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Homemade Ooey Gooey Butter Cake Recipe photo

Ooey Gooey Butter Cake Recipe

This Ooey Gooey Butter Cake is a rich, buttery delight that melts in your mouth!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base:
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 1.75 cups granulated sugar
  • 1 large egg, at room temperature
  • 0.25 cups milk, at room temperature
  • 1 teaspoon vanilla extract
For the Cream Cheese Filling:
  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, melted, slightly cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 0.125 teaspoon salt
  • 2.75 cups powdered sugar, plus more for dusting

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • 9x13-inch baking pan
  • Spatula
  • Cooling rack

Method
 

Baking Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C) for even baking.
  2. Step 2: Grease your 9x13 inch baking pan with butter or non-stick spray.
  3. Step 3: In a large mixing bowl, combine the flour, baking powder, and salt.
  4. Step 4: Beat together the softened butter and granulated sugar until light and fluffy. Add in the egg, milk, and vanilla, mixing until smooth. Gradually add the dry ingredients, stirring until just combined.
  5. Step 5: Pour the base mixture into the prepared pan, spreading it evenly.
  6. Step 6: In a separate bowl, beat the cream cheese until smooth. Add melted butter, eggs, vanilla, and salt, then mix in powdered sugar until creamy.
  7. Step 7: Pour the cream cheese filling over the base mixture, spreading it evenly.
  8. Step 8: Bake for 40-45 minutes until edges are golden brown and center is set but gooey.
  9. Step 9: Cool for at least 30 minutes, then dust with powdered sugar before slicing.

Notes

  • For a gluten-free version, use a gluten-free flour blend.
  • Store in an airtight container for up to 3 days at room temperature.
  • This cake can be frozen for up to 3 months; thaw in the refrigerator overnight.