This Gooey Butter Cake recipe is a traditional dessert that will remind you of the classic coffee cake. Every slice is buttery, sweet, and has a cream cheese filling that is totally satisfying. The ingredient list is super simple, and you probably already have all the ingredients on hand to satisfy your sweet tooth.
Since the original recipe debuted in the 1930s, there have been multiple variations made, like the one made by Paula Deen (Paula Deens Ooey Gooey Butter Cake). Traditionally the cake is dusted with confectioner’s sugar, but I have chosen to go with a sweetened butter sauce, similar to a glaze, to really bring all of the flavors together and keep it moist.
On the original recipe, the bottom layer was also made with yeast, so you had to wait for it to proof. With my version, we are keeping it simple by using boxed cake mixes, so no need to wait around!
If you like a delicious dessert that is casual and rich like this one, try my other dessert recipes like Gorilla Bread, Hot Cross Buns with Sweet Orange Icing, and Lemon Rolls with Citrus Cream Cheese Icing. All of these make a great easy dessert recipe to serve during brunch, holidays, or when you have the girls over.
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What is Ooey Gooey Butter Cake?
Native to St. Louis Missouri and originating back in the early 1900s, many say the butter cake was a total mistake. Apparently, the baker accidentally mixed up the ingredients (the butter and flour) while trying to make a regular cake.
Because this happened during the Great Depression, when supplies were scarce, the bakery owner didn’t catch the mistake until the cake was finished proofing. So rather than tossing it in the garbage, they baked it anyway, and it was a hit!
🧈 Ingredients:
- Yellow cake mix – choose your favorite brand, I use Duncan Hines but any will do.
- Unsalted butter and salted butter – melted
- Eggs – best at room temperature
- Vanilla extract – enhances the flavors
- Cream cheese – softened to room temperature. This is the dense cake base.
- Sugar – powdered and granulated sugars
- Evaporated milk
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- You can also add fresh squeezed lemon juice or orange juice to the glaze for an extra flavor.
- Don’t want to make the butter sauce?Simply dust with confectioners’ sugar instead.
- A lemon boxed cake mix would turn out nicely too.
- You can garnish with fresh fruit or berries to lighten up the flavors!
🔪 Instructions:
PREP: Line a 9×13 baking dish or cake pan with parchment paper or use nonstick cooking spray. Preheat the oven to 350 degrees.
Step 1: In a large bowl, using an electric mixer, beat the yellow cake mix, unsalted butter, eggs, and vanilla together. Press the cake batter into the prepared baking dish to make the first cake layer.
Step 2: In a separate bowl, beat together the cream cheese, butter, vanilla, and eggs until the mixture is fluffy and smooth. Slowly add in the powdered sugar, mixing on low. Once combined, spread this top layer over the first layer.
Pro Tip: Make sure all ingredients are at room temperature. This helps the cake ingredients to mix together better. Sometimes not allowing time will change the texture of the cake.
Step 3: In the preheated oven, bake for 40 minutes until the butter cake is puffy and golden.
Step 4: In the meantime, combine the butter, sugar, and evaporated milk in a saucepan and simmer for about 5 minutes over medium heat. Whisk occasionally until it has thickened and turned slightly golden brown. Remove the butter sauce from the heat and stir in the vanilla.
Step 5: Pour the melted butter sauce over the cake and serve! This is a very rich dessert so a little goes a long way.
GARNISH/SLICE/SERVE: Serve with Vanilla ice cream!
- Grease your spatula with butter or cooking spray to press the dough into the pan. The first layer is very sticky so doing this makes it easier.
- The butter sauce thickens the longer you cook it.
Recipe FAQs
Yes, once it’s made you can store it covered with plastic wrap or in an airtight container in the fridge for up to 1 week.
Place the butter cake squares in the freezer either in the dish or on a baking sheet for at least 30 minutes. Then transfer them to a freezer-safe container or bag where they will stay fresh for up to 1 month. Separate layers with parchment paper if needed.
You want it to be puffy, slightly golden, but still a little jiggly in the middle.
More Easy Cake Recipes
If you tried this Gooey Butter Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Gooey Butter Cake
Ingredients
Cake Layer 1 Ingredients:
- 1 package yellow cake mix
- ½ cup unsalted butter melted
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Cake Layer 2 Ingredients:
- 1 8 oz. block cream cheese cut into pieces and softened to room temperature
- ¼ cup unsalted butter melted
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1- 16 oz. box 4 cups powdered sugar
Butter Sauce Ingredients:
- ¼ cup salted butter
- ¾ cup granulated sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line/spray 9 x 13 pan.
- Beat together first layer ingredients – press into the prepared pan.
- Beat cream cheese, butter, eggs, and vanilla until smooth and fluffy. With the mixer on low, add in the box of powdered sugar and beaut until creamy and combined. Spread over the first layer.
- Bake the butter cake for 40 minutes until golden and puffy.
- Meanwhile, make a butter sauce by combining butter, sugar, and evaporated milk in a saucepan. Bring to a simmer over medium heat and cook for about 5 minutes, whisking regularly, until mixture has turned slightly golden and thickens. Remove from heat and whisk in vanilla extract.
- Pour butter sauce over butter cake (either warm or after the cake has cooled) and serve.
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Notes
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- You can also add fresh squeezed lemon juice or orange juice to the glaze for an extra flavor.
-
- Don’t want to make the butter sauce? Simply dust with powdered sugar instead.
-
- A lemon boxed cake mix would turn out nicely too.
-
- You can garnish with fresh fruit or berries to lighten up the flavors!
- Grease your spatula with butter or cooking spray to press the dough into the pan. The first layer is very sticky so doing this makes it easier.
- The butter sauce thickens the longer you cook it.
Nutrition
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Comments & Reviews
Sarah says
I’m so confused. Nowhere in the recipe list does it say powered sugar, but after I went to the store, I went and looked at the long story and it says powdered sugar is needed for the sauce. Can you update the recipe card?
Stefanie says
Hi Sarah, the powdered sugar goes in the second “cake layer”, after mixing together the cream cheese, melted butter, eggs, etc. It’s labeled “Cake Layer 2.” I’m sorry for the confusion, I hope that helps. No powdered sugar in the butter glaze.
Sarah says
I’m a moron and completely missed the line where it clearly says powered sugar. Back to the store!
Stefanie says
I’m sorry you have to go back to the store, today of all days! You can probably substitute granulated sugar, but I haven’t tried it yet to provide fail-proof instructions.
Sarah says
Thank you! I got powdered sugar, so I’m going to make it this morning! Merry Christmas!
Edyie says
Good recipes make great cakes. Your step by steps made it easy.
Thank you
Debbie says
This is also the recipe for Chess Bars EXACTLY.
Willenereese reese says
That looks so delicious. I’m going to make this the weekend! Thanks
Tina says
All 3 of my girls love this desert.