Description
Delight in the rich and decadent Ooey Gooey Butter Cake, a classic dessert featuring a buttery cake base topped with a creamy, sweet cream cheese filling. This easy-to-make cake combines simple ingredients to create a perfect dessert that’s soft, moist, and irresistibly gooey in the center.
Ingredients
Scale
Cake
- 1 package yellow cake mix
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (113g) butter, melted
Filling
- 1 package (8 ounces) cream cheese, room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup (113g) butter, melted
- 4 cups confectioners sugar
Instructions
- Preheat oven: Heat the oven to 350 degrees Fahrenheit (325°F for convection ovens) to prepare for baking the cake.
- Prepare cake mixture: In a bowl, combine the yellow cake mix, 2 eggs, 1 teaspoon vanilla extract, and melted butter. Mash together with a fork until fully incorporated and smooth.
- Prepare pan: Spray a 9-inch by 3-inch round cake pan or a 9-inch by 13-inch pan with baking spray or line the bottom with parchment paper for easy removal.
- Form cake base: Press the cake mixture evenly into the bottom of the prepared pan, flattening it as much as possible to create a solid base.
- Mix filling: Place the cream cheese, remaining 2 eggs, 1 teaspoon vanilla extract, and melted butter into a stand mixer. Beat on medium speed until creamy and smooth.
- Add sugar: Gradually add the confectioners sugar one cup at a time on low speed until fully combined into the cream cheese mixture.
- Combine layers: Pour the cream cheese mixture evenly over the pressed cake mixture in the pan.
- Bake the cake: Bake for 45 minutes, removing from the oven when the edges are brown, and the center remains slightly jiggly. Avoid overcooking for that perfect ooey gooey texture.
- Cool and serve: Allow the cake to cool completely before serving to let it set and enhance flavors.
Notes
- Using room temperature eggs and cream cheese helps achieve a smooth batter and filling.
- If you don’t have parchment paper, baking spray with flour works well to prevent sticking.
- Check the cake at 40 minutes to avoid overbaking as ovens vary in heat.
- For easier slicing, chill the cake for 1 hour after cooling completely.
- You can substitute yellow cake mix for white cake mix for a slightly different flavor.
- Adding a pinch of salt to the filling can balance the sweetness if desired.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of cake)
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
