Ooey Gooey Butter Cake

I have yet to decide which cake I like best, this one or the Classic Southern Butter Cake. They are both so delicious and moist.

This one, however, gives me a little more butter flavor with the moist cake. I do need to warn you that this recipe does make a very large batch. So you may want to cut the recipe in half.

The first time I tried this was in combination with Ooey Gooey Butter Cake Ice cream. I did change it just slightly.

However, you could use half the recipe to make the ice cream version of this cake. This way, when you serve the cake, you can have ice cream to go on top or on the plate next to the slice of cake.

Frequently Asked Questions:

            How do I store this cake?

With the butter, it is best to store this cake in the refrigerator. This amount of dairy will not last when sitting on the counter, for any extended amount of time. I highly suggest covering tightly with plastic wrap or placing it into an airtight container and then keeping it in the refrigerator for up to 4 days.

            Can I freeze the cake?

You actually can! Again, wrap it tightly or place it into an airtight container and store it in the freezer for up to 2 months. I have not noticed any change in the texture after it has thawed.

            Do I have to serve it with the OOey Gooey Ice Cream?

Absolutely not! I enjoy munching on this cake as a plain snack. I have also served it with many different flavors of ice cream and it has been just as delightful with each.

What do you need to make Ooey Gooey Butter Cake

1 cup butter, unsalted, divided

2 tsp vanilla extract, divided

1 box yellow cake mix, any brand works

3 large eggs

1 pound of Powdered Sugar

8 ounces cream cheese, softened

How to make Ooey Gooey Butter Cake

FIRST STEP:

Preheat the oven to 350*

Line a 9×13 baking pan with parchment paper, or grease it generously

SECOND STEP:

Melt 1 stick of the butter and set to the side

In a large bow combine the cake mix, one tsp of vanilla extract, the one stick of melted butter and 1 egg

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b)

c)

d)

Mix with an electric mixer, the batter will be very thick

Spoon the batter into the bottom of the prepared pan and smooth it into an even layer

Set the pan to the side

Melt the other stick of butter in a small bowl and set to the side

THIRD STEP:

In your larger, unwashed bowl add the cream cheese and beat until it is smooth and creamy

Add the last two eggs, 1 tsp vanilla extract and the melted butter

Continue to mix this until it is well incorporated

Lower the setting on the mixer to low speed and then add in the powdered sugar mixing until it is blended, then turn the speed back to high and beat until completely smooth

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b)

FOURTH STEP:

Pour this mixture on top of the other batter and smooth with a offset spatula

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b)

FIFTH STEP:

Bake for 45 to 55 minutes, until golden brown and the center does not wiggle or jiggle any longer, until it is set.

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b)

c)

Remove from the oven and allow to cool completely before serving

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b)

c)

d)

Enjoy!

YUM!