Go Back
–+ servings
ooey-gooey-butter-cake-recipe-slice

Easy St. Louis Gooey Butter Cake

Kitchen Ready Betty
This vintage ooey gooey butter cake uses a simple box mix for a decadent, melt-in-your-mouth dessert that comes together in no time. With a chewy crust and a rich cream cheese filling, this easy recipe is a guaranteed crowd-pleaser for those busy weeknights.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 20 minutes
Total Time 1 hour 15 minutes
Course Desserts
Cuisine American, Midwest
Servings 20
Calories 190 kcal

Equipment

  • 13x9 non-stick metal cake pan (lined with parchement paper)
  • microwaveable bowl
  • hand mixer
  • medium & large mixing bowl
  • scraping spatula
  • small seive (for powdered sugar dusting on top)

As an Amazon Associate, I earn from qualifying purchases. I only recommend products I truly love and use in my own kitchen!

Ingredients
  

  • 1 box yellow cake mix choose a brand that has at least 15 oz. in the box
  • 2 large eggs at room temperature
  • 1 stick butter, melted
  • 8 ounces cream cheese softened at room temperature
  • 1 pound box confectioner's sugar save a few spoonfuls for the dusting on top
  • 2 large eggs at room temperature

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, add the cake mix and melted butter. Next, add the two eggs.
  • Blend using 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.
  • 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 for 35-40 minutes, or until edges are light, golden brown.
  • Cool the cake for 20 minutes, then lightly dust with a few spoonfuls of powdered sugar.

Notes

I like using Duncan Hines for this recipe because the box is over 15 ounces.
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!
Store the cake, covered in aluminum foil, at room temperature for up to 2 days or in the fridge for up to 7 days. Or, freeze the cake, wrapped in foil, for up to 2 months. Thaw the cake overnight in the fridge before serving.

Nutrition

Calories: 190kcalCarbohydrates: 45gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 61mgSodium: 274mgPotassium: 42mgFiber: 0.3gSugar: 12gVitamin A: 347IUCalcium: 72mgIron: 1mg
Keyword baked cream cheese dessert, beginner baking recipe., butter cake, cake, classic Midwest baking, cream cheese, decadent, dessert, easy holiday baking, easy potluck cake, glaze, gooey cream cheese bars, make ahead dessert cake, Midwest butter cake, ooey gooey butter cake recipe variation, shortcut butter cake, St. Louis dessert, yellow cake mix recipe
Tried this recipe?Let us know how it was!