Ooey gooey butter cake
A St. Louis institution, ooey gooey butter cake is just as it's named - it's a little bit ooey and a little bit gooey.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
- 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.
Leftover cake should be stored, covered, at room temperature or in the refrigerator and will keep for several days.
Source: Ample Hills Creamery cookbook by Brian Smith and Jackie Cuscuna