Ooey Gooey Butter Cake is a box cake hack that takes a yellow cake mix to the next level. The silky cream cheese topping, which oozes down into the delicious butter cake base, is reminiscent of a bakery-style butter cake. The sweet, buttery flavors in this cake are top notch, with just the right amount of decadence.
Ooey Gooey Butter Cake takes me back to when I was a kid. I fell in love with bakery-style butter cakes because of the flaky--yet oozing--sweet glaze on top.
So when I stumbled upon this easy to make, vintage box cake hack that uses a yellow cake mix in my Nana's recipe box, tucked behind Apple Cinnamon Kuchen (another box cake fav), I just had to give it a try.
This Ooey Gooey Butter Cake recipe isn't exactly bakery-style, but it's homemade ooey, buttery glaze is sinfully delicious and really does make you forget you're eating a box cake.
This is one of my most requested desserts all year long, along with Chocolate Covered Cherry Cake, that always gets raves at parties and socials!
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👪Why You'll Love It
| Easy- Simply use your hand mixer to blend the cake ingredients, top it with the easy to make homemade glaze and bake it! Only 6 ingredients- It's hard to believe that such a delicious butter cake only has 6 ingredients, but that's thanks to the box cake! Moist & delicious- With added butter, and that great, gooey topping, this cake is supremely moist and delicious! Crowd pleaser- Baked in a 13x9 pan, this cake makes a lot--and that's a good thing because everyone always goes gaga for it! |
🥘Ingredients
For the butter cake:
- yellow cake mix- since this is a vintage recipe, written when box cakes had more ounces in them, I try to always use Duncan Hines, since their boxes have more ounces today than most other brands
- eggs
- butter- you can't have a butter cake without a melted stick of butter!
For the ooey, gooey glaze:
- cream cheese, softened- I buy Philadelphia brand reduced fat
- confectioner's sugar- sweetens the glaze and gives it an authentic taste and consistency
- eggs- helps to make the glaze extra gooey
🔪Instructions
For more detailed instructions, see the printable recipe card below
- Step 1: Blend the cake mix, melted butter and eggs with a mixer.
- Step 2: Spread the cake mixture into the bottom of a prepared 13x9 pan.
- Step 3: Mix the glaze ingredients until smooth.
- Step 4: Pour over cake mixture and bake for 35-40 minutes, or until edges are light golden brown.
Hint: The cake batter will be very thick. It's sometimes helpful to use a spoon to add it to your pan before you spread it. You will not be able to pour it right in!
🍽Equipment
- 13x9 nonstick metal pan
- microwaveable safe bowl
- hand mixer
- large mixing bowl
- medium mixing bowl
- scraping/rubber spatula
- mixing spoons
- measuring cups
- measuring spoons
- non-scratch serrated knife
- serving spatula
🍶Storage
Store the cake, covered in aluminum foil, at room temperature for up to 3 days or in the fridge for up to 5 days. Or, freeze the cake, wrapped in foil, for up to 6 months. Thaw the cake overnight in the fridge before serving.
💭Top Tip
When making the glaze, I find it helpful to add the confectioner's sugar in intervals. I add about ⅓ of it and fold it in slightly, then mix and repeat. This cuts down on the mess and helps to avoid powdered sugar dustings on your face and counter!
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Ooey Gooey Butter Cake:
📋Recipe
Ooey Gooey Butter Cake
Ingredients
Butter Cake:
- 1 box yellow cake mix
- 2 large eggs
- 1 stick butter, melted
Ooey Gooey Glaze:
- 8 ounces cream cheese, softened I buy Philadelphia brand reduced fat
- 1 pound box confectioner's sugar
- 2 large eggs
Instructions
- Before starting... Preheat oven to 350 degrees Soften cream cheese on counter Melt butter in microwave using a microwaveable safe dish
- In a large mixing bowl, add the cake mix and melted butter. Next, add the two eggs.
- Blend with your hand mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- Increase the mixer's speed to medium and beat 2 minutes more. Scrape the sides again, if necessary.
- Then place the batter into your prepared pan, smoothing the top with the rubber spatula.
- In a separate, medium mixing bowl, make the glaze. Use your hand mixer on low speed to beat softened cream cheese, 2 eggs and confectioner's sugar until smooth (about 3 minutes).
- Pour the glaze over the cake, taking time to smooth it to the edges with the spatula.
- Bake in a preheated 350 degree oven for 35-40 minutes, or until edges are light, golden brown.
- Cool the cake for 20 minutes, then cut the cake into squares before serving.
- Store the cake, covered in aluminum foil, at room temperature for up to 3 days or in the fridge for up to 5 days. Or, freeze the cake, wrapped in foil, for up to 6 months. Thaw the cake overnight in the fridge before serving.
Katie S. says
My kids loved it. Thanks for the tip about buying Duncan Hines.
Kitchen Ready Betty says
Sure thing...it's one of the few brands that has kept higher ounces over the years.