Ooey Gooey Butter Cake: The Richest Dessert You’ll Ever Make
A dense, buttery base topped with a sinfully rich cream cheese layer that stays molten in the center — crackly on top, gooey underneath, and impossible to eat just one piece of. This cake tastes like something from a high-end bakery but comes together incredibly easily starting with a box of cake mix.
- Total Time1 hour
- Yield12 servings 1x
Ingredients
Units
Scale
The Cake Base
- 1 box yellow cake mix
- 1/2 cup unsalted butter (melted (half of total))
- 1 whole egg (room temperature)
The Gooey Top
- 1 cup cream cheese (8 oz, softened)
- 2 cups confectioners' sugar (plus extra for dusting)
- 2 whole eggs
- 1/2 cup unsalted butter (melted (remaining half))
- 1 tsp vanilla extract
Instructions
- Heat the Oven and Prep the Pan: Preheat oven to 350°F. Thoroughly grease a 9×13-inch baking pan (every corner and edge to prevent sticking).
- Mix the Dense, Buttery Base: In a stand mixer bowl, beat the yellow cake mix, 1/2 cup of melted butter, and 1 egg on low-medium speed for 2 to 5 minutes until a dense, slightly sticky batter forms. Press evenly into the bottom of the prepared pan. Tap the pan on the counter once or twice to settle it and pop air bubbles.
- Whip Up the Cream Cheese Layer: In a clean mixer bowl, beat the softened cream cheese until silky smooth. Add the 2 eggs and the remaining 1/2 cup of melted butter, beating until fully combined. Add the confectioners’ sugar and vanilla extract, mixing on low until just incorporated, then briefly increasing speed until velvety. Do not overbeat.
- Layer and Bake: Pour the cream cheese mixture directly over the cake base and spread evenly with a spatula. Bake for 45 minutes. The edges should be golden and set, but the center should still look soft and slightly jiggly. Do not overbake.
- Let It Cool: Remove from the oven and set on a wire rack. Let cool completely in the pan to room temperature (this transforms the center from liquid to perfectly fudgy). Dust with extra confectioners’ sugar once cool, if desired.
Notes
Do not overbake! The center is supposed to jiggle when you pull it out. Ensure your cream cheese is completely softened to avoid a lumpy topping. Cutting the cake while it is still warm will result in the gooey layer oozing everywhere; wait until it is fully cooled.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American, Southern
Nutrition
- Calories: 390
- Sugar: 36
- Sodium: 340
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 50
- Protein: 4
- Cholesterol: 95
