This authentic ooey 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.
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.
Perks and Highlights of Ooey Gooey Butter Cake
Cuisine Inspiration: St. Louis delicacy
Primary Cooking Method: Baking magic transforms simple ingredients into a gooey masterpiece.
Dietary Info: Rich in butter and sugar, this is a vegetarian treat for when calories are not a concern.
Key Flavor: Buttery sweetness and moist perfection.
Skill Level Required: Beginner-friendly
Sweet Highlights:
- Quick and Easy: Yellow cake mix cuts down prep time and ensures success.
- Buttery Bliss: Generous butter amounts guarantee a moist and rich experience.
- Get Creative: A versatile base for your favorite add-ins.
- Party Favorite: A hit at gatherings or as a personal indulgence.
- Stays Moist: Remains deliciously tender for days.
What is 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
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
- Eggs
- Butter
- Confectioner’s Sugar
- Cream Cheese
- Vanilla
That’s it! All of these ingredients create two different textures that make the ultimate dessert experience. And it couldn’t be easier!
How to Make Gooey Butter Cake
For the Bottom Cake Layer:
- Start Hot: Preheat your oven to a toasty 350ºF.
- Prep Your Pan: Go liberal with your nonstick method; parchment paper is a good call.
- Mix It Up: Whisk all your ingredients together till they’re happily combined and have thickened up.
- Lay It Down: Pat that batter evenly into your prepared pan, ready for the next layer.
For the Gooey Top Layer:
- Whisk Away: In your stand mixer, with the whisk attachment on, mix eggs, sugar, cream cheese, vanilla, and a pinch of salt at low speed.
- Crank It Up: Once everything’s cozy and mixed, turn up the speed to high and let them all get really well acquainted.
- Layer It On: Pour this gooey goodness over your base layer, spread evenly, and pop it in the oven.
- Bake It Gooey: Give it 30-35 minutes in the oven, but remember, gooey in the center is what we’re aiming for.
How to Store
Make sure it is cool before sealing it in an air-tight container; this keeps it moist and fresh for up to two days at room temperature.
For longer storage, place it in the refrigerator for up to a week, ensuring it’s well covered. If you’re thinking long-term, freeze individual slices then simply thaw at room temperature when ready to enjoy.
More Easy Cake Recipes to Try
Ooey Gooey Butter Cake Recipe
Ingredients
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
Instructions
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.
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Very informative
What could I use instead of a stand mixer? I do not have one.
Do you have a hand mixer?
My grandma made this all the time when I was little. Sometimes she’d even up things by using a chocolate cake mix – soooo good, but really rich.
Made it with my 9 year old for mother’s day and it’s a hit!
I don’t often leave comments, but have to for this gooey butter cake. This was the best gooey butter cake I have ever had and incredibly easy to make. Thank you for posting this recipe!
I used Betty Crocker Pound Cake mix, WOW it made a huge difference in the taste and texture. Made a great cake supreme!!! YUM!
I just now put it in the oven and tasted both layers prior to baking and they were so good!! Thank You so much for sharing your recipe.