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Classic Butter Cake

Featured in Sweet Treats for Every Occasion.

Let me share this incredible vintage dessert straight from 1950s American kitchens that proves sometimes the simplest recipes are the most magical! Starting with a yellow cake mix base might seem basic, but when you add this dreamy filling made from cream cheese and butter, something extraordinary happens in the oven. The result is this perfectly gooey, ultra-rich dessert that's been making families happy for generations. There's something so special about these time-tested recipes that bring back memories of Sunday dinners and family gatherings. It's pure nostalgic comfort in every bite!
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Updated on Tue, 14 Jan 2025 21:03:58 GMT
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A cheesecake with a slice removed, revealing a creamy interior and topped with powdered sugar. Pin it
A cheesecake with a slice removed, revealing a creamy interior and topped with powdered sugar. | tastygusto.com

My love affair with Ooey Gooey Butter Cake started in my grandmother's St. Louis kitchen. The aroma of butter and vanilla would fill the house as this magical dessert baked. Now in my own kitchen I've perfected this beloved recipe keeping it simple yet irresistible. The combination of that buttery cake base and creamy cream cheese layer still makes my mouth water every time.

Why This Cake Is Special

This St. Louis classic combines simplicity with indulgence. With a firm cake base and a melt-in-your-mouth top layer, it's a dessert that wows every time. Serve with powdered sugar or whipped cream for an extra touch of sweetness.

Ingredients Overview

  • Yellow Cake Mix: Forms the sturdy base of the cake.
  • Butter: Adds richness to both the base and the topping.
  • Cream Cheese: Creates the creamy, gooey texture.
  • Powdered Sugar: Sweetens the topping and works well as a garnish.
  • Eggs: Bind the layers and add structure.

Step-by-Step Instructions

Prepare the Pan
Grease or line a 9x13 pan with parchment paper for easy removal.
Mix the Base
Combine cake mix, melted butter, and one egg. Press into the prepared pan.
Prepare the Topping
Beat cream cheese until fluffy, then mix in eggs, powdered sugar, and vanilla until smooth.
Layer and Bake
Pour the topping over the base and bake at 350°F (175°C) for 40-45 minutes. The edges should be set, and the center slightly gooey.

Tips for Success

I've learned through countless batches that patience is key with this cake. Let those ingredients come to room temperature. Take your time beating the cream cheese until it's silky smooth. Watch the edges as it bakes they'll tell you when it's done. That slight jiggle in the center is exactly what you want.

Serving Suggestions

In my house we love this cake best slightly warm with a generous dusting of powdered sugar. Sometimes I'll add fresh berries on the side for color. A strong cup of coffee or espresso balances the sweetness perfectly making it an ideal afternoon treat.

Variations to Try

My family goes crazy for the chocolate version made with devil's food cake mix. During summer I love adding fresh lemon zest to brighten it up. Sometimes I'll swirl in raspberry preserves before baking or sprinkle chopped pecans on top for crunch.

Storage Tips

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, wrap slices individually and freeze for up to 3 months. Thaw at room temperature or warm slightly before serving.

Make-Ahead Instructions

When hosting parties I always make this cake a day ahead. The flavors actually get better overnight. Just remember to pull it from the fridge about an hour before serving so it can come to room temperature. A fresh dusting of powdered sugar right before serving makes it look picture perfect.

Perfect for Every Occasion

This cake has seen birthdays baby showers and countless Sunday dinners in my home. There's something about its simplicity and decadence that makes people feel special. Every time I bring it somewhere new faces light up at that first bite just like mine did in my grandmother's kitchen all those years ago.

A slice of creamy cheesecake dusted with powdered sugar on a brown plate. Pin it
A slice of creamy cheesecake dusted with powdered sugar on a brown plate. | tastygusto.com

Frequently Asked Questions

→ How do I know when the cake is done?
The edges should be browned but the center should still be slightly jiggly. Don't overbake or you'll lose the signature gooey texture.
→ Why do my ingredients need to be room temperature?
Room temperature ingredients blend more smoothly and create a better texture in the finished cake. This is especially important for the eggs and cream cheese.
→ Can I use a different pan size?
Yes, you can use either a 9-inch round cake pan or a 9x13-inch rectangular pan. Just ensure it's at least 3 inches deep.
→ Why does the center stay gooey?
The cream cheese and butter filling is designed to stay soft and gooey in the center while the edges set. This creates the cake's signature texture.
→ How should I store this cake?
Store covered in the refrigerator due to the cream cheese filling. Let it come to room temperature before serving for the best gooey texture.

Ooey Gooey Butter Cake

A classic American dessert from the 1950s featuring a yellow cake base topped with a rich cream cheese filling. Simple ingredients create an irresistibly gooey treat.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes

Category: Desserts & Sweets

Difficulty: Easy

Cuisine: American

Yield: 12 Servings (1 cake)

Dietary: Vegetarian

Ingredients

01 1 package yellow cake mix.
02 4 large eggs, room temperature (divided).
03 2 teaspoons vanilla extract (divided).
04 1 cup (226g) butter, melted (divided).
05 1 package (8 ounces) cream cheese, room temperature.
06 4 cups confectioners sugar.

Instructions

Step 01

Heat oven to 350°F (325°F for convection). Prepare 9-inch round or 9x13-inch pan with baking spray or parchment.

Step 02

Mix cake mix, 2 eggs, 1 teaspoon vanilla and half the melted butter until combined. Press into prepared pan.

Step 03

Beat cream cheese, remaining eggs, vanilla and butter until creamy. Gradually add confectioners sugar.

Step 04

Pour cream cheese mixture over cake base.

Step 05

Bake 35-45 minutes until edges are brown but center is slightly jiggly. Don't overbake.

Step 06

Allow to cool completely before serving.

Notes

  1. Center should remain slightly gooey.
  2. Use room temperature ingredients for best results.
  3. Recipe dates back to 1950s.

Tools You'll Need

  • 9-inch round or 9x13-inch baking pan.
  • Stand mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, cream cheese).
  • Eggs.
  • Gluten (cake mix).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 65 g
  • Protein: 4 g