This Ooey Gooey Butter cake is one of our most popular recipes! A buttery, cake crust is topped with a rich cream cheese layer. And, using cake mix as our base, it’s a quick, simple and easy dessert recipe for any occasion.
Why You Will Love Ooey Gooey Butter Cake
- EASY RECIPE – We LOVE using cake mixes to make fun desserts! It is the ultimate shortcut for so many recipes! This recipe only has 5 ingredients and a couple of minutes to prepare!
- DELICIOUS – All the flavors of butter, vanilla and cream cheese combine for this decadent dessert! Is it a brownie? A blondie? A cake? Or a cheesecake? It’s sort of all of them combined!
- UNIQUE – Bring this recipe to your next pitch in, potluck or cookie exchange. It’s something fun and different on the dessert table and you’ll have everyone asking you for the recipee!
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.
Generally, and Ooey Gooey Butter cake consists of a firmer bottom layer that acts as a cake crust, and super creamy, sweet top layer. They are golden brown in color. We top ours with powdered sugar. But you can sometimes see it topped with whipped cream.
How To Make Ooey Gooey Butter Cake
Like just about all Cake Mix Recipes, this is so simple and easy! For step-by-stepp instructions, check out the printable recipe card below. But here is what you will need to get started.
For the cake:
- YELLOW CAKE MIX – Use any brand of Yellow Cake Mix to get that distinctive gold color. But, really, you can use any flavor of cake mix to make your cake batter. See below for some ideas!
- LARGE EGGS – If possible, let your eggs come to room temperature for best results.
- VANILLA EXTRACT – While we cut corners and costs where ever we can in site, we always recommend using a high quality vanilla extract. It’s worth it!
- BUTTER – Unsalted butter. Melted.
- CREAM CHEESE – Make sure it’s softened to make it easier to work with. You try using a low fat cream cheese here to lighten this dish up a bit. But you’ll loose some of the creaminess that makes this dessert so yummy!
- CONFECTIONER’S SUGAR – Also called Powdered Sugar. To sift and sprinkle on top as a garnish!
Storage, Leftovers and Freezing
You’ll want to store leftovers in an airtight container at room temperature. They should be good for up to 5 days. If you want to extend the shelf life, keeping it in the refrigerator should add a couple of days.
You can also freeze Ooey Gooey Butter cake. Allow to fully cool and then wrap in freezer wrap/plastic wrap or put in a freezer bag. I’d cut up the bars before freezing and then either wrap them all separately, or put parchment paper in between the bars so they don’t stick together. It will be good in your freezer for up to 3 months. Simply allow to thaw at room temperature.
Notes, Tips and FAQs
Like I mentioned above, there are different names and different versions of this treat. That being said, we are always fans of improvising and mixing things up. Here are a couple ideas and a couple things to consider:
- 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 you 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. You can also spray your knife with some cooking spray to avoid the cake sticking to the knife. Seriously, this cake is super gooey and ooey in the most delicious way!
- LET THE CREAM CHEESE SOFTEN– This is SUPER important. Let it sit at room temperature for at least an hour before making this recipe.
- 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! I’ve even heard of a Strawberry Ooey Gooey Butter Cake!
- 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.
I hope you enjoy this Ooey Gooey Butter Cake Recipe. We’d love to hear how it turned out in the comments section. Stay in touch and thanks for reading!
LOOKING FOR MORE CAKE MIX RECIPES? CHECK OUT:
- PEACH COBBLER WITH CAKE MIX
- PIG PICKIN’ CAKE (ORANGE PINEAPPLE CAKE)
- PINEAPPLE SUNSHINE CAKE
- RED VELVET CAKE MIX COOKIES
- SNICKERDOODLE CAKE MIX COOKIES
- STRAWBERRY POKE CAKE
- CAKE MIX BANANA BREAD
- CAKE MIX COOKIE BARS
Ooey Gooey Butter Cake
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
- Spray a rectangular pan, 9x13 in size, with cooking spray and line with parchment paper. Set aside.
- Preheat oven to 350 degrees F.
- Begin by preparing the cake. In a large bowl, mix together all cake ingredients: yellow cake mix, eggs, vanilla and melted butter.
- Add the mixture into the bottom of the coated pan, flattening it as much as possible.
- Next, use an electric mixer to beat together softened cream cheese, eggs, vanilla and butter.
- One cup at a time, add confectioners’ sugar and beat until all ingredients are fully incorporated.
- Pour cream cheese mixture on top of the cake base and bake for 35-40 minutes. Cool before serving.
Comments & Reviews
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.
You are welcome. After you try it, please come back and tell us what you think!
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 💞
Hi, interested in making this with a chocolate topping, how would I add chocolate into the cream cheese mixture?
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?
We used powdered sugar but I don’t see why you couldn’t use coconut flakes, that sounds delicious!
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’ 💞
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.
That sounds delicious! Thank you for the suggestion!
Danielle King says
Will try tonight 😄
Let us know what you think of the recipe when you try it!
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!!
That sounds delicious! Great idea.
I’d love someone to convert this to keto for me. ❤️
I am not familiar with the Keto diet, but I would love to know if you could!
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.
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’ 💞
Thanks so much for this helpful comment!
I’ve made this cake many times, but not in a long time.
I hope this inspires you to make it again!
Have made for years; but always used a pound cake mix.
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.
Thank you for sharing. St. Louis knows whats up!
I’ve made it several times, but always with a chocolate cake mix. It was sooo good.
Good idea with the chocolate cake mix! Thanks for the comment!
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.
that sounds delicious!
Diane wendland says
Strawberry is good also
Maritha Washington says
Can fresh berries be added to this?
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
2tsp. vanilla extract
Thank you for a keto version, that is so helpful!
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.
Richard Mendoza says
Think I’ll try it
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.
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!
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?
Yes, you will want to store it in the fridge.
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!
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 !
Christina K. Heise-Silva
Huntington Beach , Ca.
Thanks! It is one of our favorites!
I dont have yellow cake mix on hand, however I do have butter cake mix. Would I change the amount of butter used?
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.
You can use butter cake mix in place of the yellow cake. It actually tastes way better!
Great idea! Thanks!
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
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!
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
What a wonderful idea! I am going to try this for Thanksgiving this year!
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.
It will be a little gooey.
Thanks Kathy. It did firm up after it cooled. Used to regular cakes. This was delicious, so glad I tried it.
Glad it worked out for you!
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…..
Thanks for the comment! I’d love to hear how it turned out?
Best cake i ever had
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!
I bet fresh fruit on top or pie filling would be so yummy!
Yes, I would think that would be delicious as well!
I love this cake and thought of it recently. There is a wonderful ice cream company called Jenni’s that made an ice cream called gooey butter cake ice cream. It was delicious, just like this cake. Thanks for posting the recipe. I am making it tomorrow!!
That sounds delicious!
St Louis, not Texas is where this originated.
Hello. Thanks for the comment. I literally write this in the 2nd paragraph: “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.” I mean, literally right at the beginning… Did you even read it before commenting?
These are also called Texas Gold Bars.
My family loved this!
Great to hear!
Kellie Hayes says
Best recipe for ooey gooey butter cake! My husband requests it all the time now!!
So glad! We love it too!
Our family loved this cake. I made with the help of my grandkids for their mother’s birthday. It’s even better the next day.
Malikah Kim says
Lovely recipe!! I put it in cupcake cups and layered filled them with a homemade peach cobbler filling. DELICIOUS!!!
Wow! Great idea!
Oort gooey butter cake
Yum ! Luv it
Yep! One of our favs!
Can I use Philadelphia cream cheese cheesecake mix instead of cream cheese plain
We haven’t tried that. But I’d think so. It may turn about a little sweeter?
It’s in the oven now. Dessert for Sunday dinner. It’s smells wonderful. South Carolina
One of our favorites!
Cindy C. says
I was not familiar with this cake. My neighbor knows that I love to bake, so she sent me your recipe. It is definitely everything you say—–absolutely beyond delicious and without a doubt ooey and gooey!!! I brought my neighbor some to try and she loved it too.
I highly recommend, however, I do have a couple of comments about my experience making it.
I agree with the person who was doubtful about when the cake was done. Maybe a notation in your recipe that says it will be a bit jiggly, but as long as tester comes out clean, it’s ready.
Also, I let it cool to room temp and it was difficult to “cut”—-although cooked properly, the gooey part was oozey. It did not cut into solid pieces/bars. I’m sure refrigerating it for a bit would make a big difference. Messy was ok because the taste was wonderful!
Will know for next time. But again, maybe you can make a notation in your recipe for us first timers. Especially those of us who have not had this delightful treat before.
Although the recipe is awesome as is, some of the variations suggested sound inviting! I am especially excited to try the chocolate cake mix with flaked coconut and some almond extract. YUM!!! The lemon cake mix or the pound cake mix sound pretty good too. Will just have to try them all!
Thank you for sharing your recipe!
These are all great comments and suggestions. Thanks!