Ooey Gooey Butter Cake
I can still remember the first time I made this Ooey Gooey Butter Cake. The scent of vanilla and sweet cream filled the kitchen, and I was hooked from the very first bite. That rich, golden crust paired with the smooth, buttery filling made me feel like I had unlocked some secret treasure in the world of baking.
This isn’t just a dessert—it’s a warm hug, a slice of comfort, and the perfect balance between chewy, crisp edges and a melt-in-your-mouth center. It has become my go-to for family gatherings and potlucks, and every time I serve it, someone asks for the recipe. That’s when I know I’ve got something special.
The best part is how deceptively simple it is to make. You don’t need to be a seasoned baker to pull this off. Whether you’re whipping it up for a crowd or just treating yourself, this cake is bound to bring joy to your table.
Why You’ll Love This Ooey Gooey Butter Cake
You’ll fall in love with this cake for its irresistibly soft center and delicate crisp edges. The cream cheese layer provides a tangy richness that perfectly balances the buttery sweetness. It’s indulgent without being overwhelming, and thanks to its make-ahead potential, it fits right into your busy schedule. Perfect for holidays, brunches, or a late-night treat, this is one dessert that guarantees empty plates every time.
How to Make the Ooey Gooey Butter Cake
Step 1: Prepare the Crust
Start with a yellow cake mix as the base. In a large bowl, combine the dry cake mix, one egg, and melted butter. Stir until the mixture forms a thick dough, then press it evenly into a greased 9×13-inch baking pan.
Step 2: Make the Filling
In another bowl, beat softened cream cheese until smooth. Add in the eggs, vanilla extract, and powdered sugar, mixing until everything is creamy and well combined. Pour this luscious mixture over the crust layer and gently spread it to the edges.
Step 3: Bake to Perfection
Bake the cake in a preheated 350°F (175°C) oven for about 40 to 45 minutes. The top should be golden and slightly crisp, while the center stays gooey. Don’t overbake—you want that signature soft texture. Let the cake cool completely before slicing.
Recipe Variations and Possible Substitutions
This cake is easy to adapt to different flavors and dietary needs. Swap the yellow cake mix for chocolate or spice cake mix for a new twist. You can also add a swirl of fruit preserves or lemon zest to the cream cheese layer for extra zing. If you need a gluten-free version, use your favorite gluten-free cake mix and ensure all other ingredients are certified gluten-free. Want a dairy-free version? Try using dairy-free cream cheese and plant-based butter alternatives.
Whether you stick to the classic version or explore new variations, this cake offers plenty of room for creativity and personalization.
Serving and Pairing Suggestions
This cake is delicious served just as it is, dusted with powdered sugar for a simple but elegant finish. If you’re feeling extra indulgent, a dollop of whipped cream or a scoop of vanilla ice cream adds the perfect creamy contrast to the rich texture. During the holidays, I like to serve it alongside a hot cup of spiced coffee or chai tea. For brunches or more festive settings, pair it with a mimosa or a glass of cold milk to highlight its comforting sweetness.
When entertaining, consider cutting the cake into small squares and serving it on a dessert tray with fresh berries. Its golden crust and creamy center make it a visual and flavorful standout among other treats.
Storage and Reheating Tips
To store, let the cake cool completely, then cover and refrigerate for up to five days. It can also be frozen for longer storage: simply wrap individual squares in plastic wrap, place them in a zip-top freezer bag, and store for up to two months. Thaw overnight in the refrigerator before serving.
To reheat, warm individual portions in the microwave for about 15-20 seconds. This brings back that gooey, buttery softness that makes the cake so irresistible. Avoid overheating, as it can make the texture tough and rubbery.
Frequently Asked Questions
What kind of cake mix should I use?
A standard yellow cake mix works best for the classic version. You can also use white, chocolate, or spice cake mix depending on the flavor profile you prefer.
Can I make this ahead of time?
Absolutely. This cake stores well in the fridge and actually tastes better the next day. Make it a day in advance for parties or gatherings.
Do I need to refrigerate the cake?
Yes, due to the cream cheese layer, it should be refrigerated if not eaten within a few hours. Keep it chilled and covered.
Can I freeze Ooey Gooey Butter Cake?
Yes, it freezes beautifully. Wrap individual pieces well and freeze for up to two months. Just thaw and warm slightly before serving.
Is there a dairy-free option?
You can use dairy-free cream cheese and vegan butter substitutes to make this dessert dairy-free. Just be sure all substitutions are compatible with baking.
Related Recipe You’ll Like
If this Ooey Gooey Butter Cake made your sweet tooth sing, you have to try my Lemon Cream Cheese Bars. They offer the same creamy tang with a bright citrus twist and a buttery crust. Perfect for summer or when you want something just a little different but equally indulgent.
Save and Share This Recipe for Later
If you’re loving this recipe as much as I do, make sure to pin it to your favorite dessert board on Pinterest! That way, you’ll always have it ready for your next gathering or when that craving hits. And don’t forget to share it with your friends and family—email it, text it, or post it on your socials. Trust me, they’ll thank you for it!
Ooey Gooey Butter Cake
This Ooey Gooey Butter Cake is a classic Southern dessert known for its indulgent, creamy filling and soft, chewy crust. Made with a yellow cake mix base and topped with a rich, sweet cream cheese layer, it's the ultimate comfort dessert for gatherings, holidays, or anytime you need a sweet pick-me-up. Dust it with powdered sugar and serve warm or chilled—either way, it melts in your mouth and keeps everyone coming back for more. Perfect for potlucks, brunch spreads, and cozy nights in, this recipe is a must-have in your dessert rotation.
Ingredients
- 1 box yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 3 large eggs, divided
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a mixing bowl, combine the cake mix, 1 egg, and melted butter. Mix until a dough forms.
- Press the dough evenly into the bottom of the prepared baking dish.
- In another bowl, beat the cream cheese until smooth. Add the remaining 2 eggs and vanilla extract, then blend until well combined.
- Gradually add powdered sugar to the cream cheese mixture, mixing until smooth and creamy.
- Pour the cream cheese mixture over the cake layer and spread it evenly.
- Bake for 40–45 minutes, or until the top is golden brown but the center is still slightly soft.
- Let cool completely in the pan. Dust with powdered sugar before serving.
Notes
- Do not overbake: The center should remain gooey when finished.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For a twist, add fruit preserves, chocolate chips, or lemon zest to the cream cheese layer.
- To freeze: wrap individual slices and store in a freezer-safe container for up to 2 months.
