This is Ooey Gooey Butter Cake is one of the most delicious Cake Mix Recipes I’ve ever seen! Yellow Cake mix is topped with a combination of Cream Cheese, Egg, Vanilla and Sugar. It’s Ooey, Gooey Rich and Buttery in the most yummy way!
Cake Mix Recipes
Here at Bubba Pie, we are all about Real Simple Food. This means that it is easy to make and tastes delicious! If there are any shortcuts, we take them and have no apologies. Some of the tastiest things are super simple (peanut butter and chocolate…. these two ingredients cannot be improved upon). One shortcut that we LOVE is to make recipes with Cake Mix. Just buy a box of your favorite Cake Mix at the store and you’ve got a foundation for some seriously delicious desserts that are totally stress free to make.
Some of our favorites have been these Rich and Decadent Red Velvet Cake Mix Cookies or this light and creamy Banana Pudding Poke Cake. We’ve even got some Strawberry Desserts that feature Cake Mixes, like these Strawberry Cake Mix Cookies or this Strawberry Poke Cake Recipe.
Today, we’d love to share another Cake Mix Recipe with you, and this one might be our favorite: Ooey Gooey Butter Cake!
What Is Ooey Gooey Butter Cake?
These have been called so many things, including Texas Gold Bars, Neiman Marcus Bars and Gooey Butter Bars. I’ve done some research, and all of these recipes basically revolved around a Yellow or Vanilla Cake mix that is topped with a Cream Cheese/Sugar/Vanilla Mixture. And it seems to have originated in some way in St. Louis by a baker who may have been drinking too much Anheuser-Busch and messed up by adding too much sugar and not enough flour to his cake.
So, are they cake, brownies, blondies? Are they a type of cheesecake? The answer is: yes to all of the above. This dessert defies categorization. Which is why it’s best to just call it Ooey, Gooey and Delicious!
How To Make Ooey Gooey Butter Cake
Like just about all Cake Mix Recipes, this is so simple and easy! Here is what you will need:
For the cake:
- Cooking spray + parchment paper
- Yellow cake mix
- Large eggs
- Vanilla
- Butter, melted
For the filling:
- Cream cheese, softened
- Large eggs
- Vanilla
- Butter, melted
- Confectioners’ sugar, sifted
Notes, Tips and Variations
Like I mentioned above, there are different names and different versions of this treat. But this recipe looks good to us! That being said, we are always fans of improvising and mixing things up. Here are a couple ideas and a couple things to consider:
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- USE AN ELECTRIC MIXER: This recipe is so much easier with an electric mixer! We love our Kitchenaid Stand Mixer! Or, if you are looking for a less expensive option, this 6 Qt Kucco Stand Mixer gets great reviews!
- USE A BAKING PAN WITH A LID: We love to use this baking pan because it comes with a lid! This way, you can just keep the leftovers fresh right in your baking pan! No more trying to cover it up with messy aluminum foil. Yay!
- BUTTER- Use REAL, high quality butter in this recipe. We’ll tell when “it doesn’t really matter” if you use the cheap stuff. With this Butter Cake, the butter matters.
- COOL COMPLETELY- I’m not gonna lie, it’s gonna be tough, but you’ll need to let the Ooey Gooey Butter Cake cool completely before cutting into it. Some cakes are great to serve right out of the oven. Sorry, won’t work for this one.
- IMPROVISE CAKE MIX- I’ve seen some recipes that use French Vanilla Cake Mix. Lemon Cake Mix sounds really delicious as well. Heck, try a Red Velvet Cake Mix and see how that turns out!
- TOP WITH MORE CONFECTIONER’S SUGAR- After the cake has cooled, dust it with a nice coating of powdered sugar to add a little more flavor and presentation. Honestly, this recipe looks pretty unassuming, but it sure doesn’t taste that way!
I hope you enjoy this easy version of Ooey Gooey Butter Cake. We’d love to hear how it turned out in the comments section. Stay in touch and thanks for reading!
Ooey Gooey Butter Cake
Ingredients
For The Cake
- Cooking spray + parchment paper
- 1 box yellow cake mix
- 2 large eggs
- 1 tsp vanilla
- 1 stick approx. ½ cup butter, melted
For The Topping/Filling
- 8 oz. cream cheese softened
- 2 large eggs
- 1 tsp vanilla
- 1 stick approx. ½ cup butter, melted
- 4 cups confectioners’ sugar sifted
Instructions
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Spray a rectangular pan, 9x13 in size, with cooking spray and line with parchment paper. Set aside.
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Preheat oven to 350 degrees F.
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Begin by preparing the cake. In a large bowl, mix together all cake ingredients: yellow cake mix, eggs, vanilla and melted butter.
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Add the mixture into the bottom of the coated pan, flattening it as much as possible.
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Next, use an electric mixer to beat together softened cream cheese, eggs, vanilla and butter.
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One cup at a time, add confectioners’ sugar and beat until all ingredients are fully incorporated.
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Pour cream cheese mixture on top of the cake base and bake for 35-40 minutes. Cool before serving.
Elizabeth French says
I will try this recipe. I’m a St Louis purist and prefer the traditional yeast version, but I like saving time as much as the next person. Thanks.
Kathy says
You are welcome. After you try it, please come back and tell us what you think!
Debbe says
Hi Elizabeth, I’m Debbe’. I’ve never heard of a yeast version of this dessert! I’ve made this for many years and changed the cake flavors and added different glazes. I’d love to try the yeast version as well. Would you be willing to share your recipe for it? I hope so! Thank you. Happy Baking my friend 💞
DJ says
Hi, interested in making this with a chocolate topping, how would I add chocolate into the cream cheese mixture?
Thanks
Mary E Whisler says
It looks like it has coconut on top even though there’s no coconut in the recipe. Could coconut be added?
Kathy says
We used powdered sugar but I don’t see why you couldn’t use coconut flakes, that sounds delicious!
Debbe says
Yes! You can add coconut or any other toppings you’d like! For a German Chocolate version of this, I use 1-family sized box of GC cake mix, and add 1-can of coconut pecan frosting to the batter with the egg, and melted butter. I also melt 1-can of coconut pecan frosting and spread it on top! This is SO MOIST AND RICHE! You can also cut the pieces smaller because it’s so riche! It’s a great big hit with everyone we know who Loves German Chocolate ANYTHING. Enjoy! Debbe’ 💞
Kathy says
Thanks again for the suggestions!
Kay Mauldin says
I used a chocolate cake mix then added coconut flavoring and added flaked coconut to the top layer. Flavor was like mounds candy bar.
Kathy says
That sounds delicious! Thank you for the suggestion!
Danielle King says
Will try tonight 😄
Kathy says
Let us know what you think of the recipe when you try it!
Cindy says
I love this cake and it is great as is, but I was making it one time, and I thought, how about some chocolate. So I added some chocolate chips before I put the topping on. So good!!
Kathy says
That sounds delicious! Great idea.
Eryn says
I’d love someone to convert this to keto for me. ❤️
Kathy says
I am not familiar with the Keto diet, but I would love to know if you could!
DJ says
I use a Pillsbury Sugar Free cake mix, sweetened w/Splenda, this type of sugar replacement isn’t recommended for people on strict keto (supposedly causes a spike in blood sugar). For the toppings I use Truvia powdered sugar and Lily’s chocolate chips, if making a chocolate cake, both Keto approved.
NOTE: I’ve been on Keto for 7 months, after losing desired weight in January’ 21, started deviating away from being so strict. This hasn’t affected my weight loss or caused any spike in my BS.
Debbe says
The only way to convert this recipe to KETO, is to make it from a “scratch recipe,” and substitute Almond flour for all purpose flour and use coconut sugar for granulated sugar. At the moment, I don’t have a recipe for the “scratch recipe.” I’m going to check on Pinterest for one. I hope this helps you. Debbe’ 💞
Kathy says
Thanks so much for this helpful comment!
Donna says
I’ve made this cake many times, but not in a long time.
Kathy says
I hope this inspires you to make it again!
don says
Have made for years; but always used a pound cake mix.
don
Paula Schenimann says
Like many others I’ve made this cake numerous times over the years and it never fails to impress those who have never had it. It has always impressed me that after all these many years it’s still as delicious as ever. I too am from St. Louis.
Kathy says
Thank you for sharing. St. Louis knows whats up!
Carolyn says
I’ve made it several times, but always with a chocolate cake mix. It was sooo good.
Kathy says
Good idea with the chocolate cake mix! Thanks for the comment!
Melissa says
What about a brownie mix like the original Supreme (chocolate syrup in the mix) those are my favorite and lol, once they’re cooled I put butter on top of them and oh jeez! Time to get the leggings out lol.
Kathy says
that sounds delicious!
Maritha Washington says
Can fresh berries be added to this?
Kathy says
I haven’t tried it, but that sounds good. If you try it, be sure to let us know how it went.
Lorraine Barlett says
Try this cake base for keto version, and use powdered lakanto sweetener for the cream cheese. Then you have keto ooey gooey butter cake!
1 1/2 cups almond flour
3/4 cup keto sweetener of choice
1 teaspoons baking powder
6 tablespoons butter, melted
3 eggs
2tsp. vanilla extract
Kathy says
Thank you for a keto version, that is so helpful!
DJ says
Thanks, I will try this base for Keto. How could a chocolate version be incorporated into the base mixture (Lily’s chocolate chips/Cocoa powder)??
I’ve learned not to mess much when using almond flour as it can ruin the entire outcome.
Please advise
Thanks
Richard Mendoza says
Think I’ll try it
Kathy says
Let us know what you think!
Ivy Rivello says
I have made this cake with a a drop of almond extract added to the vanilla and it was awesome.
Kathy says
That sounds like a wonderful addition, thank you for sharing!
Brittney Mae Bann says
Did I do something wrong if it puffed up a lot? Mine is as tall as my cake pan, your picture looks like a thick brownie. Mine is still cooling so I haven’t tried it yet! Smells great!
Kathy says
I’m not sure what happened there. Mine didn’t puff up a lot. How did it taste?
Linda Canizales says
Since there is cream cheese in topping, does cake need to be stored in refrigerator?
Kathy says
Yes, you will want to store it in the fridge.
Maria says
This is by far my favorite Ooey Gooey recipe. I use duck eggs in my baking recipes and I swear it makes a difference (hope you all can get your hands on some). I also cut down on the amount of powdered sugar and only used 3 cups. Taste and gooey-ness still on point. Thanks again for this version!
Kathy says
Wow! Duck eggs!?!?! I’ve never tried that! Thanks for the suggestion and I’m so glad you liked it!
Christina K Heise-Silva says
Im new at this particular recipe , but not with sweets so Im excited to try it ! And thanx for the tips , they all sounded worth trying so I cant wait !
Thanx Again,
Christina K. Heise-Silva
Huntington Beach , Ca.
Kathy says
Thanks! It is one of our favorites!
Debbie says
Hi there,
I dont have yellow cake mix on hand, however I do have butter cake mix. Would I change the amount of butter used?
Kathy says
I’m not sure, but I don’t think so. The butter helps give it that “gooey” consistency, so I’d be timid about reducing it.
Chantel says
It sounds so yummy. I haven’t tried it yet, but it seems like something that almond extract and slivered almonds on top would be super yummy
Kathy says
That is a great idea! Give it a try and let us know how it turns out!
Del'esa Lee says
I made this and it was seriously one of the most DELICIOUS and easy to make cakes ever!!
Thanks for such a great recipe, my friends loved it and I’ll be making this regularly!
Kathy says
I am so glad everyone enjoyed it. Thank you for coming back and letting us know!
Katharine Bell says
I’ve made this for Thanksgiving for 15 years by adding a can of pumpkin. Its always a hit
Kathy says
What a wonderful idea! I am going to try this for Thanksgiving this year!
Lynne says
Just made this cake today. Not sure it was done since toothpick did not come out clean when tested. Added a few more minutes in the oven. Looks puffy but still kind of soupy. I have it resting now on the wire rack. Is this normal. How do you know when done? thanks.
Kathy says
It will be a little gooey.
Lynne says
Thanks Kathy. It did firm up after it cooled. Used to regular cakes. This was delicious, so glad I tried it.
Kathy says
Glad it worked out for you!
Connie says
I made this cake years ago…..my daughter asked for it last Labor Day. Grown married now …3 kids….such a hit…I now have to me it for every holiday….lol….today is Easter and its in the oven now….I used a French vanilla cake mix….its what I had..Im sure it will be great tasting….Ive used white mix as as yellow…..
Kathy says
Thanks for the comment! I’d love to hear how it turned out?
Sandy says
Best cake i ever had
Kathy says
I agree!
Rebecca says
Tried this. It was delicious. You do have to wait to let it cool longer than you think (an hour or 2), but it’s so worth it! I froze the rest of what we didn’t eat the first night!
Laurie says
I bet fresh fruit on top or pie filling would be so yummy!
Kathy says
Yes, I would think that would be delicious as well!