This ooey gooey cake recipe is a delightful treat that combines the perfect balance of rich, creamy, and utterly decadent flavors. Enjoy sweet, velvety goodness in each bite that’ll leave you craving for more!
Fun fact: Although Paula Deen is often credited for the recipe, its origins can actually be traced back to St. Louis, Missouri, where it was enjoyed as a beloved local specialty for decades.
Its unique name speaks to its luscious consistency as a soft cake base topped with an irresistibly gooey mixture.
Variations
The original recipe uses a short list of ingredients: yellow cake mix, butter, egg, cream cheese, powdered sugar, and vanilla extract.
To make this gluten-free: swap out the yellow cake mix for a gluten free version, which can be found at a variety of grocery stores. If you also want to lower the dairy content, used ghee in place of regular butter and lactose free cream cheese.
To make this vegan: You can also make this vegan by using a plant-based cream cheese and a vegan egg substitute.
Try a different flavor! If you’re feeling creative, you can try this recipe with different flavors like chocolate, lemon zest, pumpkin spice, or red velvet. The possibilities are endless!
Ooey Gooey Butter Cake
Ingredients
Cake Base
- 1/2 16oz box GF yellow cake mix
- 4 tbsp butter
- 1 egg
Filling
- 4oz cream cheese, softened
- 1 egg
- 1/2 tsp vanilla
- 1 1/2 cups powdered sugar (+ more for dusting if desired)
Instructions
- Preheat oven to 350°F.
- Make the cake base: in a large bowl, combine cake mix butter, and egg until blended.
- Lightly press the mixture into the bottom of a greased baking pan in a flat, even layer.
- Make the filling: in another bowl, add cream cheese and beat with a mixer until smooth.
- Add the egg and mix until combined.
- Next, add the vanilla and blend well.
- Now add the powdered sugar (1/2 cup at a time) and blend until combined.
- Pour the filling over the cake layer. Do not mix.
- Bake for 30 min or until the edges are golden brown and the center is still slightly jiggly.
- Remove from oven and sprinkle powdered sugar on top. Allow to cool completely before cutting.
Notes
I recommend using an electric mixer for this recipe to speed up the process!