This Ooey Gooey Butter Cake recipe is made with yellow cake mix, cream cheese, and powdered sugar for a rich buttery dessert with the perfect gooey center. Easy to make and always a crowd favorite!
Years ago, I tried ooey gooey butter cake at a potluck and after one bite, I totally understood the hype. Rich buttery flavor, a gooey cream cheese layer, and powdered sugar on top… it's the kind of dessert everyone gathers around for.
The original recipe was inspired by the classic Paula Deen ooey gooey butter cake, and after a few tweaks over the years, it has become one of my favorite desserts to bring to holidays, parties, and family gatherings. If you love old-fashioned desserts like this, you should definitely try my old-fashioned chocolate oatmeal cake too!
Quick Look: Ooey Gooey Butter Cake
- Prep Time: 10 mins
- Bake Time: 40-50 mins
- Total Time: 1 hour
- Servings: 12
- Flavor: Rich, buttery, sweet
- Texture: Gooey center with chewy golden edges
- Made With: Yellow cake mix, cream cheese, powdered sugar, and butter
- Best For: Potlucks, holidays, parties, family gatherings
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A Few Things Before You Start
- Softened cream cheese mixes smoother and helps avoid lumps.
- Don't overbake it. The center should still jiggle slightly when it comes out of the oven.
- Parchment paper makes cleanup and serving easier.
- Let the cake cool before slicing so the gooey layer can fully set.
If you enjoy easy desserts like this, my chocolate peanut butter earthquake cake is another gooey family favorite.
Ingredient Notes
See printable recipe card for full ingredients and step by step directions.
- Yellow cake mix: This gives the cake its classic buttery flavor and soft chewy base.
- Cream cheese: Make sure it is softened so it blends smoothly into the filling.
- Powdered sugar: Sweetens the gooey topping while helping create that soft custard-like texture.
- Unsalted butter: Adds rich buttery flavor to both layers of the cake.
How to Make Ooey Gooey Butter Cake
Step 1. Preheat oven to 350 °F. In a large bowl, combine the yellow cake mix, egg, and 8 tablespoons melted butter.
Step 2. Mix with a hand mixer until fully combined.
Step 3. Press the cake batter mixture evenly into the bottom of a lightly greased 9×13-inch baking pan.
Step 4. In a large bowl, combine the eggs, vanilla, and remaining 8 tablespoons melted butter.
Step 5. Beat in the softened cream cheese with a hand mixer until smooth.
Step 6. Add the powdered sugar.
Step 7. Mix until smooth and fully combined.
Step 8. Spread the cream cheese mixture evenly over the cake batter layer.
Step 9. Bake for 40-50 minutes, or until the edges are golden brown and the center still has a slight jiggle. Be careful not to overbake.
Step 10. Sprinkle with powdered sugar, slice, and serve.
The Secret to the Perfect Gooey Center
The biggest mistake people make with ooey gooey butter cake is overbaking it. The edges should be golden brown, but the center should still have a slight jiggle when you remove it from the oven. The cake will continue setting as it cools, giving it that signature gooey texture everyone loves.
Fun Ways to Change It Up
This butter cake recipe is easy to customize using different cake mix flavors and mix-ins.
- Add chocolate chips for an extra rich dessert.
- Use lemon or strawberry cake mix for a fun twist.
- Mix in chopped pecans or walnuts for a little crunch.
- For a pumpkin version, add about 1 cup pumpkin puree and 1-2 teaspoons pumpkin pie spice to the cream cheese layer before baking. If you love pumpkin desserts, my cinnamon streusel pumpkin cake is another cozy fall favorite.
Storage & Make-Ahead
- Store leftovers covered in the fridge for up to 5 days.
- Let the cake sit at room temperature for a few minutes before serving for the best texture.
- This dessert is great for making ahead since the gooey layer sets up more as it chills.
- Freeze individual slices wrapped tightly for up to 2 months.
Ooey Gooey Butter Cake Recipes FAQs
If the center is completely liquid, it likely needs a few more minutes in the oven. The center should still jiggle slightly when removed, but it will continue setting as the cake cools.
Yes. Since the filling contains cream cheese, it is best stored covered in the fridge.
Yes! Wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
The edges should be golden brown while the center still has a slight jiggle. Be careful not to overbake or the gooey texture will be lost.
More Old-Fashioned Dessert Recipes You’ll Love
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Ooey Gooey Butter Cake
Ingredients
- 1 pkg yellow cake mix 15.25 oz
- 3 eggs divided
- 1 cup unsalted butter melted and divided
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- 16 oz powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the yellow cake mix, 1 egg, and ½ cup melted butter. Mix with a hand mixer until fully combined.
- Press the cake batter mixture evenly into the bottom of a lightly greased 9×13-inch baking pan.
- In a large bowl, combine the remaining 2 eggs, vanilla, and remaining ½ cup melted butter. Beat in the softened cream cheese with a hand mixer until smooth.
- Add the powdered sugar and mix until smooth and creamy. Spread the cream cheese mixture evenly over the cake batter.
- Bake for 40-50 minutes, or until the edges are golden brown and the center still has a slight jiggle. Be careful not to overbake.
- Allow the cake to cool before slicing. Sprinkle with powdered sugar, slice, and serve.
Notes
- Softened cream cheese mixes smoother and helps avoid lumps.
- The center should still jiggle slightly when removed from the oven.
- Let the cake cool before slicing so the gooey layer can fully set.
- Store leftovers covered in the fridge for up to 5 days.
Kristin Hayes says
This is a family favorite!!