding extra salt elsewhere. For a richer base, brown the butter slightly, then cool before mixing.
- Cake mix: Yellow gives the classic flavor. You can experiment with butter or vanilla cake mixes, but avoid mixes with pudding or extra ingredients.
- Cream cheese: Full-fat gives the best texture. Light cream cheese will work but yields a tangier, less creamy topping.
- Powdered sugar: If you prefer less sweet, start with 2 1/2 cups and taste the batter before spreading.
For other classic gooey-butter versions and inspiration, check out this guide to the original recipe: gooey butter cake.
Directions to follow
- Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with cooking spray.
- Make the crust: In a medium bowl, combine the yellow cake mix, 2 eggs, melted butter, and 1 teaspoon vanilla. Mix by hand until just combined into a thick, sticky dough.
- Press the crust into the prepared pan in an even layer. Use damp fingers or the bottom of a measuring cup to smooth and compact it.
- Make the topping: In a mixing bowl, beat the softened cream cheese until smooth. Add 1 egg and 1 teaspoon vanilla; beat until combined. Gradually add the powdered sugar and beat until silky and mostly lump-free. The mixture will be thick.
- Spread the topping evenly over the crust. Use a spatula to avoid tearing the base.
- Bake on the middle rack for 40–45 minutes. The edges should be set and lightly golden; the center may still jiggle slightly — it will firm as it cools.
- Cool completely on a wire rack, then refrigerate for at least 1 hour to improve slicing. Cut into squares and serve.
Important: Do not make this cake according to the directions on the cake mix box — the boxed instructions aren’t for this bar-style method.
Best ways to enjoy it
Serve room temperature or lightly chilled. Top squares with:
- A dusting of extra powdered sugar.
- Fresh berries or a few sliced strawberries for brightness.
- A drizzle of warmed salted caramel or chocolate sauce for an indulgent finish.
Pairings: coffee or a robust black tea cuts through the sweetness; for a crowd, serve with vanilla ice cream and a sprinkle of toasted pecans.
How to store & freeze
- Room temperature: Keep covered for up to 24 hours if your kitchen is cool and not humid.
- Refrigerate: Store in an airtight container or wrapped tightly with plastic wrap for up to 5 days. Chilling firms the center and makes neater slices.
- Freeze: Cut into squares and freeze on a parchment-lined tray until solid. Transfer to a freezer bag and freeze up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving.
Food safety: Because this contains eggs and cream cheese, keep it refrigerated if you won’t eat it within a day or if your room temp exceeds 70°F (21°C).
Pro chef tips
- Soften cream cheese to room temperature — it yields the smoothest topping with no lumps.
- Beat the topping only until combined. Overbeating can incorporate too much air and cause cracks or collapse as it bakes.
- Press the crust evenly and firmly; a compact base helps support the creamy layer.
- To test doneness, the center should not be liquid; a slight jiggle is okay. It firms as it cools.
- For clean slices, chill the cooled cake and use a hot knife wiped between cuts.
Creative twists
- Chocolate swirl: Fold 1/2 cup melted semisweet chocolate into the topping and swirl before baking.
- Lemon lift: Replace 1/4 cup powdered sugar with 2 tablespoons fresh lemon juice and add 1 teaspoon lemon zest to the topping.
- Pecan or praline: Sprinkle chopped toasted pecans over the top before baking. For a southern spin, see this pecan version: gooey butter pecan cake.
- Gluten-free: Use a gluten-free yellow cake mix labeled 1:1 GF substitution. Watch texture — some GF mixes absorb more butter.
Common questions
Q: How long does it take to prepare and bake?
A: Active prep is about 15 minutes. Bake time is 40–45 minutes. Allow at least 1 hour to cool and chill before cutting for best slices.
Q: Can I make this ahead?
A: Yes. Bake, cool, and refrigerate up to 5 days. For best texture when serving later, let it sit at room temperature 20–30 minutes before eating.
Q: Can I reduce the sugar in the topping?
A: You can reduce powdered sugar to 2 1/2 cups, but the topping will be less sweet and slightly softer. Taste the batter and adjust to your preference.
Q: Why is my topping cracking?
A: Overmixing or baking at too high a temperature can cause cracks. Beat topping until combined and bake at 350°F. A slight jiggle is normal; it should set as it cools.
Q: Is this the same as St. Louis-style gooey butter cake?
A: It’s a close and popular interpretation. Traditional St. Louis versions vary by recipe and technique; for an authentic take, resources from regional bakers can help.
Conclusion
For more recipe inspiration and variations on gooey butter cakes, see the classic community-tested version at Gooey Butter Cake Recipe – Allrecipes. If you’re curious about the St. Louis roots and an authentic version, read the detailed recipe and history at Authentic St. Louis Ooey Gooey Butter Cake – Grandbaby Cakes. Paula Deen’s take offers another traditional southern perspective: Original Gooey Butter Cake Recipe | Paula Deen. For a cultural look at the dessert and its regional popularity, this article is a useful background read: A St. Louis Original: Ooey-Gooey Butter Cake – Grub Americana.
Ooey Gooey Butter Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with cooking spray.
- Make the crust: In a medium bowl, combine the yellow cake mix, 2 eggs, melted butter, and 1 teaspoon vanilla. Mix by hand until just combined into a thick, sticky dough.
- Press the crust into the prepared pan in an even layer. Use damp fingers or the bottom of a measuring cup to smooth and compact it.
- Make the topping: In a mixing bowl, beat the softened cream cheese until smooth. Add 1 egg and 1 teaspoon vanilla; beat until combined.
- Gradually add the powdered sugar and beat until silky and mostly lump-free. The mixture will be thick.
- Spread the topping evenly over the crust. Use a spatula to avoid tearing the base.
- Bake on the middle rack for 40–45 minutes. The edges should be set and lightly golden; the center may still jiggle slightly — it will firm as it cools.
- Cool completely on a wire rack, then refrigerate for at least 1 hour to improve slicing. Cut into squares and serve.
