Ooey Gooey Butter Cake
This Ooey Gooey Butter Cake is the perfect balance of simplicity and indulgence. With a buttery crust, creamy cheese layer, and gooey texture, it's ideal for any occasion—whether you're a seasoned baker or just starting out.
Equipment
- 9x13-inch baking pan
- Mixing Bowls:
- Stand Mixer (optional)
- Spatula
- Parchment Paper
Ingredients
Base Layer
- 1 package yellow cake mix
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup butter (melted)
Cream Cheese Layer
- 8 ounces cream cheese (room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup butter (melted)
- 4 cups confectioners' sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan with non-stick spray or line with parchment paper.
- In a large bowl, combine yellow cake mix, 2 eggs, 1 teaspoon vanilla extract, and melted butter. Press this mixture evenly into the bottom of the prepared pan.
- In another bowl, beat cream cheese, 2 eggs, 1 teaspoon vanilla extract, and melted butter until smooth and creamy.
- Gradually add confectioners' sugar, one cup at a time, mixing on low speed until fully incorporated.
- Pour the cream cheese mixture over the cake base and spread evenly.
- Bake for 35–45 minutes, or until the edges are golden brown and the center is slightly jiggly.
- Allow the cake to cool completely in the pan before slicing and serving.
Notes
For best results, use room-temperature eggs and cream cheese to ensure a smooth filling. Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for longer storage up to 3 months.