Ooey Gooey Butter Cake is delicious proof that you can’t judge a cake by its cover. This yellow cake may not look like much upon first glance. But once you take your first bite and experience that gooey, rich, sweet glazed goodness, you’ll be hooked just like we are!
Why We Love It
Ooey Gooey Butter Cake takes me back to when I was a kid. There was a German bakery that my dad would sometimes stop at on his way home from work. Everything he brought home from there was so delicious and special. But of all the things we enjoyed, the bakery’s butter cake was always my absolute favorite.
I fell in love with it because of its flaky–yet oozing–sweet glaze on top. Oh, how that was a treasure! The best bites where when part of that glaze crept down into the crevices of the yellow cake that was happily sitting underneath. And when we enjoyed the cake heated up and just a little bit warm–well, let’s just say the taste and texture were simply unbeatable!
Over the years, I have tried to replicate that bakery-style butter cake that I enjoyed long ago. But, if you’ve ever tried to make one, you already know it can be quite challenging to get it “just right”.
So when I stumbled upon this box cake hack version in my Nana’s recipe box, you know I just had to give it a try. Ooey Gooey Butter Cake may not exactly be like the bakery version, but it comes pretty darn close.
My family fell in love with this recipe right from the start! We love the silky cream cheese topping, which oozes down into the deliciously simple butter cake base. The flavors are top notch and decadent, with just the right amount of sweet, buttery flavor.
When this cake is made, it is always a special treat and it is never around for long!
Why You’ll Love It
The fact that Ooey Gooey Butter Cake is a box cake hack makes this recipe so much easier from the start.
There’s no flour or sugar to measure, and there’s no need for vegetable oil because the ooey, gooey glaze (along with an added stick of butter–hey, this is butter cake after all!) gives this cake a supremely moist and rich texture. Simply use your hand mixer to blend the cake ingredients, top it with the easy to make homemade glaze and bake it!
And, I’m warning you now, this cake will not be around for long–it’s just that good. So you might want to buy two yellow cake mixes right from the start! Jus’ sayin’.
Love decadent treats? Check out our Peanut Butter Butterscotch Blondies and Make Ahead Monkey Bread! If you especially love glazed, decadent treats (like this one), then you have to try Chocolate Covered Cherry Cake!
Ooey Gooey Butter Cake Ingredients
For the cake:
- 1 box yellow cake mix
- 2 large eggs
- 1 stick butter, melted
For the ooey, gooey glaze:
- 8 ounces cream cheese, softened (I buy Philadelphia brand reduced fat)
- 1 pound box confectioner’s sugar
- 2 large eggs
How to make Ooey Gooey Butter Cake
You’ll want to gather the following equipment:
- 13×9 nonstick 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
Kitchen Ready Betty tips:
Before starting…
- Preheat your oven to 350 degrees
- Soften cream cheese on counter
- Melt butter in microwave using a microwaveable safe dish
Make the Cake
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.
Kitchen Ready Betty tip: The mixture will be very thick. It’s sometimes helpful to use a spoon to add it to your pan. You will not be able to pour it right in!
Make the Glaze
In a medium mixing bowl, use your hand mixer on low to beat softened cream cheese, 2 eggs and confectioner’s sugar until smooth (usually about 3 minutes).
Kitchen Ready Betty tip: I find it helpful to add the confectioner’s sugar in intervals. I add about 1/3 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!
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 and enjoy the deliciousness!
Ooey Gooey Butter Cake Leftovers?
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 on the counter before serving.
Ooey Gooey Butter Cake
Description
A simple box of yellow cake mix transforms into the extraordinary in this easy to make, Ooey Gooey Butter Cake. With a stick of butter instead of oil and a cream cheese-based decadent glaze, this dessert is sure to become a family favorite!
Ooey Gooey Butter Cake
Cake:
Glaze:
How to Make Ooey Gooey Butter Cake:
-
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.
The mixture will be very thick. It's sometimes helpful to use a spoon to add it to your pan. You will not be able to pour it right in! -
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).
I find it helpful to add the confectioner's sugar in intervals. I add about 1/3 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! -
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 on the counter before serving.
Cake may be served at room temperature, slightly heated or straight out of the fridge.
Note
I like using Duncan Hines for this recipe because their mix is over 15 ounces (most other brands are not).
Don't overbake this cake! Take it out of the oven when edges are slightly golden brown. Otherwise, it will dry out and won't be the same!
You may choose to sprinkle some additional confectioner's sugar on top when serving.
