Ooey Gooey Butter Cake Recipe- This authentic gooey butter cake has a perfect chewy blondie texture bottom topped with a custardy cream cheese layer of perfection. This is the true original St. Louis classic. Very different from the texture of my Hot Milk Cake, Kentucky Butter Cake or my Cream Cheese Pound Cake, this is in a league of its own! If you love doctored cake mix recipes like this, try my Honeybun Cake as well! If you love these, you will also love these Ginger Brown Butter Blondies.
The Most Delicious Ooey Gooey Butter Cake Recipe online!
It’s funny how a craze can begin. A few years ago, the baking world was consumed by a gooey butter cake trend. Little did most people know that this cake was invented decades ago—in St. Louis, not the South. I know most people are familiar with the Paula Deen gooey butter cake version but honestly the props should be given rightfully to St. Louis.
I recently made this butter cake on The Kitchen on Food Network (see video below) and was asked to post it on my blog several times. Well here it is!!! This is the original, and quite frankly the best out there.
What’s Ooey Gooey Butter Cake?
That’s right! Ooey Gooey Cake was a recipe that first started in St. Louis. In fact, my mom first received this recipe from my Aunt Beverly, a St. Louis resident, over 20 years ago. She would make it whenever we visited her and her family: my Uncle Richard and my cousins LaKeisha and Raquel.
You can find the gooey butter cake around several bakeries in the area because it is a Missouri staple. It is “the” dessert of that area, and it’s a darn good one to claim.
Key Ingredients for Ooey Gooey Cake
There are two elements to this ooey gooey cake; the top and bottom layers. The key ingredients for this recipe are the following:
- Yellow Cake Mix
- Confectioner’s Sugar
- Cream Cheese
That’s it! All of these ingredients create two different textures that make the ultimate dessert experience. And it couldn’t be easier!
What Does Ooey Gooey Butter Cake Recipe Taste Like?
What makes it so special is its very unique taste with different textures coming together as one. The bottom layer starts with yellow cake mix, but bakes into a buttery blondie texture that serves as the ideal vehicle for the cream cheese custard topping.
A final sprinkle of confectioner’s sugar right on top makes this recipe as authentic as it can possibly be.
I can definitely see why the craze caught fire. The cake itself is quite a feat! It is about as easy a baking recipe as there is, but the taste is out-of-this-world good! Now don’t frown on using cake mix for this recipe. It is totally different when you add ingredients to change the texture.
To me, I think my Aunt Bev was a pioneer in the gooey butter cake movement. I certainly have celebrated her for introducing us to this fantastic recipe all these years ago. Now you can bring it to your home.
Ooey Gooey Butter Cake Recipe
Bottom Cake Layer:
- 1 box classic yellow cake mix 15.25-ounce
- 2 large eggs room temperature
- 1/2 cup unsalted butter, melted 1 stick
Gooey Top Layer:
- 2 large eggs room temperature
- 2 cups confectioners’ sugar
- 8 ounces cream cheese, room temperature 1 brick
- 1/2 teaspoon pure vanilla extract
- Pinch salt
For the Bottom Cake Layer:
- Preheat your oven to 350ºF. Liberally prepare a 9 × 13-inch baking pan with the nonstick method of your choice. (I recommend the parchment method described on p. 95.)
- In a large bowl, whisk together all the ingredients until combined and thick. Evenly pat the batter into the bottom of the prepared pan.
For the Gooey Top Layer:
- In the bowl of your stand mixer fitted with the whisk attachment, beat the eggs, sugar, cream cheese, vanilla extract, and salt over low speed. Once the sugar is fully incorporated, turn your mixer speed to high. Continue beating until all ingredients are well blended.
- Pour the batter into the prepared pan, on top of the bottom layer, and spread it evenly across the pan using a spatula. Bake for 30 to 35 minutes. The center should still be gooey and will look underbaked.
- Let cool for 10 to 15 minutes. Serve in the pan at room temperature.