Ooey Gooey Butter Cake

Ooey Gooey Butter Cake is almost an American classic! Since the 50’s moms and grandmas have been making Ooey-Gooey Cakes for all to enjoy. You may be surprised by the ingredients!  Make sure to try Chocolate Ooey Gooey Cake too!Butter CakeBefore making this I studied a lot of Ooey-Gooey Cake recipes. One comment was very, very common: “It’s very sweet”. But I can handle sweet, I mean, I have made  Chocolate Ooey Gooey Cake, Strawberry Ooey Gooey Cake, even Red Velvet Ooey Gooey Cake!   I like sweet, but just be prepared.  It is VERY sweet!What is Ooey Gooey Butter Cake?This recipe is based on the original ooey gooey cake made famous in St. Louis. I have made my version semi-homemade in that I use a cake mix for the bottom layer, but you can certainly make one from scratch if you prefer! There are two distinct layers in an ooey gooey cake. This one is yellow cake on the bottom and a cream cheese butter flavored layer on top. The bottom layer should be a bit firm, but the top layer is melt-in-your-mouth velvety perfection.I like to serve this ooey gooey butter cake with a light topping of powdered sugar at the end.  Some people prefer whipped cream too.  Why not add something a little sweeter to the top of this already sweet cake? Ooey Gooey BarsAlthough this is called ooey gooey butter cake, it is technically a bar. Most recipes are made in a 9×13 pan and then cut into a bar shape, so when you make an ooey gooey butter cake you are technically making a bar! I chose to make mine in a 9×3 round cake pan just because I love round cakes, but if you choose to make yours in a 9×13 pan keep an eye on cooking times. The rest of the recipe is the same!How to Make Ooey Gooey Butter CakeMake sure you prepare your pan correctly. I use GOOP {Homemade Baker’s Spray} and think it’s far superior to any product you can buy at the store. If you don’t want to make GOOP, grease your pan then line with parchment paper.Use room temperature ingredients. Set your butter and cream cheese out a couple hours before you plan on making this amazing cake.  You will not regret it!Don’t undermix ingredients. Whip the cream cheese until it is light and fluffy, at least 3 minutes.Did you know the “magic” version of this recipe? You simply mix all the ingredients in one bowl and then bake. There is no layer separation, but the flavor and texture are still amazing!Sweet Ooey Gooey Butter CakeAnd this is about how much I could eat in one sitting.  I mean, don’t get me wrong, it tastes great!  Like, really, really great.  Fantastic!  AMAZING!  It is just one of those dishes best served with a cup of black coffee or tea and your dentist’s business card.I hope you like this ooey gooey butter cake as much as we do!Ooey Gooey Butter Cake Is Almost An American Classic! Since The 50’S Moms And Grandmas Have Been Making Ooey-Gooey Cakes For All To Enjoy. You May Be Surprised By The Ingredients! Course: Dessert Cuisine: American Keyword: Ooey Gooey Butter Cake Servings: 12 Author: Amanda RettkeCake 1 package yellow cake mix 2 eggs, room temperature 1 teaspoon vanilla extract 1/2 cup (113g) butter, meltedFilling 1 package (8 ounces) cream cheese, room temperature 2 eggs 1 teaspoon vanilla 1/2 cup (113g) butter, melted 4 cups confectioners sugarHeat oven to 350 degrees. (I set my convection oven to 325°F)In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and the melted butter. Mash together with a fork until all ingredients are fully incorporated.Spray a 9-inch by 3-inch round cake pan or a 9-inch by 13-inch pan with baking spray or use a piece of parchment in the bottom of the pan.Press cake mixture into bottom of prepared pan and get it as flat as possible.Place cream cheese, remaining eggs, vanilla and melted butter in a stand mixer and beat on medium speed until creamy.Add in confectioners sugar 1 cup at a time (and on low speed) until all sugar has been added.Pour cream cheese mixture over cake mixture.Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit giggly. You do not want to over cook.Allow to cool before serving. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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