Ooey Gooey Butter Cake Recipe

If you’re looking for a dessert that’s pure comfort, look no further than this Ooey Gooey Butter Cake. Born in St. Louis and beloved across the South, this cake is the perfect blend of chewy and creamy. The name doesn’t lie — it’s rich, buttery, and truly gooey in all the best ways. Whether you’re serving it warm with a scoop of vanilla ice cream or chilled straight from the fridge, it’s sure to steal the show at any gathering.

Ingredients:

Crust Layer:

• 1 box yellow cake mix

• 1/2 cup (1 stick) unsalted butter, melted

• 1 large egg

Filling Layer:

• 8 oz cream cheese, softened

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup (1 stick) unsalted butter, melted

• 3 3/4 cups powdered sugar

• Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  2. Make the crust layer:
     In a large bowl, mix together the cake mix, melted butter, and egg until well combined. Press the dough evenly into the bottom of the prepared pan.

  3. Make the filling layer:
     In another bowl, beat the cream cheese until smooth. Add in the eggs, vanilla, and melted butter. Beat until fully incorporated. Gradually add powdered sugar and beat until creamy and smooth.

  4. Pour the filling over the crust and spread evenly with a spatula.

  5. Bake for 40–45 minutes, or until the edges are golden brown and the center is slightly jiggly. Don’t overbake — it should be gooey in the middle!

  6. Cool completely before cutting into squares. Dust with extra powdered sugar if desired.

  7. Tips:

     • Let the cake set before slicing for cleaner cuts.

     • Serve warm for ultimate gooeyness, or chill for a firmer, fudgy texture.

     • Try flavor variations with chocolate cake mix or add a swirl of raspberry jam!

     Want a pumpkin or lemon twist version too? I got you!