Recipe For Butter Gooey Cake
Ooey Gooey Butter Cake is just what it’s name implies – ooey, gooey and oh so wonderful. Enjoy it as is or topped with fresh berries.
This delicious cake was originally a bakery mistake! A St. Louis baker used the wrong amount of flour and sugar, not using enough flour, the cake was dense and heavy and people loved it! This cake is definitely a fortunate mistake.
Ooey Gooey Cake is delicious! It has a yellow cake base with a soft, gooey cream cheese layer on top. The cake uses a yellow cake mix together with melted butter and an egg. You then topthat with a mixture of softened cream cheese, eggs and powdered sugar. It is pure magic.
Gooey Butter Cake Is The Pantry Dessert That Keeps Me Going
The cake is best served warm (if you really want it ooey and gooey) but it is also yummy at room temperature or right out of the refrigerator. It is basically good any time! Keep any leftovers refrigerated.
This cake is delicious when made with a lemon cake mix, strawberry, chocolate cake mix or even a spice cake mix. If using lemon, add a few teaspoons of lemon juice into the cream cheese mixture too.
The cake can be stored at room temperature for 2- 3 days. Be sure to store it in an airtight container or use aluminum foil or plastic wrap to help keep them from drying out. You can also store it in the refrigerator for 4-5 days and serve it chilled but it won’t be as gooey.
Best Ooey Gooey Butter Cake Recipe
I like to freeze it in individual squares, wrapping them in plastic wrap and then foil. You can also store them in a large zippered freezer bag.
You can also freeze the whole cake by covering the pan in plastic wrap or foil and store it in the freezer for up to 3 months. If you are planning on freezing the whole cake I recommend baking it in a metal or aluminum foil baking pan, not glass.
Calories: 272 kcal (14%) Carbohydrates: 44 g (15%) Protein: 3 g (6%) Fat: 10 g (15%) Saturated Fat: 6 g (38%) Trans Fat: 1 g Cholesterol: 49 mg (16%) Sodium: 275 mg (12%) Potassium: 39 mg (1%) Fiber: 1 g (4%) Sugar: 34 g (38%) Vitamin A: 330 IU (7%) Calcium: 71 mg (7%) Iron: 1 mg (6%)
Best Gooey Butter Cake Recipe
Did you make this? I love seeing what you made. Be sure to share a picture and tag @ on social media!If you have never had gooey butter cake before, here is how I would describe it. It’s a dense cake base, almost like a shortbread, but softer. Then, it has a lightly baked frosting on top. It truly is gooey in texture—in fact, sometimes this is called ooey gooey butter cake.
It’s a rich dessert that is usually cut into square bars, and I believe it’s originally from St. Louis, Missouri (about three hours from where I live).
I will admit, it’s not the most beautiful cake. But it’s SO delicious. It kind of reminds me of Milk Bar Pie, but not a pie texture … more like cake bars.
Gooey Butter Cake
And if you love gooey butter cake, then I’d recommend trying gooey butter cake cookies or this pineapple upside down gooey butter cake.
There are a number of gooey butter cake recipes available on the internet and cookbooks, but I consider this the super easy version, as we will use a cake mix for the base and the entire recipe only has eight ingredients.
The texture of the top layer is very gooey, like thick pudding. I would compare it to a lightly baked frosting. It will have a kind of flaky appearance, but the texture itself will ooze a little when cut.
Peanut Butter Chocolate Gooey Butter Cake
This is why it’s really important to allow this cake to refrigerate for at least two hours (after it cools) or overnight, if possible. It’s probably a little more gooey (runny) than the texture of lemon bars.
There are two layers: the base cake and the top which is like a baked frosting. The base cake is made of yellow cake mix, one egg, melted butter, and a little nutmeg (optional).
The edges of the cake should puff slightly and begin to appear golden brown, while the center will appear flaky but still have a lot of jiggle to it.
Caramel Apple Gooey Butter Cake
The cake needs to cool and refrigerate for at least two hours before cutting. Otherwise, it may be too gooey and runny to easily serve.
If you need to transport this dessert, I would recommend waiting to cut the cake into bars until you are at your destination. Happy baking! -Emma
The 7×9 baking pan I used is Staub brand, and although not necessarily a standard size (9×13 being more common), it is a common pan. However, you could use a 9×13 pan instead and reduce the baking time to 35-38 minutes. Gooey Butter Cake is a tried and true dessert classic, dating back several decades! So easy to make with very simple ingredients, it has a rich, buttery cake batter crust, and a rich, ooey gooey cream cheese filling that’s just amazing.
Gooey Butter Cake {+video}
This simple cake is often referred to as the St. Louis Gooey Butter Cake or the Paula Deen Gooey Butter Cake, as it originated in St. Louis in the 1930s but was made popular by Paula Deen much later.
The discovery of this ooey gooey butter cake was actually a mistake, when a German baker had an oven mishap while making a traditional butter cake. That cake was a flop, but this gooey butter cake was the happy result. It’s been around since then and, when discovered and shared by Paula Deen, became a popular cake staple.
It features two layers – a traditional cake layer made with cake mix, butter and eggs, and a melt-in-your-mouth filling layer with cream cheese and butter. Some people refer to these as blonde brownies for the texture as well. Biting into this is definitely biting into something decadent!
St. Louis Gooey Butter Cake Recipe
• Don’t over-bake. Check 10 minutes before it’s supposed to be done. The center should still be jiggly when you remove it from the oven, not completely set.
• Allow to cool and set before cutting. To prevent your cake from sticking to your knife, spray it with a little cooking spray and then wipe it clean with a towel. Cut slowly and carefully.
• Try a different cake mix. While the traditional recipe calls for yellow cake mix, this recipe is very adaptable. Try it with a red velvet cake mix, Devil’s food cake, or another favorite cake mix.
The Best Gooey Butter Cake Recipe (from Scratch)
Be sure to allow this cake to cool completely before serving, as it needs to set fully. Then sprinkle with some additional powdered sugar and serve at room temperature! This is a great dessert to enjoy with a cup of coffee or tea.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on
Gooey Butter Cake is a tried and true dessert classic, dating back several decades! So easy to make with very simple ingredients, it's ooey and gooey, rich, buttery, and amazing.
Classic Ooey Gooey Butter Cake Recipe
Calories: 426 kcal | Carbohydrates: 66 g | Protein: 5 g | Fat: 17 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 103 mg | Sodium: 415 mg | Potassium: 69 mg | Fiber: 1 g | Sugar: 51 g | Vitamin A: 580 IU | Calcium: 107 mg | Iron: 1 mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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