Description
This delicious Ooey Gooey Butter Cake features a rich, buttery yellow cake base topped with a creamy, sweet cream cheese filling dusted with confectioners sugar. Perfectly baked to achieve a slightly gooey center and crisp edges, this dessert is a crowd-pleaser for any occasion.
Ingredients
Scale
Cake
- 1 package yellow cake mix
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted (113g)
Filling
- 1 package cream cheese, room temperature (8 ounces)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted (113g)
- 4 cups confectioners sugar
Instructions
- Preheat Oven: Heat oven to 350 degrees Fahrenheit. For convection ovens, set to 325 degrees Fahrenheit.
- Prepare Cake Mixture: In a bowl, combine the yellow cake mix, 2 eggs, 1 teaspoon vanilla extract, and melted butter. Use a fork to mash together until all ingredients are fully incorporated into a uniform batter.
- Prepare Pan: Spray a 9-inch by 3-inch round cake pan or a 9-inch by 13-inch pan with baking spray, or line the bottom with parchment paper to prevent sticking.
- Press Cake Layer: Press the cake mixture evenly into the bottom of the prepared pan, smoothing it flat as much as possible to form the base layer.
- Make Filling: In a stand mixer, place cream cheese, remaining 2 eggs, 1 teaspoon vanilla extract, and melted butter. Beat on medium speed until the mixture is creamy and smooth.
- Add Sugar: Gradually add the confectioners sugar, one cup at a time, mixing on low speed after each addition until all 4 cups are fully incorporated and the filling is smooth.
- Assemble Cake: Pour the cream cheese filling evenly over the pressed cake mixture in the pan.
- Bake: Bake in the preheated oven for 45 minutes. Remove the cake when the edges are brown and set but the center remains slightly jiggly to avoid overcooking.
- Cool: Allow the cake to cool completely before serving to let the filling set properly.
Notes
- Use room temperature eggs and cream cheese for smoother batter and filling.
- You can use either a round cake pan or a rectangular pan depending on your preference.
- Do not overbake; the center should remain slightly jiggly to maintain the ooey gooey texture.
- If desired, dust additional confectioners sugar on top before serving for an extra sweet touch.
- This cake is best served at room temperature or chilled.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
