A Saint Louis institution, this ooey gooey butter cake is exactly as it’s named. It’s a little bit ooey and a little bit gooey.
With a name like ooey gooey butter cake, how can you go wrong? Judging by its title, you can expect that it’s rich with butter and equal parts ooey and gooey. This St. Louis creation has made its rounds over the internet, but the previous version I tried making was neither ooey nor gooey.
I received a cookbook for the holidays – the Ample Hills Creamery cookbook, which is what I had asked for. You see, I visited this famed ice cream shop last summer when I was in Brooklyn to celebrate a friend’s birthday. After we went shuffle boarding (yes, apparently that is now a thing), we walked next door to the creamy.
I sampled multiple flavors of ice cream and ultimately decided to get a scoop of this ooey gooey butter cake one. Something about the chunks of a soft, fudge-like cake paired with a decadent cream cheese ice cream base made my tastebuds do a happy dance. After that fateful evening, I wanted to recreate the magic at home.
So that’s where the cookbook comes in. I asked and received the cookbook for the holidays. And the first step to making the glorious ice cream was to the make the ooey gooey butter cake.
This cake makes a large batch. If you’re making ice cream, you’ll only need half. You can snack on the other half, give it to friends, or throw it into a milkshake.
My husband and I snuck a few pieces of this when our daughter wasn’t looking. I mean, somebody has to taste test it, right? Half of this went into the ice cream and the other I gave away.
I’m thrilled to have found an ooey gooey butter cake recipe that works – and feeds a crowd!
Ooey gooey butter cake
- 1 cup (2 sticks) unsalted butter divided
- 2 teaspoons vanilla extract divided
- 1 package yellow cake mix
- 3 eggs
- 8 ounces (1 package) cream cheese, softened
- 1 pound powdered sugar
- Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x13" baking pan and set aside.
- Melt 1 stick of the butter and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the cake mix, 1 teaspoon of the vanilla extract, 1 egg and the 1 stick of melted butter together on medium speed. The mixture will be thick and almost putty-like.
- Transfer the batter to your prepared pan and spread it evenly on the bottom of the pan. Set aside. Do not wash the mixing bowl.
- Melt the remaining 1 stick of butter and set aside.
- In the same mixing bowl, beat the cream cheese on medium speed until it is smooth and creamy. Then add the remaining 2 eggs, remaining 1 teaspoon of vanilla extract, and melted butter. Continue mixing on medium speed until everything comes together.
- Turn the mixer to low and slowly add in the powdered sugar until everything just comes together. Then turn the mixer to high and beat until everything is completely smooth.
- Pour this on top of the other batter and smooth the top.
- Bake in your preheated oven for 45-50 minutes or until the top is golden brown and the center is no longer jiggly.
- Allow the cake to cool before slicing and serving.