Ooey Gooey Butter Cake is delicious proof that box cakes really can taste amazing! Once you take your first bite and experience that gooey, rich, sweet glazed goodness on top, 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. I fell in love with bakery-style butter cakes because of the flaky–yet oozing–sweet glaze on top.
Over the years, I’ve tried to replicate bakery-style butter cakes. 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 easy to make, vintage box cake hack that uses a yellow cake mix, butter, and cream cheese in my Nana’s recipe box, 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, and always gets raves at parties and socials!
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 13×9 pan, this cake makes a lot–and that’s a good thing because everyone always goes gaga for it! |
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 butter 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
Click here to view equipment needed for this recipe.
- 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
Getting Started
Before starting…
- Preheat your oven to 350 degrees
- Soften cream cheese on counter
- Melt butter in microwave using a microwaveable safe dish
Make the Butter 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 13×9 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 Ooey Gooey 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 Ooey Gooey Butter Cake for 20 minutes, then cut into squares before serving and enjoy the deliciousness!
Storing Ooey Gooey Butter Cake
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.
Ooey Gooey Butter Cake
Description
In this vintage recipe, a simple box of yellow cake mix transforms into this sinfully delicious, easy to make, Ooey Gooey Butter Cake. With added butter and a cream cheese-based decadent glaze, this dessert is sure to become a family favorite!
Ooey Gooey Butter Cake
Butter Cake:
Ooey Gooey 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 in the fridge before serving.
The butter 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 the box 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.
